Since transitioning to a vegan diet, I’ve started experimenting more with recipes that traditionally involve eggs. Eggs used to be fundamental in pretty much all my baking recipes. After much practice and experimenting with a number of recipes, I’ve now perfected how to make vegan crepes and thought I’d share it with you!
What’s the Difference between a Crepe and a Pancake?
In my eyes, a crepe is a pancake that’s been thinned out and is folded and topped with savoury or sweet fillings. Pancakes generally have baking powder in their recipe, which help them rise and also fluff up. Crepes are much typically larger than pancakes and also a lot thinner. Their size and shape is similar to wraps.
Where did Crepes Originate From?
Crepes are of French origin and originate from Brittany, which is a region in Northwest of France. Consumption of them is widespread in France and they are considered the national dish! They are also widespread throughout the rest of the World.
Key Fundamental Elements of a Crepe
- Very Thin – It’s not a pancake it must be super thin.
- Elastic – it need to be easy to fold. It shouldn’t break and should be slightly chewy when you eat it.
- Vanilla flavour – The choice of flour is very important for crepes to get the taste accurate. Spelt flour is the best, as it is has a yummy nutty taste. It is also has low levels of gluten. If you can’t find spelt flour, you can use regular white wheat flour.
Do I need a Crepe Pan to Make Crepes?
Crepe pans are relatively flat pans that have either no sides or very short, sloping sides to them. Do you need one to make a crepe? Well, no you don’t need a crepe pan, however it will make your life a lot easier if you do get one. I recommend this highly rated crepe pan from Amazon if you do decide to purchase one. If for whatever reason you decide not to get a crepe pan , you need a solid skillet that heats evenly and has a flat base.
5 Ingredient Vegan Crepe Recipe
- 2 ¾ cup Almond Milk
- 1 ¾ cup White wheat flour or White spelt flour
- 1 tsp Vanilla Extract
- 3 tbsp Coconut Oil
- 1 tbsp Sugar
- Add all the products to a blender
- Blend on high speed for 30 seconds. Stop, scrap the side of the blender and blend again for another 30 seconds.
- Transfer the batter into a bowl. If you don’t have a blender, combine all the ingredients into a large mixing bowl using a whisk.
- Heat a lightly oiled crepe pan over medium heat. Rub coconut oil onto the pan using a piece of absorbent paper.
- Scoop the batter onto the pan, then rotate the pan to spread batter as thinly as possible.
- Cook for about 1-2 minutes on each side and serve hot with your favorite sweet or savoury fillings.
Sweet VS Savoury Crepes
What I love most about crepes is that they are so versatile. I could have a breakfast savoury crepe in the morning and then a chocolate decadent crepe in the evening, all in one day. Everyone has their preferences, mine is always sweet. Here’s just a few ideas of what you can serve your crepe with:
Sweet Crepe Fillings
- Icing Sugar
- Agave Nectar & Blueberries
- Chocolate Hazelnut spread & Banana slices
- Fresh fruits – Banana go great with a chocolate spread. Also, raspberries & strawberries are delicious with crepes.
Savoury Crepe Fillings
- Pan fried Mushrooms & Spinach
- Mashed sweet potato with kidney beans
- Vegan bacon & tofu scramble.
Whether you like a sweet or savoury crepe, this crepe recipe will form the perfect base for you. Let me know how you found the recipe and your favourite crepe toppings.