Delicious vegan crepes that are easy to make and only require four ingredients. Dairy free, egg free, vegan and sugar free, these crepes are about to become your new favourite recipe.
It took me a few goes to get this vegan crepes recipe right. Every recipe that I looked at online differed in some way. Some used an egg replacer, some didn’t. The ratio of milk to flour varied considerably. In the end I started off by adapting my traditional crepes recipe with a like for like ratio of egg replacer and milk fully confident that I’d get good results. Sadly this wasn’t the case and the first attempt at vegan crepes totally fell apart into a crumpled mess when I tried to turn them over. The second attempt was even worse.
Eventually I hit on this version, which does use ground flaxmeal as an egg replacer, but in a lower quantity that I’d first tried. I also just add it into the flour rather than mixing it with water as I’d usually do.
You will find that this batter is a little thicker than a traditional crepe batter – it just seemed to work better that way. I tested this recipe using oat milk, but I can’t see why other plant-based milks wouldn’t work just as well. Let me know if you try this.
These vegan crepes are perfect to serve on Shrove Tuesday, or Pancake Day. I like to enjoy them with lemon and sugar – because it reminds me of being a kid. My mum used to make them for us for dessert and we’d eat more of them than could possibly be good for us smothered in sprinkled sugar and lemon juice. Dentists, I’m sure, would not approve. However, they are also delicious with chocolate sauce, fruit, maple syrup and even with savoury fillings.
How to make vegan crepes
Delicious crepes that are easy to make and only require four ingredients. Dairy free, egg free, vegan and sugar free, these crepes are about to become your new favourite recipe.
- 180 g plain flour
- 2 tbsp ground flaxmeal
- 360 ml oat milk
- 2 tbsp sunflower oil plus more for cooking
Place all the ingredients into a bowl and whisk well to combine. You could also use a blender to combine them.
Heat a little oil in a frying pan over a low-medium heat and pour in a little batter. I like to use a 1/4 cup measure for this (60ml). Lift the pan up and tilt gently to allow the batter to spread around the pan.
Cook for around 3 minutes before carefully flipping with a rubber spatula onto the other side to cook.
Keep warm in a low oven or serve immediately with the toppings of your choice. I like lemon and sugar as it reminds me of being a kid!
Want more vegan pancakes? Here are 15 delicious recipes for vegan pancakes from some of my blogging friends.
Nut butter fluffy pancakes by Cookie and Biscuit
Blackberry and apple pancakes by The Veg Space
Semolina pancakes by Recipes From A Pantry
Green pancakes with spinach by Sneaky Veg
Chestnut crepes by Rough Measures
Perfect free from pancakes by Intolerant Gourmand
Oat, almond, banana pancakes by Easy Peasy Foodie
The best dairy and egg free pancakes by Free From Farmhouse
Apple and cinnamon pancakes by Glutarama
Oat pancakes by Food Allergy Pantry
Gingerbread fluffy pancakes by Veggie Desserts
Stuffed apple pancakes by The Peachicks Bakery
Pea protein pancakes by Tin and Thyme
Butternut squash and carrot pancakes by Rough Measures
Pecan, maple, banana pancakes by The Veg Space
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