A few quick swaps and crepes are back on the menu. These eggless and dairy free vegan crepes are a tad bit more finicky to flip than regular crepes, but in terms of taste and texture, they are spot on. And personally I feel that crepes are simply a conveyance for all the toppings.
I used coconut yogurt, passion fruit vegan ice cream scoops, fresh mango and raspberry chia sauce which was very decadent but delicious!
Recipe
Vegan crepes
An egg-free version of traditional french crepes
Servings: 2
Ingredients
- 1 cup flour
- 1 Tbsp sugar
- 1 pinch salt
- 1.5 cups plant based milk (e.g. soy)
- 2 Tbsp neutral oil (e.g. canola)
- 1 tsp vanilla paste or extract
Instructions
- Combine all ingredients in a small blender and pulse until smooth. Let rest for 5 min.
- Heat med – large frying pan over medium heat. Very lightly oil the pan (I use a paper towel to take out the excess).
- Add 3 to 4 Tbsp of batter per crepe (depending on the size of your pan. Cook for about 2 min until the edges are starting to brown and the batter looks set. Often the first few are trial and error!
- Serve with toppings to your preference.
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