Easy Vegan Crepes
Easy-to-make, thin, rollable French crepes that are not only vegan, but gluten-free as well. You will not need any fancy gluten-free flour mix to do it, only 5 simple, pantry ingredients and they are ready in a hitch.
Servings 8 crepes
Calories 107kcal
Ingredients
- 1 cup Oat flour or 140 g (1 cup) rice flour (see Notes)
- ⅓ cup Buckwheat flour
- ⅓ cup Tapioca starch or cornstarch
- 1 cup Dairy-free milk (homemade cashew milk)
- 2 + ½ cup Sparkling water
- Vanilla extract optional
Instructions
- Mix the dry ingredients in a large bowl and gradually add milk and sparkling water (1 cup at a time). Let the batter sit for 5 minutes.
- Heat a non-stick frying pan (10 inch/26 cm) on high heat.
- Hold up the frying pan in the air. Take approx. ¼-1/3 cup pancake batter (depending on the size of your pan) and pour it in the middle. Then slowly make a circular motion to spread the batter thinly around until it reaches all sides.
- Fry for 1 minute or until the edges are lifted. Move the spatula around the edges and lift it up slightly to see nothing sticks anywhere. Move the spatula to the middle and gently flip it over. (You can see the photo in the post above, or you can watch the video to see exactly how to do it.)
- Fry for another minute and stack the crepes on a plate covered with a lid to keep them warm until serving.
Video
Notes
Top tips to make vegan and gluten-free crepes
- How to avoid lumps -> First, mix all dry ingredients, then add liquid gradually (1 cup at a time).
- No oil is needed -> If you have a good non-stick frying pan, you don't need any oil to fry crepes.
- You need a sizzling hot pan. Full stop. -> You need to have a hot pan so when you pour the batter, it sizzles. The crepes should be fried quickly on high heat to activate the starch. I promise you if you do it on low heat, the batter will stick to whatever pan you are using (even if it is a non-stick), and you will not be able to flip it without ripping it apart.
- Why is there no sugar in the batter? -> Crepes can be sweet and savory depending on the filling. There are two reasons I don't like to add sugar to the batter: 1) sugar on high heat makes the batter more sticky and harder to handle; 2) you can put as much or as little sugar as you want as part of the filling to compensate it.
- Rice flour instead of oat flour? - I tested this recipe with rice flour and it works. It will taste sweeter compared to the bitterness of oats, but it will dry out way faster. If you use rice flour, I recommend eating as soon as they are ready. They will not hold up long, sadly.
- Use a crepe spatula -> I recommend using a plastic* or wooden* crepe spatula that is long but thin with a shaped edge. This will make turning the crepes much easier.
Nutrition
Serving: 1crepe | Calories: 107kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg