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Easy, vegan 100% whole wheat crepe recipe that is perfect for breakfast or dessert. Fill it with fruit, chocolate nut butter, or
Break your breakfast routine and make something special! I tend to make the same thing for breakfast every day (overnight oats or baked oatmeal are my go-to during the week). Then on the weekends, I like to rebel 😉 I walk into my kitchen on Saturday morning and think to myself: “What do I wanna make? C’mon it’s Saturday…make it special! Ok, now do I want something sweet or savory…” You get the idea of the voices in my head!
This is exactly how this whole wheat crepe recipe came about. I had to go through two tries of making it before finally nailing down the recipe on my third try. And this was all before I even had breakfast, so you can imagine how hangry I was!
This recipe has 6 basic ingredients + extra if you fancy such as fruit and yoghurt or sweet syrup.
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We will first mix the dry ingredients, then add the wet ones and whisk everything together. The batter will be thin – just like in the picture below. Crepe batter is usually thinner compared to pancakes.
I used unsweetened almond milk in this recipe. Oat milk or cashew milk will work as well. If you’re using coconut milk just beware that the crepes will have a coconut taste, which I have not tested with this recipe. In this
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Once your batter is nice and ready, heat up a medium-size non-stick pan. It’s important to make sure it’s hot before proceeding. Add a little bit of oil (any oil of choice: coconut, olive, canola). Then take 1/4 cup of batter and pour in the pan. I also like to smooth out the crepe batter once in the pan to ensure it’s evenly distributed. You don’t want the middle part to be ticker than the edges.
Once you start seeing bubbles forming let it cook for 30 more seconds. Then grab a spatula and carefully go around the edges of the crepes without flipping. We’re trying to loosen it up from the pan a bit. Then, with your spatula, go under the crepe and quickly (but carefully) flip it.
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I’ve destroyed crepes many times before because flipping them is challenging. You maybe a pro at this from the beginning. But if you don’t get it right on your first try, don’t get discouraged. You will get better at flipping with more tries 😊 The larger the crepe, the harder it is to flip it because crepes are thin and fragile. Since we’re using 1/4 cup of batter, it should be easier to flip it.
Flipping shouldn’t be a big deal if you have a professional crepe kit, of course.
Once done, add fruits, yogurt, sweet syrup, anything
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Easy vegan 100% whole wheat crepe recipe that is perfect for breakfast or dessert. Fill it with fruit, chocolate nut butter, or a vegan whip cream!
- 1/2 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 tbsp sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 cup almond milk (oat or cashew milk would work as well)
- 1/2 cup blueberries or other fruit
- optional: 2 tbsp dairy-free yoghurt, agave, maples syrup
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Mix all dry ingredients. Then whisk in all the wet ingredients. Whisk everything together until well combined.
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Heat a non-stick pan over medium heat. Make sure the pan is very hot before you start cooking.
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Spray the pan with a little bit of oil and pour 1/4 cup of batter. Cook until you see bubbles forming on the service (just like in the picture in the body of this blog post). With a spatula, carefully go around the sides of the crepe to loosen it up. Then carefully go under the crepe with a spatula and flip it quickly. (It takes a little practice to get it right, so, don’t get frustrated 😉)
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Continue to cook 1/4 cup of batter at time following instructions in step 3.
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Add blueberries or fruit of choice (bananas, strawberries, mango) and 2 tbsp of yoghurt or a sweet syrup of choice such as agave or maple syrup.
Nutrition Information (1 crepe, excl. fruit and yoghurt/sweet syrup): Calories: 53 Fat: 0.5 g Saturated fat: 0 g Carbohydrates: 10.9 g Dietary Fiber: 0.6 g Sugar: 2.1 g Sodium: 28 mg Protein: 1.3 g
Get Your Free e-Book
Get 10 recipes to make delicious, quick and easy, plant-based recipes, both sweet and savory!
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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