What Crepe

It seems as though I’ve finally met my culinary match…

My crepes are really more like craps. I know that it shouldn’t be that hard since I’ve seen loads of vegan crepes floating around on various blogs and such… But how? Anyone have suggestions as to technique or recipe?  I need your help on this one!

22 thoughts on “What Crepe

  1. Hmm, I haven’t made crepes in awhile but I used to be a pro. From the picture, it looks like your batter may be too thick. The batter should be runny and thin. Hope that helps…

  2. I don’t make crepes myself (not a big fan, but love pancakes, weird – I know). But I DID find this link to a vegan crepe recipe and it might give you some ideas and hints from the recipe or the comments area. I figure you are smart enough to take it from there! Hope it helps.

  3. I’ve never attempted making crepes before (or waffles or pancakes for that matter – I’m too cowardly!! I’m afraid of having disastrous results!!) – since your quite a talented chef, I know you’ll be able to conquer the “vegan crepe obstacle.” :0)

  4. sorry i don’t have any tips, but i tried making crepes a while ago, and they sucked. too thick and just all over the place. my batter was too thick, i think. it looks like yours might be too. no worries though, you’re not alone!

  5. I don’t make crepes either, but i make eggless omelettes and pancakes that have a similar batter and thickness. I think i’ve just come to terms with the fact that the first one is always in the gutter – i think it’s a way to test the heat of the pan or something. I’ve learned too that it’s best to have less batter to start with, though!

  6. Never tried vegan ones but I had endless troubles with “normal” crepes until I got a better pan and learned not to cut corners with greasing it! I’m sure you will beat this one, you are too good a chef to let something like taht go aren’t you ;-)

  7. yes. I make crepes all the time & they always turn out great, Hannah. If I can do it – you can too!

    Please don’t give up, because they are so good. When I was growing up, my mom made up crepes on special days … and so they have a very lovely spot in my heart (and my palette!).

    Here are a few tips:
    – the batter should be thin & runny. I often find that recipes suggest letting the batter sit and thicken for 20 minutes or so. I don’t find this helpful at all. Use it right away.
    – heat your skillet to medium-high. something with a smooth flat surface, and that is light enough that you can easily pick it up. Spray a little oil on your pan and wait until it is really warmed up.
    – pour on 1/3 c of the batter & IMMEDIATELY pick up the pan and turn it so that the batter spills into a more-or-less circular shape. then put the skillet back down on the heat and wait until there are no “raw” spots of batter on the surface, and maybe until the edges are looking a little golden. Flip it over & cook another 30-60 seconds.
    – just like pancakes, often the first one is a little ugly.

    Does that help? I hope so. I wish everyone could have crepe success and share the love and joy of fresh vegan crepes with raspberry jam and a squeeze of lemon juice. Oh… it’s heaven!!

    :) amey

  8. I’ve made pancakes but not crepes before. Crepes seems abit more challenging to get it thin and not break apart.

    Hope you succeed soon and update us. =)

  9. I haven’t made crepes since the Daring Bakers crepe cake challenge. I think you need a good recipe and a well-seasoned crepe pan. I don’t have a vegan recipe though.

  10. Hi,
    I’m sorry you had such a problem. Yes, it’s important that the batter is very thin, but also important are the flours used. You don’t want to use a self rising flour, that will make a fluffy American type pancake. In order to make the crepe vegan, you should use a variety of flours and of course the egg replacer. I think one of the most important flours is the chickpea flour (also known as gram flour). I make crepes often both the sweet ones and the savory. I have a recipe here: Good luck…if you have further problems, email me and I’ll try to help.


  11. Just thinking about what eggs provide to a crepe: flavor and that almost gummy texture. Since tofu along with the right spices are excellent at mimicking egg whites, this may cover the taste factor well. However, so get that gummy texture, perhaps agar or xanthan gum? Just thinking outloud. I think the ones on vegalicious definitely look like they work, but some experiments with these other ingredients may go to the next level, you never know!

  12. I think that the crepes from Vegan With a Vengeance are awesome.Have you tried them?I haven’t had very good luck with the ones from one of the Sarah karmer books(first or second one,I can’t remember)

  13. Hi, Hannah! You might like to try this recipe– it’s really easy! Congratulations on the book– it looks beautiful!


    Makes 12 crepes

    These are really excellent–they have that flexible “eggy” texture of regular crepes. You can freeze them, too. These are adapted from my book Soyfoods Cooking for a Positive Menopause.

    1 and 1/2 c. soymilk

    1 c. unbleached flour or whole-wheat pastry flour

    1/2 c. medium-firm regular tofu OR extra-firm SILKEN tofu

    1/4 c. soy or chickpea flour

    Optional: 1-2 T. nutritional yeast flakes

    1 T. sugar

    1/2 tsp. EACH salt and baking powder

    1/4 tsp. turmeric

    a few gratings of nutmeg

    Process all ingredients in a food processor or blender until very smooth. No need to “rest” the batter first. Tofu crepes are made just like ordinary crepes. Heat a nonstick 8″ skillet over medium-high heat and wipe it lightly with oil before making each crepe. Use about 3 T. of batter per crepe (stirring the batter before you make each crepe), rolling and tilting the pan until it evenly covers the bottom. Cook for a few seconds, or until the top looks dry. Carefully loosen the crepe with a spatula and flip it over. After a few seconds the other side should be dry. Fold into quarters or roll like a jelly roll and place on a plate (or leave them flat if you are going to stack them with filling). If you are going to use the crepes shortly, cover them with a clean tea towel.

    Either fill the crepes and serve according to the specific recipe directions, or let them cool and place in a plastic bag or rigid container (with pieces of waxed paper in between each crepe) and refrigerate for up to 3 days, or freeze them for future use (thaw thoroughly before filling).


    Dessert Crepes: Use 2 T. sugar; add 1 tsp. vanilla and 1/2 tsp. pure orange or lemon extract. Roll around tofu crème cheese (Tofutti) and top sweetened fresh fruit, liqueur, and or any sweet sauce.

    Saffron Crepes: Add 1/4 tsp. Spanish saffron.

    Buckwheat Crepes: Substitute 1/2 c. buckwheat flour for 1/2 c. of the wheat flour and use soured soymilk (add about 1 T. lemon juice to the soymilk) or 3/4 c. soy yogurt and 3/4 c. soymilk instead of all soymilk.

  14. I have a recipe for Swedish Pancakes that is pretty much no-fail. While not a crepe, per se, it’s texture and form is very similar to a crepe and I great place to start. Besides that, they taste pretty darn yummy too. Recipe here.

  15. Hannah,
    If you make savory crepes, here’s an amazing trick from South India. Cut an onion in half and rub it all over your pan before you drop in the batter. It season the pan and make them easier to flip, at least this works wonders for dosas, which are very very thin.


  16. Ground flaxseeds whipped in water, you know like the egg substitute. It really holds them together so, so well. You can see loads of crepe pics on my blog for photographic evidence.

  17. I’ve a recipe, and it alwayyyss work =]
    Well ok here you go

    250g flour
    a bit of salt
    two spoons of sugar
    3 eggs
    1/4 liter milk
    when the mix is fluid, add another 1/4 liter milk
    leave it for an hour and then you can do them.
    don’t put too much butter/oil when you do them.
    hope it helps.

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