Description
These vegan crepes are thin, tender, and incredibly versatile, making them perfect for a variety of fillings. Quick and easy to prepare, they’re a delicious plant-based breakfast or dessert option everyone will love.
Ingredients
Scale
- 3/4 cup white whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- pinch of cardamom (optional)
- 2–3 tablespoons maple syrup or all-natural cane sugar
- 1/2 cup almond milk
- 1 tablespoon olive oil
- 1 teaspoon vanilla
- 1 cup sparkling water (or plant-based milk)
Instructions
- In a large bowl, whisk together the all-purpose flour, white whole wheat pastry flour, salt, baking powder, sugar (if using), and cardamom (if using).
- Create a well in the center and pour in the almond milk, olive oil, maple syrup (if using), vanilla (if using), and sparkling water. Whisk until smooth, and the batter has a thin, pourable consistency. Add more sparkling water if needed.
- Preheat a non-stick skillet over medium-high heat. Lightly grease if necessary.
- Pour about 1/4 cup of batter into the skillet, swirling to spread it thinly. Cook until bubbles form, and the edges lift slightly, about 30 seconds. Flip and cook the other side for 10-15 seconds.
- Transfer to a plate and repeat with the remaining batter. Serve with berries, favorite fruit, vegan whipped cream, or your choice.
Notes
These crepes do not usually stick to the skillet, but if they do, spray a little oil on the pan between each crepe.