This super easy vegan crepes recipe is the perfect weekend breakfast treat to share with others….or on your own…no judgement here!
Crepes would have to be one of my all-time favourite foods and for many years, I thought I would have to give them up.
I created a recipe a few years ago and it was okay, but it doesn’t even come close to how delicious and melt-in-your-mouth these vegan crepes are.
There’s no need to wait for the batter to ‘develop’ or ‘thicken’, you can whip it up in no time!
What is a crepe mix made of?
Normally, crepes aren’t vegan. You’d find eggs, milk, and sometimes butter in them.
In this dairy and egg-free crepe batter, you’ll find the following ingredients:
- 00 flour – for super soft crepes using a finely ground flour.
- Chickpea flour – to act as a binder (don’t worry, you won’t taste it).
- Salt – for balance.
- Bicarb soda – to give it the slightest lift.
- Neutral oil – for moisture and for extra help to prevent it from sticking to the pan.
- Plant milk – to bring it all together and give it that silkly smooth finish.
Some inspiration for fillings & toppings for vegan crepes
Personally, I like mine with any jam. However, the options are endless! Here’s a little bit of inspiration for you.
- Jam – any works great
- Chocolate hazelnut spread
- Lemon and sugar
- Ground up walnuts, sugar, and sultanas, mixed in a tablespoon of warm plant milk
- Whipped coconut cream with fresh fruit and berries
- Chocolate ganache
- Vegan cream cheese frosting
- Maple syrup
- Ice cream
- Blueberry compote from this recipe
- Cinnamon, sugar, and whipped cream
Tips for making these egg-free crepes
Now that I have you drooling with the possibilities, let’s talk about some tips that will help you make the best vegan crepes.
- The use of 00 flour is best as it’s finer than all-purpose flour. This will help with the pliability of the crepes and give it that extra soft texture.
- We use chickpea flour in this recipe instead of an egg replacer because it works just as well. It’s a great binder and easy to find.
- Use a non-stick frying pan for making crepes, otherwise they may stick to your pan.
- The first crepe can take longer to cook or if the surface isn’t warm enough, even stick. But don’t worry, it does get better from the second crepe onward.
- It’s important when ladeling the batter onto the pan to quickly cover the surface with a thin layer using one movement. That way the crepes stay thin and even.
- Keep your pan on medium heat not to overheat the crepes which could result in undercooked batter in the middle, or worse, burnt super crispy crepes.
- You need a little bit of patience when making crepes, but they’re so worth it! It’s important to cook them for the right amount of time so that they don’t become too crispy (overcooked) or still raw in the middle (undercooked).
- You can hand whisk the batter, however, to get a silky smooth batter, using an electric handheld whisk or blender is recommended.
These crepes are:
- Melt in your mouth
- Nut-free (depending on the plant milk you use)
This crepe recipe will quickly become your new favourite go-to weekend breakfast that the whole family will love!
Easy accessible ingredients and instructions that can be made sweet or savoury.
To make them savoury, just don’t add vanilla extract and make sure that the milk that you use is unsweetened.
Other breakfast recipes you’ll love:
- Easy Vegan Paleo Pancakes (Grain-Free)
- Cherry and Almond Vegan Sheet Pan Pancakes
- Easy Vegan Chocolate Pancakes
- Apple Pie Overnight Oats (Vegan)
- Chocolate Chia Seed Pudding with Cashew Cream