For the second day of this week’s blogging marathon, I have a classic French dish but with a non-classic twist. These Vegan Wholewheat crepes are made without eggs but they are just as light and delicate as the traditional ones.The original French crepes have at least 2~3 eggs, but this recipe is a great alternate if you are vegan or have egg allergy. Recipe is from Vegan Brunch cookbook by Isa Chandra. This book is my go-to resource for all vegan breakfast and brunch dishes. So I was really excited to these vegan wholewheat crepes for this week.My kids love pancakes for breakfast. So when I told them they were going to have thin pancakes for breakfast, they were over the moon. The crepe batter takes just a few minutes to make. But it needs to be refrigerated for an hour before making the crepes, so plan accordingly.These vegan wholewheat crepes are made with wholewheat pastry flour. You can use white wholewheat flour, but they won’t be as light and soft. Maybe a combination of all purpose and wholewheat flours would work out better. There are endless ways you can top and fill these crepes. Also they can be frozen (layered with parchment in between) for upto 2 months. Lets check out what my fellow marathoners have cooked today for BM# 82. Also for November: Week 4, Cooking from Cookbook Challenge Group.
