Best 2 4 Ingredient Vegan Crepes Recipes
Indulge in the delightful world of vegan crepes, a culinary symphony of flavors and textures that will tantalize your taste buds. Embark on a gastronomic journey with our curated collection of 4-ingredient vegan crepe recipes, meticulously crafted to provide a symphony of flavors that will leave you craving more. From the classic and versatile plain crepe, perfect for both sweet and savory fillings, to the indulgent chocolate crepe, a chocoholic's dream come true, to the zesty lemon crepe, bursting with citrusy freshness, and the hearty buckwheat crepe, offering a nutty and slightly earthy flavor profile, our recipes cater to every palate and preference. Get ready to whip up these culinary masterpieces with minimal ingredients and maximum satisfaction, transforming your kitchen into a haven of vegan crepe artistry.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN CREPES
Steps:
- Before you start, make sure all the ingredients are at room temperature. If you are using cold milk, you will create flour lumps that will require an electric beater to be dissolved.
- In a large mixing bowl, add flour of your choice - I recommend all-purpose wheat or spelt flour for best results. Whisk for a few seconds to remove any big lumps. You don't need to sift the flour.
- Add vanilla, sugar, avocado oil, and soy milk (all at room temperature).
- Whisk vigorously until the crepe batter forms, with no lumps. It is ok to have a few small lumps at the end for a crepe recipe. If you really don't like these lumps, use an electric beater to get a smoother batter. The batter should be slightly thick but runnier than a pancake batter.
- Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat.
- Rub avocado oil onto the pan using a piece of absorbent paper. I used about 1 teaspoon of oil placed on a piece of absorbent paper. Then, I rub the crepe pan. This avoids leaving drops of oil on the pan that will fry the crepes, so always use this technique to avoid too much oil in the pan.
- Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible. Note that 1/2 cup of crepe batter perfectly covers a 28 cm (11 inches) crepe pan and makes a thin crepe.
- Brown 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is getting crispy and unsticks by itself.
- Loosen sides with a flat tool and then slide a spatula under the crepe to flip on the other side.
- Cook for 1 more minute on the other side, then put on a plate and repeat this until no more batter is left. You will make 8 large 11-inch crepes with this recipe.
Nutrition Facts : ServingSize 1 crepe (no filling), Calories 283 kcal, Carbohydrate 34.6 g, Fiber 2.5 g, Sugar 7.5 g, Protein 7.7 g, Fat 12.3 g, SaturatedFat 3.1 g, TransFat 0.003 g, Cholesterol 0.2 mg, Sodium 70 mg, UnsaturatedFat 8.2 g
VEGAN CREPES
This is the first recipe for crepes that I have ever been able to make right. I was psyched that I didn't have to use egg replacer because it is such a pain in the neck. So here you vegans go and enjoy but don't eat too many too fast like I did cause now I have a belly ache!!!! For a twist, replace the maple syrup with hazelnut syrup, or any other flavor you like. If you want to throw some semi-sweet chocolate chips on the top and fold the crepe up over them, they melt and get all gushy on the inside. Makes about 16 crepes with a 6-inch diameter.
Provided by Siri
Categories Breakfast and Brunch Crepes Sweet
Time 2h25m
Yield 4
Number Of Ingredients 7
Steps:
- In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
- Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 35.6 g, Fat 12.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 295.4 mg, Sugar 10.2 g
Tips:
- Use a nonstick pan or a well-seasoned cast iron skillet to prevent the crepes from sticking.
- Make sure the pan is hot enough before adding the batter. If the pan is not hot enough, the crepes will not cook evenly and will be more likely to stick.
- Pour the batter into the pan in a thin, even layer. If the batter is too thick, the crepes will be thick and doughy. If the batter is too thin, the crepes will be thin and fragile.
- Cook the crepes for 1-2 minutes per side, or until they are golden brown. Do not overcook the crepes, or they will become dry and brittle.
- Serve the crepes immediately with your favorite fillings. Crepes can be filled with anything from sweet to savory ingredients, such as fruit, chocolate, cheese, or vegetables.
Conclusion:
These 4-ingredient vegan crepes are a delicious and versatile breakfast, lunch, or dinner option. They are easy to make and can be filled with a variety of ingredients to suit your taste. Whether you are looking for a sweet or savory crepe, this recipe has you covered. So next time you are looking for a quick and easy meal, give these vegan crepes a try.
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