Soft and fluffy vegan crêpes
Here is another easy and tasty recipe to sweeten your day. These quick recipes for vegan crêpes without eggs and milk are perfect for a tasty breakfast. I am delighted that I was able to recreate that fluffiness and softness typical of crepes. Also try my tall, fluffy banana pancakes, my vegan cheesecake in a jar or my vegan banana muffins
You can enjoy these delicious crepes during brunch or you can make them for a breakfast a little more "special" than usual.
Why you'll love this smoked tofu recipe
You can also make them without butter: if you prefer, you can use seed oil to cook your crêpes in your non-stick pan
Easy and quick to prepare: this quick recipe for crêpes without resting is easy and simple to prepare
Versatile: you can make both sweet and savoury crêpes that you can stuff with sautéed vegetables or mushrooms.
Here are all the ingredients you'll need
- 150 g white flour
- 50 g chickpea flour
- 3 tsp sugar
- 1 tsp baking powder
- 400 ml vegetable milk - any vegetable milk will do, I used alpro 'not milk'. Alternatively, you can also use water to make your vegan crepes.
- 1/2 tablespoon vegetable butter
How to use this recipe for savoury vegan crêpes
As you already know, crêpes can be enjoyed both sweet and savory. The recipe below is perfect for sweet vegan crêpes, but with a few small changes you can make them savory. I'll leave you with a little guide on the changes you need to make to the recipe for sweet crêpes to make them savory:
- Take the sugar out of the recipe - As you can imagine, to make savoury crêpes, you should not use sugar. So replace it with salt to taste (2 teaspoons will suffice).
- Use a sugar-free plant milk - Choose milk that does not have a high sugar content. Check the nutritional values label and make sure there is more than 5g of sugar. The milk I used is also good for savory crepes.
How to keep crêpes warm
When we make crepes we often make a large quantity having only one table available. As a result, while waiting for the crepes that have yet to be made, the ready ones will get cold. But fear not, there is a simple solution to solve this "problem." Place a kitchen cloth on a plate large enough to hold a crêpe. Whenever a crêpe is ready place it on the plate with the cloth. Then turn the oven on 50°C or slightly less (do not exceed 50°C!!!) and place the plate inside, covering the crêpes with the corners of the cloth. Repeat for each crêpe.
Now that you have all the information, all you have to do is dive into creating your crepes. Have fun!
Vegan crêpes
Ingredients
- 150 g white flour
- 50 g chickpea flour
- 3 tsp sugar
- 1 tsp Baking powder
- 400 ml plant milk any vegetable milk is fine, I used alpro's "not milk" milk
- 1/2 Tbsp vegan butter
Instructions
- Add all dry ingredients in a bowl.flour, chickpea flour, sugar, baking powder
- Make sure the flour is free of lumps by helping with a whisk.vegetaable milk
- Add to milk and continue stirring with a whisk until you get a smooth mixture.
- Heat a nonstick skillet and add a small knob of butter. I usually add the butter to the pan with a kitchen brush, because it allows me not to use too much butter and spread it all over the pan.
- Using a soup ladle, pour the batter into the pan by tilting and rotating it to distribute it well.
- Let the crêpe cook over medium-high heat for 3-4 minutes and turn the crêpe with a spatula and let it cook on the other side for a few seconds as well.
Have you tried making this recipe? Let me know how you found it in the comments or send me a photo of your creation on Instagram where you can stay updateds on all new recipes. If you'd like you can also tag me in your stories at @luvvelovesfood.
See you soon!
5 Comments