Easy Vegan Crepe Recipe
A healthy twist on a vegan crepes recipe. These gluten-free crepes are pink! Super light and easy to make, these easy vegan crepes can be filled with your choice of anything sweet or savory. They make a tasty Sunday brunch and are a great way to help make any occasion that much more special.
Servings 10 crepes
- 3/4 cup buckwheat flour light
- 2 tbsp arrowroot powder
- 1 tbsp coconut milk powder
- 1 tbs beet crystals
- 3/4 cup almond milk
- 2 tbsp maple syrup
- 1 tbsp molassess
- 1 tsp vanilla extract
- 2 tbsp applesauce
Whisk all ingredients together in a large bowl. Let sit for two minutes for the arrowroot to absorb the liquid and bind.
Heat a pan over medium to high heat and spray with non-stick.
Portion out the crepes evenly and thinly.
Cook uncovered for 3-5 minutes until starting to bubble on top. Flip and cook 1 more minute.
Remove from the pan, top with your favorite nut butter, syrup, and jam and enjoy!
Note: cook times vary depending on your pan. One of my pans cooks in 2-3 minutes and the other 3-5 minutes. So keep a close eye!
Grab the ingredients you need for this vegan crepes recipe from my Pantry Staples.
Calories: 68kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 90mg | Fiber: 1g | Sugar: 5g | Calcium: 35mg | Iron: 0.5mg