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.
vegan breakfast recipe, vegan pancakes
Servings: 12 crepes
Calories: 90 kcal
unflavored soy or almond milk
any neutral-flavored oil suitable for baking, such as canola, plus extra for the pan
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.
Amount Per Serving
Calories from Fat 36
% Daily Value*
Saturated Fat 0.8g4%
* Percent Daily Values are based on a 2000 calorie diet.