A vegan crepes recipe! Try these easy vegan crepes which are lower in fat than traditional French crepes, and are cholesterol-free as well. If you like crepes, no need to give them up when you adopt a dairy-free vegan diet! Dress up this basic and easy recipe for vegan crepes with fabulous vegan fillings: fresh fruit, chocolate sauce, peanut butter, jam, powdered sugar or get creative!
Sweet, savory, or both: How do you like your crepes? I love just about everything on my crepes and can eat them for breakfast, lunch or dessert.
A few tips for making the perfect vegan crepes:
- Be patient, and practice often! Making crepes is a bit of an art form, and even regular (non-vegan) crepes are a bit tricky and take a bit of practice.
- A non-stick pan is a must, and a crepe pan is even better and will serve you well if you make homemade crepes more than just once every blue moon.
- There's an unspoken rule that for some reason, the first crepe always turns out bad. Don't get discouraged and give up! The second one will definitely be better! I'm no crepe expert, but my hunch is that is has to do with getting the pan absolutely perfect when it comes to both temperature and oil.
If you're not sure what a vegan is, you'll want to check out this simple vegan definition here, and if you're looking for more vegan recipes, you'll find plenty of vegan recipes here.
- 1/2 cup flour
- 1/2 cup whole wheat pastry flour
- 1/4 cup soy flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups soy milk
Mix the dry ingredients and make a well in the middle. Pour in the soy milk and combine. The batter should be very thin.
Heat a non-stick crepe pan and lightly coat with a non-stick spray.
Pour in about 1/4 cup of the batter, tilting the pan so that the batter covers the bottom with a thin coating. Cook until it is browned from underneath and starts to pull away from the edge of the pan. Carefully flip it over and brown on the other side.