Finally, a light, vegan, Eggless Crepes recipe that is just as delicious as traditional French crepes.
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After posting my delicious French crepes recipe the other week, I have been thinking about a vegan alternative. Since I have a million vegan friends, it was a must! Eggs and milk are the key ingredients in crepes, so I didn’t know if it was possible. There was lots of trial and error, but here we have it: eggless crepes.
Naturally, I attempted to make these eggless crepes with chia seed and flax seed “eggs” since that helps bind my eggless cooking and baking together. Remember these scrumptious Vegan Brownie Pancakes with Cookie Dough, tasty Vegan Carrot Cake, or these chocolatey, unreal Vegan Gluten-Free Brownies? Yup, all those guys are eggless too, and use flax seed mixed with water to make the “egg”. It’s been a while since I made those brownies and now I REALLY want them. I have been craving chocolate like crazy lately! Sorry, I can’t just mention brownies and not stop to drool or chat about them.
ANYWAY, guess what? The chia/flax seed egg? Not. Even. Needed! Using a few simple ingredients you likely already have, you can make these eggless crepes in no time.
I used flour, plant-based milk, oil, sugar, and vanilla, and they look like traditional, delicate, fill-me-with-anything crepes. While you can add whatever you like to crepes to make them sweet or savory, these crepes are on the sweeter side. If you want to make them more dessert-y, perfect! If you love sweet and savory together, even better! If you want less sweet and more savory, I recommend cutting the sugar in half.
Are Eggless Crepes Healthy?
These eggless crepes are an amazing option for those following a vegan or vegetarian diet or trying to cut back on animal products. Crepes can be served for breakfast, lunch, dinner, or as a snack. So the health aspect also depends on what you pair your crepes with. Try topping your eggless crepes with fresh fruit or sautéed veggies.
Protip: Make the Batter in Advance
While making eggless crepes is quick and foolproof, you will want to make the batter well in advance. We are not using traditional ingredients, and do not have the egg to bind everything together, so time is your secret ingredient. By allowing your batter to sit for an hour, or even overnight, the flour will have more time to absorb the milk, leaving you with a perfectly thick crepe batter.
I also highly recommend having a snack or meal before you start this recipe. This way you’re not tempted to make and eat the crepes right away!
INGREDIENTS
- 2 cups unbleached all-purpose flour
- 2 1/4 cups almond milk, at room temperature
- 2 tablespoons vegetable oil, plus extra for greasing
- 2 tablespoons granulated sugar
- 1 tablespoon pure vanilla extract
INSTRUCTIONS
Whisk
Combine dry and wet ingredients to form batter.
Cook
Fry batter in a greased pan, flipping once golden.
Serve
Plate crepes and add desired fillings.
FAQs & Tips
Once the crepes have cooled to room temperature, store them between parchment or wax paper in an airtight container, in the refrigerator, for 2 days. As noted earlier, making the batter in advance is recommended.
You can use any plant-based milk that you prefer! Be sure that whatever milk you choose is unsweetened and unflavored, unless you want your crepes even sweeter.
Your crepes may be chewy if you add too much batter to the pan. This recipe suggests about 1/4 a cup of batter for each crepe in the pan, however, that may vary based on your pan size. You want the crepes to be thin. Pour some batter in the middle and swirl gently around the pan to reach the edges.
Serving Suggestions
To keep these eggless crepes healthy and vegan, use healthy vegan ingredients! But you’re smart, you know that. I love them with fresh fruit drizzled with this rich Vegan Caramel Sauce. So, SO, tasty! You can also opt for dairy-free whipped cream, vegan chocolate sauce, or Vegan Cake Batter Cashew Butter.
On the savory side, you can do Tofu Scramble for brekky or Fajita Veggies for lunch!
Ingredients
- 2 cups unbleached all-purpose flour
- 2 1/4 cups almond milk at room temperature
- 2 tablespoons vegetable oil plus extra for greasing
- 2 tablespoons granulated sugar
- 1 tablespoon pure vanilla extract
Instructions
- In a large mixing bowl, whisk the all-purpose flour to remove any lumps.
- Add the vanilla extract, sugar, vegetable oil, and almond milk to the bowl with the flour.
- Whisk the mixture vigorously until a smooth, lump-free batter forms. The batter should be thinner than pancake batter.
- Heat a non-stick crepe pan or skillet over medium heat and lightly grease with vegetable oil.
- Pour about 1/4 cup of batter into the center of the pan, tilting and swirling the pan to spread the batter thinly.
- Cook for 2-3 minutes until the edges of the crepe begin to lift and the bottom is lightly golden.
- Carefully flip the crepe using a spatula and cook for an additional minute on the other side.
- Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan as needed.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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