Crepes (Vegan)

Let the batter rest for at least 15-20 minutes before cooking, if time allows — this gives the flour time to fully hydrate and the gluten to relax, so the crepes turn out thin and tender instead of tough.

Notes: The batter should be very thin and pourable — much thinner than pancake batter. If it seems too thick, add a splash more water or dairy-free milk. Resting the batter is important and should not be skipped, since it makes a noticeable difference in texture. The first crepe is often imperfect as the pan comes to temperature — this is normal, so use it as a tester.

Tips: Tilt and swirl the pan immediately after pouring the batter, before it begins to set, for the thinnest and most even crepes. Use a non-stick skillet for best results — a crepe pan works great but isn't required. Stack finished crepes between sheets of parchment paper to prevent sticking.

Storage: Cooked unfilled crepes can be stored in an airtight container in the refrigerator for up to 3 days, or frozen with parchment between each crepe for up to 1 month. Reheat in a dry skillet for 30 seconds per side. Batter can be stored covered in the refrigerator for up to 24 hours — whisk before using.

Swaps: All-purpose flour can be swapped for a 1:1 gluten-free flour blend for gluten-free crepes. Dairy-free milk can be any variety — oat, almond, or soy all work well. For richer crepes, replace the water with additional dairy-free milk.

A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The melted vegan butter or neutral oil adds richness and helps create a tender, flavorful base. The sugar or omit for savory provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.