... Vegan Crepes Without Oil | Dance of Stoves

Vegan Crepes Without Oil

How to make vegan crepes without oil | danceofstoves.com #vegan
My diet has changed a lot over time. First, I started to include more fruits and vegetables in my diet; then, I became a vegetarian. A vegan, and now I am also trying to eat as healthy as possible without becoming obsessed. 

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I don't usually eat wheat, except on special occasions, not because of fashion, but because it doesn't feel good at all, and other whole grains are much more nutritious and healthy.

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We already had a recipe for vegan crepes on the blog, but what is different about this recipe is that it is healthier than the previous one and is just as rich or even more. ?

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There are a thousand different fillings that can be used: healthy Nutella, fruits, syrups or natural sweeteners, applesauce, vegetable pate, vegan cheese, peanut butter, etc. 

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As the apple is in season, I have prepared a rich and straightforward filling with only three ingredients: apples, maple syrup and cinnamon. It's to die for! 

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I also added some frozen raspberries (I love them and are never lacking in my freezer) and an extra splash of maple syrup, my sweetener of choice, along with Medjool dates and coconut sugar. You have to try these crepes!

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Oil-free vegan crepes with raspberries and apple | danceofstoves.com #vegan

  • To make crepes, it is essential to use a pan that is in good condition, not to stick, and easier to make.
  • The first crepe sometimes goes wrong, don't worry, it's normal.
  • You do not have to use the same flours as me, although if you use others, you may have to add more or less quantity; I recommend that you add them little by little until you get a light dough that spreads quickly through the pan.
  • To make oatmeal, you have to grind rolled oats in a blender or grinder.
  • You can use any other plant-based milk or any natural sweetener.
  • If you don't have almond butter, you can use butter from any other nut or oil (coconut is better).
  • Substitute applesauce for the banana if you don't like it or can't take it. A banana is usually equivalent to 1/2 cup of compote (160 g), but I have never made this recipe with compote, adding it little by little and adding more or less if necessary.

Vegan crepes without oil | danceofstoves.com #vegan

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Vegan Oatmeal Crepes | danceofstoves.com #vegan
Vegan Crepes Without Oil

Vegan crepes without oil | danceofstoves.com #vegan
Vegan crepes without oil. This recipe is a healthier version of our vegan crepes, and it is even more prosperous. You have to try them!

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 35 mins
  • Total: 45 minutes
  • Servings: 15 (1x), 30 (2x), 45 (3x)

Ingredients SCALE (1x)

  • 3/4 cup of oatmeal (80g)
  • 3/4 cup of buckwheat flour (100 g)
  • 1 cup of coconut milk (250 ml)
  • 1 cup of oat milk (250 ml)
  • One tablespoon of almond butter
  • Two tablespoons maple syrup
  • One banana or banana

For the filling (1x):

  • Three apples
  • Three tablespoons maple syrup
  • One teaspoon ground cinnamon
  • Some frozen raspberries
  • More maple syrup

Ingredients SCALE (2x)

  • 1 1/2 cup of oatmeal (160 g)
  • 1 1/2 cup of buckwheat flour (200 g)
  • 2 cup of coconut milk (500 ml)
  • 2 cup of oat milk (500 ml)
  • Two tablespoon almond butter
  • Four tablespoons maple syrup
  • Two banana or banana

For the filling (2x):

  • Six apples
  • Six tablespoons maple syrup
  • Two teaspoon ground cinnamon
  • Some frozen raspberries
  • More maple syrup

Ingredients SCALE (3x)

  • 2 1/4 cup of oatmeal (240 g)
  • 2 1/4 cup of buckwheat flour (300 g)
  • 3 cup of coconut milk (750 ml)
  • 3 cup of oat milk (750 ml)
  • Three tablespoon almond butter
  • Six tablespoons maple syrup
  • Three banana or banana

For the filling (3x):

  • Nine apples
  • Nine tablespoons maple syrup
  • Three teaspoon ground cinnamon
  • Some frozen raspberries
  • More maple syrup


  1. Beat all the ingredients in your mixer until you get a uniform dough that is light.
  2. If your pan does not stick, you can not grease it, although unless it is very new or of high quality, I recommend that you add a few drops of coconut oil (if you do not have extra virgin olive) and spread them with a napkin or paper to remove excess.
  3. Put the pan on the heat and when it is hot, add 1/4 cup or four tablespoons of the batter (this depends on the size of the pan, the crepes have to be thin). Turn and move the pan until it completely covers the base.
  4. Cook over medium heat or until the batter is dark because it begins to toast and turn the crepe carefully. The ideal is to take off the crepe a little with a wooden spoon and then take it with your fingers and turn it over, but if you do not feel like burning yourself, you can also use a wooden spatula. If you see that it is not golden yet, let it do a little more on that side.
  5. Brown the crepe on the missing side and repeat the process until no dough remains.

For the filling:

  1. Place the peeled and diced apples into a saucepan along with the syrup and cinnamon. Cook over medium-high heat for 15 minutes while you are making the crepes. Stir occasionally.
  2. I served the crepes with some applesauce, raspberries, and an extra splash of maple syrup.


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