No-Wait, Sweet or Savory Easy Vegan Crepes
The fancier version of the pancake just got a whole lot easier with this simple recipe for vegan crepes! Using just 5 ingredients, this simple batter can be whipped up in minutes, with crepes on the table in less than half an hour. Fill them with your favorite sweet or savory toppings for a delicious, no eggs needed vegan crepe! Bon appetite!
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No, Really, Crepes can be Easy!
This recipe uses just 5 ingredients, one of which is salt. There are no fancy, expensive, or hard to find ingredients, just flour, soymilk, vegetable oil, and vegan butter (you could also just use more vegetable oil). And whisking up the batter takes all of 30 seconds in a blender. Many recipes ask you to let the batter rest for an hour after mixing- if you have time to do it, feel free, but you really don’t need to. When you’re ready to cook, they take about a minute and a half each in the skillet, and it’s done! Don’t worry about getting perfectly round crepes, or getting special tools. You’ll be folding them anyways, so the wonky semi-circular crepe will be just fine. Crepes do take a little bit of finesse and experimenting to find the right temperature and cook time, but once you get the hang of it you’re good to go!
Crepes, My First Man-Dish
I don’t think “man-dish” is an actual phrase, but it should be. It’s my term to describe a phenomenon I’ve noticed mostly in men, although certainly not all men, and it doesn’t apply only to men. It’s that one dish that someone who doesn’t normally cook makes, usually 1-4 times a year. The one dish that person feels confident cooking, and is proud of, makes well, and it’s always somewhat of a production. My Dad makes perogies and chocolate chip muffins, my friends Dad has his lentil soup, my boyfriend makes his tomato sauce. And back when I was around 16, I had a man-dish, and it was homemade crepes. For a few years it was just about the only thing I cooked, on fancy occasions, leaving the day-to-day cooking to my mother. But after becoming vegan, I pretty much stopped my crepe madness. Until recently, when I remembered how much I loved making crepes and started at it again, working to develop an easy vegan version. If I throw enough flour around, and work on my flipping technique, maybe it can become my man-dish again.
How to Eat Sweet or Savory Vegan Crepes
Crepes are an amazing canvas for all sorts of different flavors, from the sweet to the savory, breakfast to dinner and dessert. Usually when I make a sweet crepe, I rely on pre-made fillings, like jams, syrup, fresh fruit or ice-cream. For a savory option, sometimes I’ll look around my fridge and pull out whatever leftovers I have- roasted beets, salad, cashew cheese sauce- and stick it in a crepe. It’s always delicious, and more fun than eating plane old leftovers. Whatever you choose, here are some sweet and savory ideas to get you inspired to get crepe-ing!
Sweet Options:
- With a fruit compote
- Your favorite fruit jam or jelly
- Melted chocolate and fresh fruit
- Stuffed with vegan mascarpone
- Topped with ice cream
- With a delicious caramel sauce
- Classic maple syrup
Savory Options:
- Slathered in tomato jam
- Filled with simply prepared greens
- With shredded, melted, vegan cheeze goodness
- Sauteed onions and mushrooms
- Topped with cashew cream sauce
- Drizzled with vegan pesto
How to Make Easy Vegan Crepes
This is one of those recipes you’ll probably end up memorizing, both because it’s a great staple you’ll want to make often, and because you only have to remember 4 ingredients. Even if you do memorize the recipe, make sure you still come back occasionally- we’ll update this post as we make recipes for creative and delicious crepe fillings! This recipe has a grand total of two steps-
- Blend the batter
- Fry the crepes
Again, sometimes finding the right temperature on your stove and in your pan can take a little practice- if you find your crepes ripping, try adjusting the heat until you find that sweet spot. Make sure you let us know what fillings you enjoyed with your vegan crepes!
Sweet or Savory Easy Vegan Crepes
Ingredients
- 1 ½ cups plant-based milk
- 1 cup all-purpose flour
- 2 tbsp. vegetable oil
- ½ tsp. table salt
- 1-2 tbsp. vegan butter (more or less as needed)
Instructions
- Place the vegan milk, flour, vegetable oil, and salt in a blender, and pulse a few times until mixed well, without lumps.
- Heat a medium sized skillet (about 9-inches in diameter) on medium heat. Once the pan is hot, grease with vegan butter. I do this by spearing the butter on a fork and quickly passing it over the bottom and sides of the skillet. Pour about ¼ cup of the batter into the center of the hot pan, and lift it up, tilting the pan in a circle to get the batter to spread it into a somewhat circular shape, covering as much of the pan as possible. After about a minute, use your spatula to make sure all the edges are free and not sticking. Flip the crepe to the other side, and cook for a few seconds- it doesn’t need long on this side, maybe 15-30 seconds. Keep warm by storing on a plate covered with a clean dish towel, and repeat with all the other crepes until the batter is finished.
Notes
Crepes can be a little finicky. If you’re having trouble with your crepes, try slightly lowering or raising the temperature, or cooking them for a little longer. Vegan crepes work best if you allow them to brown slightly more than traditional crepes need.
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