Vegan Crepe Rolls

Here’s a soft, flexible, and delicious Vegan Crepe Rolls recipe — perfect for breakfast, brunch, or a light dessert 🌱🥞

🌱 Vegan Crepe Rolls

🛒 Ingredients (Makes 6–8 crepes)

Crepes

• 1 cup all-purpose flour (or whole wheat for a healthier twist)

• 1 ¼ cup plant-based milk (almond, soy, oat, etc.)

• 2 tablespoons vegetable oil or melted coconut oil

• 1 tablespoon sugar (optional, for sweet crepes)

• ½ teaspoon vanilla extract (optional)

• Pinch of salt

Fillings (choose any combination)

• Nut butter + sliced bananas

• Vegan chocolate spread

• Fresh berries + coconut cream

• Hummus + roasted veggies (for savory rolls)

• Spinach, avocado, and tomato slices (savory)

🔥 Instructions

1️⃣ Make the Crepe Batter

1. In a bowl, whisk together flour, plant-based milk, oil, sugar, vanilla, and salt until smooth.

2. Let batter rest 10–15 minutes (optional, improves texture).

2️⃣ Cook the Crepes

1. Heat a nonstick skillet over medium heat. Lightly oil.

2. Pour ¼ cup batter into the pan and swirl to coat evenly.

3. Cook 1–2 minutes until edges lift and bottom is lightly golden.

4. Flip and cook 30–60 seconds more.

5. Repeat with remaining batter.

3️⃣ Fill & Roll

1. Lay crepe flat.

2. Spread your chosen filling evenly.

3. Roll tightly from one edge to the other.

4. Slice into bite-sized pieces if desired.

4️⃣ Serve

• Sweet rolls: drizzle with maple syrup or dust with powdered sugar.

• Savory rolls: serve with a light salad or dipping sauce.

💡 Tips for Perfect Crepes

• Use a nonstick skillet or a lightly oiled cast-iron pan.

• Make crepes thin — they’re easier to roll.

• Resting the batter helps create a smooth, flexible texture.

• Crepes can be made ahead and stored in the fridge for 1–2 days; reheat gently before filling.

If you want, I can also share a 3-filling variation pack: sweet, savory, and dessert-style vegan crepe rolls — perfect for a brunch spread.