It’s nearly pancake day, arguably one of the better holidays, which means PANCAKES. Honestly, I love them so much but don’t actually have them nearly enough. So in honour of stuff-your-face-with-pancakes day, I decided to make some vegan crêpes.
I always have memories of being a kid on pancake day, where my mum would make us loads of fresh pancakes, letting us have a go at flipping them in the air. It was always so fun, and something I’ve not done in a while. I find that most vegan pancake recipes tend to be more of the American style pancakes, rather than flat crêpes, and this is something I missed.
These pancakes are super easy, and taste exactly the same as traditional pancakes. I decided to go ~fancy~ with the toppings, so you’ll find these vegan crêpes drizzled in super sweet Grand Marnier caramel sauce. Of course, if you’re making this for children, just omit the Grand Marnier.
Anyway, I’m not going to ramble on for ages. Just make these and you won’t regret it!
Vegan Crêpes with Grand Marnier Caramel Sauce
- For the crêpes
- 150g plain flour
- 60ml aquafaba (liquid from a can of chickpeas)
- 250ml almond milk (or other non dairy milk of choice)
- 60g vegan butter
- For the Grand Marnier sauce
- 180ml almond milk (or other non dairy milk of choice)
- 40ml Grand Marnier
- 50ml water
- 120g caster sugar
- 5g salt
- 10ml vanilla essence
- Mandarin segments to garnish (optional)
- Icing sugar to garnish (optional)
- Step 1 Start by making your pancake batter. Begin by melting 30g of vegan butter in a heatproof bowl in the microwave
- Step 2 Next, in a large bowl, whisk together the plain flour, aquafaba, 250ml almond milk, a pinch of salt and the 30g melted butter until smooth
- Step 3 Place in the fridge to rest
- Step 4 Whilst the pancake batter is resting, make the Grand Marnier caramel sauce. In a large saucepan over a medium to high heat, mix together the Grand Marnier, water, 5g salt and sugar
- Step 5 Bring to the boil
- Step 6 Once boiling, reduce to a simmer for 3 minutes
- Step 7 Next, add your vanilla essence and 180ml almond milk, stir together
- Step 8 Bring back to a boil. It will begin to froth up, so continue to stir for about 5 minutes, or until it has reduced (if you are unsure if it has reduced, take off the heat until the froth has reduced down, so you can see how thick the sauce is)
- Step 9 Set aside
- Step 10 Now time to make the pancakes. Begin by melting your remaining 30g butter in a heatproof bowl.
- Step 11 Brush the melted butter onto a large frying pan. Heat over a high heat
- Step 12 Once hot, ladle in your pancake batter. You want a small amount and to tip the frying pan until it is completely covered in the batter, add more if needed
- Step 13 Cook on high for a couple of minutes until the underside is golden brown. You can lift the pancake up slightly with a spatula to check it is ready
- Step 14 Once cooked, go around the edges with a spatula to help release the sides
- Step 15 Flip and repeat on the other side (this will not need as long as the first side)
- Step 16 Once cooked on both sides, move to a plate and repeat with remaining butter and pancake mixture
- Step 17 Drizzle the caramel sauce in the middle of the pancake, fold, and repeat on top
- Step 18 Garnish with mandarin segments and icing sugar
- Step 19 Serve