Almond Milk Crepes {Vegan}
I was pleasantly surprised with the result of these vegan crepes. So incredibly close to the original in taste and texture, the filling options are endless! To make a dessert crepe, simply increase the amount of sugar used.
Ingredients
- Vegetable Oil to coat the pan, apply a light coating with a paper towel in between each crepe
- 1 C All-Purpose Flour
- ½ tsp vegan Sugar
- ½ tsp Salt
- ½ tsp Baking Powder
- 1-1/4 C Almond Milk do not use the light version
- 2-1/2 Tbl Vegetable Oil
Instructions
- Sift the flour, baking powder and salt into a bowl to remove any lumps and lighten it.
- Add the sugar and mix together until well combined.
- In a separate bowl, mix together the almond milk and oil. Gradually add the wet mixture to the dry with a whisk until you get a very smooth batter. It should have the consistency of cream.
- Lightly grease a medium skillet. Heat over medium heat until hot. Cooking one crepe at a time, pour about ¼ C of batter and tilt and swirl the pan to coat the entire bottom to form an even layer. Cook for about 1 minute, or until small bubbles appear all over the surface, and using a spatula or fingers, flip and cook the other side of the crepe until golden.
- Invert on a holding plate while you cook the rest of the crepes. Try our Spinach Mushroom Crepe!
Ellie says
I’ve just made these, personally for me I find them rather thick but other than that they tasted lovely. I also prefer them better than any original crepe recipe. It made about 5-6 and that was a perfect amount for me! Thank you for posting this.
aimee says
Thanks for the comment Ellie. You could add slightly more almond milk and you’ll get a thinner crepe. Glad you liked them 🙂