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 is 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. However, I did it in an eggless and dairy-free version using healthier flours.
A delicious French crepe must be:
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I chose 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. But it has an extra boost of nutrients and a low level of gluten. This means it is more digestible for people with a sensitivity to gluten.
Plus, it has a light nutty flavor that makes these crepes without eggs absolutely amazing!
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By Carine from Sweetashoney
Are traditional crepes vegan?
No, a traditional crepe contains eggs and milk, but let me show you how to make the vegan version!
The ingredients you need to make these egg-free crepes are:
Making eggless crepes is relatively easy. First, blend all the ingredients together – using a blender makes this a breeze. Then the two keys to making perfect crepes are a hot crepe pan and an even spread of the crepe batter.
If you are adventurous, you can then try to flip the crepe without touching it. Once the first side is crispy, lightly brown, and does not stick to the pan anymore, hold the panhandle firmly. Then with a quick but strong movement of the wrist, throw the crepe in the air. You need 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 are not gluten-free. This vegan crepe 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 is made with buckwheat flour, a nutrient-dense flour that has no gluten. Buckwheat flour crepes are often preferred with savory fillings but it is also delicious with sweet jam, any nut butter, and maple syrup.
Enjoy this lovely crepe recipe without eggs!
Note that this recipe was written when I was not eating 100% low-carb yet.
For a Keto version, navigate to the following recipes:
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