Description
These vegan crepes are soft, delicate, and have the perfect crisp edges. This plant-based recipe is made with oil and soy milk and requires no eggs. Easy to make in just 5 minutes with the help of a blender, the crepes are amazing with both sweet and savoury fillings. Try serving them with fresh fruit, vegan butter, and more!
Ingredients
Instructions
- 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).
- Heat a medium to large (8-10 inch) nonstick skillet/frying pan (see note below on types of pans I recommend for this recipe) 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.
- 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.
- 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.
- Serve immediately folded or rolled, with desired toppings.
Notes
I use a stainless steel frying pan for this recipe, as I am very used to using this pan! However, a really great (not worn out) non-stick frying pan is your best bet if you haven’t made crepes before.
You can store the eggless crepes for up to 3 days in the fridge or up to 3 months in the freezer. Lay them flat in a large airtight container or on a plate and cover them to prevent them from drying out. Let the frozen crepes thaw in the refrigerator overnight before serving.