Finally, Vegan Crêpes that will have you exclaiming “ooh la la!”
Ah, the beauty of a perfect crêpe! We have 13th-century France to thank for these thin, delicate pancakes that have become a beloved treat the world over. And it was in France that I had my very first crêpe. I must have been eight or nine when my parents took us to Paris, and to say that this trip was an eye-opening trip would be an understatement. Between visits to the iconic sites, we tasted our way through the city, eating everything and anything that was French and fabulous. Steaming bowls of onion soup crowned with bubbling cheese toast, rib-sticking cassoulet with duck legs and sausages, golden quiches studded with bacon, towering cheese soufflés, boeuf bourguignon, and even escargots (yes, snails)—we had it all, and we had it with gusto. Despite my young age, I never once hesitated to try a dish, much to the amusement of the waiters, who would put their thumbs up and say “bravo” every time they cleared my empty plate.
My first crêpe, however, wasn’t enjoyed at a fancy restaurant but from a stand close to the Eiffel Tower where they were being made on the spot. Just watching them swirl the batter onto a large, hot plate was enough to have my mouth watering in delicious anticipation. And that first bite—heavenly! It sealed the deal: I had fallen madly in love with French cuisine.
You’d be surprised to know that despite adopting a plant-based diet, my passion for French food hasn’t changed. I still enjoy all the French classics, just in a version that doesn’t include animal products. While traditional crêpes call for butter, milk, and eggs, this recipe is fully vegan. As a self-professed crêpe connoisseur, believe me, there’s nothing missing here—except perhaps a decadent drizzle of Dairy-Free Vegan Caramel Sauce. As they say in France, bon appétit!
Are These Vegan Crêpes Healthy?
Made with almond milk and just a small amount of oil, these crêpes are low in saturated fat. They do, however, call for refined flour and sugar, which we don’t want too much of in our diet. If desired, you can use white whole-wheat pastry flour and omit the sugar. In fact, if trying the savory toppings mentioned below, it’s best to leave out the sugar.
Of course, the healthiness of these crêpes also depends on how you serve them. Fruits (or even vegetables) are a whole different ballgame than sweet toppings and rich sauces.
The Perfect French (Vegan) Topping
When it comes to topping crêpes, the French are, of course, the OG culinary masters. Walk into any crêperie (crêpe restaurant) in France, and you’ll see plenty of decadently delicious options on the menu. The only thing is that most of them aren’t vegan-friendly. When making your own crêpes at home, however, the choice is as big as your imagination—and it’s good to know that authenticity need not be sacrificed!
Perhaps one of my favorite French-style toppings is sautéed wild mushrooms, red onion, and cream cheese made from soaked cashews. Another excellent idea is caramelized apples with fresh thyme and slices of vegan “Camembert.” Crêpes can also be stuffed with a rich ratatouille or even vegan “salmon” (made from carrots!), soy-based crème fraîche, and lemon. Of course, you can always keep things simple with a drizzle of melted dark chocolate and perhaps some chopped nuts. Plenty of options!
How Do I Store Leftovers?
Once cooled, store the crêpes between parchment or wax paper in an airtight container in the refrigerator for up to 2 days. They can also be frozen (also with a piece of parchment between each crêpe) for up to 4 months.
Serving Suggestions
Nothing is quite as delightful as a crêpe paired with a thick, luscious Vegan Hot Chocolate, just like I enjoy them at crêperies during my winter escapes to France. In the fall, you may also want to consider a warming Pumpkin Spice Latte. Speaking of, if you’re in the mood to impress your dinner guests, make this Pumpkin Spice Latte Vegan Crêpe Cake. Guaranteed “oohs” and “ahhs” coming your way!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons neutral-flavored oil such as canola or avocado oil
- 1 cup unsweetened almond milk
- 1 cup water
- Vegan butter for cooking
Instructions
- In a large mixing bowl, combine the all-purpose flour, cornstarch, granulated sugar, and salt. Add the neutral-flavored oil and unsweetened almond milk. Gradually pour in the water while whisking to create a smooth batter.
- Warm a nonstick skillet over medium heat. Add a small amount of vegan butter to lightly coat the pan. Pour approximately 1/3 cup of batter into the center of the skillet, tilting the pan in a circular motion to spread the batter thinly.
- Cook the crêpe until the surface appears dry, about 2 minutes. Gently flip with a spatula and cook for an additional 30 seconds. Transfer to a plate and repeat with the remaining batter.
- Serve the crêpes warm with your choice of toppings.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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