Vegan Crêpes
Vegan Crêpes are thin pancakes that are often filled and then served for dessert or brunch.
Equipment
- crepe pan
- blender
Ingredients
- 6.5 tbsp aquafaba
- 3/4 cup unsweetened non dairy milk
- 1/2 cup water
- 1 cup all purpose flour
- 1/4 cup vegan butter melted, divided
- 1 1/2 tsp vanilla extract
- pinch salt
Instructions
- In the bowl of your blender, combine the aquafaba, non dairy milk, water, flour, vanilla and salt with 3 tablespoons of the melted vegan butter.
- Blend on high until well combined. Stop the motor, scrape down the sides and blend again for another minute. Transfer to the fridge for about 1-2 hours, or overnight.
- When ready to make crepes, heat your crepe pan over medium heat. Brush with a little of the melted vegan butter.
- Measure out about 1/4 cup of the crepe batter.
- Take your crepe pan off the heat and pour the batter into the centre of the pan. Swirl the pan to distribute the batter in as large a circle as you can. Place back on the stove and cook for about 2-3 minutes, or until the crepe is set on that side. Carefully slide a thin metal spatula under the crepe and flip it. Cook an additional minute and then slide the crepe onto a plate.
- Repeat for the additional batter.
- Serve crepes warm with your favourite toppings or fillings.