Vegan French Crepes


This is a great way to turn leftovers or simple ingredients into a fabulous main-course dish.  Crepes can be rolled around just about anything, spread with anything and browned.

For about 25-30 Crepes

1 cup cold water

1 cup cold Rice milk, vanilla flavored, or Almond milk (fyi: almond milk will make the crepes a little thicker)

4 Tb ground flaxseed beaten with 12 Tb or 3/4 cup water (fyi: 4Tb = 1/4 cup)

½ tsp salt
1 ½ cups flour (scooped and leveled)

4 Tb Vegan butter

Rubber Scraper

The batter should be a very light cream, just thick enough to coat a wooden spoon.  If after making your first crepe it seems too heavy beat in a bit of water a spoonful at a time.  Your cooked crepe should be 1/16 inch thick.

Rub or coat the skillet with olive oil, set over moderately hot heat. 

Pour ¼ cup of batter into a small skillet, and tilt the pan in all directions to run the batter all over the bottom of pan in a thin-film (Pour any batter that does not adhere to the pan back into the bowl)  The whole exercise takes about 2-3 seconds.

Turn the crepe by using two spatulas or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle to flip it over. 

Brown lightly for only ½ a minute or the other side.  This other side will only be a spotty brown.

Grease the skillet before starting the next crepe.

Crepes freeze very well, so make a double batch and have them available for breakfast or dinner!




“Chicken” Fillings – I haven’t cooked this one myself yet, so this link will be active shortly 🙂

4 responses to “Vegan French Crepes

  1. Looks great and tasty! Good job – keep them coming!

  2. Hey Heath,
    I was checking this out since Mom posted a link on you FB page. Looks interesting! I wanted to share an ingredient with you, we use Ener-G often because of Wilson’s allergy. It is an egg replacer, I made pumpkin bread with it this year and there was no detectable difference in taste or texture. Also, check out the blog Art of Dessert, she is a pastry chef with food allergic kids, she has some great vegan desserts!

    • Thanks so much for that! I have Desserts I’m venturing into this weekend and the Ener-G will probably come in handy, just because using the flaxseed sometimes can thicken a recipe a bit, and there are times you don’t want to thicken..
      I’ll check out Art of Dessert. Just the name alone sounds fabulous, Dessert, and cooking, are an Art, such a fun Art! Thanks for the rec 😉

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