These 3-ingredient vegan crepes are the easiest sweet French treat you’ve ever tried. This egg-free crepe recipe is also low in fat, cholesterol-free and meat-eater approved. Enjoy them with melted dark chocolate and peanut butter, lemon and sugar, jam, or my personal favourite – hazelnut spread and strawberries.
With a couple of boring food months behind us, Pancake Day is usually the time when things in the foodie world start to pick up. It’s getting warmer by the minute, which means it’s just a matter of weeks before we can finally start filling our plates with seasonal fruits and veggies, and all the fresh, healthy treats nature has in store. But before the fruit-salad-cool-smoothie-homemade-sorbet season officially kicks off, pancakes.
These 3-ingredient vegan crepes are healthier than most, without any of the healthy aftertaste. They’re paper thin, just fluffy enough, and perfect with a generous serving of bananas, melted dark chocolate and your favourite nut butter.
Tips for Making 3-Ingredient Vegan Crepes
With only three ingredients, no eggs and whole wheat flour, these crepes are very brittle. I managed to get the ratio of liquid, flour and fat just right, and they turned out perfect. To make sure these vegan crepes turn out well for you too, I strongly recommend following these guidelines:
- Let the batter rest for at least 5 minutes before you start baking. I’ve found this to help make the batter a bit more stable, and crepes easier to handle.
- If possible, use a non-stick pan, and grease it with a bit of coconut oil. Add more oil during baking if the crepes start to stick.
- Use a very thin, metal spatula and flip them very carefully.
- Bake for a bit longer than you’re used to. I found about 4-5 minutes on one side to work well. Once you flip it, another 1-2 minutes should do.
- Stack them one on top of the other while you bake. This prevents the crepes from drying out, and makes them easier to handle.
- Serve with sliced bananas, melted dark chocolate or hazelnut spread and creamy peanut butter.
Variations of Easy Vegan Crepes
- Use all-purpose flour for even fluffier crepes. There are no adjustments necessary; simply replace whole wheat flour for all-purpose in the recipe.
- The recipe calls for almond milk, but you can easily use any kind of milk you prefer. Soy, coconut and regular all work fine.
- Add a teaspoon of agave syrup or other liquid sweetener if you like things on the sweet side.
Pancakes Galore!
3-Ingredient Vegan Crepes
Ingredients
- ½ cup (60g) whole wheat flour
- 1 cup (240g) plant-based milk (I used almond milk)
- 1 tablespoon coconut oil, plus more for greasing
- Optional toppings: sliced bananas, melted chocolate, nut butter
Instructions
- Place flour in a large bowl. Make a well in the centre and gradually start adding in milk, whisking the whole time. Make sure that there are no lumps in the batter. Whisk in oil and agave syrup (if using). The batter should be runny, but should coat the back of the spoon.
- Let the batter sit at room temperature for approximately 5 minutes.
- Meanwhile, heat up a medium (9.5” / 24cm pan) non-stick pan on a medium heat. Brush the pan with a small amount of oil to make sure that the pancakes do not stick.
- Pour a thin layer of batter (about ⅕) into the pan and swivel it well to form a thin, round crepe. Cook on medium heat until the crepe no longer sticks to the pan and can be flipped to the other side, about 4 to 5 minutes. Once flipped, cook the crepe on the other side for another minute or so.
- Stack cooked crepes one on top of the other to prevent them from drying out, and serve with your favourite filling. I used sliced bananas, melted chocolate and peanut butter.
MrCousin says
A delicious treat