Easy Vegan Crêpes

Sweet, indulgent, and incredibly easy to make, these vegan crêpes can be enjoyed for breakfast, brunch, or dessert and are a favourite on Pancake Day. Whether you choose to top them with fresh fruit, vegan chocolate spread, or a dollop of dairy-free whipped cream, these crêpes are sure to impress both vegans and non-vegans alike.

Prep 1 hour
Cook 10 mins
Serves 2-4 people

Ingredients

• 150g plain white flour
• 3 tablespoons brown sugar
• ¼ teaspoon salt
• 300ml plant-based milk
• 50ml sunflower oil
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

Method

In a blender, combine all of your ingredients and mix for around 10-15 seconds. Transfer the batter to an airtight container and pop in the fridge for at least an hour.

Place a non-stick skillet or large frying pan over medium-high heat and let the pan get very hot. Pour around 30ml of the batter into the centre of pan and tip to spread the batter out to around 5 inches in diameter. Cook until golden on one side – bubbles should appear through the batter – and flip to cook the other side. This should take roughly 20-30 seconds each side.

Transfer the pancake to the side to cool and repeat process with the remaining batter.

Serve with toppings of your choice.

Recipe and Photography: Lee Nottle