Looking for a simple, delicious, and 100% plant-based recipe? These crêpes without eggs or dairy are perfect for anyone with allergies, intolerances, or following a vegan lifestyle. Light, fluffy, and quick to make, they’ll delight the whole family for breakfast or snack time!
– 200 g all-purpose flour
– 50 g corn starch (e.g., Maïzena)
– 500 ml plant-based milk (almond, oat, soy, etc.)
– 1 tablespoon vegetable oil
– 1 tablespoon sugar (optional)
– A pinch of salt
These basic ingredients are easy to find in most supermarkets or organic stores. Corn starch brings extra softness to the batter, and the plant-based milk perfectly replaces traditional dairy.
-Mix dry ingredients
In a large bowl, whisk together the flour, corn starch, sugar (if using), and salt.
-Add liquid gradually
Slowly pour in the plant milk while whisking to avoid lumps.
-Add oil and rest the batter
Stir in the oil, then let the batter rest for about 15 minutes to improve texture.
-Cook the crêpes
Heat a lightly oiled pan. Pour a ladleful of batter and spread it evenly. Cook for 1–2 minutes on each side. Repeat for all the batter.
– For sweet crêpes: Add vanilla, orange blossom water, or lemon zest to the batter.
– For savory versions: Add herbs like thyme or curry powder to the mix.
– Try different plant-based milks for new flavors and textures.
No eggs, no dairy, just flavor! These crêpes are a great healthy and tasty alternative for everyone to enjoy.
Ready, set, crêpe!
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