vegan crêpes

1. Prepare the Batter

• Using a Blender: Add sifted flour, almond milk, applesauce, coconut oil, and salt to the blender. Blend until smooth.
• By Hand: Sift the flour into a large bowl and whisk in the salt. Gradually add almond milk, applesauce, and coconut oil, whisking until smooth and lump-free.

2. Heat the Pan

Preheat a large nonstick skillet over medium-low heat. Lightly grease with coconut oil or vegan butter if needed, depending on your skillet’s nonstick quality.

3. Cook the Crêpes

• Pour 1/4 cup of batter into the skillet. Quickly tilt and rotate the pan to spread the batter into a thin, even layer.
• Cook until the surface appears dry (about 1 minute), then gently flip using a spatula. Cook the second side for about 1 minute, then flip again and cook an additional 30 seconds for a golden finish.
• Transfer to a plate and repeat with the remaining batter.

4. Serve and Enjoy

Serve crêpes rolled or folded into triangles. Fill with sweet options like vegan hazelnut spread and fruit, or savory options like sautéed veggies and hummus. Top with whipped cream, chocolate sauce, and powdered sugar for extra indulgence.

Tips and Notes

• Pan Choice: A quality nonstick skillet works best. For cast iron, use low heat and oil the pan before each crêpe.
• Test Crêpe: The first crêpe is often a “test” to gauge the right heat and cooking time.
• Make Ahead: Store crêpes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
• Freezing: Freeze cooled crêpes in an airtight container for up to 2 months. Defrost overnight in the fridge and reheat as needed.
• Gluten-Free Option: Buckwheat flour may work as a substitute, though this hasn’t been tested for this specific recipe.

Enjoy these versatile vegan crêpes for a delightful breakfast, brunch, or dessert!