Rating: 4.66 stars
99 Ratings
  • 5 star values: 77
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1

This is the first recipe for crepes that I have ever been able to make right. I was psyched that I didn't have to use egg replacer because it is such a pain in the neck. So here you vegans go and enjoy but don't eat too many too fast like I did cause now I have a belly ache!!!! For a twist, replace the maple syrup with hazelnut syrup, or any other flavor you like. If you want to throw some semi-sweet chocolate chips on the top and fold the crepe up over them, they melt and get all gushy on the inside. Makes about 16 crepes with a 6-inch diameter.

Recipe Summary test

prep:
5 mins
cook:
20 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.

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  • Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.

Nutrition Facts

268 calories; protein 4.3g; carbohydrates 35.6g; fat 12.1g; sodium 295.4mg. Full Nutrition
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Reviews (102)

Most helpful positive review

Rating: 4 stars
12/25/2003
These crepes taste great (very close to the real thing). The only reason I didn't give this recipe five stars is because they are very hard to flip in the cooking process. I ended up ruining about half of them before I decided not to flip them. They are so delicate that they kept falling apart on the flip. Instead of flipping them, I waited until the top was dry and then slid it onto the plate. This worked fine since they are so thin. They were very tasty filled with fresh sliced strawberries and bananas drizzled with honey. Read More
(116)

Most helpful critical review

Rating: 3 stars
09/19/2017
So... It was okay- taste wise. It just kinda fell apart:// But still if you're not going to serve this to a crowd then maybe try it. It is a good healthy recipe!:) Read More
(2)
99 Ratings
  • 5 star values: 77
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
12/24/2003
These crepes taste great (very close to the real thing). The only reason I didn't give this recipe five stars is because they are very hard to flip in the cooking process. I ended up ruining about half of them before I decided not to flip them. They are so delicate that they kept falling apart on the flip. Instead of flipping them, I waited until the top was dry and then slid it onto the plate. This worked fine since they are so thin. They were very tasty filled with fresh sliced strawberries and bananas drizzled with honey. Read More
(116)
Rating: 5 stars
12/24/2003
This is about as good as crepes can get without eggs. I had some trouble at first flipping the crepes however I found that using a very thin spatula I could sort of loosen the crepe around its perimeter and then flip it without it sticking. I also found that the longer the batter sits in the fridge the easier the crepes are to turn (don't know why...). I make the batter on friday night so saturday morning breakfast/brunch is a snap! Read More
(105)
Rating: 5 stars
12/16/2007
I adapted this recipe in every way possible so that it would also be gluten and soy free...and it worked!! I have longed for crepes and you have made me so happy. Here's what I did: used hemp milk instead of soy (it's thick like soy) used olive oil plus 1/4 tsp salt instead of soy margarine, didn't have turbinado so used brown sugar instead, didn't have maple syrup so used honey, replaced flour with 1 cup gluten-free baking flour plus 1 tsp guar gum. I had to add some water to make it thin enough...cooked on my cast iron skillet, made absolutely beautiful crepes without a hitch. Served with strawberry sauce and they were divine. My family thanks you. Would rate it more than 5 stars if I could. Read More
(68)
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Rating: 5 stars
07/21/2003
These crepes were very tasty! If you make them be sure to wait at least an hour before cooking them. I was impatient and so they didn't turn out so well. Read More
(66)
Rating: 5 stars
12/29/2006
I've been making these for quite a while now great for my toddler son who's allergic to eggs and dairy. The key to successful flipping is to not flip the crepe too early. I keep it on medium heat wait until the edges are golden brown and when the outer edges of the top side batter starts to "dry" a bit they're a cinch to flip and come out great each time. Also the crepe tends to stick to itself so if you flip too early or fold it over on itself it can get pretty messy. Like others I make the batter at night so it'll be ready in the morning. I usually make 1/2 batch since my son doesn't eat that much and it lasts him several days. The batter has always lasted in the fridge for 4-5 days without any problems though it might need a little stirring first. They really do taste surprisingly delicious with no eggs! Thanks for a great recipe! Read More
(46)
Rating: 5 stars
07/21/2003
Awesome! Not the easiest things to make but the ones that don't turn out pretty are still delicious. crepes left to cool then wrapped tightly in cellophane keep well in the fridge for days - the batter doesn't. try 'em w/ soy ice cream! Read More
(26)
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Rating: 5 stars
04/21/2010
I just made this for a dinner party a vegan friend of mine was coming to and the crepes were a huge success. Definitely a great option for a vegan dinner. I left out the sugar and the syrup to make them savory crepes and filled them with fried mushrooms, baked asparagus and tomato. I did have to add more soy milk to make the batter thin enough, but with the extra soy milk, the consistency was just like that of a regular crepe, and though they didn't have the buttery flavor of my regular crepe recipe, they were quite tasty. My vegan friend was thrilled and amazed, since apparently she had tried to make vegan crepes before with no luck. Highly recommended for vegans and friends of vegans! Read More
(25)
Rating: 5 stars
07/21/2003
I was quite excited when I found this egg-free recipe for crepes! This is the best alternative for vegetarians and they taste like the real thing. Thick or thin- they're great! Read More
(22)
Rating: 5 stars
07/21/2003
delicious! i'm amazed at how well they turned out considering that eggs are a generally major component of crepes... i did have to thin the batter out quite a bit with water before i cooked them; other than that perfect! Read More
(19)
Rating: 3 stars
09/19/2017
So... It was okay- taste wise. It just kinda fell apart:// But still if you're not going to serve this to a crowd then maybe try it. It is a good healthy recipe!:) Read More
(2)