The Best Vegan Crepes
These delicious vegan French crepes are easy to make and great for breakfast or dessert! Thin, chewy, and so tender!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 3 tbsp sugar or coconut sugar
- 1/4 tsp salt
- 2 cups unsweetened almond milk or your favorite plant-based milk
- 1 and 1/4 cup water
- 2 tbsp oil
- 1 tsp vanilla extract optional
- 1 tbsp rum optional
Instructions
- In a large bowl, whisk together the flour, cornstarch, sugar, and salt. Pour in the almond milk and whisk until smooth. Next, add the water, oil, vanilla extract, and rum if using. Whisk until well combined. Cover with plastic film and let it rest for at least 2 hours at room temperature or overnight in the refrigerator.
- Heat a teaspoon of oil in a large non-stick skillet over medium heat. Use a kitchen paper towel to remove excess oil in the skillet.
- Once the skillet is hot, pour about 1/2 cup of batter into the skillet and tilt the pan with a circular motion to spread the batter evenly into a thin layer.
- Cook the crepe for about 2 minutes, until just golden brown. Loosen with a spatula, flip, and cook the other side for 30-50 seconds.
- Stack the crepes on a plate to keep them warm. You can also cover them with a clean damp kitchen towel to keep the crepes moist and tender.
- Serve warm or at room temperature filled with melted chocolate, nut butter, etc.
Notes
- If your batter is grainy: Pass it through a fine-sieve mesh or blend it until smooth.
- Do not skip the resting time: The batter needs to rest to get a good consistency. You can prepare the batter the day before and keep it in the refrigerator. A quick tip: transfer the batter to a clean plastic or glass bottle. It will take up less space in your fridge!
- Use a non-stick crêpe skillet: For the best results, I highly recommend using a Non-Stick Crêpe Pan. Not only will it be easier to cook the crêpes, but it will allow you to get them thinner and more evenly cooked.
- Make sure the skillet is hot enough: Medium heat works best. Your skillet should be hot enough when you pour the batter. If it’s warm, the crepes won’t cook properly and will be difficult to flip. If the skillet is too hot, you won’t have the time to rotate the pan to spread the batter evenly. I always cook my crepes on medium heat and wait 2-3 minutes to make sure the pan is hot enough.
- Check the consistency of the batter: The batter should be thin enough to spread evenly into a thin layer as you tilt the pan. If it's too thick, dilute it with more milk or water, you don't want pancakes!
- The color of your crêpes will depend on: the heat of your skillet, the type of skillet used, and how long you cook the crêpes. French crêpes are usually golden brown, while, for example, Japanese crêpes are paler as they are cooked for a shorter period of time.
- Amount of batter: This will depend on the size of your skillet. If you add too much, the crepes will be thick, heavy, and have a gummy texture. You want thin crepes, not pancakes!
Nutrition
Serving: 1 Crepe | Calories: 115 kcal | Carbohydrates: 20.7 g | Protein: 2 g | Fat: 2.6 g | Fiber: 0.7 g | Sugar: 2.6 g
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants