Recipe: The Perfect Vegan Crepe



I made my perfect vegan crepe today, but changed some things up a bit. I replaced some of the all-purpose flour with some light buckwheat flour. Still delish.

So after making about 10 different crepe recipes, I finally found the perfect one. The reason this mission was so hard for me is because I set very strict guidelines: no white flour (including your typical all-purpose flour), no eggs, no dairy, no white sugar. Here’s my holy grail recipe.

Please let me know if you have another recipe that you think might be better because I would love to try it out!



1 cup of Bob’s Red Mill Gluten-Free All-Purpose Flour

1/2 cup of soy milk

1/2 cup of water

1/4 cup of melted Earth Balance Natural Buttery Spread (I use soy-free since I get enough soy from other foods, but any kind works great)

2 Tbsp of maple syrup (optional)

1/4 Tsp sea salt


Mix all the ingredients together and voila!

I got the recipe from but changed it up a bit. (no white flour, no white sugar). It says to let the batter cool in the fridge for 2 hours. I was really hungry when I woke up and didn’t want to wait even longer to eat so I skipped that step and they still turned out great. It seems as though cooling the batter would make them even tastier (not sure why, though… if anyone knows, please enlighten me!)




You Might Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *