Vegan crepes

[egg free, dairy free, soy free, corn free]

I’ve spent quite a lot of time looking for a good vegan crepe recipe, even at some point developing one on my own that had 13 ingredients.  Needless to say, it’s hard to get the perfect mixture of softness and pliability without the raw taste or burnt outside.  This recipe, which is a modification on the recipe in Aquafaba by Zhu Dever (and a book I recommend if you’re into playing with Aquafaba), uses whole wheat flour.


Makes 10 crepes.

2 1/2 cups non dairy unsweetened milk (almond is best)
3/4 cup aquafaba
1/4 cup canola or safflower oil
2 cups whole wheat flour
1 tbsp molasses
oil for frying

Place all ingredients, except frying oil, in a food processor or blender.  Blend for 2 minutes, then let the batter rest for at least 30 minutes or make it the night before.

Heat up a flying pan (cast iron works well), to medium heat.  Grease the pan with a thin layer of canola or safflower oil. Pour in a ladle of batter and swirl to distribute.  Cook between 1-3 minutes on each side, depending on your stove and pan, until the edges just start to turn brown.  Flip, cook the other side.

Stack cooked crepes on a plate, under a clean kitchen towel.  I often have 2 flying pans working at the same time: a 10 inch cast iron and a crepe pan and I still have a hard time making these fast enough before my family starts to dive into the stack.  Enjoy!