Vegan crepes are easy and sweet French crepes 100% eggless and dairy-free, made with healthy spelt flour, almond milk and coconut oil.
A crepe (or in its traditional spelling “crêpe”), is a very thin pancake-style specialty that are typical of the Brittany region of western France. Crepes are much larger than pancakes and also much thinner, similar in shape and size to wraps. Their texture is very close to a pancake but slightly softer. Crepes are either served with a sweet filling or with a savory filling. This recipe will give you 6 delicious sweet crepes.
Pronouncing crepes like the French way can be tricky, but the best approximation is “krep”, though try to make a guttural “r”. The final “e” is silent end the first “e” is the same as in “best”.
One of the most popular recipes on my blog the past 5 years has been my french crepes recipe. No surprise, I am French, I made them many times and the recipe is a no-fail. Since my husband is vegan, I’m not making these delicious sweet French crepes anymore. I also love healthy recipes so I worked hard to recreate my favorite french crepes recipe in an eggless and dairy-free version using healthier flour. A delicious French crepe must be:
I choose to make spelt flour crepes. If you are not familiar with spelt flour or can’t find it in the store use regular white wheat flour. The recipe will work too. I simply love to use spelt because it has a similar flavor to wheat flour with an extra boost of nutrient, low level of gluten – it means it is more digestible for people with a sensitivity to gluten. Plus, it has a light nutty flavor that makes those vegan crepes absolutely amazing!
The ingredients you need to make these crepes are:
Making crepes is relatively easy. First, blend all the ingredients together – using a blender makes this a breeze. Then the keys to making perfect crepes are a hot pan and an even spread of the batter.
If you are adventurous, you can then try to flip the crepe without touching it. Once the first side is crispy and doesn’t stick to the pan anymore, hold the panhandle firmly and a quick but strong movement of the wrist should throw the crepe in the air with enough rotational momentum to make it land on its other side.
Traditionally, sweet crepes have been eaten with raw sugar, lemon juice or maple syrup. Nowadays, the more common fillings are jam (any jam!) or chocolate spread. Just roll or fold your crepes into a triangle shape and eat while they are still warm. I like to drizzle melted dark chocolate, peanut butter and crushed peanuts.
Traditional crepes aren’t gluten-free. This recipe uses spelt flour, it’s not gluten-free either. However, if you are after a gluten-free option, I recommend you try my vegan gluten free crepe recipe. It’s made with buckwheat flour, a nutrient-dense flour that has no gluten. Buckwheat flour crepes are often preferred with savory fillings but it’s a also delicious with sweet jam, nut butters and maple syrup.
Enjoy these lovely vegan crepes !