Vegan crepes are easy to make, can be made with a sweet or savoury filling, and taste just like the non-vegan version. This versatile recipe is one you’ll want to make again and again!
1 ¼cups (300 ml)plant-based milk(I used soy) - $0.29
2 ½tablespoonsolive oil plus more for the pan - $0.20
Toppings in the video (optional): pumpkin spice almond butter**, sliced almonds, powdered sugar, vegan nice cream. You can add fruit, chocolate, coconut whipped cream, jam, maple syrup, etc.
Instructions
Place all the ingredients in a blender and blend until smooth and bubbly. Transfer to a bowl.
Heat a large pan (mine measures 17 cm / 7 inches) over medium-high heat. When hot, add a drizzle of oil and spread it evenly around the pan. Place a small ladleful of batter in the pan and swirl the pan around to evenly coat the bottom with the batter. Cook until the top is dry and the edges begin to lift off the pan. Gently slide a spatula underneath and flip. Cook for a couple more minutes until golden brown on both sides.
Transfer to a plate and keep warm under a towel or in a warmed oven while you make the remaining crepes.