Description
Light and thin vegan crepes that are perfect for sweet or savory fillings, made without eggs or dairy.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 1/2 cups unsweetened plant-based milk (e.g., almond, soy, oat)
- 2 tbsp vegetable oil or melted coconut oil
- 1 tbsp maple syrup (optional, for sweet crepes)
- 1/2 tsp vanilla extract (optional, for sweet crepes)
- 1/4 tsp salt
Instructions
- In a large mixing bowl, whisk together the flour and salt.
- Gradually add the plant-based milk while whisking until smooth and lump-free.
- Add the oil, maple syrup, and vanilla extract (if using), and whisk to combine.
- Let the batter rest for 10–15 minutes at room temperature.
- Heat a non-stick skillet over medium heat and lightly grease it with oil.
- Pour about 1/4 cup of batter into the skillet and tilt to spread evenly into a thin layer.
- Cook for 1–2 minutes until the edges begin to lift and the bottom is golden.
- Flip the crepe carefully and cook for another 1–2 minutes on the other side.
- Transfer to a plate and repeat with the remaining batter.
- Serve with your favorite fillings and toppings.
Notes
- For savory crepes, omit the maple syrup and vanilla extract.
- Let the batter rest to reduce bubbles and ensure smooth crepes.
- Adjust consistency with a splash of milk if batter is too thick.
Nutrition
- Serving Size: 1 crepe
- Calories: 110
- Sugar: 1g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
