Vegan Crêpe

26 Jul 2017

Adapted from a recipe I wrote in 2000, adapted from another recipe and so on, because vegans do it better.


  • 115g flour
  • 210ml macadamia milk, or a milk effect of your choosing
  • 90ml water
  • 30g butter effect
  • 2 units of Vegan Egg, reserving half of the water
  • vanilla essence


  1. Mix the flour and Vegan Egg
  2. Pour in the milk effect, water, and half of the water from the Vegan Egg.
  3. Stir together well, not being overly concerned about lumps. The consistency should be the same as single cream, or a bit more thin.
  4. Melt your chosen butter effect, and stir it into the batter, along with the vanilla.
  5. Let the batter sit in the fridge for at least 30m, or longer. It’ll sit in the fridge for a day or two.
  6. When ready to cook, put a frying pan on the stove, and let it get hot: we want the pancake to seal on contact with the pan.
  7. Add a bit more butter effect, and spoon 80–110ml of batter into the pan, tipping it around to form a thin, even layer, covering much of the pan. If it’s not sufficiently loose, remember the first crêpe is normally suboptimal: resolve by adding a little water to the batter and stirring.
  8. Wait — until — the edges of the crêpe are browning a little, and if you jiggle the pan it should loosen completely. If you’re feeling bold, flip the crêpe, or use a spatula appropriate to your pan.
  9. Eat immediately, if not sooner: do not put the crêpe in the oven; it’ll be rendered to vegan leather.
  • 7floz milk, mixed with 3 floz water
  • 2 tablespoons of melted butter
  • 2 eggs
  • cinnamon, nutmeg, vanilla essence, finely chopped almonds
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