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The Best Vegan Crepes

The Best Vegan Crepes

5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine French
Servings 6 crepes

Ingredients
  

  • 120 g flour 1 cup
  • 20 g cornstarch
  • 400 ml plant based milk such as soy, oat
  • 1 tbsp olive oil
  • a tiny pinch of turmeric optional, for colour

Instructions
 

  • Mix the dry ingredients: In a big bowl, whisk 120g/1 cup of flour and 20g or 2 tablespoons of cornstarch together. Add a very tiny pinch of turmeric if desired, for that yellow colour (optional)
  • Add the wet ingredients: Add 1 tbsp of oil and then slowly pour in 400ml of plant milk into the dry ingredients while whisking. This ensures that there are no lumps.
  • You’re aiming for a smooth, runny batter. If you want it extra sweet add some sugar or maple syrup and vanilla extract for extra flavour. Keep whisking until the batter looks silky and thin.
  • Heat Up the Pan: Get a non-stick skillet or crepe pan hot over medium heat. Lightly grease it with a little oil.
  • Cook The Crepes: Pour about 1 ladle of batter into the pan and swirl it around so it spreads out thinly. Let it cook for 1-2 minutes until the edges start lifting and the bottom gets golden. Flip it and cook for another 1-2 minutes.
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