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


Recipe Summary

30 mins
1 hr 15 mins


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

1 crepe
93 calories; protein 3.1g; carbohydrates 18g; sugars 59g; fat 1.1g; saturated fat 0.1g; vitamin a iu 109.6IU; folate 22.3mcg; calcium 103mg; iron 2.2mg; magnesium 6.6mg; potassium 43.5mg; sodium 183.2mg; thiamin 0.1mg.

1 starch