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Vegan Crepes

You’re gonna love these vegan crepes, they’re so spongy and soft and have a delicious vanilla flavor.


  • 1 and 1/2 cups whole wheat flour (200 g)
  • 3 tbsp brown sugar
  • 1 tsp baking powder
  • 1 and 1/2 to 2 cups soy milk (375–500 ml)
  • 1 tbsp extra virgin olive oil
  • 1 tsp vanilla extract (optional)


  1. Mix all the ingredients in a bowl. Add 1 and 1/2 cups of milk and if the batter is too thick, add more milk until you get the perfect consistency.
  2. Heat a nonstick skillet over medium-high heat and lightly coat with oil if needed. Pour 3 tablespoons of the batter, twirling it around to cover the whole bottom of the skillet.
  3. Cook for 1 to 2 minutes until the batter gets darker. Loosen the edges with a butter knife and flip the crepe.
  4. Cook 1 minute more until brown the other side of the crepe. Repeat with the remaining batter.
  5. Crepes can be stored for about 5 days in the fridge or up to 3 months in the freezer. Once cooled, stack them between layers of parchment paper and then keep them in a sealed container or a ziploc bag.


  • Feel free to use other type of flour, sweetener or plant milk. Add more or less if needed.
  • To make and oil-free recipe, just omit the oil or add some nut butter instead.


  • Serving Size: 1 crepe (using 1 and 1/2 cups of soy milk)
  • Calories: 67
  • Sugar: 2.7 g
  • Sodium: 12.5 mg
  • Fat: 1.6 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 11.8 g
  • Fiber: 1.3 g
  • Protein: 2.2 g
  • By Simpleveganblog