Vegan Crepes
Egg-free crepes are entirely possible — thin, flexible and lacy at the edges. A spoonful of starch and half an hour’s rest give the batter stretch, and sparkling water keeps the crepes tender. We like to cook them in a well-heated pan so they freckle quickly without drying out.
- Prep
- 15 min
- Cook
- 30 min
- Rest
- 30 min
- Total
- 1 h 15 min
- Servings
- 4
- Level
- Easy
- Per serving
- 350 kcal
Ingredients
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What to use instead
Oat milk can replace the soy milk; the crepes will be slightly sweeter and brown more.
Makes: about 14 crepes (22 cm), 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Mix the dry ingredients
Whisk together the flour, cornflour, sugar and salt in a bowl.
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Step 2: Make the batter
Pour in half the soy milk and whisk to a thick, smooth batter with no lumps. Gradually whisk in the rest of the milk and the oil until even.
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Step 3: Rest the batter
Cover and leave at room temperature for 30 minutes. The flour hydrates as it rests, which is what makes egg-free crepes pliable rather than brittle.
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Step 4: Add the sparkling water
Just before cooking, stir in the sparkling water. The batter should be as thin as single cream and run easily off a spoon.
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Step 5: Heat the pan
Heat a 22–24 cm crepe pan over medium-high heat and wipe it with a little oil on a paper towel. The first crepe is a test: use it to adjust the heat and the batter thickness.
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Step 6: Cook the crepes
Pour in a scant ladle of batter, about 50 ml, and immediately swirl the pan to coat the base thinly. Cook for 1–1.5 minutes until the edges brown and lift and the top looks matt. Flip with a spatula and cook for 30–40 seconds more.
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Step 7: Stack and keep warm
Stack the crepes on a plate under a tea towel to keep them soft. Stir the batter before each crepe and re-oil the pan every 2–3 crepes.
Tips & variations
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Tip
If the crepes tear when flipped, give them another 20–30 seconds — egg-free batter takes a little longer to set. If they’re too thick, add 2–3 tbsp water.
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Variation
Sweet fillings: banana with melted vegan chocolate, or berry jam. Savoury: mushrooms fried with onion, or garlicky spinach.
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Swap
Oat milk can replace the soy milk; the crepes will be slightly sweeter and brown more.
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Storage
Cooled crepes keep for 3 days in a bag in the fridge. Reheat in a dry pan for 20 seconds a side.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 350 kcal | 1,400 kcal |
| Protein | 8 g | 32 g |
| Fat | 13 g | 52 g |
| Carbohydrates | 48 g | 192 g |
Approximate values calculated from standard ingredient data.
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