When I plan to have people over, these vegan crepes are my go-to recipe. They’ve become such a hit that friends and family look forward to my crepe brunch party every few months!
Hosting any typical brunch party is always tricky. Some people prefer sweet dishes, like pancakes or french toast, while others prefer savory dishes, like oatmeal or tofu scramble. But if you try to accommodate everyone’s taste buds, the whole party is spent trying to cook multiple dishes rather than enjoying time with friends and family. It’s overwhelming.
But with a (vegan) crepe brunch party, it’s easy.
No need to cook multiple dishes because vegan crepes are the perfect base for sweet and savory fillings.
Minimal prep involved as the batter comes together quickly and is prepared way in advance.
No waiting around as these vegan crepes cook within minutes.
Just lay out your sweet and savory fillings and guests can fill their vegan crepes at their own leisurely pace. They can even come back for seconds or thirds!
I personally love throwing my crepe parties when the seasons change. The different fruits and vegetables coming into season is always the freshest then!
Pairing seasonal fruit with jam or homemade Nutella and fresh/sautéed seasonal vegetables with almond ricotta are a common sweet and savory favorite. However, I like to merry the sweet and savory flavors by smearing a generous amount of almond ricotta with a few tablespoons of strawberry jam, all topped with fresh strawberries! The combination is seriously amazing!
I highly recommend gathering friends and family and doing the same! Trust me – everyone will be satisfied!
quick notes
- For best results, use a cast iron skillet or non-stick pan to make crepes. From my experience, cast iron skillet yields the best, consistent results.
- Make sure skillet or pan is hot before spraying nonstick cooking spray. Then turn down the heat to low and pour in your batter. Note, the temperature of your skillet or pan will rise as you cook your crepes. Make sure to adjust the cooking time and keep turning down the heat to adjust.
- If the skillet or pan is too hot, there will be large holes that peep through your crepe. If this keeps happening, I suggest making the crepes with the heat off. When the edges crisp up, flip the crepe and cook the other side with the lowest heat until lightly browned. The key to making good crepes is to be patient!
- If you don’t have nonstick cooking spray to grease the skillet or pan, use any neutral tasting oil. Be careful not to pour too much oil as it will fry the crepe and become oily. You can remove any excess oil by wiping it down with a paper towel.
- Once the crepe are cooked, avoid slacking them on top of each other until completely cooled. This will prevent them from going soggy.
HOMEMADE VEGAN CREPES
Makes 6-7 crepes
Wet Ingredients
- 1 ¼ cup non-dairy milk
- 1 tsp apple cider vinegar, or lemon juice
- ½ tbsp maple syrup
Combine wet ingredients and set aside.
Dry Ingredients
- 1 cup (140g) all purpose flour
- ½ tsp baking soda
- ½ tsp salt
Sift dry ingredients together and whisk together.
Add in wet ingredients and mix. Cover bowl and let the batter sit in the fridge for at least 1 hour.
Remove batter out of the fridge and add ¼ cup of water to thin it out. (Note: the longer the batter sits in the fridge, the more the batter will thicken. In that case, add more water until you have a pourable batter.)
Heat cast iron skillet or nonstick pan on medium heat. Once skillet or pan is hot, spray nonstick cooking oil to cover the bottom. Then turn down the heat to low heat.
Depending on the size of your skillet or pan, pour about ¼ or ⅓ cup of batter in the middle of the pan. Lift the pan and immediately turn in a circular motion for the batter to create an even circle. After 2-3 minutes, or when the edges become crisp, gently flip the crepe and cook on other side for another minute, or until lightly browned.
Once cooked, set on cooling rack to dry.
Wipe down pan and repeat until batter is used.
Toppings
- Almond Ricotta
- Strawberry Jam
- Strawberries
- Homemade Nutella
- Bananas
- Crushed Hazelnuts
On one crepe, add a generous scoop of almond ricotta with a few tablespoons of strawberry jam. Top with freshly sliced strawberries and serve.
On another crepe, smear a generous scoop of homemade Nutella and top with bananas, strawberries and crushed hazelnuts.
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
