These soft delicious vegan crepes are perfect for breakfast, dessert, or even a snack! Fill with vegan “Nutella”, cookie butter, peanut butter, bananas, raspberries, fruit compote, etc! The world is your crepe!
Filling Ideas:
Fruits
Jams
Compotes
Nut Butters
Cookie Butters
Powdered Sugar
Chocolate chips/spread
Filling Combos I made:
Banana and Cookie Butter (from Trader Joe’s)
Raspberries, chocolate spread, and raspberry jam
Banana, peanut butter and chocolate spread
Ingredients:
2 tbsp vegan butter, melted and cooled
1 c flour
2 tbsp sugar
1/8 tsp salt
1/2 tsp cinnamon (optional)
1 1/4 c non-dairy milk
6 tbsp aquafaba
Directions:
Melt the vegan butter in a separate bowl, and set aside for about 5 - 10 minutes to let it cool
Measure out all the ingredients into the blender (you can also whisk this by hand, but it’s easier and faster in a blender)
Blend or whisk until the ingredients are a smooth runny batter (even thinner than pancake batter, it should be easy to pour)
If your batter is slightly too thick, add some more non-diary milk and mix again
Transfer the batter to a bowl, cover with plastic wrap, and set in the fridge for at least 1 hour or overnight
Use an 8, 10, or 12 inch frying pan if you don’t have a crepe pan
Heat the pan up over medium heat
Once the pan is hot, put a small amount of butter on the pan, and spread it around evenly so the entire bottom of the pan is covered
Pour a bit of the batter into the pan and rotate the pan so the batter spreads as thinly and evenly as possible*
You’ll know it’s done when the top is dry and the edges are slightly brown, about 1 - 2 minutes**
Flip the crepe, and let the bottom cook, about 30 seconds
Place on a plate and cover with a towel, or place in the oven at 200 degrees F until ready to serve
Repeat steps 9 - 12 until you're out of batter
For a traditional crepe: Spoon the filling on 1/3 of the crepe, and roll it up
For the Tiktok crepe: Cut a slit from the middle to the edge, and fill the quadrants with different fillings, fold and enjoy!
Crepes will stay in the fridge for a few days, or you can freeze them for up to two months
Notes:
*The amount of batter needed depends on the size of the pan you’re using
8 inch: 3 tbsp
10 inch: 1/4 c
12 inch: 1/3 c
**If your crepe is getting a lot of holes in it, try turning your heat down a little
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