Vegan Crepes
Description: Vegan crepes are not only super delicious but also really easy to make. And completely without eggs or milk. You can enjoy my vegan crepes with a sweet as well as with a savory filling.
Ingredients
- 2 cups all-purpose flour or spelt flour
- 2 1/4 cups unsweetened oat, soy, or almond milk
- 2 1/4 cups sparkling water
- 1 teaspoon baking powder
- 1 teaspoon lemon juice
- 2 tablespoons melted coconut oil
- 1/2 teaspoon natural vanilla extract
- 2-3 tablespoons brown sugar or coconut sugar
- 1 teaspoon ground flaxseeds
- 1 pinch salt
Instructions
- Combine the dry ingredients in a medium-sized bowl. Melt the coconut oil in a small pot on the stovetop or in the microwave.
- Add the sparkling water, the plant-based milk, the coconut oil, the lemon juice, and the vanilla extract. If you want to eat your crepes with a savory filling, leave out the sugar and the vanilla extract.
- Stir the batter well with a whisk until there are no lumps left.
- Heat some oil in a large non-stick pan (it should be only lightly oiled) and bake one crepe at a time. Use about 1/4 to 1/2 cup for each crepe depending on the size of your pan. Quickly swirl, so the batter covers the entire bottom of your pan.
- It’s important that you don’t flip the crepes too early. Wait until the top begins to bubble and the edges start to brown and crisp up.
- Stack the ready crepes on a plate and put them in the oven at around 140 °F. This way they will keep warm until you're finished making all of the crepes.