These healthy vegan crepes are super easy to make (even the flipping is a piece of cake) and work as a great base for whatever fillings or toppings you like best, both sweet and savory. They have a much fuller, nuttier flavor than the regular crepes too.
Whipping up vegan crepes that would be healthy at the same time proved to be quite the challenge. Once you get the batter to taste half decent, the attempt at flipping turns the crepe attempt into a messy ball of partially burned, partially uncooked dough.
Sorry trashcan, I know you’re full already but this batch sucked as bad as the one before.
At least that’s what most of my experiments with healthy vegan crepes turned out like.
Anyway, you can save yourself this trouble now. After quite a few tries, I came up with a perfectly healthy, whole-grain and refined sugar free recipe for vegan crepes that is completely foolproof. You don’t need to let the batter rest at all and it is so easy to flip these you won’t believe it. Proof: My clumsy self could do it.
The cherry on top became the unexpectedly full flavor of these crepes. Slightly nutty and caramel-like with a little touch of caramel thanks to the whole-wheat flour and maple syrup.
- 1 cup (120g) whole-wheat flour
- 1 tablespoon (7g) ground flax (flaxseed meal) or whole chia seeds (or 1 egg if not vegan, use only ½ cup plus 1 tablespoon water if using)
- ¼ teaspoon baking soda
- pinch of salt
- ¾ cup (180ml) unsweetened almond milk, room temperature
- ¾ cup (180ml) filtered water, room temperature (or ½ plus 1 tablespoon if using an egg)
- 2 tablespoons (40g) maple syrup
- 3 tablespoons (45g) melted coconut oil
- Mix all ingredients together in a bowl or a blender; blending them is probably the better option because you can be sure there are no lumps in the batter.
- Heat a nonstick pan to medium-high heat (grease lightly if you like but the coconut oil in the batter should be enough).
- Pour about ¼ cup of the batter into the pan and swirl around to spread the batter into a thin round shape.
- Once the crepe gets a bit brown on the bottom and can be lifted easily, flip it over and cook on the other side until browned as well.
- Repeat until you run out of batter.
- Serve hot or cold with your favorite toppings; I like to use fresh fruit with coconut yogurt or chia jam or spinach topped with my vegan parmesan.
- Makes about 10 crepes.
View Whole-Wheat Vegan Crepes’ Nutritional Information
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