Ingredients
The dough had to be relatively liquid, so I made the crêpes without vinegar and baking soda. The result: A treat that could hardly be simpler. Because even if it sounds funny at first, you can delete eggs and cow's milk from the classic crêpes recipe! You only need a little more liquid and a small amount of oil to get the right consistency. You can even use the basic batter to make vegan spelt crêpes without sugar to be healthier. Either way: Delicious!
A vegan crêpes filling suits almost everything "normal" - from jam to applesauce to chocolate cream or banana slices. Basically, you need almost only flour and liquid for the recipe. Add a small amount of baking powder and (optional but recommended) a pinch of sugar, some sugar, and vanilla.
How to make the Vegan Crêpes
First of all, mix all dry ingredients. Add milk, water, and oil. Use enough water so the dough is slightly more liquid than pancakes and flows well. Mix ingredients thoroughly until no lumps are visible. Optionally, mix additionally with a blender or similar.
Cover the dough and let it rest for 15-30 minutes. Then mix again briefly. Heat a crêpes plate or shallow pan with oil, or vegan butter, on medium heat. Spoon a ladleful of dough (depending on pan size) into the center and spread thinly in the pan using a batter spreader or swirling back and forth.
Only when the crêpe separates from the bottom, flip it over with a spatula and bake again briefly from the other side. Slide onto a plate. Do the same with the remaining dough and fill crêpes as desired. Enjoy!
Top Tip
We like vegan crêpes without soy milk best. But of course, other cow's milk alternatives are also suitable. Another favorite for delicious vegan crêpes: oat milk. This already brings a subtle natural sweetness. Which is especially beneficial if you want to snack sugarfree anyway.
Recipe Card
Vegan Crêpes
Ingredients
For the dough
- 200 grams (1 ⅔ cups) all-purpose flour, or light spelt flour
- 1 teaspoon baking powder
- 30 grams (2.5 tablespoons) sugar, or erythritol, optional
- 1 pinch salt
- ¼ teaspoon (⅓ teaspoon) vanilla pulp, optional
- 400 milliliters (1.7 cups) oat milk
- 150 milliliters (10 tablespoons) water, coarse
- 30 grams (2 tablespoons) sunflower oil, or coconut oil
For baking
- oil
Instructions
- Mix all dry ingredients.
- Add milk, water, and oil. Use enough water so the dough is slightly more liquid than pancakes and flows well. Mix ingredients thoroughly until no lumps are visible. Optionally, mix additionally with a blender or similar.
- Cover the dough and let it rest for 15-30 minutes. Then mix again briefly.
- Heat a crêpes plate or shallow pan with oil, or vegan butter, on medium heat. Spoon a ladleful of dough (depending on pan size) into the center and spread thinly in the pan using a batter spreader or swirling back and forth.
- Only when the crêpe separates from the bottom, flip it over with a spatula and bake again briefly from the other side. Slide onto a plate. Do the same with the remaining dough and fill crêpes as desired.
Notes
- Instead of oat milk, you can also use almond milk, soy milk, or rice milk. As fat, you can take e.g. rapeseed oil, coconut oil, or sunflower oil.
- The recipe yields about 10-12 pieces, depending on the size of the pan.
- The dough should be spread very thinly in the pan. Tend to use too much rather than too little fat for frying.
- Tips, tricks, and FAQ for preparation can also be found in the basic crêpes recipe.
Ingredient substitutions
Variations
So what are you waiting for? My many other pancake recipes are also highly recommended: e.g. American pancakes, the low carb alternative, or the healthy 3-ingredient pancakes without flour and sugar.
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