Colorful Vegan Spiral Crepes by @le.renard.et.les.raisins

35 min

10 servings

🌾

240 g

Flour

🍬

15 g

Sugar

🫗

1 tbsp

Neutral oil

🌽

15 g

Cornstarch

🌸

15 ml

Orange blossom water

💧

200 ml

Water

🫘

400 ml

Soy

🫜

15 ml

Beetroot powder

🫙

5 ml

Blue spirulina

🍫

5 ml

Unsweetened cocoa powder

🫗

15 ml

Cooking oil

  1. Whisk

    Whisk the 240 g all-purpose wheat flour, 15 g cornstarch, and optional 15 g sugar in a mixing bowl.

  2. Pour

    Pour in 200 ml water, 400 ml unsweetened soy milk, 1 tbsp neutral cooking oil, and optional orange blossom water.

  3. Whisk

    Whisk the batter until completely smooth and lump-free.

  4. Refrigerate

    Refrigerate the batter for 60 to 180 minutes so the crepes stay soft and flexible.

  5. Divide

    Divide three small ladles of batter into separate small portions.

  6. Mix

    Mix one batter portion with 1 tsp blue spirulina powder.

  7. Mix

    Mix one batter portion with 1 tbsp beetroot powder.

  8. Mix

    Mix one batter portion with 1 tsp unsweetened cocoa powder.

  9. Transfer

    Transfer each colored batter portion into a separate sauce bottle.

  10. Heat

    Heat the crepe pan over medium-high heat on the stovetop.

  11. Add

    Add a small drizzle of neutral cooking oil and wipe the pan with paper towel.

  12. Pipe

    Pipe one colored batter in a spiral pattern onto the hot pan.

  13. Pour

    Pour one ladle of plain batter over the spiral and reduce the heat slightly.

  14. Cook

    Cook the crepe for 1 minute until the underside sets.

  15. Flip

    Flip the crepe with a spatula and cook for 40 seconds.

  16. Repeat with the remaining batter and colored mixtures until all batter is used.

  17. Serve

    Serve the crepes with nut butter if desired.

Colorful Vegan Spiral Crepes by @le.renard.et.les.raisins

35 min

10 servings

🌾

240 g

Flour

🍬

15 g

Sugar

🫗

1 tbsp

Neutral oil

🌽

15 g

Cornstarch

🌸

15 ml

Orange blossom water

💧

200 ml

Water

🫘

400 ml

Soy

🫜

15 ml

Beetroot powder

🫙

5 ml

Blue spirulina

🍫

5 ml

Unsweetened cocoa powder

🫗

15 ml

Cooking oil

Preparation Steps

  1. Step 1/17

    Whisk the 240 g all-purpose wheat flour, 15 g cornstarch, and optional 15 g sugar in a mixing bowl.

    🌾all-purpose wheat flour
    🌽cornstarch
    🍬granulated sugar
    🥣mixing bowl
    🥄whisk

  2. Step 2/17

    Pour in 200 ml water, 400 ml unsweetened soy milk, 1 tbsp neutral cooking oil, and optional orange blossom water.

    💧water
    🥛unsweetened soy milk
    🫗neutral cooking oil
    🌸orange blossom water
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  3. Step 3/17

    Whisk the batter until completely smooth and lump-free.

    🥣mixing bowl
    🥄whisk

  4. Step 4/17

    Refrigerate the batter for 60 to 180 minutes so the crepes stay soft and flexible.

    🥣mixing bowl

  5. Step 5/17

    Divide three small ladles of batter into separate small portions.

    🥄ladle
    🥣mixing bowl

  6. Step 6/17

    Mix one batter portion with 1 tsp blue spirulina powder.

    🧴blue spirulina powder
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  7. Step 7/17

    Mix one batter portion with 1 tbsp beetroot powder.

    🫜beetroot powder
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  8. Step 8/17

    Mix one batter portion with 1 tsp unsweetened cocoa powder.

    🍫unsweetened cocoa powder
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  9. Step 9/17

    Transfer each colored batter portion into a separate sauce bottle.

    🧴sauce bottle

  10. Step 10/17

    Heat the crepe pan over medium-high heat on the stovetop.

  11. Step 11/17

    Add a small drizzle of neutral cooking oil and wipe the pan with paper towel.

    🫗neutral cooking oil
    🧻paper towel

  12. Step 12/17

    Pipe one colored batter in a spiral pattern onto the hot pan.

    🧴sauce bottle

  13. Step 13/17

    Pour one ladle of plain batter over the spiral and reduce the heat slightly.

    🥄ladle

  14. Step 14/17

    Cook the crepe for 1 minute until the underside sets.

  15. Step 15/17

    Flip the crepe with a spatula and cook for 40 seconds.

    🥄spatula

  16. Step 16/17

    Repeat with the remaining batter and colored mixtures until all batter is used.

    🥄ladle
    🧴sauce bottle
    🥄spatula

  17. Step 17/17

    Serve the crepes with nut butter if desired.

    🧈nut butter

Composition

Ingredients

Types

Starches, Flavorings, Liquids, Vegetable powders, Cocoa products

Ingredients

Flour, Sugar, Neutral oil, Cornstarch, Orange blossom water, Water, Soy, Beetroot powder, Blue spirulina, Unsweetened cocoa powder, Cooking oil

Notes

Flour (T45 or gluten-free pastry mix of the same weight), Sugar (optional), Orange blossom water (optional), Soy (plain, or oat milk), Beetroot powder (for the colored spirals), Blue spirulina (for the colored spirals), Unsweetened cocoa powder (for the colored spirals), Cooking oil (a drizzle, for the crepe pan)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Lactose-free

Calories

137 kcal

Macro nutrients

Protein: 4.5g, Carbohydrates: 23g, Fat: 3.1g, Fiber: 1.2g, Sugar: 1.8g

Nutritional Information

Minerals

Iron: 1.4mg, Calcium: 42mg, Potassium: 102mg

Vitamins

Vitamin B1: 0.13mg, Folate: 35mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

mixing bowl, whisk, ladle, sauce bottle, paper towel, spatula, measuring spoons

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Main Course, Breakfast, Dessert, Snack

Occasions

Candlemas, Mardi Gras, Brunch

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Supple, Thin

Flavors

Mild, Sweet, Floral, Cocoa

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Keep away from heat), fridge : 3 days (Store in an airtight container,Separate crepes with parchment paper), freezer : 2 months (Wrap tightly,Separate crepes with parchment paper,Thaw in the refrigerator)