Whipping up some fluffy vegan crepes could not be easier! The batter is just 5 simple ingredients and you can stuff 'em with whatever you like.
I know you're probably already thinking vegan crepes are too hard to make at home! I also thought that, until I tried it. The simple batter contains things you already have in your pantry. And ultimately it comes down to having the right pan and working on your swirling technique. You'll get the hang of the swirly twirly pan thing after a couple of times! I demonstrate the technique in the video below and I'm not entirely perfect at it either, but it really doesn't affect how delicious the crepes are in the end.
what you need
For the vegan crepe batter:
- 00 flour
- granulated sugar
- baking powder
- vegan butter
- nondairy milk
For the fillings:
- mushrooms
- garlic
- olive oil
- asparagus
- ground nutmeg
- smoked paprika
- hot for food hollandaise sauce
- fresh dill
how to make vegan crepes
I highly recommend you watch the video below the recipe card to see how to make these vegan crepes before you jump into it!
In a mixing bowl whisk together the 00 flour, sugar, and baking powder. Add in the melted vegan butter and start whisking while you pour in the nondairy milk.
Preheat your crepe pan over medium heat and only when hot pour about ⅓ cup of batter on the pan, lifted off the burner. Twist and turn the pan in large circles to make a thin layer to the edge of the pan.
After about 1 to 1 ½ minutes, you'll notice the sides of the crepe starting to lift off the pan. At this point you can flip it with a large spatula.
Cook the other side for about 1 minute and remove onto a large plate and cover with a tea towel to crepes keep warm.
hot tip: the vegan crepes should stay warm when wrapped in a tea towel, but you can also reheat them in a low-temperature oven (about 200°F) before assembling them with the fillings.
Cook mushrooms on the hot crepe pan or another skillet over medium heat with olive oil for about 5 to 6 minutes. Add minced garlic and sauté for another 4 minutes or so until browned and cooked through.
Remove the mushrooms and add asparagus in one layer, searing for 3 minutes. Season with nutmeg and smoked paprika and flip, searing the other side.
Fill each crepe with sautéed mushrooms and spoonfuls of warm hollandaise in the center.
Add asparagus and fold the edges over each other, rolling up the crepe snuggly, and keeping the seem side down. Drizzle with more hollandaise on top and garnish with fresh dill.
equipment you need
- a crepe pan or a large non-stick skillet (at least 9 or 10-inches wide). I personally prefer the crepe pan. It's just a vibe, but not necessary if you have a non-stick pan that you like to use!
- sharp knife
- cutting board
- mixing bowl
- whisk
- liquid and dry measuring cups
- turner/flipping spatula
substitutions
- 00 flour - also called double zero flour, or doppio zero flour, is a finely ground Italian flour commonly used to make pasta and pizza dough. It's nice and soft, making the fluffiest crepes. If you need to, you can use all-purpose flour.
- vegan butter - this refers to a butter substitute that is hard when cold. I use it exclusively. It's not to be confused with margarine or buttery spread which will remain soft and spreadable when cold. However, you can use either when making these crepes.
I'm more of a savory breakfast gal, but you can totally make these vegan crepes sweet with fruit, chocolate, nut butters, whipped cream, and maple syrup! This one is a vegan nutella and strawberry crepe.
Check here for the hot for food hollandaise sauce and the "00" soft wheat flour listed in the recipe below!
easy vegan crepes
Ingredients
crepe batter (makes about 3 cups)
- 2 C double zero flour
- 1 ½ tablespoon granulated sugar
- 1 ½ teaspoon baking powder
- 2 tablespoon vegan butter melted
- 2 ⅔ cups nondairy milk
savoury filling
- 16 oz cremini mushrooms thinly sliced
- 2 garlic cloves minced
- 2 tablespoon olive oil
- 1 bunch asparagus bottoms trimmed
- ⅛ teaspoon nutmeg
- ⅛ teaspoon smoked paprika
- double batch hot for food hollandaise sauce
- fresh dill as garnish
Instructions
- In a large bowl, whisk together flour, sugar, and baking powder.
- Add in the melted vegan butter and start whisking while you pour in the nondairy milk. The batter should be very thin and loose.
- Your skillet or crepe pan should be over medium heat. You'll need to adjust the temperature as you go as the pan gets hotter!
- Pour about ⅓ cup of batter on the pan, lifted off the burner. As soon as the batter hits the pan, twist and turn the pan in large circles to make a thin layer of batter in an even circle just out to the edge.
- After about 1 to 1 ½ minutes, you'll notice the sides of the crepe starting to lift off the pan. At this point you can flip it with a large spatula.
- Let it cook for another minute and then remove onto a large plate and cover with a tea towel to keep warm. You can also reheat the crepes in a low temperature oven (about 200°F) before assembling crepes for serving.
- Cook mushrooms in the same pan or a cast iron skillet over medium heat with 2 tablespoon olive oil for about 5 to 6 minutes. Once they're about halfway cooked through, add minced garlic and sauté for another 4 minutes or so. Remove from the pan into a bowl you can cover to keep warm.
- Wipe out excess liquid or residue in the pan and get it to medium-high. Add trimmed spears of asparagus in one layer across the pan. Sear on one side for 3 minutes.
- Season with nutmeg and smoked paprika and then flip, searing the other sides. You'll only toss once or twice as you're trying to char the asparagus in a hot dry pan until just tender and bright green. The total cook time for these is about 6 minutes.
- Just before serving, heat up the hollandaise over low heat in a saucepan, whisking constantly to warm through. Add a bit of water if necessary to thin out.
- Fill crepes with sautéed mushrooms and spoonfuls of hollandaise. Add asparagus and fold the edges over each other, rolling up the crepe snuggly. Then drizzle with more hollandaise on top and garnish with fresh dill. Serve immediately!
Grant
I made half the recipe and it still made quite a lot! These taste exactly like they would if I had used non vegan ingredients- freaking good.
Marriyum
I make these all the time and never had an issue! So good!!
Lauren Toyota
so glad!! woo hoo!