Learn how to make incredible vegan crepes that are perfect for a quick and easy breakfast or dessert. Pairs well with any toppings of choice.
With Sunday pancakes being a pretty routine thing, it was only fitting to switch things up with occasional crepe. Crepes are essentially a thin pancake that can be served as savoury or sweet. Honestly, they sound more exquisite than they really are – they’re really very simple to make. Traditionally they’re made with eggs as the egg proteins thicken up when in contact with heat to provide structure. Most vegan crepes lack structure and very easily tear due to the lack of eggs. Hence, I’ve done the thinking here to solve this issue for you. We’ll be using a funky ingredient called aquafaba.
Also known as bean water, it is the liquid that is left behind when boiling certain legumes. It’s also the liquid that is found in tinned legumes, e.g. chickpeas – which is the main one I use. This liquid is protein and sugar rich due to the boiling process leaching these out from the beans. It behaves in a way that is similar to egg whites and can be whisked to form stable foams which hold air – e.g. for making meringues.
However for these vegan crepes, we’ll be using the aquafaba in a liquid state (i.e. not whisked) as it will provide enough starch to help with binding.
- Stick to aqauafaba, don’t substitute for any other egg replacers for this recipe
- Don’t forget to rest your batter for a minimum of 10 mins – up till 30mins. This allows the flour to start hydrating and will provide a more homogenous batter texture. It also allows the gluten to relax which will help with binding and texture
- Add milk gradually, whisking after each addition to ensure minimal lumps
- A few small lumps are absolutely fine, don’t panic
- Milk amount will vary between different plant based milks. This is because of different consistencies. Add more or less as required – you want to aim for a ‘single cream’ – like consistency
- 200 g plain flour
- 1 tbsp white granulated sugar
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1.5 tbsps butter/vegan butter melted
- 4 tbsps of aquafaba
- 1 tsp vanilla extract
- 350-400 ml milk of choice
- Take 1.5 tbsps of your butter and melt this (microwave is fine)
- Combine your flour, sugar, baking powder and salt
- Add in your milk, aquafaba, melted butter and vanilla extract. Add the milk in gradually, about 100ml at a time and keep whisking to avoid lumps. The final consistency is comparable to single cream (use the consistency as a guide for the amount of milk to add, you may need more or less)
- Allow your batter to rest for 10 minutes
- Heat a crepe pan or wide based frying pan under medium-low heat. Grease your pan if it is not a non-stick pan
- When pouring the batter, lift the pan off the heat, pour in, swirl the pan to allow an even layer to cover the base and then place back on the heat. When the edges start going golden, run your turner around the edges to lift from the pan, and flip once the base has turned golden brown. Cook both sides until you see brown spots. It’s better to go for a lower heat for these.
If you enjoyed these, check out my pancake recipe which is also vegan! Tap the photo below!