The Best Vegan Crepes
Learn how to make perfect vegan crepes! Thin, light, and stretchy with crispy edges, these easy French-inspired crêpes require just 8 ingredients and 20 minutes. Fill them with chocolate spread, sugar, cookie butter, or caramel sauce!
Equipment
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 3 tbsp sugar or coconut sugar
- 1/4 tsp salt
- 2 cups unsweetened almond milk or your favorite plant-based milk
- 1 and 1/4 cup water
- 2 tbsp oil
- 1 tsp vanilla extract optional
- 1 tbsp rum optional
Instructions
- Whisk the dry ingredients. In a large bowl, whisk together the flour, cornstarch, sugar, and salt.
- Add the liquid ingredients. Slowly pour in the milk while whisking. Next, add the water, oil, vanilla extract, and rum if using. Whisk until the batter is smooth. The batter will look very liquid and watery. This is normal, but it will thicken slightly after resting.
- Let the batter rest. Cover the bowl with plastic wrap and let the batter rest for at least 2 hours at room temperature. This resting time allows the flour to absorb some of the liquid, resulting in crêpes that hold better. After resting, give the batter a good whisk, as it might have separated a bit.
- Heat a pan. Heat a 12-inch (30 cm) non-stick crêpe pan over medium heat. Once hot, lightly grease it with oil. Use a kitchen paper towel to remove the excess oil. Pour in about 1/3 cup of the batter and quickly tilt the pan to spread it into a thin and even layer.
- Cook. Cook the crêpe for about 2 minutes or until lightly golden on the bottom. Use a spatula to loosen the edges of the crêpe. Flip, and cook for another 30-60 seconds. Transfer the crêpe to a large plate.
- Repeat. Cook the other crêpes with the remaining batter, making sure to slightly grease the pan between each crêpe. Stack each crêpe on the plate – this helps them stay tender and moist.
- Serve warm or at room temperature filled with melted chocolate, nut butter, etc.
- You can keep the crêpes at room temperature for one day or store them in the refrigerator for up to 2 days. Be aware that crêpes are always best served the same day, though.
Notes
Grainy batter? Here is how to fix it.
Pass it through a fine-sieve mesh or transfer it to a high-speed blender and blend it until smooth.Don’t skip the resting time.
Make sure to let the batter rest for a minimum of 2 hours. Do not skip this step! The batter will slightly thicken as the flour will absorb some of the liquid. Your crêpes will have a better texture.A non-stick pan is essential.
For optimal results, I highly recommend using a non-stick crêpe pan. Not only will it be easier to cook and flip the crêpes, but it will allow you to get them thinner and more evenly cooked.Make sure the pan is hot enough.
If the pan is not hot enough, your crêpes will be pale and doughy, so preheat your pan at least 3-4 minutes before cooking the first crêpe.Do not overcook.
Overcooking the crêpes can lead to a dry and rubbery texture. Cooking time is crucial in this recipe, so be careful not to cook the crêpes for too long.Regarding the color.
The color of your crêpes will depend on the heat of your skillet, the type of skillet used, and how long you cook them. French crêpes are usually golden brown, while, for example, Japanese crêpes are paler as they are cooked for a shorter period of time.Make ahead tip.
You can prepare the batter up to one day in advance and keep it in the refrigerator. If you have limited fridge space, simply transfer the batter to a clean plastic or glass bottle! Then, give it a good shake before using it, and pour the batter directly from the bottle. This is a technique my grandma uses!Nutrition
Serving: 1 Crepe | Calories: 115 kcal | Carbohydrates: 20.7 g | Protein: 2 g | Fat: 2.6 g | Fiber: 0.7 g | Sugar: 2.6 g