⏰ Prep 15 minutes
👶🏻 Suitable from 6 months
❄️ You can store the batter in the fridge up to 12 hours. OR Store the cooked crêpes (without filling) in the fridge for a couple of days covered with cling film OR you can freeze them cooked for up to 2 months. Defrost and reheat in a pan
These vegan crêpes are super easy to make, and can be eaten as part of a sweet breakfast or stuffed with savory fillings for an easy and delicious dinner.
(makes 6-8 crêpes)
100g plain or whole wheat flour
230ml milk (oat or soya milk works better)
30ml olive oil or sunflower oil
OPTIONAL : 15-20g of sugar to add in the mixture for the sweet crêpes
In a blender/ bowl mix all the ingredients together to form a smooth batter. (If the batter is too thick, add more milk until you get the perfect consistency)
Heat a non sticky pan or a lightly greased pan over medium high heat. Pour or scoop a few large spoonfuls of the batter into the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly (see video below for more details).
Cook the crêpe for approximately 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Serve with your favourite filling.
Here some filling ideas:
Peanut butter & jam
Spinach, cheese & mushrooms
Avocado chunks , spinach & mushrooms
Cooked apples & cinnamon
Cream cheese & sliced fresh strawberries/blueberries