• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Greedy Vegan

Indulge in delicious, vegan food!

  • Home
  • Recipes
    • Breakfast
      • Bread & Buns
      • Bread Spreads
      • Breakfast Smoothies
      • Energy Bars & Balls
      • Muffins & Sweet Bread
      • Oats
    • Main Dishes
      • Pasta Dishes
      • Pizza
      • Rice Dishes
      • Casserole, Pies & Tartes
      • Crepes, Sandwiches & Wraps
      • Soups & Stews
      • Pancakes & Waffles
    • Sides & Appetizers
      • Vegetables
      • Salads
      • Soups
      • Bread & Buns
      • Rice & Grain
    • Desserts & Sweets
      • Frozen Desserts
      • Mousse & Puddings
      • Pancakes & Waffles
      • Cakes, Pies & Tarts
      • Cookies & Cupcakes
      • No-Bake Cakes & Bars
    • Beverages
      • Smoothies
      • Juices & Lemonades
      • Mocktails
      • Tea & Coffee
      • Vegan Milk
    • Condiments
      • Dips & Sauces
      • Hummus
      • Pastes & Pestos
      • Pickled & Fermented
      • Oils & Vinegars
      • Seasonings
  • Home & Garden
    • Kitchen How-To’s
    • Garden How-To’s
    • DIY’s
  • Shop
    • Kitchen Must-Haves
    • Pantry Essentials
    • Photography
  • About
    • About The Greedy Vegan
    • Features
    • Working with The Greedy Vegan
    • FAQ
    • Disclaimer
    • Privacy Policy
You are here: Home / Breakfast / Pancakes & Waffles / Basic Vegan Crepes

Basic Vegan Crepes

March 9, 2015 By Gloria 7 Comments

Pin24
Reddit
Yum603
Share
Share
Share17
Tweet
Email
WhatsApp
644 Shares
Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.

Crepes are one of those foods that open up a whole new world of options once you have mastered how to make them. You can serve them with anything and you can eat them hot or cold. Crepes can be eaten pure as they are or sweet with fruit or chocolate. Last but not least they can make a fabulous and savoury main dish.

vegan crepes

This is my most basic version of vegan crepes and you can add flavours to the batter if you wish. I will in time post a few variations and link them here but for now let’s get to the basic. You might notice there is baking powder in this recipe which is not typical for crepes but it is needed here as leveling agent to replicate what the eggs would do.

Basic Vegan Crepes

Course: Crepes
Cuisine: Vegan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 - 10 crepes
Author: The Greedy Vegan
A simple, yet delicious vegan crepes recipe. They can be served with both sweet and savoury fillings which makes them either a great main or lovely dessert. Ingredients are listed as: metric ( imperial ).
Print Recipe

Ingredients

  • 250 ml 1 cup almond milk
  • 250 ml 1 cup water
  • 200 g 1 cup and 2 tbsp all purpose flour
  • 2 tbsp coconut oil
  • 1 teaspoon ground chia seeds
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • 1/4 tsp baking powder

Instructions

  • Pour all ingredients into a mixing bowl and whisk together until it is evenly combined. Don't use high speed blenders or over-process it. It will result in very rubbery crepes. Place the bowl or mixing jug of your blender into the fridge and let it sit for 15-20 minutes.

  • This is necessary to give the chia seeds and the lemon juice time to work their way into the batter. While you wait you can prepare the fillings and preheat your pan.

  • There is no need to splurge on a crepe pan. Any flat, cast iron or non-stick pan that is large enough to bake crepes of your liking will do.

  • If you use a non stick pan there is nothing you need to consider apart from turning the heat to medium. If you use a cast iron pan you will need to brush the pan slightly with oil in between each pancake to ensure they won't stick.

  • Once the pan is preheated you can start baking your crepes. You know the pan is ready when you can drop a tiny amount of batter into the pan and are able to lift it with ease after a few seconds.

  • Pour the batter into the pan and tilt it in a clockwise motion to spread the batter evenly. You want the batter to be about 1 millimeter thick. Cook the crepe until the edges start to lift up slightly on the edges. This should take about 2-4 minutes. Flip your crepe and cook on the other side until it has cooked through, about 1 minute.

  • You can stack the baked crepes up on a large plate in a preheated oven until all are done. The amount should yield you about 8 - 10 crepes depending on your pan size.

 

Related

Pin24
Reddit
Yum603
Share
Share
Share17
Tweet
Email
WhatsApp
644 Shares

Filed Under: All Recipes, Breakfast, Pancakes & Waffles Tagged With: breakfast, desserts, kid friendly, sweets

Previous Post: « Papaya Seed Pepper
Next Post: Spaghetti with Melted Tomatoes and Kale »

Reader Interactions

Comments

  1. Vanessa @ VeganFamilyRecipes.com says

    March 21, 2015 at 7:31 pm

    Ok, I’ve made vegan pancakes and vegan waffles before but now I feel stupid for never making crepes! I always thought that they were way to delicate and that if I tried making them vegan they would just fall apart. Looks like you found a way though 🙂 Love that you added chia seeds. Definitely going to be trying this recipe!

    Reply
    • Gloria says

      July 25, 2015 at 12:14 pm

      Oh my. I never replied to your comment. I know the feeling of missing out on foods you love because of your diet choice and then you stumble upon a recipe for it and it seems oh so easy. I just came across vegan macaroons the other month. Still trying to get them right. What a struggle! I wonder how the crepes turned out for you. =D

      – G. x

      Reply
  2. Anne says

    July 24, 2015 at 9:25 pm

    I feel so dumb now. I went vegan 13 years ago and never had a crepes ever since! Why?! Where have you been hiding all these years!

    Reply
    • Gloria says

      July 25, 2015 at 12:11 pm

      Ha! No worries Anne you’re not the only one who missed out on favourites since going vegan. Also it took me quite a while to get the ingredients right I found recipes with all sorts of ingredients for vegan crepes and didn’t like them. You should definitely try these they are delicious. If you have any other foods you stopped eating and need a vegan recipe for then just drop another comment here. =D

      – G. x

      Reply
  3. Anonymous says

    October 7, 2016 at 11:47 am

    Are the chia seeds nesasary? I have all the other ingredients in my kitchen.

    Reply
    • Gloria says

      October 10, 2016 at 9:18 am

      The chia seeds are a replacement for the eggs. They are vital in this recipe. You can however replace them with flax seeds, they are easier to find. Substitute the same amount of chia for flax. – Love, G.

      Reply
  4. Sara gueribi says

    March 4, 2018 at 4:21 pm

    5 stars
    Made these to celebrate my two year Veganniversary. Thank you so much Gloria these are heavenly! 100% would do again. 🙂

    Reply

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar




Popular Posts

Watermelon Lemonade Without Added SugarWatermelon Lemonade Without Added Sugar
How to Freeze AvocadosHow to Freeze Avocados
Perfect Crispy Sweet Potato FriesPerfect Crispy Sweet Potato Fries
Carrot Soup with Ginger and TurmericCarrot Soup with Ginger and Turmeric
Grilled Zucchini Ribbons with Sriracha MarinadeGrilled Zucchini Ribbons with Sriracha Marinade
Peanut Butter and Jelly SmoothiePeanut Butter and Jelly Smoothie
How to Pick ElderberriesHow to Pick Elderberries
How to Grow Succulents From SeedHow to Grow Succulents From Seed

Also on the Blog

Overnight Rice Flakes with Blueberries

Rich Roasted Tomato Soup with Garlic

Parsley Cashew Pesto

Light Baby Potato Salad with Pickled Onions

Footer

Connect

Welcome to The Greedy Vegan! This is a vegan food blog with a focus on delicious recipes made with fresh, seasonal ingredients. I try to use as much local and in season produce as possible while at the same time proving that vegan cooking is exciting. Read More…

More from the Blog

As seen on

 

Copyright © 2023 The Greedy Vegan™

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT