Who knew you could make vegan crêpes taste so good? This alternative crêpe recipe uses almond milk adding a slightly sweet and nutty flavour to your crêpes. A perfect alternative to our French crêpes.
Time taken: 25 minutes plus 30 minutes rest
250g Flour (plain)
600ml Almond milk
30ml Vegetable oil (Plus more for cooking)
50g Caster sugar
1tsp Vanilla extract
25ml Rum (optional)
20ml Grand Marnier (optional)
Pinch of sea salt
Crêpes can be made savoury by taking out the ingredients sugar, vanilla essence, rum and grand marnier.
We recommend having all your topping ready before you start to making your crêpes.
Make the batter the night before for the best results
In a large mixing bowl add the flour, almond milk, sugar, vanilla essence, oil and salt and using a whisk or electric mixer combine ingredients together until completely smooth. Leave to rest in the fridge for 30 minutes.
Heat a frying pan to medium heat. Each stove and pan is different your first crêpe will judging the ideal temperature of your pan. Add a splash of oil and swirl around the pan. Whilst holding the pan pour in 1 ladle of batter, while tilting the pan to evenly distribute across the whole pan.
Cook the first side for 60 to 90 seconds or until the edges of the crêpe starts to be golden brown, slide your flat spatula underneath and flip and cook the other side for 30 to 45 seconds. Place on a baking tray in a open oven on low heat. Repeat until all crêpes are cooked.
The crêpes can be served immediately with your choice of toppings.