Jessica in the Kitchen · by Jessica Hylton★ 5.0 (3)
Vegan Crepes
NUTRITION · PER SERVING85M COOK
CAL 7%·PRO 15%
CARBS 25G76% OF CAL
2G FIBER17G OTHER6G TOTAL SUGAR
FAT 7G52% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin, delicate vegan crêpes made without eggs or dairy using soy milk and vegan butter. Versatile for sweet or savory fillings.
componentfrenchbaked good🍳 skillet🌀 blenderdairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 ¼ cup soy milk ( or any non dairy milk, room temperature, 300 grams)
- 1 cup Bob’s Red Mill Unbleached White All Purpose Flour (120 grams)
- ¼ teaspoon sea salt (1.5 grams)
- 1 tablespoon granulated sugar (white sugar, brown sugar or cane sugar works fine, 12.5 grams)
- 2 tablespoons melted vegan butter (or oil + extra for the griddle/pan, 28 grams)
At a glance
PER SERVING · TIME 85M
CAL 7%·PRO 15%
CARBS 25G76% OF CAL
2G FIBER17G OTHER6G TOTAL SUGAR
FAT 7G52% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 80mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 30mg
- Calcium
- 4mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 80MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.