Vegan Whole Wheat Crepes – Make Ahead Option

If you’re like me… then you wake up, have a craving for crepes, and want crepes immediately. If that’s the case then these vegan whole wheat crepes are maximum 10 minutes of prep and in about 30 minutes you’ll be digging in! BUT this recipe is also perfect if you are a better planner than I am!

These Crepes Are Freezer Friendly
The Batter Can Be Prepped The Night Before
Make Your Toppings Ahead Of Time
And Sleep In A Little Longer!

Resting The Batter

I did a little experiment with this batter because most crepe recipes suggest allowing the batter to rest before cooking the crepes. Watch the video in the recipe card for my experiment!

I found that allowing the batter to sit in the fridge overnight produced slightly lighter and crispier crepes. For those crepes, I also made the batter in my blender. This seemed to combine all the ingredients more thoroughly and create a smoother tasting crepe. BUT, the crepes made with batter I mixed by hand and used immediately still turned out quite well.

So, if you have the time and forethought to allow your batter to rest in the fridge… that will likely produce the better crepe. But, if you don’t have the extra time… go ahead and make the crepes right away!

Ingredients For Vegan Whole Wheat Crepes

Traditionally, sweet crepes would be made with white flour. You can absolutely make these crepes with white all purpose flour for a more traditional look and taste. But I love to use whole wheat flour. We don’t mind the texture of the flour in these whole wheat vegan crepes. And since we top the crepes with a bunch of sweet toppings… it’s a pretty tasty, decadent breakfast!

• We sweeten the crepes with 1 tablespoon cane sugar.
  • Feel free to add more sweetness. Especially if you won’t be slathering the crepes in fruit, chocolate sauce, and whipped cream like we do!
• 1 teaspoon baking powder helps to give a lightness to the crepes.
• We use 2 ½ cups of oat milk to thin the crepes.
  • And we love adding ¼ teaspoon cinnamon and ½ teaspoon vanilla extract for a bit of extra flavour!

Using A Blender Or Mixing By Hand

Either method works.

I find that using a blender can create a smoother taste. The ingredients seem to combine a bit more smoothly and thoroughly. Extra air is also introduced into the batter which may help create a lighter, crispier texture.

To make the batter in your blender:

1. Pour the milk in your blender first.
2. Then add the remaining ingredients (this helps the flour to not stick to the bottom).
3. Blend the batter and stop to scrape down the sides if needed. Blend until all the flour is nicely incorporated and then store in the fridge or use right away!

To mix the batter by hand:

1. Combine the dry ingredients in a large mixing bowl.
2. Slowly add the milk, ½ at a time, and stir to combine.
3. Add the vanilla extract if using and mix until the batter is smooth.
4. Refrigerate or use right away!

How To Cook Vegan Whole Wheat Crepes

Now, I find the only tricky thing about making crepes is trying to get the heat right.

• Use a non-stick skillet. Cast iron pans are generally not recommended for crepes.
  • A shallow pan with a low edge will make flipping the crepes a bit easier.
• Heat your pan over medium heat.
  • The pan needs to be hot enough for the crepe to cook quickly (1-2 minutes) and get nicely golden. BUT… if the pan is too hot, I find that the batter bubbles and small holes are created.
• Add a bit of vegan butter or oil to prevent sticking.
• Add just enough batter to swirl the crepe into a thin circular shape. If too much batter is added; your crepe will be thicker, take longer to cook, and might have a more doughy texture.
• Adjust the heat after your first crepe to try and get an even lacey look and golden colour.
• Flip your crepe and cook for 1 minute on the other side.
• Transfer to a wire rack or plate to cool and repeat with the rest of your batter.

The Fillings And Toppings

The possibilities are endless! Our favourites are:

• Warmed Fruit
• Nut Butter
• Caramelized Cinnamon Plantains
• Our Chocolate Hazelnut Spread
• 5 Minute Coconut Whipped Cream

Or… make these vegan whole wheat crepes savoury! Omit the sugar and add more salt, pepper, and 1 teaspoon garlic powder. Fill your crepes with savoury vegetables or our favourite…

• Smoky Carrot Lox and our Heavenly Dill Breakfast Spread

The Strawberry Sauce

Making a warm sauce from any fruit you have on hand is delightfully quick and easy! For the quickest option, use frozen fruit!

For the warm strawberry sauce pictured we:

1. Dice 2 cups strawberries.
2. Add them to a pot with ¼ cup water, 1-2 tablespoon maple syrup, and lemon zest.
3. Bring to a boil and lower the heat to a simmer for 3-5 minutes until the berries are soft.
4. In a separate dish, whisk the starch and 2 tablespoon water until combined.
5. Pour the starch into the strawberries and stir immediately to thicken the liquid in the pot.
6. Add more water to thin the sauce to your desired consistency (I typically add ¼-1/2 cup).
7. Keep warm or refrigerate!

Recipe Cost For Vegan Whole Wheat Crepes

This basic whole wheat crepe recipe makes 8-10 crepes in our 10″ crepe pan and costs us:

CAD $2.02! Omitting the vanilla extract brings the cost down to $1.83.

Making a more traditional crepe with dairy milk and 2 eggs would cost us CAD $2.34. The strawberry sauce and banana filling adds around $5 to the overall cost.

What do you think? Will you make this make ahead friendly recipe ahead of time? Or will you skip straight to cooking your crepes?

Let us know how you enjoy these vegan whole wheat crepes and what your favourite toppings are!

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