Vegan Crepes
These easy vegan crepes are perfectly tender and thin with crisp edges, made with a simple 6-ingredient batter. Enjoy them sweet or savory for breakfast or dessert. They are a delightful, light, and airy treat that comes together quickly, perfect for any meal.
Instructions
- 1
In a large mixing bowl, whisk the soy milk (1.5 cups), neutral oil (2 tbsp), cane sugar (2 tbsp), vanilla extract (1 tsp), and sea salt (0.25 tsp) to combine well.
- 2
Gradually add the all-purpose flour (1.25 cup) as you continuously whisk until combined and smooth. Let the batter sit for 10-15 minutes to allow gluten to relax.
- 3
Prepare a test crepe to check consistency: if not thin enough to spread, add water (1 tbsp) at a time until desired consistency is reached.
- 4
Heat a [10-inch non-stick crepe pan] over medium heat for 2-3 minutes until hot. Lightly grease the skillet with [oil spray] or vegan butter.
- 5
Lift the hot pan off the burner and tilt it. Pour all-purpose flour (0.33 cup) of batter to one side and immediately swirl to coat the bottom. Return to heat.
- 6
Cook crepe for 1-2 minutes until edges are golden and top is dry. Use a [thin and flexible spatula] to loosen and flip. Cook for 30-60 seconds on the second side.
- 7
Adjust batter consistency if needed. Repeat with remaining batter, adding a bit more oil and adjusting heat for each crepe. Serve immediately or stack and keep warm.
Nutrition Facts
Per portion
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