The Best Vegan Crepes
Ingredients
- 1 cup plain flour 120g
- 2 tablespoon cornstarch 20g
- 400 ml soy milk
- 1 tablespoon olive oil
- a tiny pinch of turmeric optional, for colour
Instructions
- Mix the dry ingredients: In a big bowl, whisk flour and cornstarch together. Add a very tiny pinch of turmeric if desired, for that yellow colour (optional)1 cup plain flour, 2 tablespoon cornstarch, a tiny pinch of turmeric
- Add the wet ingredients: Add 1 tablespoon of oil and then slowly pour in 400ml of plant milk into the dry ingredients while whisking. This ensures that there are no lumps.1 tablespoon olive oil, 400 ml soy milk
- You’re aiming for a smooth, runny batter. If you want it extra sweet add some sugar or maple syrup and vanilla extract for extra flavour. Keep whisking until the batter looks silky and thin.
- Heat Up the Pan: Get a non-stick skillet or crepe pan hot over medium heat. Lightly grease it with a little oil.
- Cook The Crepes: Pour about 1 ladle of batter into the pan and swirl it around so it spreads out thinly. Let it cook for 1-2 minutes until the edges start lifting and the bottom gets golden. Flip it and cook for another 1-2 minutes. The first ones will take some more time, then it should be quicker!
Tried this recipe?Let us know how it was!