Crepes are a delicious treat that originated in France and if you haven't had them before or made them yourself, here's your chance to make a totally delicious vegan version. Crepes can be made with a sweet or savoury filling and served for breakfast, lunch, or dinner, there are no rules as to when they can be eaten!
Tess Begg has kindly created this super simple, healthy, vegan sweet crepe recipe for you to whip up in under 10 mins. The best part is that you likely already have all of the ingredients in your pantry and you can throw them all into a blender to mix. If you're a vegan foodie, you probably already follow Tess and have enjoyed a few of her marvellous vegan creations, but if you haven't you can check out her Instagram here.
We were keen to get to know the lovely girl behind all these vegan recipes, so we asked Tess to share a little bit of her wisdom with you all. Scroll down to read why Tess became vegan, who inspires her and her favourite products from F&F.
Interview with Tess Begg
How long have you been cooking and baking and why did you decide to start an Instagram account & blog to share your wonderful recipes?
I have always loved cooking as a child and in my teens, I did hospitality in school, it wasn’t until I started focusing on eating healthier that I got more creative with it. Going vegan was also exciting as it opened me up to a huge variety of meals and foods that I had never cooked or ate before. In 2014 I started making food and taking photos of it for fun as I liked making food look appetising and creative and Instagram being at our fingertips I started sharing it on there too. I then received great feedback from people and continued creating recipes and sharing it to inspire people to eat more plants and show them how easy it can be!
If you could give any advice to someone just starting out (baking/cooking/starting a food blog) what would it be?
When it comes to starting a food blog or social media, have fun with it and do it because YOU want to! It’s easy to get caught up with trying to create what ‘works’ but in the long run, it’s not going to keep you going and progressing. Create what you enjoy and do it in your own unique way. For cooking and baking, experimenting is so important. It’s going to be tricky at first and you’ll have a lot of failed attempts but eventually, you’ll perfect whatever it is you’re making! A fun way to get into it is to recreate a plant-based version of the recipes you enjoyed before going vegan.
When did you go vegan and what was your reason?
In November 2014 I decided to go vegan as I learnt about the animal cruelty, and being a huge animal lover it made no sense for me to continue eating that way. I transitioned my diet to 100% plants and instantly felt the health benefits, in particular, improved digestion, mood and energy!
What is the most vegan-friendly place/country you've visited?
I have only travelled outside of Australia to Bali and it is vegan heaven. There’s so many amazing vegan cafes there or cafes offering plenty of vegan options. I love how simple yet creative the food is and it's bursting with flavour.
What is your favourite vegan restaurant ever and your favourite dish?
I can’t just list one — My favourite vegan restaurant in Bali has to be Kind Community or Peloton. In Australia for cafe food I love Planted & Co and for restaurants Kindness Cafe. My favourite dish has to be sushi or mushroom stroganoff or shepherds pie!
What are your favourite products from F&F?
There’s so many to choose from! I love the edible beauty range, loving earth chocolates (basically the entire snack section) and the Vitus calcium powder is great, I am looking forward to trying the rest of their range.
Who inspires you?
My dad inspires me a lot as he has always taught me to never give up and keep trying with whatever it is in life.
Healthy Vegan Sweet Crepes
Ingredients
1 flax egg (1 tbsp flax meal mixed with 2 tbsp water)
1/2 cup oat flour
*Tip: you can make your own oat flour simply by pulsing oats in a blender until they are ground into a powder-like consistency.
1 cup buckwheat flour
1 tsp baking powder
1 cup plant milk (almond, soy, oat, hemp, the choice is yours!)
1 cup of water
1 tsp vanilla extract
1 small/medium ripe banana
Method
1. Add all ingredients to a blender and blend until combined. Heat a pan to medium and pour roughly 1/3 cup of the batter in the centre, then quickly move the pan in a circular motion to spread the batter into a thin circle (or use a spoon to spread).
2. Cook for around 1-2 mins each side or until bubbles come through and the sides crisp up. Adjust the heat as needed.
3. Roll crepes with banana and chia jam inside and top with fruits, coconut yoghurt, carob sauce, choc chips & maple syrup.
Serve up to friends, family, or treat your special someone to breakfast in bed! Yum!
