and 1/2 cups all-purpose flour ( 1 190 g), use whole wheat or a gluten-free flour blend if needed
brown sugar 3 tbsp
baking powder 1 tsp
and 1/2 to 2 cups unsweetened 1 soy milk ( 375– 500 ml)
extra virgin olive oil, you can also use coconut oil or melted 1 tbsp vegan butter
1 tsp vanilla extract (optional)
Mix all the ingredients in a large mixing bowl . Add 1 and 1/2 cups of plant milk (375 ml) and if the batter is too thick, add more plant until you get a perfect consistency.
Heat a nonstick skillet over medium-high heat and lightly coat with some extra oil if needed . Pour 3 tablespoons of the batter , twirling it around to cover the whole bottom of the skillet .
Cook for 1 to 2 minutes until the batter gets darker . Loosen the edges with a butter knife and flip the crepe .
Cook the other side of the crepe for 1 more minute until brown . Repeat with the remaining batter . Serve your vegan crepes with ingredients like
homemade Nutella, blueberry compote, berry compote, applesauce, vegan whipped cream, powdered sugar, chopped vegan chicken, vegan sausage, tempeh bacon, or seitan; some chipotle sofritas or tofu scramble; or even spread some cashew cheese, vegan cream cheese, or vegan ricotta as part of the filling.
Crepes can be stored for about 5 days in the fridge or for up to 3 months in the freezer. Once cooled, stack them between layers of parchment paper and then keep them in a sealed container or a ziplock bag.
This vegan crepe recipe will work with any type of sugar and plant milk, such as cashew milk, almond milk, rice milk, oat milk, coconut milk, or even hemp milk.
You can make your vegan crepes with whole wheat flour in a 1:1 ratio, or pretty much any other type of flour, but in that case, you may need to adjust the amount of it. If you want to make some vegan gluten-free crepes, feel free to use our
gluten-free flour blend recipe.
Serving Size: 1/15 of the recipe
Sugar: 2.9 g
Sodium: 14 mg
Fat: 1.4 g
Saturated Fat: 0.2 g
Carbohydrates: 13.3 g
Fiber: 0.5 g
Protein: 2.2 g