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.