These 5 Ingredient Vegan Crepes will give you beautiful French style crepes every time. Perfect for sweet or savoury uses and they taste so incredible with great step by step instructions!
This post is sponsored by Bob’s Red Mill! Thanks for supporting the brands that support Jessica in the Kitchen! All thoughts and opinions are my own!
When we think of crepes we probably think of eggs, but I was so happy to figure out that you don’t need them at all to make vegan crepes! I am so in love with this texture – and I know it’ll be a favourite on your holiday table and beyond. They are so much easier to make than you would think, so give them a try and enjoy!
In a high speed blender, add the milk, flour, sea salt, sugar and vegan butter. Blend for a minute until everything is fully melted.
Cover and let the batter rest for 30 mins at room temperature. This helps the glutens to relax.
Grease an 8” to 10” pan lightly over medium heat. Use a pan with a thin bottom or a flat bottom pan (like a thin griddle pan).
Scoop ⅓ cup batter and pour the batter into the pan. As you’re pouring, tilt the pan in a circle – which makes it much easier to spread the batter than pouring it all down, then tilting. Tilt it in an even thin circle and place the pan back on the heat.
Allow to cook for about 1 to 2 minutes – it’ll depend on your medium heat and the batter. The crepe should look fully cooked through and be dry to the touch. Using your spatula, release around the edges of the crepe. I like to use my finger to get under a bit too, then slide your spatula under and flip the crepe.
Cook on the other side for about 30-40 seconds then remove to a plate.
Repeat for all the crepes – makes about 4-5 crepes.
Fill half of each crepe with your preferred topping – I like to do like a vegan hazelnut spread and strawberries. Close in half, then in half again till it forms a triangle.
Top with a drizzle of hazelnut spread and more strawberries and lots of powdered sugar. Enjoy!
Letting the batter rest – letting the batter rest really helps to allow the gluten to settle properly for the best texture for these crepes.
Believe it or not – crepes aren’t hard to make! It’s all about technique. I love using an 8” or 10” pan because you get the batter thin enough, and following that technique is the most helpful approach to ensuring your crepes come out great.
If you want to use these for a savoury recipe, just reduce the sugar to ½ teaspoon.
Feel free to add in more additions like vanilla, spices and other spreads instead of hazelnut spread. Some other ideas that come to mind are vegan whipped cream, berries spread, fruits, and so much more options for sweet. For savoury, pesto and mushrooms or vegan cream cheese with other add-ins would work beautifully!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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