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

1. Sift flour and cornstarch into a large bowl.
2. Add caster sugar and sea salt.
3. Whisk the dry ingredients.
4. Add 160ml soy milk.
5. Whisk to form a smooth paste.
6. Add the remaining 160ml soy milk.
7. Whisk until no lumps remain.
8. Add the water.
9. Whisk to a thin, pourable batter.
10. Add 20g neutral oil.
11. Whisk to emulsify.
12. Cover the bowl.
13. Rest the batter for 20 minutes.
14. Preheat a 24cm nonstick crêpe pan over medium heat.
15. Brush the pan with a thin film of neutral oil.
16. Stir the batter.
17. Pour 60ml batter into the pan.
18. Swirl the pan to coat the bottom in a thin layer.
19. Cook until the underside is light golden, 60–90 seconds.
20. Loosen the edge with a thin spatula.
21. Flip the crêpe.
22. Cook until just set on the second side, 20–30 seconds.
23. Slide the crêpe onto a warm plate.
24. Repeat Steps 15–23 until the batter is used.
25. Cut the lemons into wedges.
26. Sprinkle each crêpe with 7g caster sugar.
27. Squeeze a lemon wedge over each crêpe.
28. Fold each crêpe into quarters.
29. 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.