Easy Vegan Crêpes

Very simple and exceptionally tasty, this vegan crepe recipe’ll yield thin, airy crepes that’ll beautifully adorn any breakfast table!

The Perfect Vegan Crepe Recipe: Ingredients

• Soy milk (or your favorite plant-based milk)
• Water
• Sugar
• Maple syrup
• Olive oil
• All-purpose flour
• Ground golden flaxseed
• Salt

And that’s it – only 8 ingredients needed to make these elegant vegan crepes!

The moral of this story is not everything that’s slick is non-stick, and not everything non-stick is slick.”

– Alton Brown

Is a Crepe Pan Necessary?

Hmm… honestly, I would’ve said no a couple months ago. But since having been gifted one for Christmas, if you really want to make exceptional crepes, it’s extraordinarily helpful to have a pan specifically for it.

Crepe pans tend to be non-stick, have a large surface area, and are very shallow (low-lipped). The combination of all these traits makes it easy to navigate what can sometimes be a tricky batter to handle in a traditional skillet.

While you can probably manage to make a crepe in a cast-iron or traditional non-stick pan, get a crepe pan if you’re frequent flier vis-à-vis crepe airlines (I just typed that and it’s almost 2 am in the morning and I’m not deleting it).

Here’s a list of recommended crepe pans (possibly to use for this vegan crepe recipe) if you’re interested in purchasing one.

Trick for Thin Crepes

As soon as that batter hits the pan, you pick it up and rotate the heck out of it in a circular motion, almost as if you’re trying to balance a cylindrically-shaped object like an orange or a snow globe in the center of the pan, and so have to move it all about to keep it in the very center.

The batter doesn’t have to reach the edges of the crepe pan (if it does, hats off to you maestro), but you have to make sure the batter spreads thin before it cooks very much. The longer you take, the thicker a crepe you’re going to have, and that won’t impress the in-laws (we all know that’s who you’re probably going to make these for – sorry, again early in the morning).

If you’re really fancy, your crepe pan will come with a mini-broom that you can use to brush around the batter into a perfect circle. I’m not quite to that level of crepe mastery, yet.

Why, sometimes I’ve believed as many as six impossible things before breakfast.”

– Lewis Carroll

Blueberry Compote

I actually have no idea if this is actually a compote. I’m not a chef, but I like the way it sounds. I mean.. dontcha’ just love to say, “compote?” So do I, and so I went with it.

Basically, I had some blueberries in the fridge and thought that sounded good with crepes, and would work with this vegan crepe recipe…I was right.

All you have to do is reduce down some blueberries in a cast-iron pan with some maple juice and citrus, and voilà: a filling for this vegan crepe recipe.

• 1 cup blueberries
• 1 tablespoon maple syrup
• Some orange zest, from one orange
• 2 tablespoons orange juice
• 1 teaspoon lemon juice

That said, for this vegan crepe recipe, you could use jam, or peanut butter, or hazelnut spread (vegan, if possible), or whatever your wacky heart desires.

– CARAMELIZED ONION CHICKPEA FLOUR OMELETTE

– FLUFFY GOLDEN MILK PANCAKES

– OIL-FREE BANANA-COCONUT WAFFLES

– SIMPLE OATMEAL PANCAKES

– ZUCCHINI WAFFLES

Love is a fire of flaming brandy / Upon a crepe suzette.”

– 10cc, ‘Life is a Minestrone’

I hope that you enjoy this vegan crepe recipe. If you do, consider leaving me a comment and recipe rating before you go.

May you have good food in good company,

That Vegan Nephew