These delicious vegan crepes can be made at any time. Enjoy this dairy-free and egg-free recipe for breakfast, lunch, dinner, or dessert.
Crepes are usually made with flour, water, milk, eggs, and salt. However, this vegan crepe recipe omits the milk and eggs. Instead, it features cornstarch and almond milk. It also features flour, sugar, and vanilla extract for good taste.
This dairy-free crepe recipe is incredibly easy to make. Simply whisk all of the ingredients together. Then, fry the crepes over medium heat. You can top these egg-free crepes with your favorite fruits, such as strawberries and blackberries. For a decadent dessert, serve these dairy-free crepes with vegan chocolate sauce. You can also sprinkle powdered sugar on top for an added sweet taste.
However you decide to make them, I hope you enjoy.
Enjoy These Vegan Crepes Any Time of the Day
Ingredients
- 2 cups flour 256g
- 2 tbsp sugar 50ml
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 cup vanilla almond milk
Instructions
- In a large mixing bowl, whisk together the flour, sugar and cornstrach. (I usually sift these ingredients together before mixing for a super smooth batter.)
- Add vanilla extract and almond milk, stir to combine.
- Heat a lightly oiled frying pan over medium high heat. Scoop the batter (3/4 cup each) onto the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. Makes five pancakes.
6.4.5
If you enjoyed my dairy-free crepe recipe and are looking for more tasty vegan breakfast dishes, try making my easy on-the-go vegan raspberry muffins! My recipe only calls for a handful of basic ingredients. These include staples like sugar, baking powder, flour, and coconut oil. Plus, lots of raspberries. You can indulge in these muffins for breakfast or enjoy them as an afternoon treat. Sharing is optional.
If you really enjoyed my crepes, try making this vegan banana oat crepes. It features a number of plant-based ingredients, including oat and buckwheat flour, almond milk, a banana, maple syrup, salt, coconut oil, grapeseed oil, and vanilla extract. Plus, it is incredibly easy to make.
For a heartier, filling breakfast, try making my vegan tofu breakfast scramble. The “eggs” in my recipe have a texture that closely resembles that of chicken eggs. Extra-firm tofu gives them an even more “eggy” feel. To match the taste of chicken-derived eggs, you can season them with black salt. Serve this dish with your favorite breakfast sides, such as pancakes, grits, and meatless sausages.
For a scrumptious lunch option, make my vegan shawarma tacos. The Middle Eastern-inspired recipe features sumac tofu with cucumbers, pickles, turnip, Lebanese garlic sauce, and lettuce all wrapped in a tortilla.
This recipe was republished with permission from Everyday Vegan Food.
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