Vegan Crepes
The best vegan crepes are so simple with only 3-ingredients. Serve with cinnamon sugar, lemon juice and maple syrup for breakfast or dessert.
Servings: 6
Calories: 102kcal
Ingredients
- 1 cup All-Purpose Flour (125g)
- 1 cup Soy Milk (240ml) or other non-dairy milk
- 1 Flax Egg 1 Tablespoon ground flaxseed + 3 Tablespoons Hot Water
Instructions
- Prepare the flax egg by mixing 1 Tablespoon ground flaxseed meal with 3 Tablespoons Hot Water and allowing to sit for a minute or two so that it becomes gloopy.
- Sift the all purpose flour into a mixing bowl, add the soy milk and flax egg and mix into a batter.
- Heat up a frying pan with ½ teaspoon of oil (I used coconut) and when the pan is very hot, pour in enough batter to cover the bottom of the pan once swirled around.
- Flip the crepe only when it's cooked through enough so that there is no wet patches of batter facing upwards.
- Cook on the other side until both sides are lightly browned.
- Repeat until your batter is finished.
- Serve with cinnamon and sugar, fresh squeezed lemon juice and maple syrup.
Video
Notes
- To make a cinnamon sugar mix, add ¼ cup (50g) of white granulated sugar to a bowl and then add in 1 teaspoon ground cinnamon and mix together.
- This recipe makes around 5 or 6 crepes. Feel free to double up the recipe if you want more.
- Nutrition information is a rough estimate based on 1 crepe of 6, without any toppings.
- This recipe was first published in September 2015, it has now been updated with improved photos and text but the recipe itself is the same.
Nutrition
Serving: 1Crepe | Calories: 102kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 21mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg