Flaxseed meal makes an excellent substitute for eggs in this vegan crepe batter. The batter is made in a blender for easy preparation and cleanup. The crepes taste great served simply with a drizzle of maple syrup. Or, serve them for brunch filled with sautéed vegetables or for dessert filled with a fruit compote. Source: EatingWell.com, October 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Place all-purpose flour, whole-wheat flour, milk, water, flaxseed meal, salt and sugar in a blender; blend until smooth. Refrigerate until slightly thickened, 10 to 20 minutes.

  • Dab a piece of crumpled paper towel with oil and rub it over the surface of a 10-inch nonstick skillet. Heat over medium heat. Add 1/4 cup batter, swirling to coat the bottom. Cook until edges are dry and the bottom is lightly browned, 2 to 3 minutes. Flip and cook until the bottom is lightly browned and the edges are dry, 2 to 3 minutes. Reduce heat, if necessary. Slide the crepe onto a plate. Repeat with the remaining batter, rubbing the pan with oil as needed.


To make ahead: Stack the crepes, placing a piece of wax paper between each one, wrap and refrigerate for up to 2 days or freeze for up to 1 month.

Nutrition Facts

93 calories; 1.1 g total fat; 0.1 g saturated fat; 183 mg sodium. 44 mg potassium; 18 g carbohydrates; 59 g sugar; 3.1 g protein; 110 IU vitamin a iu; 22 mcg folate; 103 mg calcium; 2 mg iron; 7 mg magnesium;