Simple Vegan Crepe Recipe
Crepes are straightforward to make once you understand the basic ratios. This recipe is adapted from a traditional dairy-based version that I converted to use plant-based substitutes. The result is just as good as the original and arguably better, since coconut milk adds a subtle richness that regular milk doesn’t.
The key in developing the vegan version was that the substitutions are essentially one-for-one. An egg substitute works fine in place of a regular egg, almond or coconut milk replaces dairy milk without affecting the texture, and vegan butter behaves identically to regular butter in the batter. The 30-minute rest for the batter is an important step, since it allows the gluten to relax and produces a much smoother, more pliable crepe.
I prefer coconut milk over almond milk. Both work, but coconut milk gives the crepes a slightly richer flavor. I serve them as a short stack with plant butter and maple syrup, with whatever fruit is in season on the side.
Ingredients
- 1 cup flour
- 1/8 tsp salt (or salt substitute
- 1 egg substitute (I use Bob’s Red Mill Egg Replacer)
- 1.25 cup coconut or almond milk
- 2 tbl melted vegan butter
- 2 tbl vegetable oil
Recipe
- In a mixing bowl, whisk the flour and salt to combine.
- Add the egg substitute in the middle of the bowl and stir to combine into a dry mix.
- Whisk in the coconut or almond milk and melted vegan butter.
- Continue to whisk until the mixture is smooth.
- Let the batter rest for 30 minutes.
- Heat a frying pan, add 2 tbsp oil, and coat the pan.
- With the pan off the heat, pour 1/3 cup of batter in the center and tip the pan in a circular motion to produce an 8″ round crepe.
- Heat for 1 minute.
- Flip and heat for 30 seconds.
- Serve with fruit fillings, wrap, or stack with maple syrup.
I prefer a short stack of crepes with plant butter and maple syrup with a side of whatever fruit is in season.