Vegan Crêpes with Blood Orange and Orange butter

Vegan Crêpes with Blood Orange and Orange butter

Actually, my planned Valentine's Day recipe that I wanted to share with you were these vegan crêpes. But then I felt the vegan aquafaba macarons a little bit more, so this vegan crepes recipe comes a week later. In fact, I was shocked to discover that there is neither a vegan crêpes recipe nor one with blood oranges here on the blog. And on top of that the blood orange season is in full swing. Shame on me!So today we're killing two birds with one stone - fictitiously, of course - and sharing the ultimate combination of thin fluffy crêpes and wonderfully sour-sweet blood oranges, so to speak. And can we please admire the spectacular color for a moment?

Course Breakfast, Breakfast-sweet, Dessert

Cuisine French

Keyword Aquafaba, blood oranges, breakfast-sweet, Crêpes, fruit dessert, Mothers Day, oranges, Valentines`s Day, vegan crèpes

Prep Time 20

Cook Time 20

Servings pieces

Calories 346kcal

Author Velvet & Vinegar

Equipment

1 juicer
1 bowl
1 food processor with whisk or hand mixer
1 cast iron pan approx. 28cm diameter
1 ladle
1 spatula
1 sauce pan

Ingredients

Blood Orange Crêpes*

2 blood oranges* approx. 130ml juice
4 tbsp aquafaba
150 g white flour
8 g vanilla sugar* approx. 1 packet
50 g sugar
150 ml plant based milk
1 pinch of salt
margarine or butter vegan, for greasing
2 blood oranges as topping

Orange Butter

1 orange juice & grated peel
50 g butter or margarine vegan
1-2 tbsp sugar

Instructions

Blood Orange Crêpes

Juice blood oranges and set juice aside for crêpe batter.
Using a food processor or hand mixer, beat aquafaba until fluffy and stiff. The aquafaba will turn white in color and should stop flowing at all or flow very slowly out of the bowl. Set aside for the batter.
Combine all ingredients for the crêpe batter, including blood orange juice and whipped aquafaba in a bowl. Stir just until the batter is well blended. Do not stir too long or the batter will lose its airiness. The batter is relatively runny, but that is ok.
Heat cast iron skillet to medium heat and grease well with butter/margarine.
Pour 1 to 2 ladles maximum - depends on the size of the ladle, mine is rather small - of batter into the pan. Immediately pick up the pan and swirl it so that the batter is spread thinly in the pan. You really need to work quickly here, as the batter thickens fairly quickly in the pan. Once you have the batter spread all over and a nice round crêpe, return pan to the heat.
Bake crêpes over medium heat until done. Wait to flip until crêpe bubbles appear on surface and pop into holes. Once you can run a spatula under the crêpe well without breaking the batter, you can turn the crêpe. This will take a good 2-4 minutes, depending on your stove. For the first crêpe, possibly even a little longer. On the side that is already fried, the crêpe should be golden brown. If it gets too dark, reduce stove temperature slightly.
Bake crêpe on the other side for another 2-3 minutes. Crêpe is done when it can be flipped back and forth in the pan.
Fold finished crêpe into a half-moon directly in the pan, then form the half-moon into a quarter again.
Transfer crêpe to a plate and keep warm in the oven at 50° Celsius.
Grease the pan again with butter/margarine and do exactly the same with the remaining crêpe batter until all the batter is used up. Enough for about 4 crêpes. If you have a smaller pan, maybe even for 6-8 crêpes.
Fillet the remaining two blood oranges. To do this, remove peel generously so that there is no white skin left. Cut the blood oranges along the seams/scars with a knife and then carefully remove the individual blood orange fillets.
Arrange the crêpes on plates, drape the blood orange fillets nicely on top and drizzle the orange butter over them with a teaspoon. Serve immediately.

Orange Butter*

Grate the zest of one orange and juice the same orange. Set both aside.
Melt butter/margarine in a sauce pan.
Add the remaining ingredients - sugar, orange juice and grated orange peel. Bring to a boil briefly until the liquid boils and the sugar has melted. Then simmer over low heat for about 5-7 minutes.

Notes

*A coated frying pan or, of course, a crêpe pan can be used instead of a cast iron skillet.

*Do NOT use a baking powder for this recipe. The crêpes will turn green if you do.

*To make the crêpes nice and pink, the flesh of the blood oranges should really be red. So make sure you have enough blood oranges on hand. Not all of them are always red inside.

*If you don't have vanilla sugar, vanilla extract or a scraped vanilla bean can also be used.

*The orange butter can be made in advance or while the crepes are baking.

Nutrition