Easy Vegan Crepes

With a batter made of just two ingredients, these vegan crepes couldn't be any easier.

Prep Time: 3

Cook Time: 12

Total Time: 15

Servings: crepes

Ingredients

crepe batter

1 cup (125 g) plain or all purpose flour
1 ¼ cups (300 ml) soy milk

for cooking

1½ tsp vegetable oil

Instructions

Crepe batter

In a bowl or jug, whisk together flour and soy milk into a smooth batter.
TIP: Start by adding just about half of the liquid and whisk it in, before adding the other half. This results in a smoother batter.

Cooking

Heat up ¼ tsp oil in a pancake pan (or flat non stick frying pan) on high heat. Spread out the oil to cover the whole pan.
TIP: The pan is hot enough to cook the pancakes when the oil is just reaching its smoking point.
In one fluid motion, pour about ¼ cup of batter into middle of the hot pan, then tilt and swirl the pan around to distribute the batter evenly.
Cook for about one minute until fully done and there is no liquid batter left in the pan.
With a flat spatula, loosen the edges of the crepe and gently shake the pan to make sure it is not stuck, then flip over the pancake and cook for about one minute on the other side.
Take the pancake out of the pan, spread more oil and cook the next crepe.

Serving

We like to enjoy them immediately, but If you only want to serve the crepes after they are all cooked, keep them warm by stacking them on a plate in the oven at a low temperature (around 100°C / 200°F).

Notes

Check out the post above for many helpful tips on how to make these vegan crepes - from making the batter to cooking them like a pro!

In our pancake pan which is 23cm/9inches this makes 6 thin crepes. How many people this will serve depends on what you are serving them with and how hungry they are! 1 to 3 per person is a good estimate.

Batter thickness

You want a runny batter to get nice thin crepes, but you don’t want the batter to be so thin that the crepes don’t hold together when cooking. Humidity, flour type and the way you measure your flour (use weight for best accuracy) can all have an effect on the consistency so you may need to adjust.

You can adjust the thickness of the batter by whisking in more flour, or adding more liquid. Aim for a pourable batter that is similar in thickness to single cream, and is thin enough to spread itself when you tilt the pan.

Variations

We mostly just use the basic two ingredient batter because it's so simple, and goes with everything, but you can vary the flavour of these crepes to your own taste. Here’s some ideas:

Instead of soy milk, you can use oat or other plant-based milk. We find the texture best with soya.
If you want a sweet crepe batter add 1 tablespoon sugar or a bit of maple syrup.
If you like a thicker crepe with a slightly fluffier texture you can add a ½ teaspoon of baking powder.
For a richer taste you can cook the crepes in melted vegan butter rather than oil. Vegan butter can burn more easily, so watch out for that and reduce the temperature if needed. You could also cook them in oil, and then just brush them or reheat them in vegan butter for flavour.
Vanilla extract, rum or orange blossom water are commonly used in French crêpe recipes to boost the flavour. Add about ½ - 1 tsp to the standard quantity of batter.
Some orange or lemon zest, a pinch of cinnamon, a pinch of salt or some chopped fresh herbs can be a nice addition too.
To make green crepes, you can blend in spinach or other leaves, check out our Vegan Spinach Pancakes recipe for the method.

Nutrition

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