Vegan Crêpes
Vegan crêpes for breakfast? Yes please! Find out how to make this easy and delicious breakfast - these crêpes are tender, thin and you can have them with sweet filling or turn them into savoury crêpes.
The other day I walked past this shop with crêpes in Hampstead and it smelled so good! It is a very popular spot, there is always a long queue. Just the smell of it made me crave crêpes (which doesn’t normally happen). So here we are with an easy crêpes recipe (without eggs of course).
Do you prefer crêpes or pancakes? I am definitely a crêpes girl! (yeah, I wouldn't say that out loud, it has very similar pronunciation to something else..) Anyway, I have very nice memories when it comes to crêpes - my mum used to make them when we had something light as lunch - like a soup or something and then we would have crêpes as a dessert (or maybe those crêpes were the main, who cares, haha).
What ingredients do you need to make vegan crêpes?
ALL PURPOSE FLOUR - what is the best flour for pancakes? I’ll be honest, I only ever eat pancakes made with all purpose flour so in my opinion that is the best (I’m willing to try different flours though). It really helps if you sift your flour through because you won’t be left with lumps of flour in the batter.
NON DAIRY MILK - I made those crêpes with oat milk - because it is quite rich and nice. But you can use any kind you like.
OIL - use either rapeseed oil or very mild olive oil - you don’t want your pancakes to taste of some flavourful oil.
STRAWBERRIES - use any kind of fruit that you have at hand - I had strawberries (make the most out of them when in season) so I used those. You could also blend your fruit to create kind of sauce, yum!
NON DAIRY YOGHURT - I used yoghurt instead of some kind of cream. It is not as heavy and that’s how I prefer it. But if you want to substitute it with whipping coconut cream, you won’t regret it.
Tips and Tricks on how to make crêpes
Do I need a special pan for crêpes?
Not really. It does make things easier but I don’t like one-purpose stuff and we don’t make crêpes often so we won’t have one ever. If you’re like me, use either non stick pan or cast iron pan.
How to know that crêpe is ready to flip?
You can see how it is turning golden brown on the pan. They also start to kind of peel away from the edges and you can always take your turner and lift a bit of your crêpe and look - on the bottom it should be golden brown with something like freckles. Crêpes usually take slightly less time after you flip them. Also your crêpes can take little longer or shorter to make - it depends on your pan but also on how thin/thick you’ll make them.
Can crêpes be reheated?
Sure - you can always quickly reheat them in the pan but if you know you’re not going to eat all the crêpes, just don’t use all the batter - you can keep it in the fridge for next day.
What crêpes filling to use?
As you can see, I am all for combo of strawberries and yoghurt. You could also use a coconut whipped cream instead of yoghurt or have crêpes suzette - they are delicious with lemon juice and some sugar! If you fancy savoury crêpes, why not to try mushrooms and some herbs? What about some tofu/tempeh, red cabbage and hoisin sauce?
For more vegan sweet breakfast be sure to check out:
If you make these vegan crêpes and take photos of it, be sure to tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too! I love to see people making my recipes.
Makes 12 crêpes
Ingredients
150 g all purpose flour
375 ml non dairy milk
2 tsp oil (vegetable or mild olive)
to serve: strawberries (sliced), non dairy yoghurt, icing sugar
Method
Sift flour into a medium bowl.
Add milk and whisk until the batter is smooth (there shouldn’t be any flour pockets). Set the batter aside for 30 mins.
Heat your pan over a medium heat and lightly oil - I like to use silicone pastry brush. When the pan is hot, add enough batter and swirl it around in the pan so the bottom of the pan is evenly coated. Cook it for about 1,5 mins on one side (until golden and you’ll see the edges kind of peeling away from the sides of the pan) and then flip pancake over with a turner. Cook for another 1,5 but check it - sometimes it takes less time.
Keep warm in the oven (preheated for keeping food warm) and serve with non dairy yoghurt and some sliced strawberries!