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Soy milk vegan crepe with berries and maple syrup
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Vegan crepes using soy milk

These naturally low-fat vegan crepes using soy milk taste as delicious as traditional ones, and contain no egg, no dairy, no added sugar in the dough.
Course Breakfast, Dessert
Cuisine French, Low fat, Vegan
Keyword soy milk crepes, vegan crepes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 crepes
Calories 145kcal
Author Nicolas Pujol

Ingredients

For the vegan crepe batter

  • 2 cups flour
  • 2 tbsp avocado oil
  • 3.5 cups unsweetened soy milk
  • 1 tsp vanilla extract

Coating the pan

  • A few drops of avocado oil to rub and absorb with a paper towel

Toppings and decorations for vegan crepes

  • Strawberries
  • Raspberries
  • Maple syrup
  • Fruit jam
  • Banana
  • Unsweetened cocoa powder (as an alternative to the classic chocolate spread)
US Customary - Metric

Instructions

  • In a deep bowl, place the flour and add the vanilla extract as well as the oil.
    Flour, vanilla extract and avocado oil for vegan crepes
  • Add the milk one cup at a time, then use an electric hand mixer to blend. Doing it gradually will help avoid lumps.
    Vegan crepe batter using soy milk
  • Heat the frying pan and coat it with a little bit of avocado oil that you rub with a paper towel. The paper towel will absorb the extra oil such that only a very small amount remains in the pan. The heat should be medium high, and the pan a non-stick pan. Note: I am using 2 pans at the same time, it is my habit. I recommend using only one until you are comfortable with the technique, and/or are making lots of crepes for a large group. In this case this will save you time.
    Lightly coat pans with avocado oil with paper towel
  • Once heated, pour the first crepe batter in with a soup serving spoon. Quickly incline the pan to let the liquid spread evenly, then let it cook for about 60 to 90 seconds. 
  • With a non-stick flat spatula, gently slide underneath the crepe to help it separate from the pan, and flip to the other side. Let it cook for another 60 seconds, then place it on a serving plate. 
    Vegan soy milk crepe on a non-stick pan
  • Repeat the operation. Because these soy milk crepes tend to be a little stickier than traditional ones, I recommend re-coating with oil very lightly every now and then, again absorbing with a paper towel. It will be very little oil in the end and your crepes will not stick.
  • Decorate with fresh fruits, jam and other mindful options. 
    Soy milk vegan crepe with berries and maple syrup

Nutrition

Calories: 145kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Sodium: 32mg | Potassium: 128mg | Fiber: 1g | Vitamin A: 175IU | Calcium: 109mg | Iron: 1.5mg