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VEGAN CREPES

Vegan crepes are not only super delicious but also really easy to make. And completely without eggs or milk. You can enjoy my vegan crepes with a sweet as well as with a savory filling. So yummy!

Vegan crepes make the perfect breakfast for the weekend. They are super versatile and you don’t even need eggs or milk to make them. Today, I want to share my basic recipe for vegan crepes with you guys.

WHAT YOU NEED FOR THE VEGAN CREPES:

  • all purpose flour or spelt flour
  • unsweetened oat, almond, or soy milk
  • sparkling water
  • baking powder
  • lemon juice
  • melted coconut oil
  • natural vanilla extract
  • brown sugar or coconut sugar
  • ground flaxseeds
  • a pinch of salt

As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.

seven rolled up vegan crepes on a white plate on a marble counter top

KITCHEN TOOLS FOR VEGAN CREPES:

  • medium-sized bowl
  • measuring cups
  • whisk
  • non-stick pan (flat and relatively big)
  • spatula

WHY THE VEGAN CREPES WORK:

  • The sparkling water makes the vegan crepes light and fluffy.
  • The ground flaxseeds work as an egg alternative. You don’t have to soak them in water before adding them to the batter as it is is rather runny and provides enough liquid for them.
  • You can easily replace cow’s milk with plant-based milk. My favorite milk alternative for this recipe is oat milk. But the crepes also work with almond or soy milk. Make sure the milk is unsweetened.
  • Brown sugar or coconut sugar give the vegan crepes a pleasant sweetness. Vanilla extract provides more flavor. If you want to use a savory filling for your crepes, simply leave out the sugar and the vanilla extract.
five vegan crepes on a white plate on a marble counter top with chocolate sauce, strawberries, and blueberries on top

HOW TO MAKE VEGAN CREPES

STEP 1: Combine the dry ingredients in a medium-sized bowl. Melt the coconut oil in a small pot on the stovetop or in the microwave.

STEP 2: Add the sparkling water, the plant-based milk, the coconut oil, the lemon juice, and the vanilla extract. If you want to eat your crepes with a savory filling, leave out the sugar and the vanilla extract.

four step by step photos of the preparation of vegan crepes

STEP 3: Stir the batter well with a whisk until there are no lumps left.

STEP 4: Heat some oil in a large non-stick pan (it should be only lightly oiled) and bake one crepe at a time. Use about 1/4 to 1/2 cup for each crepe depending on the size of your pan. Quickly swirl, so the batter covers the entire bottom of your pan.

four step by step photos of the preparation of vegan crepes

STEP 5: Stack the ready crepes on a plate and put them in the oven at around 140 °F. This way they will keep warm until you’re finished making all of the crepes.

VEGAN CREPES – RECIPE NOTES AND FAQS:

WHAT PAN SHOULD I USE FOR THE VEGAN CREPES?

It’s important to use a non-stick pan for the vegan crepes. This way they won’t stick and they will be easy to flip.

HOW HIGH SHOULD THE HEAT BE?

In order to avoid burning, you should prepare the crepes using medium heat. Of course this varies a bit depending on your oven. So try medium heat and then carefully adjust the heat.

someone holding a fork and a knife and cutting two vegan crepes on a white plate into pieces

WHY DID MY CREPES BURN?

As already mentioned, it’s very important to use a non-stick pan for the preparation of these crepes. Besides, the pan should be lightly oiled. The temperature shouldn’t be too high because the crepes burn easily. Medium heat is enough!

HOW DO YOU FLIP CREPES?

It’s important that you don’t flip the crepes too early. Wait until the top begins to bubble and the edges start to brown and crisp up.Maybe you’ve seen people in movies throw pancakes or crepes in the air and they magically land in the pan on the other side. I usually prefer to flip my pancakes and crepes with the help of a spatula. Slide the spatula under the crepe.Then carefully lift it and flip it quickly. Don’t lift it very high off the bottom of your pan and don’t hold it in the air for too long, so you don’t break it.You could also flip your crepe with the help of a plate. Put a plate on top of the pan and turn it around 180 degrees, so the crepe lands on the plate. Then carefully let it slide back into the pan with the other side on top.If you’re still not sure how to successfully flip your crepe, check out these helpful tips at wikihow.

HOW DO YOU KEEP THE CREPES WARM?

Unfortunately, by the time you will be finished making the crepes, your first crepe will be cold again. But there is an easy trick: Stack your crepes on a plate and place them in the oven at 140 °F to keep them warm.

someone holding a knife and a fork with a piece of vegan crepe in front of a white plate with two vegan crepes

VEGAN CREPES – FILLINGS:

There are so many ways to fill your crepes. Here are a few delicious ideas:

  • chocolate sauce or vegan nutella
  • fresh berries like strawberries, raspberries, and blueberries
  • apple sauce and cinnamon
  • banana and maple syrup
  • savory fillings like mushroom sauce or baby spinach with cherry tomatoes

VEGAN CREPES

Course: Breakfast, DessertCuisine: French
Servings

7

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

213

kcal

Vegan crepes are not only super delicious but also really easy to make. And completely withouteggs or milk. You can enjoy my vegan crepes with a sweet as well as with a savory filling.

Ingredients

  • 2 cups all-purpose flour or spelt flour

  • 2 1/4 cups unsweetened oat, soy, or almond milk

  • 2 1/4 cups sparkling water

  • 1 teaspoon baking powder

  • 1 teaspoon lemon juice

  • 2 tablespoons melted coconut oil

  • 1/2 teaspoon natural vanilla extract

  • 2-3 tablespoons brown sugar or coconut sugar

  • 1 teaspoon ground flaxseeds

  • 1 pinch salt

Directions

  • Combine the dry ingredients in a medium-sized bowl. Melt the coconut oil in a small pot on the stovetop or in the microwave.
  • Add the sparkling water, the plant-based milk, the coconut oil, the lemon juice, and the vanilla extract. If you want to eat your crepes with a savory filling, leave out the sugar and the vanilla extract.
  • Stir the batter well with a whisk until there are no lumps left.
  • Heat some oil in a large non-stick pan (it should be only lightly oiled) and bake one crepe at a time. Use about 1/4 to 1/2 cup for each crepe depending on the size of your pan. Quickly swirl, so the batter covers the entire bottom of your pan.
  • Stack the ready crepes on a plate and put them in the oven at around 140 °F. This way they will keep warm until you’re finished making all of the crepes.

Notes

  • The sparkling water makes the vegan crepes light and fluffy.
  • The ground flaxseeds work as an egg alternative. You don’t have to soak them in water before adding them to the batter as it is is rather runny and provides enough liquid for them.
  • You can easily replace cow’s milk with plant-based milk. My favorite for this recipe is oat milk. But the crepes also work with almond or soy milk. Make sure the milk is unsweetened.
  • Brown sugar or coconut sugar give the vegan crepes a pleasant sweetness. Vanilla extract provides more flavor. If you want to use a savory filling for your crepes, simply leave out the sugar and the vanilla extract.
  • It’s important to use a non-stick pan for the vegan crepes. This way they won’t stick and they will be easy to flip.
  • In order to avoid burning, you should prepare the crepes using medium heat. Of course this varies a bit depending on your oven. So try medium heat and then carefully adjust the heat.

This recipe was created by veganheaven read the full article here

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