Vegan Crepes

Vegan Crepes

0 Reviews
From:, October 2018

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup all-purpose flour
  • ¾ cup white whole-wheat flour
  • 1¾ cups unsweetened nondairy milk
  • 3 tablespoons water
  • 1 tablespoon flaxseed meal
  • ½ teaspoon salt
  • ½ teaspoon sugar


  • Prep

  • Ready In

  1. 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.
  2. 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 ¼ 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 information

  • Serving size: 1 crepe
  • Per serving: 93 calories; 1 g fat(0 g sat); 0 fiber; 18 g carbohydrates; 3 g protein; 22 mcg folate; 0 cholesterol; 59 g sugars; 0 g added sugars; 110 IU vitamin A; 0 mg vitamin C; 103 mg calcium; 2 mg iron; 183 mg sodium; 44 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch

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