These light and tender vegan crepes are proof that you don’t need eggs or dairy to make a beautifully thin, flexible crepe. With a short ingredient list and one bowl, this recipe comes together quickly and delivers crepes that are lightly sweet, soft in the center, and just golden around the edges. They’re perfect for both sweet and savory fillings, making them a versatile staple for breakfast, brunch, or dessert.
Whether you’re filling them with fresh fruit and maple syrup or going savory with sautéed vegetables and vegan cheese, these crepes are easy to customize. The batter rests briefly to ensure a smooth texture, and cooking them low and slow helps achieve that classic crepe consistency without tearing or sticking.
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup + 2 tablespoons plant-based milk (oat, almond, or soy)
- 1 tablespoon baking powder
- 2 tablespoons coconut sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
Directions
- In a large mixing bowl, whisk together the flour, baking powder, coconut sugar, and salt until well combined.
- Add the plant-based milk and vanilla extract. Whisk until smooth and free of lumps. Let the batter rest for 5 minutes to thicken slightly.
- Heat a nonstick skillet or crepe pan over medium-low to medium heat. Lightly grease if needed.
- Pour ¼ to ⅓ cup of batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter into a thin, even circle.
- Cook for 30–60 seconds, until bubbles form on the surface and the edges look set. Flip carefully and cook for another 30 seconds until lightly golden.
- Transfer to a plate and repeat with remaining batter.
Notes
- Keep heat moderate to prevent browning too quickly.
- Stack finished crepes with parchment paper between them to keep them soft.
- Batter can be made ahead and stored in the fridge for up to 24 hours.
Based on recipe found on beplantwell.com