Vegan Crepes taste just like traditional French crepes only they’re made without eggs or dairy. This Vegan Crepe Recipe makes a nice large batch of light and buttery crepes which you can serve with a variety of toppings and fillings. This recipe uses few ingredients and comes together quickly!
What Are Vegan Crepes?
Vegan Crepes are a healthier version of classic French crepes. Unlike traditional crepe recipes, made with eggs and milk, this Vegan Crepe Recipe is both egg-free and dairy-free. However, they’re just as delicious and taste almost exactly like traditional crepes. Crepes are native to French cuisine and are a thin type of pancake which is rolled or folded and filled with a variety of sauces and fruit preserves. The word crepe is derived from the Latin word crispa, which means “curled” or “wrinkled,” an obvious description of the wavy and flexible quality of the crepe. There are commonly two types of crepes, sweet and savory. Sweet crepes (filled with fruit preserves) are often served for breakfast or dessert whereas savory crepes (typically filled with cheeses and meats) are more of a dinner item.
How Is Crepe Pronounced?
You may be surprised to find out that most people mispronounce the word crepe. Although it’s commonly pronounced “KR-ape,” it should be spoken as “KR-ehp.”
Are Crepes Vegan?
Crepes are not traditionally vegan. As previously mentioned, crepes are a French recipe made with eggs, milk, and butter. However, this Vegan Crepe Recipe tastes almost exactly like regular crepes. That’s because none of the flavors found in traditional crepes are absent here. Vegan butter (used in this recipe) tastes almost exactly like regular butter and almond milk (also used in this recipe) doesn’t taste too different from regular milk. And, let’s face it, you’re going to load these crepes up with fresh fruit, fruit preserves, and possibly douse them with some powdered sugar anyways. So, you’re not going to notice a difference! Additionally, they look like traditional crepes with all the nice little brown pan-blisters on them. What more can you ask for?
Vegan Crepes Recipe
For full recipe details, please see the recipe card at the end of this post. What follows is just a brief summary of the ingredients and instructions for making Vegan Crepes.
- All-purpose flour – If you’re looking for a gluten-free version, simply use gluten-free flour.
- Almond milk – You can also use cashew milk, coconut milk, or soy milk. I personally like using almond milk because the flavor is less imposing. If you use coconut milk you should plan on having your crepes taste a little bit like coconut.
- Vegan butter – Butter is a big part of this recipe; it adds a considerable amount of warmth to the flavor. Fortunately, vegan butter tastes almost exactly like regular butter.
- Vanilla extract – The vanilla isn’t a dominant flavor in this recipe but simply a nice addition. If you don’t have vanilla on hand, you’ll be ok without it.
- Sugar – We aren’t using a ton of sugar in this recipe. However, if you insist on avoiding white sugar, you can use other sweeteners like maple syrup or agave.
- Oil – For greasing the pan.
How To Make Vegan Crepes
- Make sure ingredients are at room temperature. Allow the almond milk to sit out until it becomes room temperature. Melt your vegan butter and let it cool to room temperature.
- Whisk together all ingredients. Whisk all the dry ingredients together first and then whisk in the wet ingredients until the batter is smooth.
- Cook the crepes. Add a little oil to a pain and heat over medium-high. Pour 1/2 cup of the batter into the center of the pan while rotating the pan so that the batter evenly spreads out over the surface. Cook both sides of each crepe until they are lightly browned, about 1 to 2 minutes per side.
Can Crepes Be Made Gluten-Free?
Although crepes are traditionally made using wheat flour, they can also be made with gluten-free flour.
- Rotate the pan while you add the batter. Don’t wait for all of the batter to be poured out onto the pan before you begin rotating the pan. Start rotating the pan as you pour the batter onto it. This will ensure that the batter spreads out over the surface of the pan evenly.
- Check the edges of the crepe. It can be tricky to determine when you need to flip your crepes. However, the best method is to observe the edges of the crepe as it’s cooking. The edges will change color and become slightly darker. Additionally, you’ll begin to notice small bubbles rising up through the uncooked surface. When these things start to happen, take a spatula and lift up the edge of the crepe. If the underside has nice toasty-brown markings on it, then it’s time to flip the crepe.
- Flip the crepes in the pan or use a spatula. I personally think flipping crepes in the pan is easier than using a spatula. I first shake the pan a little to separate the crepe from the pan. If you’ve done this successfully, you’ll notice the crepe will slide around freely on the surface of the pan. I then use my wrist to flip the crepe up off the pan and onto the other side. Maybe watch a few videos on how to do this before you give it a shot. Otherwise your dog or cat may end up with your breakfast. Or, you can simply use a spatula to flip your crepes; however, this isn’t always because the surface area of the spatula is considerably smaller than the crepe and when you begin to lift the crepe out of the pan the edges will often fall over the sides of the spatula. I know, it’s all complicated; just do your best.
- The First Crepe is just a tester. Don’t worry too much about the first crepe, it’s always the test dummy.
What Pan Should I Use To Make Crepes?
There are a variety of different pans which you can use to make Vegan Crepes. Some people swear by non-stick pans or pancake griddles. I personally enjoy using either a non-stick pan or a stainless steel pan.
The Perfect Crepe Fillings and Toppings
I find that sweet crepes work best for those adhering to a vegan diet. That’s because savory crepes are typically filled with some form of dairy or type of meat. It is for this reason that I’ll only be providing filling and topping ideas for sweet crepes. Here are just a few to get you started.
- Dairy-free hazelnut and chocolate spread
- Blueberry Sauce
- Strawberry Chia Jam
- Vegan Cream Cheese
- Maple Syrup
- Dairy-free Yogurt
- Fresh Fruit
What To Serve With Crepes
I personally love having my Vegan Crepe with a nice hot cup of coffee, some Roasted Breakfast Potatoes, and fresh fruit!
How To Store Vegan Crepes
Though Vegan Crepes are not made with dairy or eggs, it’s still necessary to refrigerate them. Place your crepes into a ziplock bag and refrigerate them for up to 3 days. To reheat the crepes, simply add a little vegan butter or oil to a pan and heat the crepes for a few seconds on each side just to warm them up.
More Vegan Breakfast Ideas
- Johnny Cakes
- Vegan French Toast
- Blueberry Toast
- Chia Seed Oatmeal
- Quinoa Oatmeal
- Vegan Zucchini Bread
- Pumpkin Baked Oatmeal
- Baked Apple Oatmeal
- Avocado Toast With Sprouts
Easy Vegan Crepes
Vegan Crepes taste just like traditional French crepes only they're made without eggs or dairy. This Vegan Crepe Recipe makes a nice large batch of light and buttery crepes which you can serve with a variety of toppings and fillings. This recipe uses few ingredients and comes together quickly!
- 1 3/4 Cups all-purpose flour
- 2 Cups almond milk
- 2 Tablespoons vegan butter, melted
- 1 Tablespoon vanilla extract
- 1 Teaspoon sugar
- 1/4 Teaspoon salt
- Allow the almond milk to sit out so that it reaches room temperature before using it in this recipe.
- Using a large bowl, whisk together the flour, sugar, and salt.
- Pour in almond milk, melted vegan butter, and vanilla. Whisk together until smooth.
- Add a little oil to a stainless steel or non-stick pan and heat over medium-high heat.
- Pour about 1/2 cup of the crepe batter into the center of the pan while rotating pan at the same time so that the batter spreads out evenly over the surface of the pan.
- Cook crepes for about 1 to 2 minutes on each side until lightly brown.
I used an 11-inch stainless steel pan for this recipe. You can also use a non-stick pan.
Amount Per Serving: Calories: 146Total Fat: 4gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 3gCholesterol: 0mgSodium: 69mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 3g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. https://theveganplate.com/privacy-policy-2/
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