Whisk, pour and swirl! These vegan crepes are super easy to make, and can be eaten as part of a sweet breakfast or stuffed with savory fillings for an elegant dinner.
I know, fancy, right? Yes but no. Crepes seem pretty fancy and all, almost like extra fancy pancakes, but in a way, they’re actually kind of like extra lazy pancakes. Let me explain.
When I was a kid, my brother started spending time at the neighbor’s house, and soon thereafter began requesting crepes from mom. Neighbor’s grandma made crepes. Of course, I think mom was a little annoyed by all this. Who has time for fancy-pants crepes?
It wasn’t until I started taking cooking classes in high school that I realized everyone has time. It takes like, a minute to make a crepe.
A pancake takes 4 minutes, on a good day. It’s all about technique, but once you’ve got that down, super easy. And crepe batter is pretty much thinned down pancake batter. Pretty soon I got into the regular practice of thinning down our weekend breakfast pancake batter and crepe-ing away.
I’ve made a lot of crepes over the years, and I think I’ve finally perfected my recipe for vegan crepes, so here it is. Super simple, pretty darn easy and totally delicious.
FAQ & Tips for Making Awesome Vegan Crepes
- These crepes are super freezer friendly! To freeze, just stack 5 or 6 crepes with sheets of parchment paper in between them. Place the stack in a freezer bag and freeze.
- For savory crepes, omit the maple syrup and vanilla.
- Getting the batter to the right consistency is essential to perfect crepes! If it’s too thick and/or not spreading out quickly when you swirl the pan, add some water. If it’s too runny, whisk in a little extra flour.
- Does the batter absolutely need to be refrigerated? Nope! If you don’t have time, you can skip this step. If you do have time, it’ll give the gluten a chance to relax and improve the texture of your crepes.
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1 1/2 cups unflavored soy or almond milk
- 3 tbsp. vegetable oil, any neutral-flavored oil suitable for baking, such as canola, plus extra for the pan
- 1 tbsp. maple syrup, optional
- 1 tsp. vanilla extract, optional
- up to 1/3 cup water
Place all ingredients except water into a medium mixing bowl and whisk together until completely smooth.
Cover and refrigerate for 1 hour.
Start with a test crepe. Very lightly oil the surface of a nonstick frying pan and place over medium heat. When the pan is hot, add about 1/4 cup of batter and quickly swirl it around until the entire bottom surface of the pan is coated and batter takes on a generally circular shape. Cook just until the edges start to pull away from the bottom of the pan, about a minute. Very carefully flip and cook 10-15 seconds more on other side. Slide the crepe out of the pan and onto a plate.
Adjust the batter as needed. If it seemed too thick and was difficult to swirl, whisk in a few splashes of water. Repeat until all batter is used up, adjusting by adding more water as needed. Lightly reoil the pan as needed between crepes.
Serve with your favorite sweet or savory fillings.
Recipe for roasted strawberries (pictured) here.
Practice makes perfect. I always find that as I make adjustments and get into a groove, my crepes get better. The last few of the batch tend to be the best. If you're a crepe newbie, consider doubling the batch size to account for goof-ups.
If you'd like a bit more guidance on how to make a perfect crepe, this is a great tutorial.