Have you ever made vegan crepes? Before making them at home, I thought I needed a fancy skillet and tools like they use at creperies, but it turns out a regular non-stick pan will do just fine. And by non-stick I don’t mean teflon or even the Green Pan. I make the perfect super thin crepes in an enameled cast iron, or even a regular cast iron skillet. Shall we make some now?
Though crepes can seem intimidating if you’ve only had them at restaurants, I find them easier and more fun to make than pancakes. Unlike pancakes you’ll never undercook a crepe. The basically have no center, and can only be flipped when they’re fully cooked on one side. I’ve undercooked and overcooked more than my share of pancakes, somehow the crepes almost always turn out right.
This vegan crepe recipe comes from another blog, Nora Cooks. It’s a simple and delicious recipe that needs no adjustment. If you’d prefer a gluten-free crepe, I recommend my delicious buckwheat crepes which are made with a blend of buckwheat flour and rice flour. Buckwheat flour has a richer nuttier flavor that really blends well with any topping, savory or sweet. However, if you’re looking for a more traditional milder crepe, stick with these which are made with all purpose flour.
Crepes are delicious savory or sweet, but I especially love them with a sweet cream and fresh fruit. For this recipe I like to whip up a super simple tahini maple cream. Simply blend tahini (or nut butter) in a bowl with maple syrup, cinnamon, and non-dairy milk. You could get a little fancy and add vanilla, cardamom, or cocoa powder. Serve them with whatever fruit is in season. These crepes can be enjoyed all year.
Some notes for making your vegan crepes
- Be ready to pick up and rotate the pan immediately after pouring the batter into the center. This will insure a very thin and even crepe. If your pan doesn’t have a long handle, you’ll need to pick it up using a kitchen towel. Careful!
- This recipe calls for sparkling water. According to the original recipe, the sparkling water makes them lighter. This is optional, but I recommend it.
- You can make your cream filling while your pan is warming, and prep your fruit/toppings while the crepes cook.
- If you don’t have a sifter, sift the flour through a mesh strainer to remove any lumps.
- Watch the heat, your crepes should cook on medium-low to medium heat. You don’t need them to cook too quickly and risk burning or becoming crispy.
- Keep cooked crepes between 2 layers of a clean kitchen towel. This will keep them soft and warm.
- 1½ cups unbleached all purpose flour
- 1 tbsp arrowroot powder or cornstarch
- 1 tbsp vegan white sugar
- ¼ tsp sea salt
- 1 cup unsweetened plain non-dairy milk
- 1 cup sparkling water OR regular water
- 2 tbsp neutral flavored oil, I use refined coconut oil
- vegan butter for cooking
- ¼ cup tahini (or a creamy nut butter)
- 2 tbsp maple syrup
- 1-2 tbsp non-dairy milk
- ½ tsp cinnamon
- pinch of salt
- fresh fruit
- powdered sugar
- cacao nibs or chocolate chips
- fruit preserves
- To make the crepes, sift the flour and cornstarch into a large mixing bowl.
- Stir in the sugar and salt.
- Make a well in the center and add the non-dairy milk, water, and oil. Whisk well.
- Warm a skillet on medium heat, and grease with vegan butter.
- Ladle about ⅓ cup of the crepe batter into the center of the pan, then immediately pick the pan up and rotate it to help the batter spread into as thin a layer as possible.
- Return it to the heat, and cook for about 3 minutes, until the crepe has dried out.
- Use a large pancake spatula to flip. Cook on the other side for about 30 seconds to a minute.
- Transfer the cooked crepes to a plate lined with a kitchen towel, and cover with another towel.
- Continue with the remaining crepes. I think I made around 12.
- Combine the ingredients in a bowl and whisk, or blend a fork until creamy.
- Fill the crepes with the sauce, fresh fruit, and other additions.