Vegan Crêpes with Lemon and Sugar
Tags: #vegan #dessert #crepes #lemon #mustknow
Serving: 8 crêpes
Total time: 35 minutes
Paper-thin, tender crêpes finished simply with caster sugar and fresh lemon for a timeless vegan dessert.
Ingredients
- 140g all-purpose flour
- 20g cornstarch
- 15g caster sugar
- 2g fine sea salt
- 320ml unsweetened soy milk
- 80ml cold water
- 20g neutral oil
- 15ml neutral oil, for the pan
- 60g caster sugar, for topping
- 2 lemons (about 200g), for serving
Steps
- Sift flour and cornstarch into a large bowl.
- Add caster sugar and sea salt.
- Whisk the dry ingredients.
- Add 160ml soy milk.
- Whisk to form a smooth paste.
- Add the remaining 160ml soy milk.
- Whisk until no lumps remain.
- Add the water.
- Whisk to a thin, pourable batter.
- Add 20g neutral oil.
- Whisk to emulsify.
- Cover the bowl.
- Rest the batter for 20 minutes.
- Preheat a 24cm nonstick crêpe pan over medium heat.
- Brush the pan with a thin film of neutral oil.
- Stir the batter.
- Pour 60ml batter into the pan.
- Swirl the pan to coat the bottom in a thin layer.
- Cook until the underside is light golden, 60–90 seconds.
- Loosen the edge with a thin spatula.
- Flip the crêpe.
- Cook until just set on the second side, 20–30 seconds.
- Slide the crêpe onto a warm plate.
- Repeat Steps 15–23 until the batter is used.
- Cut the lemons into wedges.
- Sprinkle each crêpe with 7g caster sugar.
- Squeeze a lemon wedge over each crêpe.
- Fold each crêpe into quarters.
- Serve immediately.
Notes
- Resting hydrates the flour and relaxes gluten for flexible, tear-resistant crêpes; the cornstarch adds tenderness without eggs.
- Adjust fluidity by whisking in 10–20ml extra water if batter thickens during resting.
- Keep the pan at steady medium heat; too hot browns before setting, too cool makes rubbery crêpes.
- For gluten-free crêpes, substitute a 1:1 gluten-free baking blend for the flour and add 10–20ml extra water to reach a light, flowing batter.