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 leftover.
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) are 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 topping.
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 inch.