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Vegan French Crepes (Gluten-Free)

Vegan French Crepes are always my go-to when I want something fancy but don’t want to spend all day in the kitchen. Unlike their thicker cousin, the pancake, crepes are delightfully thin and versatile. 

What I love about these crepes is that you can fill them with pretty much anything. Sweet, savory, or somewhere in between; these crepes can handle it.

You can go sweet with some jam or chocolate sauce or keep it simple with peanut butter and fresh fruit. The possibilities are endless. And if you’re feeling a bit more adventurous, top them with vegan whipped cream for that extra indulgence.

Crepes have been around since the 13th century, and they’re originally from Brittany, France. Legend has it that a housewife accidentally spilled some thin porridge onto a hot stove and, voilà, the first crepe was born.  

Now, we’ve taken that classic crepe and made it vegan and gluten-free. These crepes are perfect for a relaxed breakfast or a weekend brunch with friends. Give them a try, and you’ll be hooked.

  • Cooking crepes can seem tricky, but with this recipe, you’ll get the best results. 
  • Vegan French Crepes are ideal for sharing. You can make a big batch, and everyone can choose their own fillings. It’s a fun and interactive way to enjoy a meal with family or friends.
  • Kids love to help in the kitchen, and crepes are fun to make together. Let them flip the crepes or choose their own fillings for a personalized touch. 
  • Making crepes has never been easier. You just mix the ingredients in a large bowl until they’re well combined, then pour the batter into a non-stick pan. 
  • The ingredients are easy to find, and you probably already have most of them at home. Oat milk or almond milk are great plant-based options, and grapeseed oil adds a touch of richness to the crepes without any dairy. 
  • The recipe is adaptable. If you like your crepes on the sweeter side, just add a bit of vanilla extract and powdered sugar on top. If you prefer savory, you can skip the sugar and load them up with roasted vegetables or tofu scramble.

This recipe yields for 3-4 ppl | Prepare time: 15 mins | Cooking time: 15 mins

  • 1/2 cup buckwheat flour
  • 11/4 cup corn flour
  • 11/2 tsp baking powder
  • pinch of salt
  • 11/2 cup unsweetened almond milk (or other plant milk)
  • 11/2 tbsp grapeseed oil (or other natural-flavored oil)
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

To Serve With:

  • Powered sugar
  • Jam
  • Peanut butter
  • Chocolate sauce
  • Coconut whipped cream
  • Fresh fruits

  1. Mix all the wet ingredients in a large mixing bowl.
  2. Add all the dry ingredients into the bowl, stir and mix well until there is no lumps. Cover the bowl with a clean tea towel and let the batter rest for 10 minutes.
  3. Heat up a large pan over medium heat and spray some oil. Pour the batter into the pan, cook both side for 2-3 minutes until slight golden brown.
  4. Repeat step 3 and finish cooking the batter. Fold the crepes into desired shapes and top with your favorite toppings. Enjoy.

Note: The consistency of the batter should be a bit runny that when you cook the crepes you will be able to spread them by swirling the pan. If it’s too thick, add a little bit more of milk.

🥞 Oat milk, soy milk, or coconut milk – While the recipe calls for unsweetened almond milk, you can use any plant-based milk, like oat milk, soy milk, or coconut milk. Each one brings its own flavor, so experiment to find your favorite.

🥞 Jam, chocolate sauce, or peanut butter – These crepes are versatile. For a sweet treat, try jam, chocolate sauce, or peanut butter.

🥞 Sautéed mushrooms or roasted veggies – For savory, go with sautéed mushrooms or roasted veggies. Add some vegan whipped cream for a touch of indulgence.

🥞 Coconut oil or vegan butter – The recipe suggests grapeseed oil, but you can use coconut oil for a hint of tropical flavor. Vegan butter works well, too, for a richer taste.

🥞 Cinnamon or nutmeg – Adding a pinch of cinnamon or nutmeg to the batter gives your crepes a warm, comforting flavor. It’s a great way to add depth without overwhelming the dish.

🥞 Mashed bananas or applesauce – For a sweeter crepe, add mashed bananas or applesauce to the batter. This can also act as a natural sweetener, reducing the need for additional sugar. It gives the crepes a subtle fruit flavor that’s perfect for a sweet vegan breakfast.

With so many ways to serve Vegan French Crepes, you can enjoy them for any meal or occasion. Experiment with different fillings and toppings to create your perfect crepe experience. Enjoy!

Breakfast Favorite

Start your day with a stack of Vegan French Crepes topped with fresh fruit, maple syrup, and a dollop of coconut whipped cream. You can also add nut butter, like almond or peanut butter, for extra protein.

Savory Brunch

For a savory brunch, fill the crepes with sautéed mushrooms, spinach, or roasted vegetables. Top with a light drizzle of vegan cheese sauce or a balsamic reduction for a gourmet touch. You could also serve them with a side of crispy hash browns for a complete meal.

Dessert Treat

Serve crepes as dessert by rolling them up with vegan chocolate spread or vegan Nutella. You can also add crushed nuts or a splash of liqueur, like Grand Marnier, for a more sophisticated twist. A sprinkle of powdered sugar and some fresh mint leaves complete the look.

Party Platters

Vegan French Crepes are perfect for parties. Make a variety of sweet and savory fillings, then cut the crepes into smaller pieces for easy serving. This way, guests can mix and match to their liking, creating their ideal crepe combinations.

After-Dinner Snack

If you’re craving something light after dinner, roll up a crepe with some fruit compote or jam. This makes for a simple yet satisfying sweet treat. Add a cup of tea or coffee, and you’re all set.

Lunch Wraps

For a quick lunch, use crepes as wraps. Fill them with vegan deli slices, lettuce, tomato, and avocado. It’s a great alternative to traditional wraps and keeps things light and healthy.

Storing Vegan French Crepes is simple, but there are a few things to keep in mind to keep them fresh. After making a batch of these easy vegan crepes, you might want to save some for later, so here’s how to do it.

  • Let Them Cool First: Before you store your crepes, make sure they’ve cooled completely. This prevents them from sticking together or getting soggy. Lay them out on a plate or wire rack to cool.
  • Use Parchment Paper: When stacking crepes, place a piece of parchment paper between each one. This keeps them from sticking together and makes it easier to separate them when you’re ready to eat crepes later.
  • Keep in the Fridge: Store your vegan crepes in an airtight container in the fridge. They’ll last for a couple of days, so they’re perfect for a quick breakfast or snack. Just make sure they’re well-sealed to keep them from drying out.
  • Reheat with Care: When you’re ready to eat, you can reheat crepes in a non-stick pan over low heat. Use a spatula to flip the crepe, ensuring it warms up evenly. You can also reheat them in the microwave, but be careful not to overheat them, as they can become chewy.
  • Freeze for Later: If you want to store crepes for longer, you can freeze them. Lay them flat in a ziplock bag with parchment paper between each crepe. They can last for a few weeks in the freezer. When you want to reheat, let them thaw at room temperature for a bit, then warm them in a crepe pan or a griddle.
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FREQUENTLY ASKED QUESTIONS

WHAT’S THE DIFFERENCE BETWEEN A PANCAKE AND A CREPE?

Pancakes are usually thicker and fluffier, while crêpes are thin pancakes that are much more delicate. The crepe batter is thinner, and it spreads easily when poured into the pan. If you’re used to making pancakes, you might need to adjust your technique to make vegan crepes.

CAN I USE WHOLE WHEAT FLOUR INSTEAD OF BUCKWHEAT?

You can try whole wheat flour, but it might make the crêpes denser. Buckwheat gives them a lighter texture. If you use whole wheat, add a bit more plant-based milk to keep the batter light and thin.

WHAT IF MY CREPE BATTER FORMS LUMPS?

If your crepe batter forms lumps, you can sift the dry ingredients before mixing. You can also whisk the batter thoroughly to break up any lumps. To avoid this, mix the dry ingredients first, then add the wet ones slowly while stirring.

HOW DO I SPREAD THE BATTER AS THINLY AS POSSIBLE?

To spread the batter as thinly as possible, use a crepe pan or a non-stick skillet. Pour a small amount of batter into the hot pan and tip and rotate the pan to spread it evenly. This ensures a thin, even layer.

CAN I USE FLAX EGGS IN THIS VEGAN CREPE RECIPE?

No, you really don’t need flax eggs for this recipe since it’s naturally vegan. These vegan crêpes don’t require any egg substitutes, thanks to the simple ingredients like buckwheat flour and plant-based milk. This makes them super easy to prepare.

Vegan French Crepes (Gluten-Free)

With just a 5-minute prep and a 15-minute cooking time, you can enjoy them with your favorite sweet or savory fillings. Fill them with anything from sweet chocolate to savory veggies—the choice is yours!
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Prep Time: 5 minutes
Cook Time: 15 minutes
Rest Time: 10 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 270kcal
Author: SHU-CHUN

Ingredients

Wet Ingredients:

  • cup unsweetened almond milk
  • tbsp grapeseed oil (or other natural-flavored oil)
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

To Serve With:

  • powdered sugar
  • jam
  • peanut butter
  • chocolate sauce
  • coconut whipped cream
  • fresh fruits

Instructions

  • 1. Mix all the wet ingredients in a large mixing bowl.
  • 2. Add all the dry ingredients into the bowl, stir and mix well until there is no lumps. Cover the bowl with a clean tea towel and let the batter rest for 10 minutes.
  • 3. Heat up a large pan over medium heat and spray some oil. Pour the batter into the pan, cook both side for 2-3 minutes until slight golden brown.
  • 4. Repeat step 3 and finish cooking the batter. Fold the crepes into desired shapes and top with your favorite toppings. Enjoy.

Notes

*The consistency of the batter should be a bit runny that when you cook the crepes you will be able to spread them by swirling the pan. If it’s too thick, add a little bit more of milk.

Nutrition

Serving: 1crepe | Calories: 270kcal | Carbohydrates: 45g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 285mg | Potassium: 205mg | Fiber: 4g | Sugar: 7g | Vitamin A: 76IU | Calcium: 266mg | Iron: 3mg | Net Carbohydrates: 41g

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