When cooking at home for her friends, the key for Lucy Watson is finding vegan alternatives for favourite go-to meals and treats.

“I’ve always been a pancake lover, so this crepes recipe is one of my favourites,” she says. “They’re really quick and easy, and just so useful. They taste exactly like the crepes you would have that are non-vegan; you just wouldn’t imagine that you could recreate it that well.”

ADVERTISEMENT

Whether for breakfast, lunch or dinner, with friends or dining solo – here’s how to whip them up…

Flaxseed crepes
Flaxseed crepes (Sphere/PA)
Flaxseed crepes
Print Recipe
Nutrition Facts
Flaxseed crepes
Amount Per Serving
Calories 253 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 87mg4%
Potassium 186mg5%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Vitamin A 494IU10%
Vitamin C 6mg7%
Calcium 130mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Flaxseed crepes

These taste just like the real deal but are totally plant-based.
Cook Time35 minutes
Course: Breakfast, Brunch, Snack
Cuisine: British
Servings: 3
Calories: 253kcal
Author: Lucy Watson

Equipment

  • Small bowl
  • Non-stick frying pan
  • Whisk

Ingredients

  • 1 tbsp ground flaxseed
  • 140 g plain flour
  • pinch salt
  • 250 ml soya milk
  • 1 tbsp margarine vegan, melted, plus extra for greasing
  • lemon juice to serve
  • maple syrup to serve

Method

  • Put the flaxseed in a small bowl and add three tablespoons of hot water. Stir well, and then leave to gel for five minutes.
  • Sift the flour and salt into a bowl and add the milk, the flaxseed mixture and the melted margarine. Whisk together to make a smooth batter. Rest the batter for 30 minutes.
  • Heat a knob of margarine in a non-stick frying pan over a medium heat and add a ladleful of the batter, then swirl the pan to coat the base with the batter. Cook the crĂŞpe until golden, then toss it or turn it over using a spatula and cook the second side in the same way. Keep the cooked crĂŞpes warm while you repeat with the remaining batter.
  • Serve with a squeeze of lemon and a drizzle of maple syrup. (The batter will keep in the fridge for up to three days but may need a splash of milk to loosen the mixture as the flaxseed will continue to swell.)

Nutrition

Calories: 253kcal | Carbohydrates: 39g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 186mg | Fiber: 2g | Sugar: 2g | Vitamin A: 494IU | Vitamin C: 6mg | Calcium: 130mg | Iron: 3mg

Feed Me Vegan: For All Occasions by Lucy Watson is published by Sphere.

Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page. Affiliate links do not influence our editorial or articles published by Wise Living.

ADVERTISEMENT

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.