Vegan Crepes with Lemon Butter Sauce
Delightfully light and bursting with citrusy charm, these Vegan Crepes with Lemon Butter Sauce are the perfect sweet treat for breakfast, brunch, or dessert. Crafted from a delicate blend of all-purpose and chickpea flour, almond milk, and a touch of maple syrup, these egg-free crepes are silky, tender, and impossibly delicious. The crowning glory is the vibrant lemon butter sauce, made with rich non-dairy butter, fresh lemon juice, and a hint of zest, delivering a tangy sweetness that pairs beautifully with the crepes. Ready in just 30 minutes, this easy vegan recipe is a must-try for anyone seeking plant-based elegance. Serve warm and watch them disappear at your next gathering!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Unsweetened almond milk
- 2 tablespoons Chickpea flour
- 1 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Non-dairy butter
- 0.25 cup Lemon juice
- 0.25 cup Sugar
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 1 teaspoon Lemon zest
Instructions
In a large mixing bowl, combine the all-purpose flour, chickpea flour, and salt.
Gradually add almond milk to the dry ingredients, whisking continuously to form a smooth, lump-free batter.
Stir in the maple syrup and vanilla extract.
Let the batter rest for about 10 minutes while preparing the lemon butter sauce.
In a small saucepan, melt 2 tablespoons of non-dairy butter over low heat.
Add lemon juice and sugar to the melted butter, stirring to combine.
In a small bowl, mix cornstarch with 1 tablespoon of water until smooth.
Slowly add the cornstarch mixture to the saucepan, stirring constantly until the sauce thickens.
Stir in the lemon zest and remove the saucepan from heat. Set aside.
Heat a non-stick skillet over medium heat and lightly grease with a small amount of non-dairy butter or oil.
Pour approximately 1/4 cup of the crepe batter into the skillet, swirling it around to form a thin layer that covers the bottom completely.
Cook for 2-3 minutes, or until the edges begin to lift and the bottom is lightly golden.
Carefully flip the crepe using a spatula and cook for another 1-2 minutes until both sides are golden.
Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.
Serve the crepes warm, drizzled with the prepared lemon butter sauce.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 67.5 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 704 mg | 54% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
