Vegan Crepes with Berries
These vegan crepes need just four ingredients for the batter — soy milk, sparkling mineral water, all-purpose flour, and psyllium husks — plus a pinch of salt. The psyllium replaces eggs entirely, binding the batter so the crepes stay thin, flexible, and easy to flip. Serve them with a quick berry sauce or any topping you like.
This was the first time I made vegan crepes, since I usually added eggs to the composition. I was amazed by how easy it is to make them vegan. It kicked off my French cuisine month, and I decided to start with something relatively simple before I move on to veganizing the difficult ones like scallops or Bourguignon.
If you have tried some of my recipes you probably know psyllium husks by now. I have used them in patties and they hold every time, in “cheesecakes,” in crustless vegan quiches, and even for vegan tempura batter. I could write a whole post just about the health benefits of psyllium, but what you need to know here is that it is a perfect egg substitute in vegan recipes.
Key ingredients
Psyllium husks are the part that does the real work here. When mixed with liquid they form a gel, and that gel is what binds the batter and gives the crepes the stretch and structure eggs would normally provide. You only need 1 tablespoon. Buy the husks rather than the capsules, and if you have whole husks rather than powder they work fine in a thin crepe batter.
Soy milk is my first choice for crepes because it has more protein than most plant milks, which helps the batter brown and hold together. Any unsweetened vegan milk of choice works, but pick one without strong added flavors so it does not compete with your toppings.
Sparkling mineral water is the small detail that lightens the crepes. The bubbles loosen the batter and keep the crepes tender instead of dense. You only need 2 tablespoons, so open a fresh bottle right before mixing while the water still has its fizz.
All-purpose flour forms the body of the batter. One cup against one cup of milk gives you a pourable, slightly runny batter — exactly what you want for thin crepes rather than thick pancakes.
Coconut oil is for greasing the pan. Melt it first, then pour a little in, swirl it to coat, and tip the excess back into a cup so each crepe gets a thin even film rather than a greasy puddle.
Tips for getting it right
Rest the batter. Ten minutes in the fridge is not optional. It gives the psyllium time to gel and the flour time to hydrate, which is the difference between a crepe that flips cleanly and one that tears. Mix the batter until smooth, then add the salt and psyllium and let it sit.
Make the berry sauce first. Simmer the raspberries and blackberries with sugar, lemon juice, and a tablespoon of water for 5 to 7 minutes, until it boils and the sugar dissolves, then take it off the heat to cool. Doing this before you cook means you are not juggling two hot pans at once.
Get the pan properly hot. Pour the batter only when the pan and oil are hot enough that the batter sets as soon as it hits the surface. Use about one ladle and swirl it immediately to cover the bottom in a thin layer — the amount depends on the size of your pan.
Know when to flip. The most common mistake is flipping too early. Shake the pan gently back and forth; you know the crepe is ready when it moves around freely and bubbles are forming on the surface. Cook both sides for about the same amount of time.
Grease between every crepe. Re-oil the pan after each one, even if it looks fine. A dry pan is where the next crepe sticks and tears.
Storage and make-ahead
Cooked crepes keep in the fridge for up to three days. Stack them with a small piece of parchment between each one so they do not fuse, cover the stack, and reheat gently in a dry pan. They also freeze well — layer with parchment, seal in a bag, and thaw before warming. The berry sauce keeps separately in the fridge for several days and is just as good cold.
I decided to serve these crepes with the sweet berry sauce, but you can use any toppings you want. If you are in the mood for more crepes, try my mushroom crepes for a savory version. For other plant-based breakfasts, my gluten-free vegan pancakes and the no-bake vegan vanilla cheesecake are good places to keep using that jar of psyllium husks. Drop a comment below and tell me how it turned out for you.
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Vegan Crepes with Berries
Ingredients
For the vegan crepes:
- 1 cup soy milk or any other vegan milk of choice
- 2 Tbsp sparkling mineral water
- 1 cup all-purpose flour
- 1 Tbsp psyllium husks
- 1 pinch salt
- 2 tbsp coconut oil for frying
For the berry sauce:
- 1 cup raspberries frozen
- 1 cup blackberries frozen
- sugar to taste
- 2 Tbsp lemon juice
- 1 Tbsp water
Instructions
- First, prepare the berry sauce.
- In a saucepan over medium heat, add the berries, sugar, lemon juice and water.
- Heat, stirring gently, until the mixture boils and the sugar is dissolved – about 5-7 minutes. Remove from heat and allow to cool.
- Now prepare the vegan crepes.
- In a large bowl, mix together the flour, sparkling mineral water and soy milk until smooth. Add the salt and psyllium husks.
- Place the batter in the fridge for 10 minutes.
- Put your frying pan over medium heat.
- Put the melted coconut oil in a cup.
- Pour 1 Tbsp of oil into the heated pan. Grease it evenly, then pour the excess oil back into the cup.
- When the pan and oil are hot, pour in enough crepe batter to cover the bottom of the pan once you swirl it around – about one ladle for me, but it depends on the size of your pan and ladle.
- Put the pan back over the heat, shaking it slightly back and forth, and flip the crepe when it moves around freely and bubbles are forming.
- Cook for about the same amount of time on both sides.
- Continue until the batter is used up, making sure you grease the pan again after each crepe.
- Serve these vegan crepes with the berry sauce or your favorite toppings.
Notes
Frequently Asked Questions
You replace the eggs with psyllium husks. Mixed into the batter with liquid, psyllium forms a gel that binds everything and gives the crepes the flexibility eggs would normally provide. For this recipe you need just 1 tablespoon of psyllium husks alongside flour, soy milk, and sparkling mineral water.
Psyllium husks are an excellent egg substitute in crepe batter because they gel and bind without adding any flavor. One tablespoon is enough for a batch made with one cup of flour. Let the batter rest about 10 minutes so the psyllium has time to form its gel before you start cooking.
Resting lets the flour fully hydrate and, in this recipe, gives the psyllium husks time to gel. Both make the batter smoother and more cohesive, so the crepes flip cleanly instead of tearing. Ten minutes in the fridge is enough.
Shake the pan gently back and forth. The crepe is ready to flip when it slides around freely and small bubbles form on the surface. Flipping too early is the most common mistake, so wait until the edges set and the crepe releases on its own.
Yes. Cooked crepes keep in the fridge for up to three days; stack them with parchment between each one and reheat gently in a dry pan. They also freeze well when layered with parchment and sealed in a bag. The berry sauce stores separately in the fridge and is good cold.
These crepes are made with a sweet berry sauce of raspberries and blackberries simmered with sugar and lemon juice, but you can use any toppings you want. Fresh fruit, jam, maple syrup, or a savory filling all work since the batter itself is neutral.
Have you tried these with gluten free flour before? Do they flip well?
I’ve tried them with Schar flours and they turned out perfectly. Any type of Schar flour works, I’ve tested these with Farina, Mix It Universal and MixC Patisserie.
This will be the only vegan crepes recipe I will use from now on. They turned out perfect! Thank you!!!
You’re welcome, Justine! 😀