The best vegan crepes recipe you ever need to know! Eggless crepes are easy to make – let me show you how to make this vegan recipe at home!
Servings 8 Crepes
Add all ingredients (except the butter) into a blender and mix until smooth. If you don't have a blender, mix it in a large bowl using a whisk. Let the batter rest for 30 minutes at room temperature.
Heat a non-stick skillet with ¼ tsp butter or oil over medium heat.
Add 1/4 cup (60ml) of the batter and swirl until the bottom of your skillet is covered. (Seems tricky first, but it gets easier with every crepe).
Cook each side for about 2 minutes until golden brown.
Repeat this procedure with the rest of the batter and add after every two crepes a little bit more butter.
Serve your vegan crepes warm with your preferred filling.
- I use a 9.5"/24cm pan to make crepes. Adjust the amount of batter you add if you use a smaller or larger skillet.
- Don't add too much butter or oil when cooking the crepes. The eggless batter quickly mingles with the fat makes your batter thinner and very hard to cook without breaking apart.
- Use two skillets simultaneously to speed up the cooking time.
- Store the crepes in an airtight container in your fridge for max. 2 days.
Calories: 94kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 98mg | Fiber: 1g | Sugar: 4g | Vitamin A: 75IU | Calcium: 83mg | Iron: 1mg