Easy Crepes

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www.theconsciousplantkitchen.com

These Easy Crepes are a classic French breakfast (or dessert) made with no dairy, no eggs, and only 4 ingredients for a super-simple recipe.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/easy-crepes/ or scan the QR code here ➡️

Prep Time10

Cook Time5

Total Time15

Servings: crepes

Calories: 174.7kcal

Author: Carine Claudepierre

Ingredients

2 cups All-Purpose Flour (note 1)
2 ¼ cups Almond Milk (note 2)
2 tablespoons Light Olive Oil (note 3)
3 tablespoons Sugar (note 4)

Optional

2 teaspoons Vanilla

US Customary - Metric

Instructions

In a large mixing bowl, add flour, coconut milk, olive oil, sugar, and vanilla extract if used.
Whisk vigorously until the crepe batter forms, with no lumps. It is ok to have a few small lumps at the end for a crepe recipe. The batter should be slightly thick but runnier than a pancake batter.
Warm a crepe pan or pancake griddle over medium-high heat.
Rub oil onto the pan using a piece of absorbent paper or use oil spray. You don't want to use too much oil or the crepes fry.
Scoop the batter onto the top of the pan while tilting and rotating it, adding more batter if needed, to spread the batter as thinly as possible. Note that 2/3 cup of crepe batter should perfectly cover a 10-inch crepe pan (26 cm) and make a thin crepe.
Brown the crepe for 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is golden, crispy, and lifts out by itself.
Loosen the sides with a flat tool and then slide a spatula under the crepe to flip on the other side.
Cook for 1 more minute on the other side, then put them on a plate and repeat this until no more batter is left. You will make 8 large 10-inch crepes with this recipe.
Place the cooked crepes on a plate, and repeat the steps above to cook the remaining batter. Regrease the pan between each crepe.

Equipment

Notes

Note 1: You can also all-purpose gluten-free flour but the batter needs to be poured onto the center of the pan and spread in a circular motion using the back of a spoon to make thin crepes. You can't tilt the pan to spread the batter, it splits if using gluten-free flour.

Note 2: Any plant-based milk works like oat milk, hemp, or soy milk.

Note 3: You need oil as a binder, don't skip or swap. You can use any oil, avocado oil, or melted plant-based butter work as well.

Note 4: Sugar is optional but it adds a golden brown color to the crepes and sweetens the dough.

Storage: Store the crepes on a plate, wrap the plate with foil, and refrigerate for up to 3 days. You can freeze crepes, flat in a large bag, and thaw them at room temperature a day before eating.

Crepes Filling: You can fill the crepes with sweet or savory filling - if you skip sugar in the batter. The best fillings are nut butter, chocolate spread, jam, maple syrup, berries, banana, and/or shredded coconut. You can roll the crepes or fold them in a triangle shape.

Nutrition