THE BEST VEGAN CREPES

By Carine

VEGAN

4.86 - 74 votes

INGREDIENTS

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)

Whisk Flour

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.

1

Add other ingredients

Add vanilla, sugar, avocado oil, and soy milk (all at room temperature).

2

Whisk

Whisk vigorously until the crepe batter forms, with no lumps

3

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.

4

Scoop Batter

Scoop the batter, use a cup to measure exactly the same amount every time.

5

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.

6

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.

7

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.

8

Enjoy!

Prep Time: 10 minutes Cooking Time: 5 minutes Servings: 8 crepes Calories: 187 kcal per crepe

9

For the full recipe and more vegan recipes, visit