Vegan Crepes
Discover my vegan crepe recipe, light and fluffy. A dairy-free and egg-free alternative, perfect for breakfast or Candlemas.
Ingredients
- 300 g all-purpose flour
- 100 g cornstarch
- 60 cl plant-based milk (oat)
- 70 g water
- 3 tbsp oil
- 1 pinch salt
- 2 packets vanilla sugar (optional)
- 1 drizzle coconut oil (for cooking)
Instructions
- Whisk the cornstarch and water in a bowl until fully dissolved.
- In another bowl, mix the flour, salt, and oil. Then, pour the cornstarch/water mixture into this preparation.
- Add the plant-based milk gradually while whisking vigorously to avoid lumps. (If lumps persist, use an immersion blender to smooth the batter.)
- Lightly grease a pan and pour in a ladle of batter. Cook for 50 to 60 seconds on each side.
Tips
- Use cornstarch to replace the eggs and provide elasticity.
- Serve with maple syrup, homemade applesauce, or peanut butter.
- Coconut milk adds an exotic touch but has a more pronounced taste.
Substitutions
- oat milk → almond or soy milk
Frequently asked questions
Which plant-based milk should I use for vegan crepes?
You can use any plant-based milk according to your preferences. Oat, almond, or soy milk are neutral options, while coconut milk will provide a more exotic flavor.
Can I flavor the vegan crepe batter?
Absolutely! You can add orange blossom water or cocoa powder to vary the flavors.
Can I prepare the vegan crepe batter in advance?
Yes, you can prepare the batter the night before and let it rest in the refrigerator.