Vegan Crepes
These vegan crepes are light, delicate, and incredibly versatile. I love how easy they are to whip up and how they can be filled with just about anything your heart desires!
Crepes have always been a special treat in my family, but when I transitioned to a vegan lifestyle, I thought I’d have to give them up.
I was determined to recreate that joy, and after a bit of experimenting, I found the perfect combination of ingredients.
I love making a big batch on lazy weekend mornings and filling them with fresh fruit or a rich chocolate spread.
It feels like a little piece of indulgence, and I hope you enjoy them as much as I do!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using almond almond milk for these crepes, but feel free to swap in whatever plant-based almond milk you have on hand. If you want to boost the nutrition a bit, you can also try adding a tablespoon of chia seeds to the batter for some extra fiber and omega-3s. Just remember to adjust the water a little if you do!
Tips & Notes
- •I keep my batter in the fridge for a couple of hours before cooking to let the flavors meld together.
- •If you find that your crepes are sticking, try adding a little more oil to the pan and make sure it’s hot enough before pouring the batter.
Recipe Variations
- •Sometimes, I like to add a pinch of cinnamon to the batter for a warm spice flavor.
- •For a savory twist, try adding some finely chopped herbs to the batter before cooking.
Storage & Freezing
Store any leftover crepes in an airtight container in the fridge for up to 4 days. You can reheat them in a skillet or microwave before serving. If you want to freeze them, just make sure to place parchment paper between each crepe to prevent sticking!
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check that it’s a 1:1 ratio substitute.
How do I store leftover crepes?
I usually stack them with a piece of parchment paper in between and store them in an airtight container in the fridge. They’ll keep well for about 3-4 days.
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These vegan crepes are light, delicate, and incredibly versatile. I love how easy they are to whip up and how they can be filled with just about anything your heart desires!
Ingredients
Instructions
- 1
In a small bowl, mix the flaxseed meal with 6 tablespoons of water. Let it sit for about 5 minutes to thicken.
- 2
In a mixing bowl, whisk together the flour, plant-based almond milk, thinned flaxseed mixture, maple syrup, vanilla extract, and salt until smooth. The batter should be thin, but not too watery.
- 3
Heat a non-stick skillet over medium heat and add a little coconut oil or vegan vegan butter to coat the bottom.
- 4
Pour about 1/4 cup of batter into the skillet, swirling it around to create a thin layer. Cook for about 2-3 minutes until the edges start to lift and the bottom is lightly golden.
- 5
Gently flip the crepe with a spatula and cook for another 1-2 minutes on the other side.
- 6
Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep warm. Repeat with the remaining batter, adding more oil as needed.
- 7
Serve the crepes warm with your favorite fillings like fresh fruit, nut vegan butter, or a drizzle of maple syrup.
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