Vegan crepes

5 from 1 vote

Vegan crepes are thin, light, and every bit as delicious as regular french crepes. Fill them with homemade Nutella for the perfect breakfast or brunch.

This vegan crepe recipe is to show you how to make the best sweet crepes with simple ingredients and no special tools.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: French

Keyword: egg-free

Servings: - 8 crepes

Calories: 114kcal

Author: Nico

Equipment

nonstick pan we use one that is 11 inches or 28 cm in diameter but you can use any size.

Ingredients

1½ cups plant milk oats, almonds, soy, cashew, etc
1 tablespoon sugar
1 tablespoon oil
1 tablespoon vanilla extract
1 pinch salt
1 cup all-purpose flour
1 pinch curcuma optional, to add yellow colour

Serving suggestions

1 tablespoon powdered sugar
2 tablespoons vegan nutella or any hazelnut spread
1 handful mixed berries

USA - Metric

Instructions

To a bowl, add plant milk, sugar, oil, vanilla extract and salt. Mix well with a whisk.
Add in the flour and mix well till the batter is lump free.
Tip: you can use an immersion blender to make a lump-free batter.
Warm up and lightly grease a nonstick pan. When the pan is hot, add ¾ of a ladle of batter.
Rotate and tilt the pan to spread the batter evenly across it.
Tip: If you don't manage on your first try, you can add some extra batter and spread it with the back of a spoon.
Cook for 2 to 3 minutes on the one side, then turn it with a spatula and finish cooking for another minute, or until golden.
Transfer onto a plate and repeat till you run out of batter.

Serving suggestion

Spread a couple of tablespoons of hazelnut spread (vegan nutella) on half of the crepe. Fold in half, then in half again, to form a triangle.
Serve two to three crepes per person, dust with powdered sugar, add berries, and a drizzle of vegan nutella or maple syrup.

Video

https://youtube.com/watch/lIlS8AvzQhA

Notes

Nutritional values are for 1 crepe out of 7, without filling.

Tips

French pancakes should be thin and light, easy to roll or fold.

If your batter is too thick, it will be hard to spread over the pan and make a thin pancake. In this case, add some extra milk to thin it up, then whisk it and try again.

If your batter is too thin, then it won't hold together on the pan. You can tell that the batter is too thin if it makes small holes in the pancake when you pour the batter into the hot pan. Add a little flour to thicken the batter.

Also, if you want to add a little color to the batter, to make it look more like french crepes with eggs, you can add a pinch of turmeric powder.

Nutrition