This post may contain affiliate links
Crêpes are a beloved French classic that can be savored at any meal. This detailed guide will show you how to make traditional vegan crêpes that are tender, delicious, and free of dairy and eggs. Even though this recipe calls for plain flour, you can use gluten-free flour if needed.
The Allure of French Crêpes
Crêpes is a delicious treat many people look forward to on Pancake Day. Their slightly crisp texture and sweet and tangy taste bring back memories that are hard to beat. The magic of crêpes lies in how easily they can be modified. They can be served as a dessert with a sweet filling or as a breakfast or brunch item with a savory filling.
Crêpes vs. Pancakes Difference
Crêpes and pancakes share similarities but also have distinct features. Crêpes are larger, thinner, and more delicate than your typical pancake. The distinction stems from the batter’s consistency, the crêpe’s size, and the absence of a raising agent in the batter, which prevents them from puffing up like fluffy pancakes.
Making the Perfect Vegan Crêpe Batter: Ingredients
The ingredients for the best vegan crepe batter are simple, and each one contributes to the crêpes’ overall texture and taste:
Plain flour: This recipe calls for plain flour, which is what gives the crêpes their structure. Gluten is made when the proteins in the flour come together. This is what gives crêpes their characteristic softness and elasticity. If you are on a gluten-free diet, you can easily use gluten-free flour in its place.
Caster sugar: A bit of caster sugar is added to the batter to give the crêpes a hint of sweetness. Caster sugar is smaller than granulated sugar, so it dissolves quickly and evenly in the batter. This makes sure that the texture is smooth.
Dairy-free milk: Any milk that doesn’t contain dairy works great in these crêpes. The milk does two things: it moistens the flour, which helps the gluten form, or, in the case of gluten-free flour, it keeps the flour from getting too dry and crumbly. It also helps the crêpes brown as they cook.
Sunflower oil: A neutral-flavored oil is best for this recipe. The oil is a crucial part of making a soft, moist crêpe. It also helps keep the crêpes from sticking to the pan while cooking. Sunflower oil is a good choice because it has a mild flavor and a high smoke point, but you can use other neutral oils like canola or vegetable oil if you prefer.
Homemade vegan Nutella: This vegan Nutella is used as a spread. This rich, creamy spread makes the crêpes taste deliciously chocolatey and hazelnut-y. Simple things like roasted hazelnuts, cocoa powder, powdered sugar, and a bit of coconut oil are used to make it.
The Secret of Making Vegan Crêpes
Making vegan crêpes is a simple process that doesn’t require any special tools. A regular nonstick frying pan will do the job just fine. The secret is to keep the crêpes thin and let them cook and brown before trying to flip them.
Best Vegan Crepas Filling Options
In addition to our delicious homemade vegan Nutella, we offer various tempting options to make your vegan crêpes even better.
Homemade Strawberry Chia Jam: Fresh strawberries and chia seeds go well together in this jam. It is naturally sweet and full of fiber, which makes it a nutritious and tasty topping for crêpes.
Homemade Blueberry Chia Jam: This jam is made with fresh blueberries and chia seeds, and it is a great way to give your crêpes a burst of flavor and nutrition. It’s easy to make and can last up to a week in the fridge.
Other fillings include Fresh lemon juice, Fresh berries, Sliced bananas, Maple syrup, Vegan whipped cream, Almond butter, Chopped nuts, Vegan chocolate sauce, Freshly grated coconut, Stewed apples with cinnamon, and Raspberry jam.
Important Tips for Best Vegan Crepes
Add Oil to the Batter: Add a bit of oil before scooping out the batter for each crêpe. This will keep the batter from sticking to the pan and ensure that each crêpe has a smooth, even texture.
Constant Heat: Keep a consistent heat while cooking your crêpes. If the pan is too hot, the crêpes may burn, and they won’t cook evenly if it’s too cool.
Rest the Batter: Let the batter rest for at least 15 minutes before you start cooking. This provides the flour to absorb the liquid, resulting in smoother, more tender crêpes.
Thin is in: Keep in mind that crêpes should be thin. Pour just enough batter to cover the bottom of the pan, then quickly tilt the pan in a circle to spread the batter out evenly.
Be patient: Wait until the edges of the crêpe start to lift off the pan before flipping it. This makes sure the crêpe is ready to flip without tearing.
Vegan Crepes Recipe
- 2 cups of plain flour (or gluten-free flour as an option) (250g),
- 3 Tbsp of caster sugar (35g),
- 2 1/3 cups of dairy-free milk (soya works best) (520ml),
- 5 Tbsp of sunflower oil, plus more for frying (20ml),
- Pinch of salt,
- Homemade vegan Nutella (or other filling of your choice)
- Sift the flour, sugar, dairy-free milk, and oil into a large bowl. Whisk to mix everything and get rid of any lumps. The batter will be thinner than the typical pancake batter but should still be thick enough to pour. Set aside for 15 minutes. This time for the batter to rest will help it get thicker.
- In a medium-sized nonstick frying pan, heat one teaspoon of oil over high heat. Once it’s hot, pour or scoop about 1/3 cup of batter for each crêpe into the pan. Move the pan around in a circle while tilting it so the batter spreads and covers it evenly.
- Cook for about 1-3 minutes on one side. When the bottom of the crêpe gets crispy and comes off on its own, you know it’s time to flip it. Then, you can use a heat-resistant spatula to loosen the edges of the crêpe, flip it over, and cook the other side.
- When it’s done, flip it onto your serving plate and top it with homemade vegan Nutella or whatever you prefer. Do the same thing with the rest of the crepe batter.
Had a crêpes-tastic time with our vegan crepes? Show your Pinterest friends how fun it is! Pin the picture below, and let’s start a vegan crêpe revolution one board at a time!