Easy Basic Sweet or Savory Crepes
Simple 3 ingredient vegan crepes with different gluten-free flour options for versatility.
- Prep Time: 5 minutes
- Cook Time: 4 mins
- Total Time: 9 minutes
- Yield: 5-6 crepes
- Category: Crepes
- Cuisine: Breakfast
Ingredients
- 1 cup gluten-free quick oats*
- 1½ cups non-dairy milk (I used unsweetened vanilla almond milk)**
- ½ tbsp ground flax seeds***
- + non-dairy butter or oil of choice for cooking (or a really good non-stick skillet)
Optional:
- 1 tbsp maple syrup (highly recommend for sweet crepes)
- ⅛ tsp salt (highly recommend, unless you're using salted non-dairy butter or filling)
- Totally optional: this "nutella" spread + fresh strawberries or bananas for filling
Instructions
- Place all batter ingredients into a blender and blend into a smooth consistency. Let the batter rest a few minutes, then blend again. Let rest a few more minutes, and blend again. This will ensure a smooth batter, and will also let the flax start binding better.
- Warm up a medium-sized non-stick skillet on medium-high heat. Remove from heat and place the oil on the pan. Spread it around evenly with a spatula. Pour about ⅕ of the batter onto the pan and quickly slightly tip it in various directions in a circular motion to spread the batter into a thin circle.
- Cook until the edges are golden and lift up easily with a spatula. Flip and cook the other side for a few more minutes until golden. Remove and transfer onto a plate and repeat with the remaining batter, adding a bit more oil in between each crepe. (See notes re: thinning the batter***). Enjoy!
Notes
*See notes above recipe for alternative flours.
**If making a double batch, I found it helpful to add another ½ a cup of milk to the blender to thin the batter out a little.
***Because I use ground flax seed in the batter, usually by the time you get through the first ⅔ of the batter (unless you're a super fast crepe maker ;) ) the remaining batter thickens a little. That's because flax gets gel-like when sitting in a liquid. So I keep my batter in the blender from the get go -- just pour it into the pan straight from there. Then when it seems like the batter is a little too thick I just add a tiny splash more milk and blend quickly once again to thin out the batter. Then carry on crepe-making as normal... If you choose not to thin it out you'll just end up with slightly thicker crepes -- they'll still be just as delicious though! You can make these without the flax as well by the way, but the crepes are a lot more delicate and require more delicate handy-work while making... I find the flax version a lot more versatile and fast.
