Whole Wheat Crepes (vegan)
March 27, 2019
These whole wheat crepes are perfect for a myriad of sweet and savoury toppings! A healthier take on the French classic, made with just 4 vegan ingredients.
Let’s talk crepes. You know, pancakes’ daintier cousin? Notoriously tricky to make? Tastes ahhmazing? Today is your lucky day, my friend, as I am sharing my EASY whole wheat crepes recipe with you. Oh yeah, and they’re vegan!
What do I need to make whole wheat crepes?
These crepes are made with just 4 pantry staples – whole wheat flour, non dairy milk, white sugar, and sunflower oil. Talking of pantry staples, a BRAND NEW section of the blog is now live – the pantry! Check out all my favourite cooking staples, learn about their health benefits, and of course view my recipes using them! Check out the pantry here.
Now, back to the crepes. And if you are thinking, what about the eggs? Well, turns out that crepes don’t even need ’em! Eggs usually provide richness to crepes, but as they don’t act as a binder or a raising agent, we don’t need an egg replacement in this recipe. The result is crepes which are still thin and sweet, but are slightly lighter. Translation: you can eat MORE crepes – yay!
Tips for making perfect crepes every time:
Okay, it’s time for a disclaimer: The first crepe will look a little odd, but that’s just the law of pancakes.
Following your inevitably disastrous first crepe, the rest will come out perfect. Trust me. Just follow my simple tips!
- Make sure your pan is really hot – if the pan is too cold, the crepes will not cook evenly. I like to preheat the pan before I even make the batter, so it becomes really hot. Also, keep the pan on medium heat the whole time. If you see them starting to brown a little quickly, then lower the heat a little.
- When making crepes, your ladle is your best friend – a ladle in crepe making serves 2 purposes – to portion out the batter, and to spread the batter out so its thin and even. The best technique to getting your crepes paper thin is to scoop a ladle-ful of batter into the pan, then quickly spread out the batter working in circular motions using the back of the ladle.
- Use spray oil – having an even layer of oil in the pan allows you to spread the crepe batter as thin as possible. If there are puddles of oil, then the batter will cook as it hits these areas yielding a thick crepe. And thick crepes = not cool.
3 tasty crepe topping ideas:
We all know crepes taste amazing. But they’re really just a vessel for a variety of toppings, right?! Here are 3 tasty topping ideas for your next crepe party:
- Raspberries, hemp seeds, cacao nibs, and maple syrup – as pictured. And boy was it tasty.
- Blueberries, pistachio butter, and coconut whipped cream – a fancy combination that’s sure to hit the sweet spot! Bonus points if you make your own pistachio almond butter.
- Spinach, sliced tomato, vegan cheese, and basil – a delicious savoury take on crepes. It would also taste great with some pesto!
I do hope you give crepe-making a try! It’s a lot of fun, and very rewarding 🙂 If you make this recipe, tag me on Instagram @shivanilf – I love seeing your creations! You can also find me on Pinterest and Facebook – I hope to see you there!
More vegan breakfast recipes:
Whole Wheat Crepes
- 150 grams Whole Wheat Flour
- 300 ml Non-Dairy Milk
- 1 tablespoon Sunflower Oil
- 1 tablespoon Sugar omit for savoury crepes
- Warm up a frying pan over medium heat.
- In a large mixing bowl, whisk together the flour and sugar. Make a well in the centre and pour in the non-dairy milk and sunflower oil. Whisk the batter until smooth.
- Spray the frying pan with a little spray oil. Ladle in about 2 tbsp of batter and quickly, using circular motions, spread out the batter using the ladle.
- Once the top of the crepe is dry and the edges are just beginning to brown, flip the crepe over. Cook until deep brown spots appear on the underside.
- Repeat for the remaining batter, then enjoy with your favourite toppings!
- The first crepe will look a little odd, but that’s just the law of pancakes 🙂
- Leftover batter can be stored in the fridge in an airtight container and cooked the next day.