Prep 2 hrs
Cook 20 mins
Somehow, in spite of the fact that they lack the two primary components of real crepes, these vegan crepes are absolutely delicious, and taste like the real thing! This recipe came from allrecipes.com. Prep time includes resting time.
- 1⁄2 cup soymilk
- 1⁄2 cup water
- 1⁄4 cup melted margarine
- 1 tablespoon turbinado sugar or 1 tablespoon white sugar
- 2 tablespoons maple syrup
- 1 cup unbleached all-purpose flour
- 1⁄4 teaspoon salt
- In a large mixing bowl, blend soy milk, water, margarine, sugar, syrup, flour, and salt.
- Cover and chill the mixture for 2 hours.
- Heat a 5-6" skillet over medium heat and lightly grease it.
- Pour approximately 3 tablespoons batter into the skillet.
- Swirl to make the batter cover the skillet's bottom.
- (You may have to thin the batter out with a bit of water if it doesn't spread out easily).
- Cook until golden, flip and cook on opposite side.
- (The crepes are very delicate and a bit hard to flip.. one option if you have trouble with this is to spread them out really thinly and not flip them at all).
These turned out great! I left out the syrup and used about 2 tbs sugar, and 1/2 tbsp vanilla sugar, and also just used oil in place of margarine. I also used half whole wheat flour. I will make them again...
These were amazing! My first try they were a little thick, so I'm going to water them down a bit next time. I'm also going to try substituting chickpea flour for all-purpose flour in hopes of giving it a slightly eggier flavor.
We had no eggs and no milk and my daughter wanted "rolled pancakes" which is what we call crepes. I did make some changes to suit my needs so mine weren't vegan (I used half and half and water mixed instead of milk, omitted the syrup, added a touch of vanilla and a bit of baking powder). These were very good. A bit softer than my usual recipe, but other than that made my daughter a very happy girl.