Easy Vegan Crepes

This dairy free and egg free crepe recipe comes together with simple ingredients in under an hour. They're light, delicate, and delicious. Stuff them with sweet or savory fillings for the ultimate vegan breakfast or brunch.

Course Breakfast

Prep Time 5

Cook Time 15

Resting Time 30

Total Time 50

Servings crepes

Calories 169kcal

Author Jenna Urben

Equipment

10-inch nonstick pan

Ingredients

1 cup all purpose flour
1 cup dairy free milk
¼ cup water
3 tablespoon canola oil
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Stir ingredients together in a large mixing bowl. Let batter rest at room temperature for 30 minutes.
Heat a large pan over medium heat. Add about ½ teaspoon of extra cooking oil and pour about ⅓ cup of the batter into the skillet. Tilt the pan in a circular motion to make an even thin circle.
Let the batter cook until mostly set, about 1-2 minutes. Flip and cook until golden brown. Repeat with the remaining batter, adding extra cooking oil to the skillet as needed.
Fill, fold, or roll the cooked crepes then serve and enjoy! Store leftover crepes in an airtight container or bag in the refrigerator for up to 3 days. Reheat in the microwave or warm in a hot pan.

Nutrition