Follow the 4 simple steps of this egg-free vegan crepe recipe for the ultimate tasty treat.
Add your flour to a mixing bowl, then in a separate mixing bowl, whisk together the agave, oat milk and olive oil. Whisk this into the flour until you’re left with a smooth batter.
Preheat a non-stick frying pan (or crepe pan) and bring the heat to medium/high. Once your pan is nice and hot, brush this with a little coconut oil, then spoon a generous helping of the mixture onto your pan and carefully spread this to form a thin circle.
Cook until bubbles appear on the surface, then flip and cook on the other side. Repeat this for the remaining mixture.
Carefully fold your crepes and serve with toppings of your choice!
Check out the baker
Your batter will need to be quite thin so that it’s easy to pour into the pan and spread into a thin crepe.
If you end up accidentally using too much flour, simply add a little extra oat milk to the mix to rectify the consistency.
Make sure you don’t flip your crepe too early. You’ll know it’s ready to flip once all the batter’s wetness has been absorbed. Flipping it too early could make it break and fold over into itself.
If you prefer, you could always opt to use almond milk instead of oat milk. The consistency will still be thin enough to work for this recipe.