These delicious vegan crepes are so simple with only 3-ingredients. Served with cinnamon sugar, lemon juice and maple syrup they’re the best thing ever!
Vegan Crepes
Print Recipe
Vegan Crepes
Prep Time
5minutes
Cook Time
10minutes
Servings
people
Ingredients
1cupall-purpose flour
1cupsoy milkor other non-dairy milk
1pisFlax Egg1 Tbsp ground flaxseed meal + 3 Tbsp Hot Water
Prep Time
5minutes
Cook Time
10minutes
Servings
people
Ingredients
1cupall-purpose flour
1cupsoy milkor other non-dairy milk
1pisFlax Egg1 Tbsp ground flaxseed meal + 3 Tbsp Hot Water
Instructions
Prepare the flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp Hot Water and allowing to sit for a minute or two so that it becomes gloopy.
While the flax egg is sitting, sift the flour into a mixing bowl.
Add the soy milk and the flax egg and mix in well.
Heat up a frying pan with 1/2 tsp of oil (I used coconut) and when the pan is very hot, pour in enough batter to cover the bottom of the pan once swirled around.
Flip the crepe only when it’s cooked through enough so that there is no wet patches of batter facing upwards.
Cook on the other side until both sides are lightly browned.
Repeat until your batter is finished.
Serve with cinnamon and sugar* fresh lemon juice and syrup.
Recipe Notes
To make cinnamon sugar mix, add 1/4 cup (50g) of white granulated sugar to a bowl and then add in 1 tsp ground cinnamon and mix together.
Nutrition information is a rough estimate based on 1 crepe of 6, without any toppings.
This recipe makes around 5 or 6 crepes. Feel free to double up the recipe if you want more.
This recipe was first published in September 2015, updated with improved photos and text.
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