4 Ingredient Vegan Crepes Recipes

VEGAN CREPES

Vegan Crepes image

Vegan crepes are easy 5-ingredient French-style thin pancakes for breakfast or dessert.

Provided by Carine Claudepierre

Time 15m

Number Of Ingredients 9

Ingredients

2 cups All-Purpose Flour (or half all-purpose half wholewheat flour for healthier crepes )
2 1/4 cups Soy Milk ( at room temperature, or oat milk or unsweetened almond milk )
2 tablespoons Avocado Oil (at room temperature, or light olive oil or melted coconut oil)
2-4 tablespoons Sugar (or coconut sugar or monk fruit sugar if sugar-free - add 4 tablespoons for very sweet crepes)
1 tablespoon Vanilla
1 teaspoon Cinnamon (optional, to add some flavor)
2 oz Dark Chocolate (>70% cocoa, I used 85% cocoa chocolate)
1/4 cup Peanut Butter (or sunflower seed butter)
1 teaspoon Hemp powder

Steps:

Before you start, make sure all the ingredients are at room temperature. If you are using cold milk, you will create flour lumps that will require an electric beater to be dissolved.
In a large mixing bowl, add flour of your choice - I recommend all-purpose wheat or spelt flour for best results. Whisk for a few seconds to remove any big lumps. You don't need to sift the flour.
Add vanilla, sugar, avocado oil, and soy milk (all at room temperature).
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. If you really don't like these lumps, use an electric beater to get a smoother batter. The batter should be slightly thick but runnier than a pancake batter.
Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat.
Rub avocado oil onto the pan using a piece of absorbent paper. I used about 1 teaspoon of oil placed on a piece of absorbent paper. Then, I rub the crepe pan. This avoids leaving drops of oil on the pan that will fry the crepes, so always use this technique to avoid too much oil in the pan.
Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible. Note that 1/2 cup of crepe batter perfectly covers a 28 cm (11 inches) crepe pan and makes a thin crepe.
Brown 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is getting crispy and unsticks by itself.
Loosen 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 on a plate and repeat this until no more batter is left. You will make 8 large 11-inch crepes with this recipe.

Nutrition Facts : ServingSize 1 crepe (no filling), Calories 283 kcal, Carbohydrate 34.6 g, Fiber 2.5 g, Sugar 7.5 g, Protein 7.7 g, Fat 12.3 g, SaturatedFat 3.1 g, TransFat 0.003 g, Cholesterol 0.2 mg, Sodium 70 mg, UnsaturatedFat 8.2 g

VEGAN CREPES

Vegan Crepes image

Two cups almond milk may be used in place of soy milk.

Provided by Martha Stewart

Categories Food & Cooking Crepe Recipes

Yield Makes about 16

Number Of Ingredients 6

Ingredients

2 1/3 cups soy milk, plus more, as needed
1 1/2 cups all-purpose flour
1/3 cup safflower oil, plus more for pan
3 tablespoons turbinado sugar
3/4 teaspoon baking powder
1/2 teaspoon coarse salt

Steps:

Combine milk, flour, oil, sugar, baking powder, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
Heat a 10-inch nonstick skillet (pan should measure 8-inches across the bottom) over medium, and brush with oil. Pour a scant 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes. (If batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency.)
Slip a spatula under crepe, and gently flip in one swift gesture. (Use the spatula to unfold or rearrange crepe, as needed.) Cook until bottom is firm and golden brown in spots and edges are crisp, 30 to 45 seconds. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with oil every 2 or 3 crepes, or as needed. Stack crepes and keep covered to keep them tender and pliable.

VEGAN CREPES

Vegan Crepes image

This is the first recipe for crepes that I have ever been able to make right. I was psyched that I didn't have to use egg replacer because it is such a pain in the neck. So here you vegans go and enjoy but don't eat too many too fast like I did cause now I have a belly ache!!!! For a twist, replace the maple syrup with hazelnut syrup, or any other flavor you like. If you want to throw some semi-sweet chocolate chips on the top and fold the crepe up over them, they melt and get all gushy on the inside. Makes about 16 crepes with a 6-inch diameter.

Provided by Siri

Categories Breakfast and Brunch Crepes Sweet

Time 2h25m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup soy milk
½ cup water
¼ cup melted soy margarine
1 tablespoon turbinado sugar
2 tablespoons maple syrup
1 cup unbleached all-purpose flour
¼ teaspoon salt

Steps:

In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 35.6 g, Fat 12.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 295.4 mg, Sugar 10.2 g

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