Vegan Crepes Recipe
Traditional vegan crepes are surprisingly easy to make with just 4 ingredients (5 if you count water). Egg & dairy free but as delicious as your classic English pancakes & perfect for Pancake Day!
Servings 10 pancakes
Calories 91kcal
Equipment
Ingredients
- 150 g plain (all-purpose) flour
- 250 ml oat or soya milk
- 250 ml water
- 2 tablespoon rapeseed/sunflower oil
- pinch of salt I use Fine Pink Himalayan Salt
- more oil for frying use spray bottle for ease
Instructions
- In a large bowl mix together flour with a small pinch of salt.
- Pour plant milk, water and oil into a large jug (or another bowl) and whisk together.
- Slowly start pouring your milk, water and oil mixture into the flour whisking as you go. You want to make sure you have nice, smooth looking pancake batter without lumps and consistency of single cream.
- Once ready, let your batter rest for approximately 30 minutes before frying your crepes (you can omit that step if you are using soya milk instead of oat).
- When you’re ready to fry your pancakes, transfer the batter into a jug with a spout. It will make it easier for you to pour the batter onto a pan but you could also use a soup ladle.
- Heat up your frying pan or pancake pan until hot and sprinkle with a teaspoon or so of oil (I like to use oil in spray bottle here).
- Pour a small amount of batter directly onto a hot pan, swirling it around to make sure it coats the entire surface evenly (you might need to patch small holes with some more batter).
- Fry for approximately 3 minutes until your pancake starts coming away from the edges.
- If you see large bubbles forming, gently lift the edge of the pancake to let the air out and allow the pancake to cook evenly.
- Using pancake turner or spatula, gently flip your pancake and fry for another 1-2 minutes on the other side.
- Transfer your pancake onto a plate and cover with a clean tea towel as you continue frying more pancakes. Repeat the process until all the batter is used up.
- Serve with your favourite fillings.
Notes
- Nutritional information is approximate, per pancake and should be treated as a guideline only.
- I used small 18cm frying pan which yielded me 10 crepes. For large crepes use at least 24cm/19.5 inches pan or special pancake/crepe pan.
- This recipe is easily doubled, batter can be made in advance and pancakes are freezer friendly (details above).
- Use neutral tasting plant milk like oat or soya. I would not advise using nut milks here as they will affect both flavour and texture of your pancakes.
- Using half plant milk and half water in your batter will result in lighter pancakes.
- Perfect vegan crepes batter consistency is that of single cream.
- Using jug with a spout for your pancake batter will make your life pouring it onto the pan much easier although a soup ladle will work well too.
- Oil in spray bottle comes really handy. It makes you use very little oil too.
- Good, non-stick pan makes all the difference. Make sure it is really hot before you pour in your batter.
Nutrition
Calories: 91kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 14mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg