Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 6 servings | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
Easy like Sunday morning, these vegan crepes will impress your friends and family for brunch. The batter is quick to whip together, and each one only takes a minute or two to cook. Fill them with whatever your heart desires and dig in!
2 cups white flour (you can also use whole-wheat or gluten-free flour)
3 cups unsweetened oat or almond milk
3 tbsp white or coconut sugar
1 tbsp pure vanilla extract
2 tbsp cinnamon
Oil for cooking
Vegan chocolate hazelnut spread
Heat your oven to 100° F.
Place all the dry ingredients in a bowl and combine evenly with a whisk or fork.
Add the wet ingredients and whisk until everything is combined.
Make sure the batter is thin enough to pour smoothly. If it's not thin enough, add a little bit more milk until you get to the desired, thin consistency.
Heat a small to medium sized non-stick frying pan over light-medium heat.
Lightly oil the frying pan so the batter doesn't stick.
Pour about 1/3 cup of the batter into the pan, and quickly tilt the pan in a circular motion until the batter covers the entire bottom of the pan in a thin circle. ○ If your pan is too hot, you won't have enough time to spread the batter into a thin circle since it will start to cook immediately. Turn the heat down if you're having trouble with this.
Cook for a few minutes until the edges of the crepe start to lift up.
Using a fork or a spatula, lift up the edges of the crepe and then gently flip over.
Cook for another 1-2 minutes.
Remove the cooked crepe from the pan. Set it on an oven-safe plate or baking sheet, and place in the oven to stay warm.
Repeat with the rest of the batter, oiling the pan in between each 2-3 crepe or as needed.
To serve, fill one crepe with some fillings (strawberries, nut butter, etc.) then roll or fold the crepe. You can also roll or fold the crepes without any fillings inside and simply top them off with anything you'd like.
Tips and Tricks:
These crepes do not freeze well. They are best enjoyed fresh.
You can make the batter the night before and refrigerate it until you're ready to start cooking in the morning.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 2 crepes (makes about 12 crepes total, so 6 servings)
Total Fat: 2g
^ Nutrition facts include the ingredients listed above (crepes only, no fillings). Nutrition facts may change slightly if additional ingredients are added.