Learn how to make?Vegan Cr?pes?with this simple, fool-proof recipe! These cr?pes are very tasty, and they hold shape perfectly.
These cr?pes are so addicting! So perfectly?thin and delicate, delicious and easy to make, they pair well with any topping, or could be enjoyed on their own. Once you try these, you?ll want to make them every day!
Whether you follow a vegan diet or not, you?ll LOVE these Vegan Pancakes. They are incredibly tasty! The best part is that they have very few ingredients, so you probably have everything you need on hand already.
Main Ingredients
Dairy-Free Milk. I?ve tried making these pancakes with soy, almond, and coconut milk and they all worked well. I assume other milk options, such as cashew, oat, rice, or hemp, could be used, too. My personal favorite is Vanilla Soy Milk. It has a pleasant vanilla aroma, and it?s slightly sweetened. If you use unsweetened milk, make sure to double the amount of sugar in the recipe.
Flour. All-purpose flour is the way to go. It helps the cr?pes hold their shape nicely. The second best option is whole wheat flour.
Oil. I love using grapeseed oil. It is healthy and it has a very mild flavor. Melted extra virgin coconut oil is great, too. However, you?ll have to make sure your milk is room temperature when you are making the batter, otherwise the oil will solidify in the batter. Other oils that can be used are: corn, peanut, canola, or safflower oil.
Sugar and Salt.
Wait, what? That's it? No more ingredients? Nope. Just a combination of these few ingredients will be enough to make your perfect Vegan Pancakes.
How to Make Vegan Pancakes
1. Add 1 cup of milk, flour, sugar, and salt into a medium mixing bowl. Whisk until almost no lumps remain.
2. Add the remaining 1/2 cup of milk and oil, and keep whisking just until a smooth batter forms.
3. Lightly grease a non-stick skillet with a little bit of oil (I suggest using coconut oil) and pour a 1/4 cup of batter into the pan. Immediately tilt and swirl the pan in a circular motion to evenly spread the batter.
4. Cook over medium heat, until the cr?pe looks completely set on the top (no wet batter remains), about 1-2 minutes. Then, use a spatula to lift an edge of the cr?pe, grab the edge of the cr?pe with your fingertips, and flip the cr?pe over. Cook for another minute or two.
5. Transfer to a plate. Repeat until all of the batter has been used up. Note: you need to grease the pan just for the first cr?pe. However, feel free to grease more if your cr?pes are sticking, or you want to add some extra flavor of coconut oil.
Tips for Making Perfect Vegan Crep?s
- Use a non-stick pan! And heavy bottomed, if possible. This allows even heat and no sticking.
- Cook over medium heat. Slowly heat the pan to the desired temperature. If you try to heat it too quickly, you?ll constantly be fiddling with the temperature knob because it will start burning or cook too slow. Also, make sure the pan is hot enough, otherwise your cr?pe will stick to the pan.
- Grease?the pan. Make sure you grease the pan with a little bit of coconut (or other) oil, especially for the first cr?pe.
- Don?t flip it too early.?Wait until the surface of your cr?pe is no longer shiny and the edges are starting to brown a bit before you flip the cr?pe. If you flip it too early, it might tear.
- Measure?the batter. This way your cr?pes will look the same.
- Tilt and swirl! Start spreading the batter immediately by tilting and swirling the pan around, so the batter doesn?t just settle and cook in the middle.
Do I Need a Cr?pe Pan?
Nope. I have been making cr?pes since I was 13 years old, and never did I use a cr?pe pan. A cr?pe pan is a regular non-stick pan with very low edges, so it?s easier to flip, but frankly, it?s quite easy to do so in a regular pan, too.
Filling Options
- Jam or Jelly
- Nut Butters
- Fresh Fruits and Berries + Coconut Whipped Cream
- Any flavored non-dairy yogurt
- Drizzled with maple syrup or sprinkled with powdered sugar
Quick Strawberry Filling
In a food processor, process 16 oz. of strawberries until coarsely chopped. Transfer to a medium saucepan, and add 1/2 cup of sugar and 1 tbsp. of lemon juice. Cook over medium-high heat, stirring frequently, for about 10 minutes. Cool and serve with cr?pes.
Other Vegan Recipes to Try:
Video Tutorial: Vegan Crepes
Vegan Cr?pes
Ingredients??
- 1 1/2cupnon-dairy milk (soy, almond, coconut)
- 1cupall-purpose flour
- 1/2tbsp.sugar
- 1/4tsp.salt
- 3tbsp.grapeseed oil (or other oil)
- oil to grease the pan
Instructions?
- Add 1 cup of milk, flour, sugar, and salt into a medium mixing bowl. Whisk until almost no lumps remain.
- Add the remaining 1/2 cup of milk and oil, and keep whisking just until a smooth batter forms.
- Lightly grease a non-stick skillet with a little bit of oil (I suggest using coconut oil) and pour a 1/4 cup of batter into the pan. Immediately tilt and swirl the pan in a circular motion to evenly spread the batter.
- Cook over medium heat, until the cr?pe looks completely set on the top (no wet batter remains), about 1-2 minutes. Then, use a spatula to lift an edge of the cr?pe, grab the edge of the cr?pe with your fingertips, and flip the cr?pe over. Cook for another minute or two.
- Transfer to a plate. Repeat until all of the batter has been used up. Note: you need to grease the pan just for the first cr?pe. However, feel free to grease more if your cr?pes are sticking, or you want to add some extra flavor of coconut oil.
Notes
QUICK STRAWBERRY FILLING
In a food processor, process 16 oz. of strawberries until coarsely chopped. Transfer to a medium saucepan, and add 1/2 cup of sugar and 1 tbsp. of lemon juice. Cook over medium-high heat, stirring frequently, for about 10 minutes. Cool and serve with cr?pes.Nutrition
Subscribe to my newsletter, and follow tgncooking on , Facebook, or Instagram for all the latest updates!
Leave a Reply