Vegan Crepes

Vegan Crepes Recipe


This makes a great batter, which then makes a great crepe. Soy milk, hazelnut syrup, water, margarine and flour. Simple. Mix the batter, chill and pour into a hot pan.


  • ½ cup soy milk
  • ½ cup water
  • ¼ cup melted soy margarine
  • 1 tablespoon turbinado sugar
  • 2 tablespoons maple syrup
  • 1 cup unbleached all-purpose flour
  • ¼ teaspoon salt


  1. In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
  2. Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.

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Nutritional Information

Vegan Crepes

Servings Per Recipe: 4
Calories: 268.3
% Daily Value *
protein: 9 %
carbohydrates: 12 %
exchange other carbs:
dietary fiber: 4 %
fat: 19 %
saturated fat: 12 %
vitamin a iu: 10 %
niacin equivalents: 17 %
vitamin b6: 3 %
vitamin c:
folate: 13 %
calcium: 3 %
iron: 10 %
magnesium: 6 %
potassium: 3 %
sodium: 12 %
thiamin: 30 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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