- Prep-time: / Ready In:
- Makes 6 crepes
- Serving size: 1 filled crepe
- Print/save recipe
This famous Czech dessert is traditionally made with eggs, milk, and oil, but our vegan, oil-free version is packed full of delicious flavors that will satisfy your cravings without the unhealthy ingredients. The secret to pillow-soft vegan crepes? Sparkling water! This key addition makes the batter extra fluffy so each bite is light and delicate. The thin pancakes are filled with fresh fruit while they cook to create a gooey, sweet center that tastes even more decadent with a drizzle of maple syrup. Perfect for brunch or an after-dinner treat, these vegan crepes are a guaranteed hit for kids and adults alike.
For more healthy crepe and pancake recipes, check out these tasty ideas:
- Sweet Moroccan Pancakes with Chocolate Banana Sauce
- Gluten-Free Chocolate Chip Pancakes
- Savory Pancakes with Sautéed Mushrooms and Spinach
- Oatmeal-Lemon Pancakes with Raspberry-Date Syrup
Ingredients
- ¾ cup whole wheat flour
- 2 tablespoons brown rice flour
- ½ cup sparkling water
- ¼ cup unsweetened, unflavored plant-based milk
- 1 tablespoon date syrup or pure maple syrup, plus more for serving
- Pinch sea salt
- 1 cup thinly sliced strawberries
- 1 cup fresh blueberries
Instructions
- In a blender combine the first six ingredients (through salt). Cover and blend until smooth.
- Heat a nonstick crepe pan over medium. Ladle ¼ cup batter in middle of the pan; use the back of the ladle to spread batter into a 6-inch crepe. Cook 2 to 3 minutes or until crepe easily releases from pan (no need to flip it). While crepe is still in the pan, place a few strawberry slices and some blueberries on one side of crepe. Roll crepe over the fruit and continue rolling to the other side. Remove from pan. Repeat with remaining batter and fruit.
- Lightly drizzle crepes with additional syrup. Serve immediately.
Per serving (1 filled crepe): 98 calories, 22 g carbohydrates, 2.7 g protein, 0.8 g total fat, 0.1 g saturated fat, 0 g cholesterol, 24 mg sodium, 3.2 g fiber, 2.7 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (10)
(5 from 2 votes)A very adaptable recipe; the key I was missing was the sparkling water - what a neat trick. I subbed the flour in for 1 cup red lentils (soaked overnight) and used the same ratio of sparkling water and plant-based milk and it turned out amazing. Same cooking time too on my electric griddle - 375F, roughly 2-3 mins, no flipping required. I made them savory though, not sweet; still great!
Thanks Alex! I am going to try this with the red lentils too.
Can I use tap water or does it have to be sparkling water?
Hi Hennie, Sparkling water is key in this recipe because it acts similarly to a rising agent and helps create a light, airy texture in the crepes. Tap water would likely still work but the end result won't be as fluffy and delicate. Let us know how it goes!
What can we use to make this gluten-free
Hi Mary, To make your own whole-grain GF flour mix that will work as a direct substitute for wheat flour in most recipes (including this one), please check out our guide: https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/#recipe Thank you, Courtney Editor, Forks Over Knives
can I use gluten free flour for both flours instead?
Hi Eva, You can substitute gluten-free flour, but we recommend using a combination of at least two different kinds of gluten-free flours for the best results. For a foolproof GF flour blend recipe, please check out our guide: https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/ Thank you, Courtney Editor, Forks Over Knives
Would spelt flour be a suitable substitute?
Hi Judy, We haven't tested the recipe using spelt flour, so we can't guarantee the results—but in general, spelt flour can be substituted 1:1 for whole wheat flour, so you should be okay. If you do give it a try, please let us know how it turns out! Thank you, Courtney Editor, Forks Over Knives