Vegan Crepes Recipe:
- 1 cup all-purpose flour
- 1 1/2 cups plant-based milk (such as almond, soy, or oat milk)
- 2 tablespoons melted coconut oil (plus extra for cooking)
- 2 tablespoons maple syrup or any other liquid sweetener
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
In a mixing bowl, combine the all-purpose flour and salt. Whisk them together until well combined.
Make a well in the center of the flour mixture and pour in the plant-based milk, melted coconut oil, maple syrup, and vanilla extract (if using). Whisk the ingredients together until you have a smooth batter. The consistency should be similar to that of heavy cream. If the batter seems too thick, add a little more milk to thin it out.
Let the batter rest for about 10 minutes to allow the gluten in the flour to relax and the flavors to meld together.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of coconut oil.
Pour approximately 1/4 cup of batter onto the heated pan. Tilt and swirl the pan to spread the batter into a thin, even layer.
Cook the crepe for about 2-3 minutes, or until the edges start to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.
Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep it warm. Repeat the process with the remaining batter, greasing the pan lightly between each crepe.
Fill the crepes with your desired toppings and fillings. They can be enjoyed sweet with fruit, vegan Nutella, or maple syrup, or savory with vegan cheese, sautéed vegetables, or vegan cream sauce.
Roll or fold the crepes and serve them warm.
Calories: Approximately 140 Total Fat: 5g
Saturated Fat: 4g
Trans Fat: 0g Cholesterol: 0mg Sodium: 30mg Total Carbohydrate: 20g
Dietary Fiber: 1g
Sugars: 3g Protein: 3g