- In a large mixing bowl, whisk together flour, salt, and baking powder.
- Add plant milk, maple syrup, vanilla extract, and oil. Mix well until smooth.
- If using, stir in sparkling water at the end for extra light crepes.
2. Rest the Batter (Optional but recommended)
- Let the batter sit for 10-15 minutes to improve texture.
3. Cook the Crepes
- Heat a non-stick pan over medium heat. Lightly grease with oil or vegan butter.
- Pour about ¼ cup of batter into the pan, swirling to spread it thinly.
- Cook for 1-2 minutes, until edges lift slightly. Flip and cook for 30-60 seconds on the other side.
- Repeat with remaining batter, stacking crepes on a plate.
Serving Suggestions:
Sweet Fillings:
✅ Fresh berries + maple syrup or vegan whipped cream
✅ Peanut butter + banana + cinnamon
✅ Dark chocolate + coconut flakes
✅ Vegan Nutella + chopped nuts
Savory Fillings:
✅ Sautéed mushrooms + spinach + vegan cheese
✅ Avocado + hummus + roasted veggies
✅ Tofu scramble + salsa + fresh herbs
Storage & Meal Prep:
- Refrigeration: Store crepes in an airtight container for up to 3 days.
- Freezing: Freeze with parchment paper between each crepe for up to 2 months.
- Reheating: Warm in a dry pan for a few seconds on each side.
Variants & Substitutes:
- Gluten-Free: Use oat flour or a gluten-free blend.
- Oil-Free: Skip the oil and use a non-stick pan.
- Extra Protein: Add 1 tablespoon of chickpea flour for a protein boost.
FAQ:
Q: Why are my crepes breaking?
Make sure the batter is thin enough—add a little more plant milk if needed. Also, use a good non-stick pan.
Q: Can I make these without sugar?
Yes! Just leave out the maple syrup for neutral crepes that work for both sweet and savory fillings.
Q: Can I make the batter ahead of time?
Yes! Store in the fridge for up to 24 hours, stirring before use.
These Easy Vegan Crepes are quick to make, customizable, and absolutely delicious. Try them today and enjoy a simple yet elegant plant-based treat! 🥞✨
