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
- Put all ingredients in a blender and blend until smooth for about 30 seconds. The batter will be very thin.
- Refrigerate the batter for about an hour. You can put the blender directly in your refrigerator or use a sealable reusable container.
- 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!
- 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.
- Cook until the top of the crêpe looks dry, usually about 1 to 1 1/2 minutes.
- Flip with a spatula and cook for another 30 seconds or until cooked through.
- Gently remove the crêpe from the griddle to a serving plate.
- Repeat steps 4-7 until you’ve used up all the batter.
- 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.