THE BEST VEGAN CREPES
4.86 - 74 votes
2 cups All purpose white flour
2 1/4 cups Soy milk
2 tablespoons Avocado oil
2-4 tablespoons Sugar
1 tablespoon Vanilla
1 teaspoon Cinnamon (optional)
In a large mixing bowl, add flour of your choice - I recommend all-purpose wheat or spelt flour for best results. Whisk few seconds to remove any big lumps. You don't need to sift the flour.
Add other ingredients
Add vanilla, sugar, avocado oil, and soy milk (all at room temperature).
Whisk vigorously until the crepe batter forms, with no lumps
Oil a hot crepe pan
– Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat. – Rub avocado oil onto the pan using a piece of absorbent paper. I used about 1 teaspoon of oil placed on a piece of absorbent paper.
Scoop the batter, use a cup to measure exactly the same amount every time.
Pour Batter on Pan
Pour the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible. Note that 1/2 cup of crepe batter perfectly covers a 28 cm (11 inches) crepe pan and makes a thin crepe.
Flip the crepe
Brown 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is getting crispy and unsticks by itself. Loosen sides with a flat tool and then slide a spatula under the crepe to flip on the other side.
Cook 8 crepes
Cook for 1 more minute on the other side then put on a plate and repeat this until no more batter left. You will make 8 large crepes, 11 inches diameter (28 cm) with this recipe.
Prep Time: 10 minutes Cooking Time: 5 minutes Servings: 8 crepes Calories: 187 kcal per crepe