Vegan Crepes
We love pancakes in our house and one of my very first blog posts was a recipe for Orange Pancakes. Sunday mornings are still pancake mornings in our house and we try different variations to mix things up; this is where these delicious vegan crepes come in. Crepes are basically a thin pancake which can be rolled or folded and stuffed or topped with a variety of fillings. Rolled up with some syrup is usually what happens in my house but another favourite of mine is with a squeeze of fresh lemon and a sprinkle of sugar.
This batter is very quick to put together and once you get the hang of swirling the batter around your pan this may just be your go to recipe for crepes too! I absolutely love the flavour of these crepes because I use two different types of milk; almond and coconut. Other than how quick it is I think the two different milks makes this recipe a winner. I use homemade milk in my recipes whenever possible but store bought works just as well. Give my almond milk recipe a try and see if you taste a difference the next time you try this recipe!
I put the flour, milk, vanilla, oil and sugar into my Vitamix and blend on high for 10 seconds, scrape down the sides and then blend for another 10 seconds. That is that! Told you it was quick to put together. If you do not have a high-powered blender you can do this in a mixing bowl and whisk all of the ingredients together making sure there are no large lumps in the batter.
Put a little coconut oil into a medium sized non-stick frying pan or crepe pan if you have it. I use a ceramic frying pan and the crepes just slide off with no issue at all. Place the pan over medium to high heat and once it is hot pour 1/4 cup of the batter into the centre of the pan and immediately tilt the pan in a circular/swirling motion so that the batter coats the pan evenly. Don’t give up if your first one doesn’t come out perfectly…sometimes it takes that first one to get the hang of the “swirl”. Cook for 1-2 minutes on each side until a golden brown. I have not found that you need to keep adding oil to the pan in between each crepe but this will depend on your pan.
Once they are finished serve them up with your favourite toppings. Any leftovers can be stored in a sealed container in the fridge for a few days.
I hope you enjoy these delicious and easy to make crepes!
Vegan Crepes
Ingredients
- 1 3/4 Cups All-Purpose Flour
- 1 3/4 Cups Almond Milk
- 1 Cup Coconut Milk
- 1 tsp Vanilla Extract
- 2 tbsp Coconut Oil
- 1 pinch Salt
Instructions
- Add all of the ingredients to your high-powered blender and blend on high for 10-15 seconds. Turn off blender and scrape down the sides. Turn the blender back on and mix for another 10-15 seconds.
- Heat a little coconut oil in a frying pan over medium to high heat. Pour 1/4 cup of batter into the centre of the pan and immediately tip the pan in a circular or swirling motion to coat the pan with the batter evenly.
- Cook for 1-2 minutes until golden brown on the bottom and then loosen and flip with a spatula and continue to cook for another 1-2 minutes.
- You can leave them flat, stuff and fold them or roll them up and serve with the toppings of your choice.
Notes
The Best Chocolate Cake...Seriously
