The Best Vegan Crepes
User Reviews
5.0
6 reviews
Excellent
The Best Vegan Crepes
Report
The best vegan crepes, made with just 5 ingredients! They're incredibly fluffy, soft, and made with a secret ingredient to achieve the perfect texture. Serve them with your favorite sweet or savory toppings for a perfect breakfast or brunch.
Share:
Ingredients
For the crepes
- ¾ cup aquafaba (the liquid from a can of chickpeas)
- ½ tsp salt
- 2 tbsp sugar
- ¼ cup water
- 1 ½ cups flour
Berry compote (optional - to serve)
- 1 tbsp vegan butter
- 1 cup strawberries chopped
- 1 cup blueberries
- 2 tbsp maple syrup
Add to Shopping List
Instructions
- Add the aquafaba, salt and sugar to a large mixing bowl. Whisk the mixture using either a handheld or standing mixer, and continue whisking continuously for around 5 minutes in total, until a foamy consistency forms with semi-stiff peaks.
- Add water, and whisk for around 30 seconds more.
- Gradually add flour around ¼ cup at a time, whisking for 10 seconds, then adding more flour. Continue whisking until the batter is very smooth, with no lumps.
- Lightly grease either a wide non-stick frying pan with vegan butter or olive oil. Pour out around ½ cup of the batter per crepe and gently tilt the pan to spread out the batter. Proceed to cook for around 2 minutes. You know that the crepe is ready to flip when the edges are crispy and it's easy to slide a spatula under the crepe.
- Using a flat spatula, flip the crepe quickly and cook for around 30 seconds more on the other side. Now transfer to a warm plate as you make the rest of the batch.
- To make the berry compote, melt the vegan butter in a saucepan and add the strawberries, blueberries and maple syrup. Cook on a low heat for 10 minutes, until thick and jammy.
Equipments used:
Notes
- Recipe tips
- Instructions for storage and freezing
- Keep all the liquid ingredients at room temperature to prevent the flour from clumping.
- Weigh the ingredients for best results, in particular the flour - small variations in the amount used will interfere with the texture and fluffiness of the crepes.
- I would recommend using a crepe pan if you can find one.
- Add the flour to the aquafaba gradually to make sure that the aquafaba doesn't lose its fluffiness.
- Make sure that the pan isn't too hot and tilt and swirl quickly when you pour out the batter, which will allow the crepes to cook evenly throughout.
- To make savory crepes, simply leave out the sugar from the batter.
- Vegan crepes are best eaten immediately, but they can be frozen for up to 2 months. Place a piece of parchment in between the crepes to prevent sticking, and reheat from frozen in a lightly-greased frying pan.
Nutrition Information
Show Details
Calories
137kcal
(7%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Sodium
158mg
(7%)
Potassium
79mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
79IU
(2%)
Vitamin C
12mg
(13%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8crepes
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 158mg | 7% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
