Ingredients
Crepe batter
1 1/2 cups all purpose flour
1 tablespoon cornstarch
1 tablespoon granulated sugar
1/4 teaspoon salt
2 tablespoons neutral flavored oil, such as canola, melted refined coconut, or avocado oil
1 cup unsweetened soy milk
1 cup sparkling water OR regular water
The rest
2-4 tablespoons vegan butter, for the pan
2-3 lemons sliced, for serving
2-4 tablespoons powdered sugar
berries, optional for serving
maple syrup, for serving
Instructions
In a large bowl, whisk together the flour, cornstarch, sugar and salt. Now add the oil, non-dairy milk and sparkling water OR regular water (sparkling water makes them even lighter, but is not necessary). Whisk well until smooth and well combined.
Heat a medium sized, non-stick pan to medium heat. Once hot, add a tablespoon or two of vegan butter to the pan. Once melted, add about 1/3 cup of the batter to the pan. Immediately pick up the pan and rotate it to move the batter into a thin circle.
Cook until the top looks fairly dry, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 seconds on the other side. Remove from pan and repeat with the rest of the batter.
Serve: My favorite way to serve crepes is by squirting a little lemon juice on the crepe, add some powdered sugar, and roll or fold. Dust with more powdered sugar and serve with fresh berries and maple syrup.
Recipe Notes
If desired, you may use white whole wheat or whole wheat pastry flour instead of white flour. For gluten free, use a quality gluten free flour blend. I haven't tried this myself, but I think it would work quite well.
Tapioca starch may be used in place of cornstarch.
Omit the sugar for savory crepes.
You can use another kind of non-dairy milk if desired, such as almond, coconut, cashew or oat milk.
Other crepe serving ideas: Vegan Whipped Cream, Vegan Nutella, Vegan Caramel, non-dairy chocolate chips. For savory, try filling with tofu scramble, tempeh bacon or tofu bacon crumbles and/or cheese sauce.
Source: Nora Cooks
Crepe batter
1 1/2 cups all purpose flour
1 tablespoon cornstarch
1 tablespoon granulated sugar
1/4 teaspoon salt
2 tablespoons neutral flavored oil, such as canola, melted refined coconut, or avocado oil
1 cup unsweetened soy milk
1 cup sparkling water OR regular water
The rest
2-4 tablespoons vegan butter, for the pan
2-3 lemons sliced, for serving
2-4 tablespoons powdered sugar
berries, optional for serving
maple syrup, for serving
Instructions
In a large bowl, whisk together the flour, cornstarch, sugar and salt. Now add the oil, non-dairy milk and sparkling water OR regular water (sparkling water makes them even lighter, but is not necessary). Whisk well until smooth and well combined.
Heat a medium sized, non-stick pan to medium heat. Once hot, add a tablespoon or two of vegan butter to the pan. Once melted, add about 1/3 cup of the batter to the pan. Immediately pick up the pan and rotate it to move the batter into a thin circle.
Cook until the top looks fairly dry, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 seconds on the other side. Remove from pan and repeat with the rest of the batter.
Serve: My favorite way to serve crepes is by squirting a little lemon juice on the crepe, add some powdered sugar, and roll or fold. Dust with more powdered sugar and serve with fresh berries and maple syrup.
Recipe Notes
If desired, you may use white whole wheat or whole wheat pastry flour instead of white flour. For gluten free, use a quality gluten free flour blend. I haven't tried this myself, but I think it would work quite well.
Tapioca starch may be used in place of cornstarch.
Omit the sugar for savory crepes.
You can use another kind of non-dairy milk if desired, such as almond, coconut, cashew or oat milk.
Other crepe serving ideas: Vegan Whipped Cream, Vegan Nutella, Vegan Caramel, non-dairy chocolate chips. For savory, try filling with tofu scramble, tempeh bacon or tofu bacon crumbles and/or cheese sauce.
Source: Nora Cooks