3-Ingredient Vegan Crepes

These 3-ingredient vegan crepes are the easiest sweet French treat you’ve ever tried. This egg-free crepe recipe is also low in fat, cholesterol-free and meat-eater approved. Enjoy them with melted dark chocolate and peanut butter, lemon and sugar, jam, or my personal favourite - hazelnut spread and strawberries.

Course Breakfast, Dessert

Cuisine French

Prep Time 5

Cook Time 15

Rest Time 5

Total Time 20

Servings crepes

Ingredients

½ cup whole wheat flour
1 cup plant-based milk (I used almond milk)
1 tablespoon coconut oil, plus more for greasing
Optional toppings: sliced bananas, melted chocolate, nut butter

Instructions

Place flour in a large bowl. Make a well in the centre and gradually start adding in milk, whisking the whole time. Make sure that there are no lumps in the batter. Whisk in oil and agave syrup (if using). The batter should be runny, but should coat the back of the spoon.
Let the batter sit at room temperature for approximately 5 minutes.
Meanwhile, heat up a medium (9.5” / 24cm pan) non-stick pan on a medium heat. Brush the pan with a small amount of oil to make sure that the pancakes do not stick.
Pour a thin layer of batter (about ⅕) into the pan and swivel it well to form a thin, round crepe. Cook on medium heat until the crepe no longer sticks to the pan and can be flipped to the other side, about 4 to 5 minutes. Once flipped, cook the crepe on the other side for another minute or so.
Stack cooked crepes one on top of the other to prevent them from drying out, and serve with your favourite filling. I used sliced bananas, melted chocolate and peanut butter.

Nutrition