Vegan Crepes

Vegan Crepes

56

"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."

Ingredients

2 h 25 m {{adjustedServings}} servings 268 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 35.6g
  • 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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Directions

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  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

56
  1. 65 Ratings

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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 abo...

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 i...

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.