Kevin’s Crêpes

My twin brother, Kevin, adores vegan crêpes.

The trick to making these successfully without oil is definitely having a very effective non-stick pan or electric griddle. I used this electric griddle.  

Also, the batter needs to refrigerate for 1 hour, so be sure to plan accordingly. 



1 cup non-dairy milk

1 cup water

1 1/2 cup whole wheat pastry flour (for gluten-free, use 3/4 cup oat flour and 3/4 cup buckwheat or brown rice flour)

2 Tbsp tapioca flour

1 tsp salt

2 Tbsp aquafaba (liquid from a can of chickpeas) 

2 Tbsp maple syrup


Makes 6 (6-inch) Crêpes
Active Time: 15-20 minutes
Waiting Time: 1 hour
  1. Put all ingredients in a blender and blend until smooth for about 30 seconds. The batter will be very thin. 
  2. Refrigerate the batter for about an hour. You can put the blender directly in your refrigerator or use a sealable reusable container. 
  3. Preheat your electric griddle or non-stick pan for about 1 or 2 minutes or until you can feel a bit of heat coming off the griddle by hovering your hand over it. Just be careful not to burn your lovely hands! 
  4. Using a 1/2 measuring cup, ladle the batter onto the griddle. Use the bottom of the cup to gently spread the batter into a 6-inch circular shape. 
  5. Cook until the top of the crêpe looks dry, usually about 1 to 1 1/2 minutes. 
  6. Flip with a spatula and cook for another 30 seconds or until cooked through. 
  7. Gently remove the crêpe from the griddle to a serving plate. 
  8. Repeat steps 4-7 until you’ve used up all the batter.  
  9. For a fancy triangle look, fold each crêpe in half. Then fold the crêpe in half again. Serve with fresh fruit and/or maple syrup. 
  • If you like your crêpes with a bit of filling, add a bit of vegan yogurt and/or fruit to the center before folding into triangles. I like using Happy Herbivore’s yogurt recipe
  • Triangles not your thing? You can also roll them or serve them flat. 
  • Like savory crêpes? Omit the maple syrup and fill with sauted or steamed mushrooms and/or asparagus. I’d also recommend this cheesy sauce

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