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vegan crepes on a plate surrounded by fruit
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5 from 1 vote

Vegan Crepes with Tahini Maple Cream

Indulge in a French delicacy from your kitchen with these delightful Vegan Crepes! Perfectly thin and tender crepes are stuffed with a homemade tahini maple sauce for the ultimate sweet treat. All you need is a handful of plant-based ingredients and a skillet!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Servings: 4
Author: Jenné Claiborne

Ingredients

Vegan Crepes

  • 1 1/2 cups unbleached all purpose flour 225 grams
  • 1 tbsp arrowroot powder or cornstarch. 7 grams
  • 1 tbsp white sugar 17 grams preferably organic cane sugar to be vegan-friendly
  • 1/4 tsp sea salt 2 grams
  • 1 cup unsweetened plain non-dairy milk such as soy, oat, or almond milk
  • 1 cup sparkling water or still water
  • 2 tbsp neutral flavored oil such as refined coconut oil, vegetable, or canola oil
  • vegan butter for cooking

Tahini Maple Sauce

  • 1/4 cup tahini or creamy nut butter, stirred well
  • 2 tbsp maple syrup
  • 1-2 tbsp unsweetened plain non-dairy milk such as soy, oat, or almond milk
  • 1/2 tsp cinnamon
  • 1 pinch of salt

To Serve

  • fresh fruit or fruit preserves
  • powdered sugar
  • cacao nibs or chocolate chips

Instructions

  • Sift the flour and cornstarch into a large mixing bowl. Stir or whisk in the sugar and salt.
  • Make a well in the center of the dry ingredients. Add the non-dairy milk, water, and oil. Whisk well.
  • Warm a skillet over medium heat and grease with vegan butter.
  • Ladle about 1/3 cup of the crepe batter into the center of the pan. Immediately pick the pan up and rotate it to help the batter spread into a very thin layer.
  • Return the skillet to the heat. Cook for about 3 minutes, until the crepe no longer looks damp.
  • Using a large pancake spatula, flip the crepe. 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 the cooking steps with the remaining crepes. I made around 12 with this recipe.

Tahini Maple Sauce

  • Combine the tahini, maple syrup, non-dairy milk, cinnamon, and salt in a bowl. Whisk until creamy.
  • Fill the crepes with the sauce, fresh fruit, and other desired toppings.

Notes

This recipe is adapted from Nora Cooks.
Storage Directions
  • Refrigeration: Crepes are best when served immediately, but you can also store leftovers for up to 3 days in the refrigerator. Stack the cooked crepes between layers of paper towels to prevent them from sticking or drying out and store them in an airtight container. Store leftover tahini maple sauce in a separate airtight container in the refrigerator for up to 5 days. 
  • Freezing: Leftovers can also be frozen in a freezer-safe container for up to 2 months. Cool the crepes to room temperature and place sheets of parchment or wax paper between them before freezing to keep them from sticking together. Defrost frozen crepes in a skillet or microwave on low heat. 
  • Reheating: Heat a non-stick skillet over medium-low heat and place refrigerated crepes in the skillet. Warm for about 20-30 seconds on each side until heated through. Gently reheat the tahini maple sauce in a small saucepan over low heat or the microwave until warmed through. 
Recipe Pro-Tips
  • Sift the flour. If you don’t have a sifter, use a mesh strainer to sift the flour before mixing it with other ingredients to remove any lumps. This step ensures a smooth batter and avoids clumps that can affect the crepe texture. 
  • Don’t skip the sparkling water. This optional ingredient helps create a delicate texture, making the crepes more airy and delicious. 
  • Use a non-stick skillet. This will significantly help prevent the crepes recipe with no milk from sticking. An enameled cast iron skillet also works well. 
  • Rotate the pan immediately when cooking. After pouring the batter into the center of the skillet, immediately pick up and rotate the pan to ensure the batter spreads evenly and thinly to achieve the perfect crepe consistency. 
  • Ready the filling. While your pan is warming up to cook the crepes, prepare the tahini maple sauce and gather your toppings. This ensures everything is ready to assemble and serve once the crepes are cooked.
  • Keep the crepes warm. As you cook each crepe, stack it between layers of clean paper towels to keep it soft and warm. This method retains its delicate texture and ensures it is ready to serve hot off the skillet.