Easy Vegan Recipe

Classic Crepes

Classic Crepes


VEGAN CREPE BATTER ▢ All-purpose Flour ▢ Soy Milk ▢ Avocado Oil ▢ Sugar ▢ Vanilla ▢ Cinnamon

Whisking the vegan crepe flour in a mixing bowl with a manual whisk. You can use regular flour or a 1:1 gluten-free blend to make vegan crepes.


Pour soy milk (or other high-protein plant-based milk), avocado oil (or canola oil), sugar (or erythritol), vanilla, and cinnamon into the vegan crepe batter.


Combine the classic crepe batter with your whisk or with an electric beater until no more lumps of flour show. The crepe batter should be quite runny.


Heat a non-stick crepe pan on medium-high heat and add some oil using an oil spray or a paper towel all over the surface of the pan to prevent the crepes from sticking.


Use a measuring scoop or a measuring cup to measure about 1/4 cup of vegan crepe batter,


Pour the vegan crepe batter on the hot pan and while tilting the pan to cover it entirely with the batter. This has to be done quite quickly as it cooks really fast.


After about 90 seconds of cooking on the first side, flip the crepe either with a flat spatula or by lifting the edge of the crepe and cook on the other side for about 60 seconds.


Keep cooking the vegan crepes and oiling the pan until there's no more batter left. Keep them stacked on a plate to keep them hot.


Vegan Crepes

Prep Time: 10 minutes Cook Time: 5 minutes Makes: 8 Crepes Calories: 187 kcal per Crepe

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