▢ 2 cups All-purpose Flour ▢ 2 ¼ cups Soy Milk ▢ 2 tbsp Avocado Oil ▢ 2-4 tbsp Sugar ▢ 1 tbsp Vanilla ▢ 1 tsp Cinnamon
In a large mixing bowl, add all-purpose wheat or spelt flour. Whisk a 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 under medium/high heat. Rub avocado oil onto the pan.
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.
Flip the crepe
Brown 2-3 minutes on one side. Loosen the edge 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.
Prep Time: 10 minutes Cook Time: 5 minutes Makes: 8 Crepes Calories: 187 kcal per Crepe
VEGAN FRENCH CREPES
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