Mornings, Vegan Food

Classic Vegan Crepes

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Happy Friday! Going into the weekend I wanted to give you a recipe that you can make for brunch! These classic vegan crepes are thin and delicate with crisp edges and are delicious with sweet or savoury toppings/filling! You can make them with just a blender and regular skillet or frying pan, no special pan required!

I must admit, it actually took me a while to master these vegan crepes. Regular crepes contain a lot of egg, which helps bind them together and flip easier without ripping. For vegan crepes, we obviously can’t use eggs, so they can be quite tricky. They’re tricky to get thin enough without ripping when you flip them! I had quite a few trials that flopped, and lots of ripped crepes. But now I have the technique down and can make a ton of crepes pretty quickly with success! So, all of that to say, if you struggle at first, don’t give up! Try different pans, different amounts of batter and amounts of oil to get the perfect routine figured out. It might take you a few batches, but it will be worth it!

About the pan:

  • At first I used a super non stick pan (the Always Pan by Our Place) and it was so non stick that the crepes didn’t really brown.
  • Then I used a more worn-in frying pan but they stuck and burned to it too easily.
  • Finally I settled on a nonstick frying pan that wasn’t as worn-in, but still allowed the crepes to crisp up with some oil added prior to cooking. The result was thin crepes with crisp edges. So delicious!

Tips for the batter:

  • Crepe batter is supposed to be super thin and runny. You need to be able to turn the pan and have the batter oat the bottom in a circle, and if its too thick, it won’t be able to do that! I find the batter can thicken slightly when in the fridge, so make sure to add 1-2 tbsp of water to the batter if you think yours is too thick to maneuver properly in the pan.
  • A blender is most often recommended to mix the batter because it makes it perfectly smooth with no lumps. You can make these by hand with a whisk, but be prepared that there might be a few lumps in your batter!
  • I read a tip that the key to “real French crepes” is to let the batter sit in the fridge for a few hours or overnight. This allows the gluten to relax and makes them more delicate/less gummy. This is a great tip because if you make the batter the night before, you have even less work to do the morning of :).
  • Another tip I love is – you can cheat perfect crepes! Most of my crepes don’t spread in a perfect circle, so I just use a pour amount of batter in to fill in the gaps and make a perfect circle. The rest of the crepe will be starting to set by that point, so you can use a spatula to smooth out any uneven parts where the new batter meets the crepe. I find it easier to do this way than to stress myself out trying to twist and turn my wrist to get a perfect circle. They’ll taste great no matter what!
  • Reader tip: someone on my Instagram told me that if you add a bit of tapioca starch to the mixture, it works great! I haven’t tried it yet (I will next time I make these) but I wanted to leave it out of this recipe because I know it isn’t a super common ingredient everyone would have on hand. But, if you do, try it out and let us know how it goes!

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Classic Vegan Crepes


  • Author: Liv B
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes (plus chilling)
  • Yield: approx 8 crepes

Description

Delicate dairy-free, egg-free, vegan crepes with crisp edges, perfect for filling or topping, savoury or sweet!


Ingredients


Instructions

  1. In a blender, add the nondairy milk, flour, oil, sugar and salt and blend until completely smooth and combined. Refrigerate 30 minutes up to overnight (I like to do overnight for convenience).
  2. Heat a medium to large (8-10 inch) nonstick skillet/frying pan over medium heat. Brush with oil to coat pan evenly. Pour 1/4 cup batter into the hot pan, turning and tilting it to coat the bottom as evenly as possible. Use a bit of batter to fill in any gaps and smooth out uneven blobs with a rubber spatula.
  3. Cook until the top is set and not wet-looking, edges start to crisp and lift from the pan and bottom is golden brown in spots.
  4. Slip a rubber spatula around the edges to ensure crepe is not stuck, then gently flip in one swift motion. Cook until bottom is golden brown in spots and edges are crisp, another 45 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with oil in between each crepe.
  5. Serve immediately folded or rolled, with desired toppings.

3 Comments

  1. I always use the proportion of 2 to 1 where 2 is 1:1 soy milk and sparkling water, and 1 is flour! Always works!! Sometimes need to add a bit more liquid depending on how thin you want them 🤍

  2. This recipe looks amazing!
    I was also wondering how to sign up for emails about your latest recipes.

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