Vegan Crepes

These vegan crepes are perfection even without eggs and dairy. Use them with sweet or savoury fillings, they’re delicious either way!

Course Breakfast, Dessert

Cuisine French

Prep Time 20

Cook Time 5

Resting Time 1

Total Time 1 25

Servings servings

Calories 167

1 ¼ cup soy milk or any non dairy milk, room temperature, 300 grams
1 cup Bob’s Red Mill Unbleached White All Purpose Flour 120 grams
¼ teaspoon sea salt 1.5 grams
1 tablespoon granulated sugar white sugar, brown sugar or cane sugar works fine, 12.5 grams
2 tablespoons melted vegan butter or oil + extra for the griddle/pan, 28 grams

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!

Refrigerator: Store any leftover crepes in an airtight container in the fridge for up to 3 days. I like to put parchment paper between the layers just to ensure they don’t stick to each other.
Freezer: To freeze, place parchment paper between each crepe to prevent sticking and store them in an airtight container or freezer bag. They can be kept in the freezer for up to 2 months.
To reheat: Warm the crepes in a skillet over low heat for 1-2 minutes on each side, or microwave them for about 20-30 seconds.