Thin and light, these vegan crêpes are perfect for breakfast, brunch, lunch or dinner.
Thin and light, these vegan crêpes are perfect for breakfast, brunch, lunch or dinner.
Really versatile, you can enjoy them with a wide range of sweet or savoury toppings such as lemon and sugar, creamed mushrooms and leeks etc…
The batter will keep for a couple of days in an airtight container if you have any leftovers.
Crêpes vs pancakes … do you know the difference?
French crêpes are thin and large so you can enjoy them with a variety of sweet or savoury filling. Most famous of all Crêpes Suzette (even thinner than conventional crêpes) is a refined dessert made of oranges and cognac.
Pancakes on the other hand, whether American or Canadian, are smaller in size and thicker. Stacked on top of each other they are served with a variety of toppings.
This recipe contains no eggs or dairy. Instead of eggs, arrowroot powder helps bind and thicken the batter. You can use any type of dairy-free milk (my preferred option are either unsweetened almond milk or soya milk).
The secret to making these vegan crêpes is having a good quality well-greased pan with an even distribution of heat, making sure you cook the crêpes under high heat and also not using too much batter (otherwise it will be too thick). I use around 100 ml [3.5 fl oz / just under 1/2 US cup] of batter per crêpe for a pan of ⌀ 23cm / 9 inches.
Easy Vegan Crêpes
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 6 tsp ground arrowroot
- 400 g plain flour
- 900 ml dairy-free milk
- 50 g melted dairy-free butter
- 3 Tbsp vegetable oil
- pinch of salt
Instructions
- Mix ground arrowroot with 3 Tbsp of water.
BLENDER METHOD:
- Place flour, dairy-free milk, melted dairy-free butter, vegetable oil, salt and arrowroot mixture in a blender. Whizz until smooth. Set aside to rest for 20 minutes.
CONVENTIONAL METHOD:
- Shift flour and salt in a large bowl. Mix dairy-free milk, melted dairy-free butter, vegetable oil and arrowroot mixture in another bowl. Little by little, whisk flour and salt into the liquid until well blended. Any lumpy batter can be rescued by whizzing it through a blender. Set aside to rest for 20 minutes.
- When you are ready to cook the crêpes, heat the pancake pan over a moderate to high heat. Grease well with some dairy-free butter smeared on some kitchen paper. When the pan is hot, ladle some batter into it (around 100ml [3.5 fl oz / just under 1/2 US cup] for a pan of ⌀ 23cm / 9 inch). Try to get the batter to cover all the surface of the pan in an even and thin layer by tilting the pan.
- When the pancake is cooked underneath, it should slide easily in the pan. You can then flip it over to cook the other side.
- You can keep cooked crêpes warm covered in the oven while you are cooking the rest of the batter.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/easy-vegan-crepes/
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