Easy Vegan Crepe Pancake Batter Mix
/
This recipe is inspired from Green Kitchen at Home by David Frenkiel and Luise Vindahl.
You can use the batter mix plain or add in some veggies to create some great colours, our favourites to date have been Sorel (fresh lemony taste, great with lemon and sugar!), Sea Beet or Spinach (great for a savoury option) and Beetroot (great for savoury or sweet- great partnered with chocolate hazelnut spread!)
You’ll need a blender, and frying pan.
Makes approx 12 crepes
Ingredients (when in italics available from the van)
100g Hemp Seeds (approx £1.30)
150g flour of choice
3 tablespoon of Linseed ground (approx 30p)
pinch of salt and sugar
drop of Rapeseed Oil
If adding veggies: approx 50g of chosen veg.
Total cost from Incredible Bulk approx £1.60
Method
If not already ground, ground Linseed in blender and place in bowl with 9 tablespoons of water. Stir and leave to one side, creating your vegan ‘egg’.
Place Hemp Seeds in blender with 400ml water and blend until smooth.
Add flour to blender and blend.
If adding veggies, slowly add a handful at a time and blend, keep adding until you get a good colour.
Add Linseed egg, pinch of salt and sugar and a drop of rapeseed oil and give a quick final blend.
Heat a drop of oil in frying pan, once hot add a ladle-full of batter mix to pan and shape to crepe.
Once cooked on one side, flip and heat other side then remove from pan ready to serve.
Serve with favourite toppings.
Zero Waste Tips
Buy seeds from your local zero waste shop and avoid single use packaging.
Look to make your toppings with zero waste ingredients.
Buy flour in paper bag and compost or recycle after use.