Vegan Crepe Recipe

Vegan Crepe

You are going to love our vegan crepe recipe as much as we do, and you don’t have to be vegan to try or love it.  Crepes come from France and are a thinner version of pancakes.

Growing up in a french speaking household, we would have crepes for breakfast, brunch, as a snack or dessert. I became a pro at making crepes at a young age and it was only right that I perfected my vegan crepe making skills.

Ingredients:

  • 100g plain flour (sifted)
  • 200ml almond/ coconut milk
  • 2tbsp sugar
  • 1tsp vanilla essence
  • ½tsp baking powder
  • ½tsp lemon juice
  • pinch of sea salt (optional)
  • ⅓ tbsp vegan butter (optional)

Lets get cooking…

  1. Sift the plain flour into a bowl and add the rest of all the dry ingredients.
  2. Mix all the wet ingredients into a cup and slowly add it to the dry ingredients whilst whisking.
  3. Melt the vegan butter in a pan and add it to the batter. (this will stop the crepe from sticking to the pan later on).
  4. Let the batter sit in the freezer for 5 minutes so that the flour will hydrate properly and so that there are no lumps.
  5. To cook the crepes, place a non-stick pan over a low to medium heat, and as soon as it’s hot, pour in a small amount of the batter, spread it with a tablespoon using circular motions and let it cook for a couple seconds.
  6. Once the first side is cooked, flip the crepe over to let the other side cook for a couple seconds.
  7. Repeat until the batter is finished and ENJOY.

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Vegan Crepe Recipe

You are going to love our vegan crepe recipe as much as we do, and you don’t have to be vegan to try or love it. Crepes come from France and are a thinner version of pancakes.
Author Naomi Djese

Ingredients

  • 100 g plain flour sifted
  • 200 ml almond/ coconut milk
  • 2 tbsp sugar
  • 1 tsp vanilla essence
  • ½ tsp baking powder
  • ½ tsp lemon juice
  • pinch of sea salt optional
  • tbsp vegan butter optional

Instructions

  1. Sift the plain flour into a bowl and add the rest of all the dry ingredients.
  2. Mix all the wet ingredients into a cup and slowly add it to the dry ingredients whilst whisking.
  3. Melt the vegan butter in a pan and add it to the batter. (this will stop the crepe from sticking to the pan later on).
  4. Let the batter sit in the freezer for 5 minutes so that the flour will hydrate properly and so that there are no lumps.
  5. To cook the crepes, place a non-stick pan over a low to medium heat, and as soon as it’s hot, pour in a small amount of the batter, spread it with a tablespoon using circular motions and let it cook for a couple seconds.
  6. Once the first side is cooked, flip the crepe over to let the other side cook for a couple seconds.
  7. Repeat until the batter is finished and ENJOY.

3 Comments

  1. July 12, 2017 / 1:27 am

    *runs to the kitchen to grab a napkin to wipe my mouth from drooling so much*
    I’m going to ask my friend if I can make this for his birthday potluck this weekend.

  2. Debrah McCabe
    July 15, 2017 / 12:29 pm

    This sounds wonderful! When I was a little girl, my grandmother and aunts used to make these but instead of the fresh fruit, they would make a vanilla milk sauce to drizzle over. I’m think I will try the same idea but with almond milk and drizzled over the fruit on top of your lovely crepe. Thank you for sharing the recipe and giving me a new breakfast/lunch/supper/snack idea!

  3. July 17, 2017 / 6:20 pm

    Making tomorrow!!! thanks for sharing!

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