Crepe Maker.

Wild Mushroom & Frisée Crepe

Vegan Crepes. They exist. They’re delicious. They’re easy to make. Basically, you should go ahead and make vegan crepes right now. I know what some of you must be thinking. Crepes are made of eggs! No. Not these. Thanks to Vegan Yum Yum, you too, can now make vegan crepes in a snap.

The picture above is one of the recipes listed on the Vegan Yum Yum site and it is magnificent. The only difference is that I used a combination of chanterelle and morel mushrooms, rather than chanterelle and trumpet. I don’t think I could find trumpet mushrooms at the time and I had never had morels, so I went for it. The love affair that began with morels is a another blog post for another day.

Today, I’d like to talk to you about Plum Crepes w/ “Ricotta” & Honey. I saw a recipe on Smitten Kitchen for these crepes and I knew I wanted to make them. They sounded so delicious to me! But alas!!! They were far from vegan, made with eggs and dairy ricotta cheese. So, I decided to veganize them. Naturally, I went straight to Vegan Yum Yum for the crepe recipe, but added a small bit of local honey as well as freshly ground nutmeg to the batter. I made the sweet ricotta recipe from Veganize This! by Jenn Shagrin, used mint from my porch garden, slivered almonds, and a tad bit more local honey.

Oh, hello there. Sweet Ricotta w/ Meyer Lemon Zest, Sauteed Plums, Mint, Slivered Almonds, Local Honey

For the plums, I used a combination of beautiful black, red, and green plums as well as one yellow and red speckled pluot. I should have taken pictures of them because they were gorgeous. In fact, I will try to take more pictures of ingredients before they turn into recipes. Sounds like a good idea. I had found sugar plums at the farmer’s market a few weeks ago, but couldn’t locate them this week, so I went with the others, which were equally as good. Plums are in season now, as well as pluots and other luscious stone fruit. Get to your local farmer’s market and pick some up. My personal favorite are Mirabelle plums, mostly cultivated in France, but I have been lucky enough to get them from local farmers in LA in previous summers. They are a beautiful golden color and are so sweet and juicy. I adore them, so if you happen upon them in LA, please let me know where.

But right now, the only thing you should really be doing is making the crepes from Vegan Yum Yum and adding your own yummy fillings or, veganize your favorite crepe recipe. Or try the recipe from Smitten Kitchen if you’re in the mood for something tasty and sweet.

Plum Crepes w/ "Ricotta" & Local Honey

3 Comments on “Crepe Maker.

  1. Wow! Those look amazing. Makes me definitely want to spruce up my crepe making skills. And by spruce up, I mean actually make them once and for all. I have always been intimidated, but maybe I just need to go for it! Thanks for the inspiration:)

  2. Thank you Stacy! Crepes are so easy and they taste just like I remember egg crepes tasting. You should def give them a try! Or you can come over and I will make us another batch 🙂

  3. Those are amazing! I’m going to have to add crepes to my list of items to cook when the kitchen is back in full swing. Thanks for sharing the great photos!

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