Classic French crepes, made vegan! Learn how to make this easy crepe recipe with just 5 simple ingredients, no special tools or pans required. These are perfect for any meal of the day and can be served sweet or savory!
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1 1/2 cup unsweetened almond milk (or plant-based milk of choice)
- 1/4 cup unsweetened applesauce
- 2 tablespoons melted coconut oil
Optional add ins:
- For sweet crepes: 1 teaspoon vanilla extract and 2 tablespoons granulated sugar or coconut sugar
- For savory crepes: 1/2 teaspoon garlic powder and black pepper as desired
We served ours with
- Chocolate Hazelnut Spread (from Jem Organics)
- Cocowhip (from So Delicious)
- Chocolate Sauce (from Ahlaska)
- Powdered Sugar
- Fresh Fruit
- In a large bowl, sift in the all-purpose flour to ensure that there are no clumps. Add in the salt and mix until combined. Slowly whisk in the almond milk, applesauce and coconut oil until everything is smooth. Alternatively, you can add all of theses ingredients into a high speed blender and blend until everything is smooth.
- Heat a large nonstick skillet over medium low heat. You may need to lightly oil the pan with coconut oil or vegan butter depending on how nonstick it is. Once the pan is heated, add in 1/4 cup of batter and then quickly tip and rotate pan to spread batter as thinly as possible. Once the crepe appears dry on top (after about 1 minute), use a spatula to gently flip it over and cook for about a minute more. Flip the crepe over once more and cook for another 30 seconds to ensure that everything is cooked through. You will know that the crepes are done when you see nice golden streaks on them. Set the crepe aside on a large plate and continue until you have cooked all of the batter.
- Serve the crepes rolled up or folded into triangles and with any toppings or fillings that you desire. We like to stuff our rolled crepes with vegan chocolate hazelnut butter and fresh fruit, and then topped it with vegan whipped cream, chocolate sauce and powdered sugar. if you would like to keep it simple, you can serve the crepes in triangles with fresh fruit, powdered sugar and chocolate sauce. Enjoy!
- This non-stick pan yield the best results for us with this recipe. If you have a cast iron crepe skillet, just be sure to cook it on low heat and to oil the pan before cooking.
- A good rule of thumb is that the first crepe is always the test crepe! This one will help you determine whether or not you pan it too hot (or too cool) and it will also help you gage the best cooking time. The crepes will get better the more you make!
- We don’t use any special crepe tools of pans for this recipe, just a basic spatula and a large nonstick pan.
- The nutrition facts do not take into consideration the optional ingredients or the addition of any toppings.
- To make these gluten-free, we think that buckwheat may work well! We have not tested this yet, but since buckwheat is commonly used in crepe recipes and since it also works well as an all-purpose flour replacement in recipes that do not require rising, we are confident in it!
- You can make these crepes ahead of time top enjoy in the future! It is best to store them in an airtight container in the refrigerator for up to 3 days. Just keep that in mind that they will dry out a bit and are best when fresh. When you are ready to serve them, just pop them onto a heated nonstick (or oiled) pan for a minute or two to warm through. Another option is just popping them into the microwave.
- These crepes can be frozen. Cool the crepes to room temperature after cooking them and then place them in an airtight container in the freezer for up to 2 months. Defrost the crepes in the refrigerator overnight and then warm them in the microwave or on the stovetop to serve.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Entree, Dessert
- Method: Stovetop
- Cuisine: Vegan, French
Keywords: Breakfast, Entree, Dessert, Crepe, French, Vegan, Cocowhip