La meilleure recette de crêpes vegan pour la Chandeleur.

Coupables ! Au moins du péché de gourmandise. On doit bien l'avouer puisqu’à l'occasion de l’épiphanie, on vous partageait déjà notre recette de la galette des rois frangipane vegan. 

Promis, on a ni l’intention d’abandonner la fabrication de nos chaussures vegan, ni de laisser nos sneakers végétales au placard pour nous lancer dans la vente de pâtisseries végétaliennes ; mais aujourd'hui, on remet le couvert pour la chandeleur avec notre recette de crêpes végétaliennes maison. 

Eh oui, des crêpes sans oeuf c’est possible mon bon Monsieur !

Before being an opportunity to bring together young and old gourmands around a festive table, Candlemas was a Roman festival in honor of the god Pan, then taken up by the church which established processions, during which people paraded in holding small candles, from which the festival takes its name.

But what does this have to do with pancakes you ask yourself?

“If you don’t want sooty wheat, eat pancakes on Candlemas.”

Over time, the tradition evolved, and the belief was born that pancakes had to be made on Candlemas Day, otherwise the year's wheat harvest would be bad.

A pancake was then flipped with the right hand while holding a gold coin in the left hand, then the gold coin was placed in the pancake, and carried in procession to a room in the house where it was then kept a year.

The following year, the coin remaining in the hardened crepe was recovered, then offered to a poor person, with the hope that the offering would protect the donating family from poverty throughout the coming year.

If today we only keep the story of these past rites, the generous culinary tradition of pancakes still remains.

- 500 g of T45 flour

- 160 g of cornstarch

- 500 ml of cold water

- 1 liter of soy or vegetable milk of your choice

- 4 tablespoons of neutral vegetable oil

- 2 teaspoons of sugar½ teaspoon of salt⅓ teaspoon of cinnamon (according to your taste)

Recette pour 20 crêpes vegan :

• 500 g de farine T45
• 160 g de fécule de maïs 
• 500 ml d’eau froide
• 1 litre de soja ou de lait végétal de votre choix
• 4 cuillères à soupe d’huile végétale neutre
• 2 cuillères à café de sucre 
• ½ cuillère à café de sel
• ⅓ de cuillère à café de cannelle (selon vos goûts)

Astuce :

Pour parfumer et alléger la texture de vos crêpes, il est possible de remplacer 25 cl de lait végétal par une bière blanche de 25 cl (selon les goûts de chacun.e évidement)

1/Start by diluting the cornstarch in water, then mix well.

2/ Add flour, oil, salt, sugar, and also cinnamon to the preparation for dessert pancakes.

3/ Gradually pour in the vegetable milk, whisking generously.

4/ Once the preparation is homogeneous, it can be filtered using a tea strainer to avoid any lumps.

5/ Let the pancake batter rest under a cloth for 1 hour 20 minutes before cooking.

6/ Once your pan or crepe maker is hot, oil it generously using a soaked cloth, then pour and spread a layer of batter evenly on the cooking surface.

7/ Leave to cook for around 1 minute 30 over medium heat.

8/ Flip the pancake by frying it to test your dexterity, or flip it using a wooden spatula as proof of wisdom.

9/ Leave to cook for 20 to 30 seconds to finish cooking.

10/ Repeat this action until the dough is used up.