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November 2004
The Incredible Crêpe
Recipes by Joshua Ploeg 


Hello Readers!
This month I thought I would help you vegans out there enjoy the elusive crêpe. These can be difficult for vegans to decipher, but are beloved by many. In order to be a helpful chap, I’ve made it easy for you, so please enjoy the following recipes—compliments of the chef!

The method for preparing all of these crêpes is the same:
1. Mix together dry ingredients.

2. Add the wet and gently incorporate with a whisk to make a relatively smooth batter.

3. Spread 1/3 C. of batter on a lightly greased crêpe or egg pan to make a thin 8” circle over medium heat (7” is also large enough, if you wish to be more flexible).

4. Flip once with a large spatula when the bottom side has cooked and begun to brown lightly (this will take only a few minutes), then cook the other side in the same manner, which will take only a minute or two.

5. Roll your crêpes with whatever fillings you please, you can even eat them the simple way, with “butter” or margarine.

Basic Vegan Crêpe Batter
1 1/4 C. Buckwheat Flour
2/3 C. Unbleached White Flour
1 1/4 t. Salt
1 T. Sugar
1 t. Corn or Potato Starch
1 1/4 t. Baking Powder
3 T. Margarine, melted
2 C. Soy or Oat Milk

Suggested Fillings
• Pitted, chopped kalamata olives, chopped artichoke hearts and sundried tomatoes with capers, minced garlic and vegan cream cheese seasoned with salt and lemon juice.

• Blanched white asparagus spears dressed with prepared mustard, salt, pepper, olive oil, lemon juice and fresh herbs.

Exciting Cornmeal Batter
1 C. Fine Cornmeal (yellow or white, whichever you prefer)
1 C. Unbleached White Flour
1 t. Salt
2 T. Sugar
1 t. Corn or Potato Starch
1 t. Baking Powder
Chili Powder, several pinches
3 T. Margarine, melted
2 1/4 C. Soy or Oat Milk

Suggested Fillings

• Vegan sour cream mixed with lime juice and chili powder, cooked black beans, salsa and shredded cabbage seasoned with salt and pepper.

• Sautéed vegan “chicken” strips with grilled onions and fried vegetables.

Fancy Hazelnut Batter for Dessert Crêpes
1 1/4 C. Unbleached White Flour
3/4 C. Hazelnut Flour (grind the skinned nuts into a near-powder)
4 T. Sugar
1/4 t. Nutmeg
1/2 t. Salt
1 1/4 t. Baking Powder
4 T. Melted Margarine
2 C. Soy, Rice or Almond Milk
1/2 t. Vanilla Extract

German Style: use melted margarine, lemon juice and powdered sugar with your crêpes, rolling some up on the inside and also sprinkling the rolled crêpes with this delicious combination.

Strawberries and “Cream” with Chocolate:
mix sliced strawberries with sugar, lemon juice and some delicious syrup, such as loganberry or blackberry. Then mix vegan sour cream with some sugar, lemon juice and vanilla and roll with syrupy strawberries inside of crêpes. Melt some bittersweet chocolate in a double boiler with a bit of soymilk. Lay more sliced strawberries on top of the rolled crêpes and drizzle some of the chocolate over the top.

Cherries with Apricot Glaze: mix together pitted cherries with vanilla, lemon juice and sugar to taste. Simmer for a few minutes 1 C. apricot jelly with sugar to taste and a splash of white wine. Spread on your crêpes with some of the cherry mixture and roll. Pour remaining cherry mixture over the top.

If you wish, pour some brandy on top and set alight. Vegan ice cream rules with this, vanilla being the obvious choice. A light ginger sorbet or an “ice cream” marbled with caramel might also be a good choice.

I hope that y’all get good use out of these. I know I have! Speaking of me, as some of you know, I travel around doing cooking demonstrations and dinner parties, in DIY fashion, for my friends and fans around the country. I will be coming out East again on another lengthy tour in the spring of 2005, so please get in touch, I’d love to make plans with you!

Have a Happy Season!

Recipe of the month, tour information and occasional political diatribe: Contact Joshua at His cookbooks are available at


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