Description
Delicious and simple Classic Vegan Crêpes made with gluten-free flour and dairy-free milk. These light, thin crêpes are perfect for a versatile breakfast or dessert, topped with fresh berries, vegan Nutella, lemon juice, or caster sugar for a delightful treat.
Ingredients
Scale
Crêpe Batter
- 250g gluten-free plain flour (or regular plain flour)
- 35g caster sugar
- 520ml dairy-free milk (soya milk recommended)
- 20ml sunflower oil
- 1 teaspoon sunflower oil (for cooking)
Toppings (Optional)
- Fresh lemon juice
- Caster sugar
- Vegan Nutella
- Fresh berries
- Icing sugar (for dusting)
Instructions
- Prepare the batter: In a large mixing bowl, sift the gluten-free flour and caster sugar together. Add the dairy-free milk and sunflower oil, then whisk thoroughly to combine and remove any lumps. The batter should be thinner than traditional pancake batter but still slightly thick and pourable. Set aside to rest for 15 minutes to allow thickening.
- Heat the pan: Place a medium-sized non-stick frying pan over medium heat and add 1 teaspoon of sunflower oil. Allow the pan to become nicely hot but not smoking.
- Cook crêpes: Pour or scoop approximately 3 to 4 tablespoons of batter into the pan. Quickly tilt and swirl the pan in a circular motion so the batter spreads thinly and evenly across the surface. Cook for 1 to 3 minutes on the first side until the underside is golden, crispy, and releases easily from the pan.
- Flip the crêpe: Use a heatproof spatula to gently loosen the edges, then carefully flip the crêpe to cook the other side for about 30 seconds to 1 minute until lightly golden.
- Serve: Transfer the cooked crêpe to a serving plate. Repeat the process with the remaining batter, adding a little oil if necessary to prevent sticking.
- Add toppings: Serve your vegan crêpes with your choice of toppings. Popular options include a drizzle of vegan Nutella, fresh berries, a sprinkle of caster sugar paired with fresh lemon juice, or a light dusting of icing sugar.
Notes
- Resting the batter is crucial to achieve the perfect thickness and texture for the crêpes.
- If you don’t have gluten-free flour, you can substitute with regular plain flour.
- Adjust the heat carefully to avoid burning the crêpes while ensuring they cook through.
- Use a non-stick pan to aid easy flipping and prevent sticking.
- The recipe yields about 10 crêpes, ideal for 10 servings (one crêpe per person).
- If the batter thickens too much after resting, whisk in a little more dairy-free milk to loosen it to pouring consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: French-inspired Vegan
Keywords: vegan crêpes, gluten-free crêpes, dairy-free breakfast, light crêpes, vegan dessert, easy breakfast recipe
