Vegan Crepes

¾ cup water

⅓ cup garbanzo bean flour (aka chickpea flour)

1 cup vegan milk ((like soy, oat, cashew, or almond milk) use plain -flavored unsweetened for savory crepes.)

¾ cup flour ((or any grain-based gluten-free flour mix))

½ teaspoon salt

2 teaspoons sugar (optional for sweet crepes)

1 teaspoon vanilla extract (optional for sweet crepes)

3 teaspoons vegan butter (to spread on the pan before frying each crepe (optional))

Pour ¾ cup of water into a blender, then pour in ⅓ cup of garbanzo bean flour and blend until smooth. Be sure to pour the liquid in first so it doesn't stick to your blender.
Add 1 cup of vegan milk to the mixture with ¾ cup of flour, ½ tsp salt, (and sugar and vanilla for the sweet recipe) then blend until you have a very smooth batter. You can use the batter immediately or place it in an airtight container in the fridge for up to 48 hours until you're ready to make the crepes.
Let the batter rest for about 10 minutes before cooking the crepes
Set the heat to medium-low and allow your pan to warm up for about 2 minutes. Melt about ½ tsp of butter on the pan and then pour ⅓ cup of the crepe batter in a circular motion in the pan and immediately swirl the pan around until the batter is evenly covering the bottom of the pan.
Allow the crepe to cook for about 2-3 minutes until it appears dry, loses its shine, and the edges start to lift up from the side of the pan a little. Then loosen the edges completely with a spatula and quickly flip it over.
Cook the crepe for another 2 minutes on the other side until slightly golden and all of the crepe batter is fully cooked.
Stack on a plate until all of the crepes are finished and then serve with your choice of sweet or savory fillings.

Course🥞Breakfast

Diets🌱Vegan...

Category🥞Crepes

Cuisine🇫🇷French

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m