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Vegan French Crepes

Prefer a Crepe on Pancake Day? That's okay, this recipe has got you covered! Topped with Orange zest and Maple syrup.


1 Minutes Read

Prefer a Crepe on Pancake Day? That's okay, this recipe has got you covered! Topped with Orange zest and Maple syrup.
Cook Time2 mins
Prep Time3 mins
Servings8 crepes


  • 1 1/2 cups soy milk
  • 1 cup wholemeal flour
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 1 tbsp cold water


  • In a bowl mix the ingredients together with a whisk to remove all the lumps.
  • Add more cold water if needed (it needs to be thin but not too much.)
  • Spray a hot flat pan with coconut oil or neutral oil and pour a ladder of the batter on your pan away from the heat – quickly moving the batter around the hot pan to spread it thinly. (Being fast and not pouring too much batter is the key in making proper thin French crepes)
  • Leave to cook on medium heat for about 1 min per side then flip with a spatula and cook the other side.
  • Keep the cooked crepe on the side and cook the remaining crepes the same way.
  • Top with your favourite toppings: orange zest and maple syrup or jam or vegan notella!
This recipe was republished with permission from Healthy French Wife.
You can find the original recipe here.
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Darrell Sawczuk

Darrell is the Social Media Manager and PBN Food Editor at Plant Based News. Previously a zoo keeper, Darrell now spends his time outside of Plant Based News advocating for animals.

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1 year ago

Make sure the oranges are vegan. Most oranges (and clementines, satsumas, etc.) from supermarkets and greengrocers in the UK aren’t vegan because they are coated with beeswax or shellac – look for E901 or E904 in tiny print on the label. If you want unwaxed oranges, you will probably need to buy the organic ones.