Vegan Crêpes
Recipe by Nikoleta · @surovadcerka
Thin crêpes, not thick pancakes, and the batter has to be genuinely liquid — pourable enough that a ladleful spreads across the pan on its own when you tilt it. If you have to push it around, add more milk. Adjusting with flour or milk as you go is expected, not a sign anything's wrong.
Whisk the dry ingredients into the milk first and add the flour gradually. Dumping it in all at once gives you lumps that no amount of whisking fully clears; a blender solves it if that happens.
Six servings at 150 calories each, thirty minutes, and made from things that are already in most kitchens. Jam, fresh fruit or tofu curd — all traditional, all correct.
Ingredients
main
- 500 ml soy milk
- 200 g spelt flour or all-purpose wheat flour
- 1 pinch ground vanilla
- 1 tbsp sugar
- 1/2 tsp baking soda
- 1 pinch salt
cooking
- vegetable oil for cooking
topping
- jam
- fresh fruit
- vegan tofu curd
Contains: gluten, soy
How to make it
- Whisk all dry ingredients into the plant milk, then gradually add the flour. Incorporate the flour slowly, whisking constantly to prevent lumps from forming - you can use blender to mix it to smooth.
- Feel free to adjust with more flour or milk if needed—for beautifully thin crêpes, you want a pourable, liquid batter.
- Heat a crêpe pan over medium-high heat and lightly brush with oil.
- Once the oiled pan is hot, pour ⅓ to ¼ cup of batter into the center, depending on your pan size.
- Swirl the pan to spread batter across the entire surface and cook until bubbles form on top.
- Flip the crêpe and cook for a few more minutes on the other side.
- Spread your finished crêpes with favorite jam, fresh fruit or vegan tofu curd.
- Roll or fold however you prefer and enjoy!
Nutrition
150Calories
7 gProtein
26 gCarbs
3 gFat
3 gFiber
per serving
