Vegan Crepes with Lemon Butter Sauce

Delight in the elegance of these Vegan Crepes with Lemon Butter Sauce, a plant-based twist on a classic French favorite! Crafted with a silky batter made from all-purpose and chickpea flours, almond milk, and a touch of maple syrup, these crepes are light, tender, and perfect for any occasion. The star of the dish is the luscious lemon butter sauce, infused with fresh lemon juice, zest, and a velvety non-dairy butter base, delivering a tangy-sweet balance that’s simply irresistible. Quick to prepare in just 30 minutes and completely dairy-free, this recipe is ideal for a special brunch or a sophisticated dessert. Serve warm with a generous drizzle of the citrusy sauce, and watch this flavor-packed vegan treat become a household favorite.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, chickpea flour, and salt.

Step 2

Gradually add almond milk to the dry ingredients, whisking continuously to form a smooth, lump-free batter.

Step 3

Stir in the maple syrup and vanilla extract.

Step 4

Let the batter rest for about 10 minutes while preparing the lemon butter sauce.

Step 5

In a small saucepan, melt 2 tablespoons of non-dairy butter over low heat.

Step 6

Add lemon juice and sugar to the melted butter, stirring to combine.

Step 7

In a small bowl, mix cornstarch with 1 tablespoon of water until smooth.

Step 8

Slowly add the cornstarch mixture to the saucepan, stirring constantly until the sauce thickens.

Step 9

Stir in the lemon zest and remove the saucepan from heat. Set aside.

Step 10

Heat a non-stick skillet over medium heat and lightly grease with a small amount of non-dairy butter or oil.

Step 11

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.

Step 12

Cook for 2-3 minutes, or until the edges begin to lift and the bottom is lightly golden.

Step 13

Carefully flip the crepe using a spatula and cook for another 1-2 minutes until both sides are golden.

Step 14

Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.

Step 15

Serve the crepes warm, drizzled with the prepared lemon butter sauce.

Nutrition Facts

Serving size	(679.8g)

Amount per serving	% Daily Value*
Calories	1043.7

Total Fat 29.1g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 1004.9mg	0%
Total Carbohydrate 173.5g	0%
Dietary Fiber 5.9g	0%
Total Sugars 67.2g
Protein 18.4g	0%

Vitamin D 131.8IU	0%
Calcium 667.2mg	0%
Iron 7.6mg	0%
Potassium 467.1mg	0%

*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.

Source of Calories

Fat: 25.4%

Protein: 7.1%

Carbs: 67.4%