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Vegan Crepes

What you need: 

3 teaspoons Ener-G egg replacer + 4 tablespoons water
1 cup unbleached flour
1 1/2 cups nondairy milk
2 tablespoons vegetable oil
dash vanilla
nonstick spray

What you do: 

1. Mix egg replacer and water. Pour flour in a large bowl. Mix with egg replacer.
2. Mix in milk, and whisk until lumps are gone. Add vegetable oil and vanilla. (Next step takes some practice, but then it will be awesome)
3. Spray pan with some non-stick type spray, heat at medium to low. Ladle batter into pan. Let it cook for about 2 minutes, then with two hands shake it a little so it comes loose, and flip it. Cook the other side for another minute or two, and serve.

Preparation Time: 
5-15 minutes
Cooking Time: 
Recipe Category: 


i replaced the ener- egg replacer with flax seed and they came out worse. it took 10 minutes to cook just one. so i think i might just make the regular ones and maybe every once in a while use cage free eggs. my mom told me not to punish myself if i have egg or dairy porduct everyonce in a while.even though thiss makes me mad. i want to find a good vegan crepe recipe! :'( >:(


these sound great! i hope to make them soon cause the recipe i have for vegan crepes one side cooks perfectly, but when i flip them the other side has just litte bron spots like a tortia. so i hope to try these! :>


Mmm, my first time making crepes since elementry school and they turned out awesome!
I had problems with it sticking to the pan at first, but my pan was just not hot enough.

Yummy, I made soo much batter I'll be eating crepes for days!


Mmmm... I just had these for breakfast. I think these must be the best vegan crepes I've ever tasted. I did have some problems with them sticking to the pan, but the thing is very old, so I should've taken this into consideration, which I didn't. I used a lot of vanilla in it, mainly because I used unsweetened soy milk, and had flax seeds in them (can't get that egg replacer here). I also added thin slices of an apple - my mother always used to do that, and I think it tastes absolutely wonderful. So, thanks for the great recipe, I will try it again, that's for sure. =)


I made these for breakfast this morning and they turned out great! Instead of the vanilla, i used a dash of fresh lemon juice and grated the rind from one lemon into the batter... YUMM!


The crepes were wonderful!  I used flax and water instead of egg replacer.  It gave them a wonderful nutty quality.  Stuffed with fresh strawberries - my husband said they were the best he ever has had (and he has been to Paris!). 


I made these for breakfast this morning (my first time making crepes), and they were really good! However, I used water instead of rice milk because I was out of it, and I added a little cinnamon. I used a ladle, and they were really easy to make and I only tore 1 crepe!  ;D I ate them with blueberries and a little sugar. I took a picture, I'll try to post it soon. Thanks for the recipe!


just made these, The best thing ever! i used to make non vegan ones , but these are even better, not as oily, i used same amount of flax seed to water instead of Ener-G and they were fantastic,

Thanks for the amazing recipe!


After retrying the recipe I found I had better luck. My adivce to beginner crepe makers:

1. Use a nonstick pan. Thats the most important.
2. And at least tw more TBLS of fat to the batter (melted Earth Balance or what have you). It's less likely to stick.
3. Make sure your pan is really really really hot before putting that batter in.
4. Use a ladel.

That is all. These were tasty. I literally had nothing in my refridgerator (that was vegan) except carrots and miso so, inspired by this recipe, I made blanched carrots rolled in crepes on a bed of miso gravy. Tasty!


These crepes really were awesome.  I used 100% whole wheat flour, and added a little extra water so they would have a crunchier exterior.  I also sprinkled sesame seeds on one side.  I filled my crepes with a curried lentil, pea and tomato mixture, w/sauteed collard greens, a wild and brown rice mixture, and a drizzle of tahini.  They were super.  Thanks for the recipe!



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