Vegan Crêpes for the Perfect Pancake Day!

Who else gets stupidly excited for pancake day? It’s almost as though you can only eat pancakes one day a year. Don’t worry, I won’t judge you if you do decide to eat these crêpes every day!

Since turning vegan, I never thought I would be able to eat French-style pancakes ever again, because eggs seemed like such a crucial ingredient. However, these are so close to the real thing, I have found myself making these a lot! It’s just like making up for lost time, right?

Thin crêpes like you used to have as a kid, but vegan!

My favourite topping has to be lemon and sugar (simple, yet tasty), but top yours with whatever you fancy.

If savoury floats your boat, add in some fresh or dried herbs to the mix. For a topping, I love making creamy mushrooms using a spot of brandy, mustard, paprika and lashings of Oatly cream! If you haven’t tried any Oatly products before, then you must!

Pancake Ingredients
Pancake mix ready to make some yummy crêpes!

(Serves 2 people, or 1 very greedy person – i.e. ME!)

100g Plain flour
200g Plant-based milk – I like Oatly Barista the best
1 tbsp Agave syrup (or normal sugar)
1/4 tsp Baking powder
1/2 tbsp Coconut oil/olive oil
1/4 tsp Vanilla extract (optional)
Pinch of salt
Vegan butter (for frying)

1. Sieve the flour into a mixing bowl
2. Whisk in all of the remaining ingredients (apart from the butter) until fully incorporated.
3. Place your frying pan (heavy-bottomed, if you’ve got one hehe…you will do after this) on a high heat. Once it’s warmed up, drop in about 1/2 tsp of vegan butter. Let it sizzle and melt. After melting, remove any excess butter from the pan by pouring it in to a ramekin (save this for the next pancake).
4. Drop in a small amount of the pancake mix into the pan. It is easiest to do this with a ladle or with a measuring jug.
5. Swirl the mix around the pan as quick as you can so that it spreads evenly.
6. Leave it to cook on the bottom until you start to see bubbles forming in the middle, as if the pancake is lifting off the pan, or when you can see that the bottom is browning by peeking under the edges.
7. Run a spatula around the sides of the pancake to ensure it isn’t stuck and then FLIP IT, or turn it over with your spatula…depends on how brave you want to be!
8. Once the other side is browned slide it on to a tray, which you can either keep in a low temperature oven until all the pancakes are cooked, or just plop it straight on to a plate and eat as you go – I won’t judge.
9. And…repeat!

Top Tip: Make sure you only put a small amount of mix in the pan for each pancake, just like you would with egg crêpes. The idea is to have super thin crêpes, just like the French. Thick fluffy American pancakes have their time and place, but pancake day…nah, not then. 

2 Comments Add yours

  1. I love crepes especially with some plain yogurt and fruit! Thanks for sharing this recipe! I made blondies recently for dessert and they turned out really good! Hope you give these a try as well 🙂

    1. Ooo I love desserts, I’ll have a look thank you! Happy pancake day for tomorrow 🥞

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