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Vegan Crêpes
Kate Ford | The Veg Space
These traditional vegan crêpes are so easy to make with no unusual ingredients. Perfect for pancake day, piled with your favourite toppings.
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Prep Time
5
mins
Cook Time
5
mins
Total Time
10
mins
Course
Dessert
Cuisine
French
Servings
8
pancakes
Calories
120
kcal
Ingredients
Metric
US Customary
1x
2x
3x
▢
180
g
plain flour
▢
1
teaspoon
baking powder
▢
2
teaspoon
caster sugar
▢
400
ml
dairy-free milk
soya works best
▢
1
teaspoon
vanilla extract
▢
30
g
vegan butter
Instructions
Mix the flour, baking powder and sugar in a large jug or bowl.
In a separate jug, mix the plant milk, and vanilla extract.
Melt the butter and add just half of it to the milk jug, (you will need the other half for the frying pan).
Pour the wet ingredients into the jug with the flour.
Mix well with a whisk until the batter is completely smooth.
Heat your frying pan for a few minutes. When you are ready to start cooking the pancakes, brush the bottom of the pan with melted butter.
Pour in some of the batter and move it around the pan vigorously to spread as thinly as possible.
Cook until golden underneath then flip (or toss if you're brave enough!) to cook the other side.
Serve immediately with your favourite toppings.
ENVIRONMENTAL INFORMATION
Video
Nutrition
Serving:
1
pancake
Calories:
120
kcal
Carbohydrates:
22.3
g
Protein:
4.1
g
Fat:
1.1
g
Saturated Fat:
0.1
g
Sodium:
27
mg
Potassium:
150
mg
Fiber:
1.3
g
Sugar:
3.2
g
Calcium:
44
mg
Iron:
1
mg
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