Recipe by Siri
"This is the first recipe for crepes that I have ever been able to make right. I was psyched that I didn't have to use egg replacer because it is such a pain in the neck. So here you vegans go and enjoy but don't eat too many too fast like I did cause now I have a belly ache!!!! For a twist, replace the maple syrup with hazelnut syrup, or any other flavor you like. If you want to throw some semi-sweet chocolate chips on the top and fold the crepe up over them, they melt and get all gushy on the inside. Makes about 16 crepes with a 6-inch diameter."
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melted soy margarine
unbleached all-purpose flour
These crepes taste great (very close to the real thing). The only reason I didn't give this recipe five stars is because they are very hard to flip in the cooking process. I ended up ruining about half of them before I decided not to flip them. They are so delicate that they kept falling apart on the flip. Instead of flipping them, I waited until the top was dry and then slid it onto the plate. This worked fine since they are so thin. They were very tasty filled with fresh sliced strawberries and bananas drizzled with honey.
Ok but not great. Too greasy and breaks easily.
This is about as good as crepes can get without eggs. I had some trouble at first flipping the crepes, however, I found that using a very thin spatula, I could sort of loosen the crepe around its perimeter and then flip it without it sticking. I also found that the longer the batter sits in the fridge, the easier the crepes are to turn (don't know why...). I make the batter on friday night so saturday morning breakfast/brunch is a snap!
These crepes were very tasty! If you make them, be sure to wait at least an hour before cooking them. I was impatient and so they didn't turn out so well.
I adapted this recipe in every way possible so that it would also be gluten and soy free...and it worked!! I have longed for crepes and you have made me so happy. Here's what I did: used hemp milk instead of soy (it's thick like soy) used olive oil plus 1/4 tsp salt instead of soy margarine, didn't have turbinado so used brown sugar instead, didn't have maple syrup so used honey, replaced flour with 1 cup gluten-free baking flour plus 1 tsp guar gum. I had to add some water to make it thin enough...cooked on my cast iron skillet, made absolutely beautiful crepes without a hitch. Served with strawberry sauce and they were divine. My family thanks you. Would rate it more than 5 stars if I could.
I've been making these for quite a while now, great for my toddler son who's allergic to eggs and dairy. The key to successful flipping is to not flip the crepe too early. I keep it on medium heat, wait until the edges are golden brown, and when the outer edges of the top side batter starts to "dry" a bit, they're a cinch to flip and come out great each time. Also, the crepe tends to stick to itself, so if you flip too early, or fold it over on itself, it can get pretty messy. Like others, I make the batter at night so it'll be ready in the morning. I usually make 1/2 batch since my son doesn't eat that much, and it lasts him several days. The batter has always lasted in the fridge for 4-5 days without any problems, though it might need a little stirring first. They really do taste surprisingly delicious with no eggs! Thanks for a great recipe!
Awesome! Not the easiest things to make, but the ones that don't turn out pretty are still delicious. crepes left to cool then wrapped tightly in cellophane keep well in the fridge for days - the batter doesn't. try 'em w/ soy ice cream!
I was quite excited when I found this egg-free recipe for crepes! This is the best alternative for vegetarians and they taste like the real thing. Thick or thin- they're great!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 268
** Calories from Fat: 109
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