I loved eating crepes when I was a child, even without any filling. I was excited for every crepe that came out of the pan a little deformed, so I could eat the torn pieces. Of course, the crepes from my childhood were not vegan. I didn’t want to miss out on this childhood delight anymore, so I needed to create the best possible recipe for vegan crepes. Here, I’ve created a basic batter recipe that reminds me of the vegetarian crepes from my childhood. These are also just as delicious on their own. You won’t be able to believe they’re made with only plant-based ingredients.
Although yummy on their own, you can make these crepes even more mouth-watering by adding some spread to them. Spread some strawberry jam, another type of jam, vegan Nutella, or any other spread of your choice on them, then roll or fold them and enjoy this fun and delicious breakfast. It’s the ultimate fun breakfast to have with your family. Don’t forget to sprinkle some powdered sugar on top, if desired.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious fillings for vegan crepes:
- Walnut Crepes (veganske orehove palačinke)
- Baked Crepes with Vegan Cottage Cheese (veganske gratinirane skutine palačinke)
- Biscoff Caramelised Banana Crepes
Vegan Crepes
Ingredients
- 750 g all purpose flour sifted
- 1/5 tsp turmeric powder for colour
- 1/4 tsp salt
- 250 ml (1 cup + 2 tsp) sparkling water
- 1250 ml (5 cups + 10 tsp) unsweetened soy milk
- 250 g (1 cup + 2 tsp) vegan butter melted
- 400 g (1 1/2 cups + 1 tbsp) unsweetened soy yoghurt
- 62.5 ml (4 tbsp + 1/2 tsp) maple syrup
For making crepes:
- 20 g (4 tsp) vegan butter divided
Instructions
- Sift flour into a large bowl, then add turmeric powder and salt. Mix together. In a separate bowl, put wet ingredients and mix together. Pour dry mixture over the wet one, whisking as you are pouring, so there are no lumps in the end. You can also put all ingredients in a blender, if you have large enough one and mix together in a smooth batter. Leave the batter stand for about 30 min (for more tender crepes) or you can skip this step and proceed with the next one.
- Melt 1/3 tsp of vegan butter in a non-stick pan over medium heat and spread it around with a brush, making sure that you go a little bit up on the edges of the pan. Wait 5 minutes (if you are using an electric stove) or just 1 min 30s (if you are using a gas stove), so that the pan gets hot, then spill 1 small ladle (about 80 ml) of the crepes mixture on the middle of it. Rotate the pan with the handle, so that the mixture spreads evenly around the pan. Wait until the top of the crepe is no longer wet or at least most of it is no longer wet (this should take about 3 min 30s for the electric stove and 2 min for the gas stove) then flip it over. Cook the other side for about 1 min. Transfer crepe to a larger plate.
- Turn the heat to low, add 1/8 tsp of vegan butter and rotate the pan, so that it spreads evenly around. Add the second 1 small ladle (about 80 ml) of the crepes mixture. Rotate the pan with the handle so that the mixture spreads evenly in the pan. Turn the heat back to medium (or a little bit less than medium). When there are no more wet patches on top of the crepe (this should take 1 min 30s to 2 min) flip it over and cook the other side (for this side it should take about 1 min to cook). Transfer crepe on top of the first one.
- Repeat the last step 28 more times so that you get 30 crepes overall.
- Spread vegan crepes with strawberry or some other jam, vegan Nutella or some other spread of choice. Roll them or fold them into a triangle. Optional sprinkle some powdered sugar on top.
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