I make every effort to find alternate uses for the discard from my sourdough starter because I frequently feel that it is wasted. The best and tastiest method is to turn the waste into waffles. The basis of this batter can be prepared either the night before or just a few hours before waffle cooking. When everyone can sleep in on the weekends, this makes a great breakfast.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 4 |
Ingredients
- 1 cup unbleached all-purpose flour
- ½ cup soy milk
- ½ cup water
- ¼ cup melted soy margarine
- 2 tablespoons maple syrup
- 1 tablespoon turbinado sugar
- ¼ teaspoon salt
Instructions
- Mix flour, soy milk, water, 1/4 cup soy margarine, maple syrup, sugar, and salt together in a large mixing bowl until combined; cover and chill for 2 hours.
- Lightly grease a 6-inch skillet with some soy margarine. Heat the skillet over medium heat.
- Pour 2 to 3 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
- If you want to throw some semi-sweet chocolate chips on the top and fold the crêpe up over them, they melt and get all gooey on the inside.
Reviews
So thick. I added more soy milk and water to try and save it but it ended up either uncooked or burned. Waste of materials.
This recipe is very good! Here’s a tip- if your having trouble flipping them, refrigerate the batter for 1-3 hours, stir it and then use it. When cooking, swirl around the pan to get an even crepe and use a rubber spatula to remove the crepe edges
The crepes turned out pretty good! I let them chill overnight so they were fairly easy to flip. My only complaint would be that they cracked easily as they were being flipped, and even that is probably my fault since I’m inexperienced. I would recommend having fresh fruit ready though, because now I have a plate of crepes but not a single fresh fruit to pair with them. Oops.
Absolutely the best vegan crepe recipe! I grew up on crepes and when I went vegan, I tried a bunch of different recipes to recreate my childhood memories of crepes, and this is by far the best version. I actually used oat milk instead of soy, and with a great non-stick skillet, no need to keep adding vegan butter in the cooking process. I cannot stress this enough, it’s incredibly important to give the batter at least an hour, or better yet, the recommended two hours, in the fridge before trying to make the crepes. One more hint, I actually ended up thinning out the batter with some more oat milk after the 2 hour wait, so that it was more of a pourable consistency, and the crepes turned out absolutely perfect
Made two changes. Because I didn’t have turbinado sugar, I used brown sugar and it tasted so good I loved it! I’m a child and I have the sweetest tooth you can imagine(I even put extra sugar in this recipe)! It was so sweet I didn’t even need syrup (I put syrup on anyway) I didn’t have any berries so I had one wit apples and honey, another alone and another with nutella (powdered sugar on all of them though). So good! The flipping was a little hard and I think it’s because I was using a plastic spatula but I learned that if you slide the spatula only halfway under the crepe you can flip it without it ripping or you can put butter on your spatula and easily slide it under (I did both).
This is a great recipe for sweet crepes. We made savory crepes also but they weren’t as crisp. We only had almond milk so we used that instead of soy.
These are the best crêpes I’ve ever had. The batter was too this initially, so I doubled the amount of soy milk. I also added 1/2 tsp of baking powder and they were perfect! Sweet and slightly crispy on the edges once cooked. I’ve made them twice so far
Yumm, great and easy to make, I put in the freezer for 20 mins instead of waiting 2 hrs. Next time i will make a double batch instead. I can’t wait
these were great! I really didn’t want to wait 2 hours to make them though, so I just added a few teaspoons of ACV and let is sit for a few minutes instead! Amazing 🙂
SO TASTY!!! I did add a little more milk than it called for, and I used almond milk instead of soy milk. It came out beautiful! Cooked on a medium-low heat, and let it cook all the way before trying to flip it. Used plenty of vegan butter in the pan while cooking it, and that helped with the flip.
So good!!! I made the batter after dinner with plans to cook them for dessert, but plans changed and the batter sat for three hours before I cooked them…then we decided to eat them in the morning instead so stacked them between waxed paper and put them in a ziploc bag in the fridge and reheated in the morning…so delicious!!! Everyone had seconds or thirds! Just be gentle loosening the edges, and work toward the center in order to flip them. Also, sooo appreciate a modified recipe that doesn’t require complicated techniques or specialty ingredients…literally had every ingredient in my kitchen already (though I did substitute almond milk and non-soy margarine due to allergies). Thank you, Siri – will definitely make these again!!
My wife is vegan, and I made these for her. She also doesn’t eat added sugar, so I omitted that. We both loved them. Definitely going to be a repeat breakfast! Both stuffed and alone!
Didn’t work at all for me. There is nothing in this recipe to hold the crepes together. They just fell apart. Couldn’t even flip them
I’m French and these almost beat my childhood crepes – especially since they’re vegan! Cant wait to make them with my son 🙂 I agree they are harder to flip but if you grease the pan a bit more they flip well.
I substituted the soy milk for coconut milk. They were absolutely delicious
These crepes are really good! I thought eggs would be really necessary but apparently they’re not needed to make good crepes. Admittedly, I used xylitol instead of turbinado sugar, and coconut palm syrup instead of maple syrup (weird sub, but I couldn’t find any maple syrup in my pantry)! Instead of soy milk I used cashew and hemp. However, I’ve made these w/ the right ingredients before and they’ve still been good. I didn’t chill my batter at all, and they still came out great.
This crepe batter was a good texture but hard to flip without ripping. It takes a long time to cook and rips every time you touch it. I’m giving Siri 4 stars cuz it was quite delicious but not as good as my favorite crepe chef on All Recipes: Erin Nesbit. That recipe is 5 stars for its excellent texture, flipping, and eating. YUM!!!!! Sorry Siri
So impressed with this recipe. Perfect consistency and delicious. I was cooking for vegans and non vegans and everyone tried at least one vegan crepe and all loved them just as much as ones with eggs and milk. I will absolutely make these again.
I used rice milk instead they turned out great
I made these for a “break fast brunch” . My comments are coming from a professionally trained food background. I am not vegan, but I have relatives who are. Each time I have made a vegan recipe (such as this) I question how can the product be tasty when it doesn’t have great ingredients in it. I struggle to know that if you are vegan then why continue for less taste in what you make. The crepes at not passable because they only appear like a crepe, but batter, cooking and stuffing are certainly out side the margins of great. And the batter is quite difficult to flip and please do not use a spatula..
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!:)