Maklike pannekoeke (4 bestanddele, geen eiers nie)

Dit Maklike pannekoeke are a classic French breakfast (or dessert) made with no dairy, no eggs, and only 4 ingredients for a super-simple recipe.

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Maklike pannekoeke

Dit Maklike pannekoeke are a classic French breakfast (or dessert) made with no dairy, no eggs, and only 4 ingredients for a super-simple recipe.

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Voorbereidingstyd: 10 minute mins

Kooktyd: 5 minute mins

Totale tyd: 15 minute mins

Kursus: Ontbyt, Nagereg

Kombuis: Franse

porsies: 8 crepes

kalorieë: 174.7 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

1x2x3x

Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ 2 koppies Meeldoelige meel - (aantekening 1)
• ▢ 2 ¼ koppies Amandelmelk - (aantekening 2)
• ▢ 2 eetlepels Sagte-geur olyfolie - (aantekening 3)
• ▢ 3 eetlepels Ongeraffineerde Rietsuiker - (aantekening 4)

opsioneel

• ▢ 2 teelepels vanielje

instruksies

• In a large mixing bowl, add flour, almond milk, olive oil, sugar, and vanilla extract if used.
• Whisk vigorously until the crepe batter forms, with no lumps. It is ok to have a few small lumps at the end for a crepe recipe. The batter should be slightly thick but runnier than a pancake batter.
• Warm a crepe pan or pancake griddle over medium-high heat.
• Rub oil onto the pan using a piece of absorbent paper or use oil spray. You don't want to use too much oil or the crepes fry.
• Scoop the batter onto the top of the pan while tilting and rotating it, adding more batter if needed, to spread the batter as thinly as possible. Note that 2/3 cup of crepe batter should perfectly cover a 10-inch crepe pan (26 cm) and make a thin crepe.
• Brown the crepe for 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is golden, crispy, and lifts out by itself.
• Loosen the sides with a flat tool and then slide a spatula under the crepe to flip on the other side.
• Cook for 1 more minute on the other side, then put them on a plate and repeat this until no more batter is left. You will make 8 large 10-inch crepes with this recipe.
• Place the cooked crepes on a plate, and repeat the steps above to cook the remaining batter. Regrease the pan between each crepe.

Notes

Let 1Vir 'n glutenvrye weergawe, gebruik my glutenvrye omskakelingsgids. With gluten-free flour, the batter needs to be poured onto the center of the pan and spread in a circular motion using the back of a spoon to make thin crepes. You can’t tilt the pan to spread the batter. It would split when using gluten-free flour.

Let 2: Any plant-based milk works, like oat milk, hemp milk, or soy milk.

Let 3: You need oil as a binder, don’t skip or swap. You can use any oil, avocado oil, or melted plant-based butter works as well.

Let 4: Sugar is optional, but it adds a golden brown color to the crepes and sweetens the dough.

stoor: Store the crepes on a plate, wrap the plate with foil, and refrigerate for up to 3 days. You can freeze crepes flat in a large bag and thaw them at room temperature a day before eating.

Crepes Filling: You can fill the crepes with sweet or savory filling – if you skip sugar in the batter. The best fillings are nut butter, chocolate spread, jam, maple syrup, berries, banana, and/or shredded coconut. You can roll the crepes or fold them into a triangle shape.

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Voeding

Dien: 1crêpe (sonder vulsel) | kalorieë: 174.7kcal | koolhidrate: 28.7g | proteïen: 3.6g | vet: 4.7g | Versadigde vet: 0.5g | Meervoudig onversadigde vet: 0.9g | Mono -onversadigde vet: 3g | natrium: 92.2mg | kalium: 35mg | Vesel: 1.1g | suiker: 4.8g | kalsium: 89.3mg | yster: 1.5mg | magnesium: 7mg | fosfor: 33.8mg | sink: 0.2mg

Bestanddele en vervangings

You only need 4 base ingredients to make these crepes. Here’s how to pick and swap them.

• Meeldoelige meel – This forms the base of the crepes. For a gluten-free version, use my glutenvrye omskakelingsgids. With all-purpose gluten-free flour, you need a different spreading technique (see my tips below). Do not use almond flour or coconut flour.
• Amandelmelk – This provides the liquid for the batter. Oat milk, hemp, or soy milk also work.
• Ligte olyfolie – This acts as a binder and adds richness. Avocado oil or melted plant-based butter also work. Do not skip or substitute the oil.
• Suiker – This adds a touch of sweetness and helps the crepes brown. It’s optional.

How to Make Easy Crepes

These crepes are really easy to make, but below are a few pictures of the key steps.

Combine the crepe ingredients in a large mixing bowl.

Whisk the batter until it’s smooth, but it’s fine if there are a few lumps.

Pour 2/3 cup of batter onto a hot pan and tilt it to cover it.

Cook the crepe for about 2-3 minutes on one side before flipping it and cooking the other side for a minute.

Carine se Wenke

Let me share a few more tips for perfect crepes.

• Gluten-Free Spreading Technique – If using gluten-free flour, pour the batter in the center of the pan and spread it thinly in a circular motion with the back of a spoon instead of tilting the pan.
• Beginner Spreading Tip – If you’re new to making crepes, use the gluten-free spreading method for easier handling, which will result in smaller crepes.
• Sugar for Color and Sweetness – Sugar is optional but contributes to a golden color and sweet flavor.
• Smooth Filling Inside – Spread fillings on the inside of the crepe, on the side that develops brown dots during the second cooking.
• Triangle Fold for Plating – Fold crepes into a triangle shape for serving on a plate. Add the spread inside before folding and top with berries and powdered sugar for an elegant presentation.
• Roll for On-the-Go – Roll crepes with the filling inside for easy eating on the go.

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