Hi all! I’m not going to bore you with 32 paragraphs on vegan crepes and why I love them. My mom made them for me during my childhood and it had always been a favorite recipe of mine. That’s it. But my mother’s original recipe was not vegan so I veganized it and made them lighter and more airy by incorporating almond flour. See the recipe below. For a video tutorial on how to make these head over to my youtube channel.
These crepes are soft in the middle with crispy, buttery edges. They’re perfect for brunch with the family and can be topped or stuffed with any filling savory or sweet.
Vegan Almond Crepe Recipe
Makes 12 crepes
1 cup all-purpose flour
1 cup almond flour
1 cup baking powder
2 cups almond milk
2 tbsp maple syrup
1 tbsp extra virgin olive oil
1 tsp vanilla extract
1 flax egg (1 tbsp flaxseed meal combined with 2 tbsp water. Stir and let sit for 5 minutes)
Pinch of salt
In a large mixing bowl, combine all the dry ingredients and set aside. Combine all the wet ingredients and the flax egg. Add all the wet ingredients to the dry ingredients and stir just to combine, do not over mix. The batter will have small lumps in it, that is fine. Place a nonstick skillet on medium-high heat. Once heated, place a knob of butter on the skillet and swirl it around. Pour 1/4 cup of the crepe batter in the skillet and turn the pan so the batter coats the surface area of the pan. Cook the crepe for about 1 minute or until the edges start to brown. Flip the crepe and cook for an additional 30 seconds. Fold the crepe in 3 sections vertically, or any way you like really, and enjoy!
Leftover crepes will keep in the refrigerator for 3 days if sealed in an airtight container. However, we rarely have any leftover. 😉
To see a video of this recipe for these vegan crepes click here.