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Vegan Crêpes

Beautiful, light pancakes in the French style.
Course: Breakfast, Dessert
Cuisine: French
Servings: 8 crêpes


  • 2 cups cake flour
  • 3 cups plant milk
  • 1 tsp vanilla essence
  • 2 tbsp canola oil
  • 1 tbsp syrup e.g. maple, agave, or golden syrup


  • Heat a non-stick pancake pan over medium-high heat, and lightly grease it if necessary.
  • Mix all the crêpe ingredients in a bowl (or blend in a blender, then transfer to a bowl).
  • When the pan is hot, pour enough batter in to thinly coat the bottom.
  • Cook for a couple of minutes, until the upper surface of the crêpe is dry.
  • Carefully peel it off with a pancake lifter, and flip it over.
  • Cook for another couple minutes.
  • Transfer to a plate, and repeat with the rest of the batter.
  • Serve with some cinnamon-sugar, lemon juice, choc-macadamia spread... whatever floats your boat!