Vegan Crepes For Everything
Thin, tender vegan crepes with delicate edges and a soft center that folds without cracking. The batter comes together in the blender in five minutes, and these eggless crepes are perfect for sweet or savory fillings.
Notes
Make ahead: Stack cooled crepes with wax paper between each one and refrigerate for up to 3 days, or freeze for up to 3 months. Reheat in a lightly oiled pan for about 30 seconds per side.
But most importantly, get out there and make it happen. Those crepes won't make themselves. Yet.
Ingredients
- 1 cup unsweetened soy milk or oat milk
- 1 tablespoon ground golden flaxseed
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold water
- 2 tablespoons olive oil
- Refined coconut oil for the pan
Instructions
- In a blender, whiz together the soy milk and flaxseed on high speed for a minute or so, until the mixture is frothy and the flaxseeds are just tiny specks.
- Add the flour, sugar, salt, water and olive oil and pulse a few times to mix everything in. Once it's relatively mixed, blend on high speed until very smooth, scraping down the sides of the blender jar with a spatula to make sure everything is combined.
- Place the blender jar in the refrigerator and let the batter rest for 10 minutes.
- Give the batter a quick blend. It should be much thinner than pancake batter and slide easily around the pan. If it has thickened enough to coat the pan rather than slide around it, blend in water a tablespoon at a time.
- Heat a large nonstick skillet over medium-high heat. The pan is ready when a few drops of water flicked onto the surface sizzle.
- Put a tablespoon or so of coconut oil in the pan and let it melt. Ladle about ½ cup of the batter into the center of the pan, immediately lifting and tilting the pan to spread it into a thin, even layer, or spreading it with the back of the ladle.
- Cook until the top of the crepe is dry, the center is bubbling, and the edges are lightly browned, crinkly and pulling away from the sides of the pan, usually about 2 minutes.
- Gently run a spatula all the way under the crepe to loosen it, carefully flip it, and cook on the other side for 30 seconds.
- Slide onto a dinner plate and tent with aluminum foil. Add a little more coconut oil to the pan and repeat with the remaining batter, stacking the crepes as you go. You should end up with 6 crepes.
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