Quick Vegan Crepes

I made crepes today. Vegan crepes. There’s totally such a thing.

I bet you didn’t know that. Maybe you did. Now you definitely do.

It is highly recommended you grab a pan and whip up a batch of these suckers. They’ll make you think you could live vegan for the rest of your days. And nights. And midnight snacks. And second helpings of midnight snacks.

And always and forever.

Looking for a fun, healthy breakfast to serve your fam for Valentines Day? Or any day for that matter? This recipe is insanely simple.

You’ve just got to make sure you know and follow a few rules.

Yes, there are rules.

Crepes are from France, you know. You didn’t expect French food to come unfinicky, did you?

Okay, for starters. You’re going to need a good nonstick pan. I tossed my nonstick pans a while back, then reinvested in the Beka Cookware, which I love. It’s ecologically responsible and wildly nonsticky. Totally worth the replacement cash, for shizzle.

Now that you’ve got a good pan, you’re going to place it on your stove and turn the heat down to low. Okay, maybe a notch above actual “low,” but you need it turned down. These crepes work best when they have time to sit and golden brown their bodies in your pn without risk of malinancy. It’s a fashion thing.

You know, French food.

I poured batter into my pan, then let it sit and cook until the top of the crepe was cooked through, as well. Then, I’d use a spatula to peel back the crepe and I’d would gently grab the edge, give it a quick flip to the other side, then cook until golden brown.

It took about 2 minutes per crepe, and once we got the hang of it, we were flipping those things on and off the grill like pros.

A topping of fresh blueberries.

A smattering of homemade Vanilla Berry Syrup, and a hot breakfast is on the table in about 15 minutes.

Oooh la la.

Zu are so gorgeousssss, my petit Fwench crepe makerrrr.

Print

SuperQuick Vegan Crepes

Ingredients:

For the crepes:
1 cup Bisquick
1 1/2-2 cups Silk soymilk (the refrigerated sort, not the one that sits on the shelf)
nonstick cooking spray

For the Syrup:
1 pint fresh or frozen blueberries, blackberries or a combo
1/2 cup pure maple syrup
1 tablespoon vanilla

Directions:

Begin preheating a nonstick skillet over low heat (I turned mine stove to between a 3 and a 4 on the heat dial).

Place the Bisquick in a blender. Add 1 1/2 cups of the soymilk. Blend until smooth. Add enough soymilk to make the mixture extremely runny.

Place all ingredients for the syrup in a small pot, heat over medium heat while you prepare your crepes.

Spray your heated skillet with nonstick cooking spray. Pour just enough crepe batter to cover a the middle portion of the skillet. Gently swirl the pan around to move the batter throughout the entire skillet. Allow the crepe to cook until the top part of the batter is set. To check, just gently touch the top portion of the crepe. If it's slightly firm and no batter transfers to your finger, your crepe is ready to flip. To flip it, gently pry an edge up with a spatula or fork, quickly grab the crepe with your fingers, then flip it, landing the uncooked side down. Cook just a minute or so more, until the other side is lightly browned.

Top with Earth Balance spread and your homemade Vanilla-Berry syrup.

ALTERNATE RECIPE: If you're aghast at the idea of using a prepackaged baking mix (and let's be honest, we SHOULD be, because the less preservatives in our diet, the better), you can create your own with 1 cup of flour, 1 teaspoon of baking powder, a tablespoon of vegan sugar, and a pinch of salt

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25 Responses to “Quick Vegan Crepes”

  1. 1

    Katherine on February 7, 2012 at 7:38 am Reply

    Thanks so much for these recent vegan recipes. We found that my 3 mo. old daughter is allergic to eggs and dairy so my diet has been restricted and will be for the next few months. I can’t wait to try these crepes.

  2. 2

    GenĂȘt on February 7, 2012 at 9:02 am Reply

    Those look scrumptious. I either need to start my day over or have breakfast for dinner!

  3. 3

    Lisa on February 7, 2012 at 9:16 am Reply

    Sounds delish, but please tell me you didn’t use Bisquick original, which has partially hydrogenated oils in it? Trans fat is really bad and it seems completely the opposite of a vegan, plant-based diet.

    • Brooke replied: — February 9th, 2012 @ 1:26 am

      Feel free to use whatever sort of Bisquick you desire. OR…Use the alternate recipe listed at the bottom of the recipe form. XO!

  4. 4

    Gwen on February 7, 2012 at 10:01 am Reply

    Lisa- Since she didn’t specify which kind of Bisquick, I’m sure you can use the new Heart Healthy one, with no hydrogenated oils. Man, can’t we all just cut each other some slack?! She already is trying out new vegan/vegetarian cooking, she talks in this post about substituting for the Bisquick if you don’t want to use packaged mixes, AND she talks about getting rid of her old nonstick pans and getting safer ones. But she’s still not perfect enough, huh?

  5. 5

    Skye on February 7, 2012 at 1:06 pm Reply

    OMG- I can’t wait to try these! I tried to make vegan crepes once but they fell apart and didn’t taste good. Super excited to try another recipe, especially with that amazing looking syrup! Thanks for the instructions on making your own Bisquick, too- very useful.

  6. 6

    Amy P. on February 7, 2012 at 8:05 pm Reply

    Can’t wait to try this!!! Thanks for the quick and simple recipe!

  7. 7

    Juila on February 7, 2012 at 10:23 pm Reply

    Neat! I made dairy free crepes today, but they had eggs in them. I’ll have to try your recipe, and I will see if subbing coconut milk for soy works. I’m avoiding dairy and soy for my daughter’s sake.

  8. 8

    Katherine on February 12, 2012 at 4:30 pm Reply

    I just made these this morning. Delicious. The syrup was my favorite part. Thanks for the recipe.

  9. 9

    Appetite for Conversation on February 15, 2012 at 1:01 pm Reply

    I didn’t realize Bisquick is vegan – I thought surely it had egg or powdered milk in it. Good to know. And your crepes are gorgeous!

    • Brooke replied: — February 15th, 2012 @ 9:46 pm

      I know, right?!

  10. 10

    Amy on February 21, 2012 at 11:01 pm Reply

    Yay! Thank you! I had been making crepes for years until the tragic day when eggs and dairy were eliminated from my diet. Amazed that just extra “milk” (I used almond) and baking powder gave me back crepes again! My maple syrup craving thanks you.
    Just one question: can you do French toast too? :)

    • Brooke replied: — February 21st, 2012 @ 11:59 pm

      Oh, we shall do French Toast! Stay tuned!

  11. 11

    Amy on February 21, 2012 at 11:03 pm Reply

    Ps why would anyone use bisquick when flour and baking powder are just as fast and way cheaper??

  12. 12

    Richelle McCpwan on April 23, 2012 at 3:17 pm Reply

    Tried these using alternate recipe and LOVED them! Thank you

  13. 13

    Jen on May 2, 2012 at 5:14 pm Reply

    LOL @ your link to beka… I think you picked the wrong Beka. Not sure you meant radiant heating/cooling systems! This looks more like it: http://www.beka-cookware.com/tips-tricks

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  17. 14

    Mandy on June 9, 2013 at 5:09 pm Reply

    Yum! just finnished eating two! I was all out off milk, eggs and bisqick. By the taste, you would have never known!

  18. 15

    Rashell on December 12, 2013 at 10:46 am Reply

    Thank You! :) Didn’t have soy milk soy i tried coconut milk (vanilla flavor), came out delicious! Also i used three berries (raspberry, black berry and blue berry) Yum! We’ll use your receipe all the time now.

  19. 16

    Edith on February 8, 2014 at 12:33 pm Reply

    It was scrumptious! Thank you so much!

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  22. 17

    Paul on March 5, 2014 at 8:59 am Reply

    Thanks very much for this. We just did the crepes, and we used almond milk, they turned out really well!

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