Inspired by @vikas' post, we've turned it into a complete kitchen-ready recipe just for you!
Looking for the ultimate vegan crepes recipe that's silky smooth, delicious and easy? You've found it! This simple dairy-free AND egg-free blender recipe delivers amazing results with minimal work, making it perfect for a delightful breakfast or elegant brunch.
Why You'll Love This Easy Vegan Crepes Recipe
This recipe is hailed for its silky and delicious outcome. It's straightforward and quick, making it ideal for anyone wanting to whip up a batch of perfect vegan crepes without a fuss.
Whether you're a beginner or seasoned cook, you'll have gorgeous, restaurant-quality crepes ready in minutes!
Prep: 10 minutes
Servings: 3 -4 (10 crepe pieces)
Equipment
- Nutribullet or blender
- Flat non-stick frying pan (as large as your desired crepe size)
Ingredients
- 1 1/2 cups soy milk
- 1 cup plain white flour
- 1/2 cup firm silken tofu (original recipe calls for medium regular or extra-firm silken tofu)
- 1/4 cup gram/chickpea flour (Bob's Red Mill Chickpea Flour is a personal favorite)
- 1 tbsp unrefined caster sugar
- 1/2 tsp salt
- 1/4 tsp turmeric
- pinch of nutmeg
- cooking oil (avocado oil works great!)
Method
- Take all the ingredients and put them into a blender.
- Blend the ingredients until they are well mixed.
- On medium heat, get your pan hot and evenly greased with the oil. (use a spoon to keep a consistent amount for every crepe)
- Pour the mixed batter onto the hot pan until a thin layer covers the whole pan.
- Cook each side for about 2 minutes. The crepes should be golden and cooked through.
Tips for Perfect Vegan Crepes
- Medium Heat is Key: Cooking on medium heat ensures the crepes cook evenly without burning.
- Quick Cooking Time: Each crepe takes approximately 2 minutes per side. Depending on how thin you prefer them, the cooking process can be quite fast once your pan is hot.
Once cooked, stack them up and serve them with your favourite toppings!
