Vegan Crepes

Vegan Crepes

51 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    2 h 25 m
Siri
Recipe by  Siri

“This is the first recipe for crepes that I have ever been able to make right. I was psyched that I didn't have to use egg replacer because it is such a pain in the neck. So here you vegans go and enjoy but don't eat too many too fast like I did cause now I have a belly ache!!!! For a twist, replace the maple syrup with hazelnut syrup, or any other flavor you like. If you want to throw some semi-sweet chocolate chips on the top and fold the crepe up over them, they melt and get all gushy on the inside. Makes about 16 crepes with a 6-inch diameter.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
  2. Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.

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Reviews (51)

Rate This Recipe
ANDREARUNNELLS
99

ANDREARUNNELLS

These crepes taste great (very close to the real thing). The only reason I didn't give this recipe five stars is because they are very hard to flip in the cooking process. I ended up ruining about half of them before I decided not to flip them. They are so delicate that they kept falling apart on the flip. Instead of flipping them, I waited until the top was dry and then slid it onto the plate. This worked fine since they are so thin. They were very tasty filled with fresh sliced strawberries and bananas drizzled with honey.

Amber Waite
91

Amber Waite

This is about as good as crepes can get without eggs. I had some trouble at first flipping the crepes, however, I found that using a very thin spatula, I could sort of loosen the crepe around its perimeter and then flip it without it sticking. I also found that the longer the batter sits in the fridge, the easier the crepes are to turn (don't know why...). I make the batter on friday night so saturday morning breakfast/brunch is a snap!

::SCARLET::
60

::SCARLET::

These crepes were very tasty! If you make them, be sure to wait at least an hour before cooking them. I was impatient and so they didn't turn out so well.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 268 cal
  • 13%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 35.6 g
  • 11%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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