How to Make Easy Vegan Crepes

Author Chef Summer Storm - garden grub

These crepes are very easy and quick to make and can be stuffed with sweet OR savory fillings!

Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast, Dessert

Cuisine American

Servings 6 crepes

1 1/2 cups all-purpose flour
2 tbsp organic cane sugar
1 tbsp cornstarch
1/4 tsp kosher salt
2 tbsp vegan butter, melted
1 cup plain, unsweetened almond milk
1 cup water
Optional: 1 tbsp vanilla extract, 100% pure (Add this if you're making strictly sweet crepes)

Add all of the vegan crepe batter ingredients into a medium-sized mixing bowl and whisk until completely smooth.

Place a large non-stick saute pan over medium heat. For your reference, I always use a 12-inch saute pan.
Once the pan is hot, add in 1 tablespoon of butter. Spread the butter around to melt it and evenly coat the saute pan.
Pour 1/2 cup of the vegan crepe batter into the middle of the saute pan and then immediately pick the pan up and quickly tilt it around to coat the entire bottom of the pan. When the batter no longer wants to move, set the pan back on the burner and gently take the back of a large eating spoon to quickly spread the batter around the pan.
Now, cook the crepe until the top is dry, around 2 minutes.
Take a spatula and go around the crepe's outer edges to ensure it is not stuck to the pan. Then, gently flip it over just as you would with a pancake, but be extra gentle.
Lastly, cook the second side for 1 more minute or until it is cooked through.
Repeat the last 5 steps with the rest of the crepe batter.
Fill the crepes with whatever your heart desires, then roll simply roll them. Read the recipe post for filling ideas!

Place a crepe down on a cutting board and make a slit, starting from the crepe's center down to one edge.
Spread across the vegan Nutella on the bottom left-hand side. Sprinkle the chopped hazelnuts on the top left-hand side. Place the sliced bananas across the top right-hand side. Lastly, sprinkle across the vegan white chocolate chips on the bottom right-hand side.
Take the Nutella section and fold it up onto the hazelnut section. Press down gently. Then, fold that section over the banana section. Lastly, fold this entire section over onto the white chocolate section. Press down gently to adhere it together somewhat. Now you should have a folded triangular crepe.
Preheat your waffle iron to it's recommended setting. Usually, I set mine to the highest temperature.
Spray the inside top and bottom of the waffle iron with non-stick spray or grease it with vegan butter.
Gently place the stuffed crepe inside, close the iron, and cook for 2 minutes or until it is golden brown and crispy.
Serve with powdered sugar, maple syrup, and whipped cream!

Keyword vegan crepes, Waffles