Beautifully Thin Vegan Crepes
These crepes cook quickly, are not too sweet, and spreads thin to make a crispy, but flexible vessel for sweet and savory fillings. Only a few easy-to-find ingredients are needed and no special equipment. Super easy to whip up for an extra special breakfast and make some extra to save in your fridge!
Prep Time10 minutes mins
Active Time45 minutes mins
Total Time55 minutes mins
Course: Breakfast
Cuisine: French
Keyword: Crepes
Yield: 30 crepes
- 4 cups non-dairy milk (1000 ml or 1 liter)
- 3 cups all purpose flour (360 g)
- 1/2 cup sugar (100 g)
- 1 tsp vanilla
- oil for cooking I used coconut oil
Add all the ingredients to a bowl, except the oil. Whisk until everything is mostly combined. Don't worry if there is lumps.
Put in the blender and blend for 20-30 seconds. Put it back in the bowl for easy scooping. If you don't have a blender, just strain it through a fine-mesh seive. On the stove, heat a nonstick pan at medium heat. Put a tiny bit of oil and using a paper towel, wipe most of it off.
Once it starts smoking, pour 1/4 cup to 1/3 cup of batter (this will depend on the size of your pan) in the middle and tilt the pan quickly to spread it as thin as possible.
Cook for 30 seconds-1 minute. Run a rubber spatula around the edges and carefully flip. Cook for another 20-30 seconds.
Repeat until all the batter is gone.
Enjoy with any filling you want. Leftovers can be stored in the fridge for 2 days or frozen with parchment paper seperating the crepes for 1 month.
- If making crepes for a savory filling, add half the amount of sugar and replace the vanilla with a pinch of salt.