Growing up, there was nothing better than waking up to the smell of my mom making crepes on a Sunday. I grew up in Europe, where crepes are a very popular breakfast. Crepes were one of the foods I really missed when I switched to a vegan diet, but that was only because I did not know how to make my own vegan version.
To my surprise, it actually wasn’t too hard to make vegan crepes. As with all crepes, the hardest part is cooking the crepe just right so that it is perfectly thin and golden and flipping it just right, so that it does not fall apart.
To make the crepes, you will want to use a sieve to sift the flour so that you get rid of any clumps. Add the rest of the dry ingredients to the flour. In a separate bowl, combine your wet ingredients. Slowly, add your dry ingredients to the wet, using a whisk to mix them well and get rid of any clumps.
Alternatively, if you are feeling quite lazy or are just in a rush to eat some crepes, you can ignore all the steps above. Instead, make your vegan buttermilk and set it aside for 5-10 minutes. Then, take all of your ingredients and throw them in a blender and blend until smooth.
Whether you chose to make the crepes by hand, or go with the easy route, you are sure to create a delicious vegan breakfast!
- frying pan
- 1 1/3 cups whole wheat flour all purpose flour also works great
- 1 tsp baking powder
- 2 tbsp corn starch
- 3 tbsp sugar
- 1/4 tsp salt
- 2 cups plant milk I used almond milk
- 1 tsp apple cider vinegar
- Mix the milk and vinegar to create a “buttermilk” and let it sit for about 5 minutes.
- Mix all of the dry ingredients and then combine with the almond milk & apple cider vinegar.
- You want to make sure that all of the ingredients are mixed really well and that there are no clumps. You can either use a whisk to do this by hand, or you can blend all of the ingredients in a blender instead.
- Turn on your stove to medium heat. Grease your frying pan with a small amount of coconut oil. This is so that the crepes don't stick to the pan. It also helps if you use a nonstick pan in addition to this.
- Use a ladle to pour a small amount of batter to the pan. You want to pour enough batter to cover the whole pan evenly in a very thin layer.
- Cook for just about a minute until the crepe has formed a solid layer on the bottom, enough for you to be able to stick a spatula under and flip it.
- Flip the crepe and cook for about another minute.
- Once the crepe is ready, remove from the pan and place on a plate. You can add vegan butter at this point, if you’d like.
- Repeat these steps again, starting from adding coconut oil to the pan and adding the batter. While you don't necessarily need to add more oil every time, I think it significantly helps keep the crepes from sticking to the pan and coming apart.
- This recipe makes about ten crepes. After your crepes are finished, you can fold them twice and top them with the toppings of your choice. I topped mine with vegan hazelnut spread, berries, and powdered sugar.
I grew up always eating crepes with sweet toppings like Nutella, jam, fruit, or powdered sugar. But you can spice them up however you’d like! Try adding sautéed mushrooms and spinach, a tofu scramble, or veggies.
If you’re in search of more breakfast recipes, try these matcha pancakes!