You will love it!

Start your morning with a wholesome twist. These savoury vegan crêpes are light, tender, and endlessly versatile. Fill them with your favourite ingredients: sautéed veggies, a tofu scramble, or your go-to egg alternative for a satisfying plant-based breakfast that feels both nourishing and indulgent.

Chef Tosca Tip

For the best texture, let your crêpe batter rest for 10-15 minutes before cooking. This allows the flour to fully hydrate and helps the crêpes hold together better when flippin. Especially important in egg-free recipes.

Ingredients

150g flour
300g water
60g oil
100g applesauce
Salt to taste
Herbs or spices to taste

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method

In a large bowl, whisk together the flour, salt, and any herbs or spices you're using
Add the applesauce and oil, then gradually pour in the water while whisking, until smooth and lump-free. The batter should be fluid but not too runny - think classic crêpe consistency
Let the batter rest for about 10 minutes if you have time (helps everything blend nicely)
Heat a non-stick or lightly greased skillet over medium heat. Pour in a small ladle of batter and swirl to coat the pan
Cook for about 1-2 minutes until the edges lift easily, then flip and cook another minute on the other side
Repeat with the rest of the batter, stacking your crêpes as you go

Serving ideas: Fill with roasted veg, hummus, or tofu scramble...