Vegan Crepes
These vegan crêpes are flavorful and quick to prepare. They use only two main ingredients, and the recipe comes together in under 15 minutes.
Equipment
- Crepe Pan or non-stick skillet
- Mixing Bowl
- Whisk
- Spatula
Ingredients
- Canola oil for cooking
- 1 ½ cups All-purpose flour (plain flour)
- 2 cups Almond milk sweetened
- ⅓ tsp Salt
Instructions
- In a large mixing bowl, sift the flour and mix in the salt. Make a well in the center and gradually whisk in the almond milk until the batter is smooth and fully combined.
- Heat a lightly oiled crêpe pan or non-stick skillet over medium heat until hot.
- Lift the pan off the heat and pour in a ladle of batter, swirling the pan quickly to spread it evenly across the surface. Return the pan to the heat and cook for 60–90 seconds, until the bottom is lightly golden.
- Use a spatula to carefully lift the edge and slide underneath, then flip the crêpe. Cook for another 30 seconds, until set.
- Remove from the pan and repeat with the remaining batter, adding a little more oil to the pan as needed.
- Serve warm with your favorite toppings.
Notes
Cooking Tip: If the crêpes stick, either add a touch more oil to the pan or allow them to cook slightly longer before flipping.
Cooking Crêpes in Batches: Finished crêpes can be stacked and kept warm under foil in an oven on low heat until ready to serve.
Make Ahead: Cooked crêpes can be stacked with parchment between them, wrapped, and stored in the fridge for up to 2 days. Reheat in a skillet or microwave before serving.
Nutrition
Calories: 67kcalCarbohydrates: 13gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 58mgPotassium: 18mgFiber: 1gSugar: 1gCalcium: 53mgIron: 1mg
Made this recipe?I’d love to hear what you thought in the comments.