Name: Vegan Crepes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 crepes
Cuisine: Other
Ingredients: 1 cup all purpose flour; 1 cup dairy free milk; 0.25 cup water; 3 tablespoons canola oil; 1 tbsp granulated sugar; 1 tsp baking powder; 1 tsp vanilla extract; 0.25 tsp salt

From the Cook

1/5

Vegan Crepes

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

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

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Rest Your Batter 🧘
Let the batter sit for 15-20 minutes after mixing to allow the flour to fully hydrate and the baking powder to activate, resulting in lighter, more delicate crepes.
Master the Pan Temperature 🌡️
Use medium heat and test with a drop of batter—it should sizzle gently and cook in 1-2 minutes per side; this prevents burning while ensuring the crepes stay tender and pliable.
Thin Your Batter Strategically 💧
If your batter is too thick, add dairy-free milk one tablespoon at a time until it reaches a consistency similar to heavy cream—this ensures paper-thin, lacy crepes every time.
Oil Your Pan Wisely 🫒
Use a pastry brush to apply a light, even coating of canola oil between crepes rather than pouring it directly, preventing greasy spots and ensuring consistent texture throughout.
Stack and Store Properly 📚
Place parchment paper between cooled crepes and store in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month for quick, convenient breakfasts.