Allergy Mums / Support for families with allergies

publication date: Feb 27, 2017

Vegan Crepes

Vegan Crepes

Pancake Day is always exciting. Whether you eat them with sugar and lemon juice, or fruit and whipped cream they are a great dessert. Surprisingly easy to make an egg free version that really works.   


Free from: Dairy, Eggs, Soya, Nuts

Contains: Gluten




1 cup Plain Flour

2 tsp Sugar

2 tsp egg replacer plus 4 tbs water

1 cup Koko Milk (or any non-dairy)

½ tsp Xanthan Gum

Pinch of salt



Whisk the egg replacer and water until frothy

Add in the sugar, salt and flour and Xanthan Gum. I know Xanthan Gum is usually used for Gluten Free baking as a binder – I find it help when replacing eggs when I need baked items to be a bit bendy.

Whisk in the milk until you have a lump free batter ready to pour.

Vegan Crepes Batter

It will be quite runny – this is what you want so you get a thin crepe.

Heat 1 tbsp dairy free margarine (I use Flora) in a frying pan until hot and sizzling a bit. I use an electric hob and go for 6 (out of 9).

Quickly pour 1/3 cup of batter into the hot frying pan and dip the pan from side to side to let the batter spread.






Cook for a few minutes, then flip onto the other side and cook until light brown.

Vegan Crepes Cooking











Serve with lemon and sugar, or strawberries, or blueberries or whipped vegan cream if you wish!




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