... How To Make Crepes Recipe | Dance of Stoves

How To Make Crepes Recipe

Crepes with chocolate | danceofstoves.com
We have decided to repeat our crepes entry for two reasons: the first and most important because now we make a dairy-free vegan version just as tasty and healthier. 

The quality of the photos was not very good crepes could not be appreciated well.

Anyway, you can prepare them with the milk that you like the most; in this case, we have used soy milk. 

The recipe also does not include eggs, so it is lighter and has less cholesterol

The crepes are very fluffy, soft, and have a delicious vanilla flavour. 

Also Read: The BEST Homemade Peach Jam

If you do not have vanilla extract on hand (it is straightforward to prepare and much cheaper than if you buy it already made!) 

You can use a piece of vanilla bean, vanilla sugar, vanilla essence (although if they are synthetic, we prefer not to use them ) or directly do not add anything; they are also wealthy.

Vegan crepes | danceofstoves.com
If the first crepe comes out a bit (or entirely) ugly, do not worry, it is expected; you eat it while you do the rest because it tastes the same, and the following ones will come out well. 

Also, it is a matter of catching the trick; nobody is born knowing!

This is the typical recipe that can get you out of more than one trouble if you suddenly have to prepare an improvised snack or crave something delicious because they are usually kept at home. 

It is a straightforward recipe, and the dough is ready in 5 minutes.

Also Read: How To Make Homemade Strawberry Jam

crepe dough
The dough has to be quite liquid because if not, the crepes would have a denser consistency, like those of the pancakes; they would also be delicious, but they would not be crepes.

We use whole wheat flour and brown sugar, but you can substitute them with other ingredients without fear. 

We love to transform other people's recipes and adapt them to what we have at home and to our tastes, they usually turn out well, and if not, we already know that this combination does not work. 

At least we learn from our mistakes in the kitchen, so we encourage you to give our recipes your personal touch.

Crepes with Nutella via danceofstoves.com
We have used our cocoa and hazelnut cream (homemade Nutella) for the filling, and we have sprinkled a little icing sugar on top to decorate. 

Also Read: Vegan Chocolate And Orange Cake

We usually do not use this type of sugar because we prefer to use healthier options, but we had it at home, and it works well with crepes.

Crepes via danceofstoves.com
We got about 15 crepes; if you are few, there may be too many, so either you make less quantity, or you can freeze them

To freeze them, I recommend that you put a square of baking paper or similar between one and the other and that you put them in a freezer bag, so it will cost less to separate them when they are frozen, and they will be better preserved. 

To defrost them, just put them in the microwave a little or leave them at room temperature until they thaw and heat them in a pan greased with oil (you can put a drop in the pan and spread the oil with a paper napkin).

Also Read: Baked Chocolate Oatmeal Porridge

They are also delicious with a salty filling; you can add less sugar to the dough, although we personally like them that way because they are not very sweet, so we use the same recipe in both cases.

What are your favourite fillings? We accept suggestions!

How to make crepes via danceofstoves.com

These vegan crepes are to die for and are super easy to make. You can eat them with jam, chocolate, vegan cream, fruit, etc.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook: 30 mins
  • Total: 35 minutes
  • Servings: 15 units (1x), 30 units (2x), 45 units (3x)
  • Category: Breakfasts, Desserts
  • Cuisine: Vegan, French

Ingredients SCALE (1x)

  • One and a half cups of soy milk (375 millilitres)
  • Three tablespoons of brown sugar
  • One and a half cups of whole wheat flour (200 grams)
  • One teaspoon baking powder
  • One tablespoon of extra virgin olive oil
  • One tablespoon vanilla extract (optional)

Ingredients SCALE (2x)

  • 2 1/2 cups of soy milk (750 millilitres)
  • Six tablespoons of brown sugar
  • Two and a half cups of whole wheat flour (400 grams)
  • Two teaspoon baking powder
  • Two tablespoons of extra virgin olive oil
  • Two tablespoon vanilla extract (optional)

Ingredients SCALE (3x)

  • 3.5 cups of soy milk (1125 millilitres)
  • Nine tablespoons of brown sugar
  • Three and a half cups of whole wheat flour (600 grams)
  • Three teaspoon baking powder
  • Three tablespoons extra virgin olive oil
  • Three tablespoon vanilla extract (optional)


  1. We mix all the ingredients in a bowl until they are perfectly integrated until there are no lumps of flour. If you want, you can sift it, but it is not necessary.
  2. We grease a frying pan (we used one of 20 centimetres in diameter), spreading a little oil with a paper napkin, and put the heat to the maximum. When the pan is hot, we lower the heat to medium, add three tablespoons of the dough and turn and move the pan until it completely covers the base.
  3. When the dough darkens because it begins to toast slightly, we can turn it over. The ideal is to take off the crepe a little with a wooden spoon and then pick it up with your fingers and turn it over, but if you don't feel like roasting your fingers, 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.
  4. Brown the crepe on the missing side. The first of each batch does not have to be perfect in terms of form, which is an ideal excuse to eat it on the go while you do the rest.
  5. We repeat the whole process until there is no dough left.

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