This french-style vegan crèpe recipe will quickly take the first place in your favourite regular rotation brunch recipe. It is oh so easy and only uses ingredients you already have in your pantry!
Course Breakfast
Cuisine French
Prep Time 5minutes
Cook Time 20minutes
Servings 12to 15 thin crepes
Ingredients
1000g(4 cups or 1L) plant-based milk, I use Natura unsweetened soy milk
360g(3 cups)unbleached all-purpose flour
100g(½ cup) white granulated sugar
1teaspoonvanilla extract
Instructions
Batter
Place all the ingredients, in order they appear, in the container of a blender and blend on low for 20 to 30 seconds, or until the batter is completely smooth. The batter will be thin. This is normal. Alternative: If you don’t have a blender, you can whisk all the ingredients together in a large bowl.
As needed, strain the batter to remove any unwanted lumps.
Cooking
Over medium-high heat, preheat a 9-inch non-stick skillet. Lightly oil or butter the pan and whip off any excess fat with a paper towel.
Using a large container with a spout like a measuring cup, roughly pour ⅓ cup of batter ( adjust according to your skillet) into the preheated skillet. Immediately swirl the pan to coat the bottom of the skillet evenly with the batter.
Cook for 1 to 2 minutes, or until the crepe looks mat all over. Flip the crepe and cook for an additional 30 seconds to 1 minute.
Continue cooking the crepes until you have no more batter. If the crêpes start to stick, re-oil your pan.
Serve warm with your favorite toppings. Enjoy!
Notes
Store unfilled crepes in an airtight container in the refrigerator for up to 2 days or freeze each crepe individually separated with pieces of parchment paper for up to 1 month.
For a savory vegan crepe, reduce the amount of sugar by half and remove the vanilla.