Easy Vegan Crepes

Happy Pancake Day! I’m not exaggerating when I say it’s one of my favourite days of the year. It’s the simple things isn’t it. It isn’t over the top like christmas can sometimes be, emotions aren’t usually running high and the expectations are low. I mean, for me the expectations are just to eat pancakes (at least once). Pancakes of any kind are up there with my favourite things to eat, I think it’s all the accompaniments that go with them that makes them fun and of course the process of making them and flipping them! Who’s the best flipper?! Building them up how you like them, mixing it up, lemon and sugar, fruit and chocolate, maple syrup… Even savoury pancakes are wonderful. This recipe can be used to make savoury pancakes too, just omit the vanilla essence in the batter and perhaps add a small pinch of salt. I’ll definitely be making some savoury crepes later – what this space for another recipe.

I think for me there is a small emotional attachment to pancake day too. I have so many memories of making pancakes with all the family in the kitchen, flipping contests, getting one stuck on the ceiling, who can eat the most – real simple childhood highlights. Each year it reminds me of the importance of getting kids involved in cooking and teaching them recipes and making memories. Also there is something quite humbling about pancakes – they are so cheap to make and they inspire creativity in all of us!

Easy Vegan Crepes

A super easy recipe for vegan crepes that can be adapted to sweet or savoury. If you'd like to make them savoury, simply omit the vanilla essence and perhaps add a small pinch of salt to the batter.

Course Breakfast, Dessert, Lunch
Cuisine French
Keyword crepes, pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 120 g Plain flour
  • 250 ml Oat milk
  • 1 tsp Vanilla essence
  • 3 Tbsp Flora spread (if your pan isn't the best!) or other vegan butter
  • 1 Lemon optional
  • Castor sugar optional
  • blueberries, rasberries, banana optional
  • maple syrup optional
  • vegan chocolate spread optional

Instructions

  1. First, measure out the flour and if using a blender (I used a nutribullet) simply tip the flour into the blending cup. Measure out the oat milk and tip this in the cup with the flour, then add the vanilla essence. Blend for 20-30 seconds until incorporated. If you don't have a blender sieve the flour into a bowl, measure the milk and whisk this through the flour until fully combined. Then add the vanilla essence.

  2. If you're making a big batch you may want to pop the oven on to a very low temperature, so that you can pile them up in there to keep warm whilst you make the rest. Of course you could also cover them with foil on a plate.

  3. Heat the non stick frying pan until hot. Unless you have the best non stick pan in the world you may need to melt about 1/2 Tbsp butter in the pan to make sure nothing sticks!

  4. Using a ladle, carefully but quickly pour a ladle or two of pancake mixture into the pan, starting from the centre and spiralling out. Then swirl the pan so the batter spreads to the edges. You want it to be fairly thin.

  5. Leave it the cook for a couple of minutes until the edges start to crisp and when bubbles start to appear in the middle it will be ready to flip. Flip the pancake over and cook on the other side for a minute until lightly browned. Slide onto a plate and move onto the next!

  6. Serve with blueberries, raspberries, bananas (or other delicious fruits!) lots of lemon, sugar, maple syrup, or even some vegan chocolate spread! Pile them up how you like them and enjoy!