Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (10)
A very adaptable recipe; the key I was missing was the sparkling water – what a neat trick.
I subbed the flour in for 1 cup red lentils (soaked overnight) and used the same ratio of sparkling water and plant-based milk and it turned out amazing.
Same cooking time too on my electric griddle – 375F, roughly 2-3 mins, no flipping required.
I made them savory though, not sweet; still great!
Thanks Alex! I am going to try this with the red lentils too.
Can I use tap water or does it have to be sparkling water?
Hi Hennie,
Sparkling water is key in this recipe because it acts similarly to a rising agent and helps create a light, airy texture in the crepes. Tap water would likely still work but the end result won’t be as fluffy and delicate. Let us know how it goes!
What can we use to make this gluten-free
Hi Mary,
To make your own whole-grain GF flour mix that will work as a direct substitute for wheat flour in most recipes (including this one), please check out our guide: https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/#recipe
Thank you,
Courtney
Editor, Forks Over Knives
can I use gluten free flour for both flours instead?
Hi Eva,
You can substitute gluten-free flour, but we recommend using a combination of at least two different kinds of gluten-free flours for the best results. For a foolproof GF flour blend recipe, please check out our guide: https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/
Thank you,
Courtney
Editor, Forks Over Knives
Would spelt flour be a suitable substitute?
Hi Judy,
We haven’t tested the recipe using spelt flour, so we can’t guarantee the results—but in general, spelt flour can be substituted 1:1 for whole wheat flour, so you should be okay. If you do give it a try, please let us know how it turns out!
Thank you,
Courtney
Editor, Forks Over Knives