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Classic Vegan Crepes

5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 8 crepes
Calories: 114kcal
Author: Sarah McMinn

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup non-dairy milk, I use soy
  • 2 tablespoon coconut oil, melted
  • 2 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup cold water
  • cooking spray

Instructions

  • In a food processor combine flour, baking powder, and salt. Pulse together until well combined. In a small bowl whisk together the wet ingredients (non-dairy milk, coconut oil, maple syrup, vanilla extract, and water). With the motor running, pour the wet ingredients into the dry and blend until well combined. Transfer to a bowl, cover, and refrigerate for 30-60 minutes.
  • Heat a 8 or 10" frying pan over medium heat. Brush or spray on a small amount of oil to lightly coat the pan. Once hot, pour ¼ cup of batter into pan. Swirl the pan around so that the batter covers the bottom in a thin layer. Cook until you see small bubbles on the top and the edges begin to crisp. (1- 2 minutes)  Loosen the edge with a rubber spatula, flip, and cook on the other side for about 1 more minute. Remove and set aside. Repeat with the rest of the batter.
  • To serve, fold the crepe into quarters. Sprinkle with powdered sugar and top with a few blueberries. You could also fill the crepes with lemon curd, mixed berry compote, or chocolate ganache.

Notes

Serving and Storing  - Serve the crepes by folding them into quarters. You have the option to sprinkle them with powdered sugar and top with a few blueberries. Some other vegan crepe fillings include: lemon curdmixed berry compote, or chocolate ganache. To refrigerate vegan crepes wrap the crepes well in foil or plastic wrap and store in the refrigerator for up to three days. 
Recipe Tips:
  1. Rest your batter. This will allow the wet and dry ingredients to set, resulting in a more tender crepe.
  2. Getting the right temperature for the pan is key!If the oil is not hot enough, it will absorb into your batter, making it greasy. If the oil is not too hot as this will result in burnt crepes. You can test the heat of the oil by adding a few drops of water to the pan. The water will sizzle when your pan is ready.
  3. Measure the batter when adding it to the pan. This will make sure that you get equal sized crepes every time!
  4. Get creative with your toppings. When I have spare time I like to go all-out to make the weekends feel extra special! I usually offer a variety of sliced fruits, nut butter, vegan butter, jams, syrups, and more. Let everyone build their very own best vegan crepe according to their exact specifications!
Troubleshooting
Why are my crepes crispy? Sometimes crepes can come out crispy. This may be because the frying pan is too hot or the crepes were cooked for too long. Make sure the frying pan has a medium heat and is not too hot when the crepe batter is poured into the pan.
Why are my crepes rubbery? There are a few reasons why your crepes may be rubbery. Adding too much flour to the batter or cooking the crepes too slowly or at too low of heat can result in rubbery crepes. Leaving the batter to chill for 30 – 60 minutes can help to avoid this and makes the crepes soft. Make sure to preheat your pan before adding batter to it. 

Nutrition

Calories: 114kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 76mg | Potassium: 130mg | Fiber: 1g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg