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  • Makes ten 10-inch crepes
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After college I spent a year in France as a fille au pair, living with a French family, taking care of their children, and experiencing French culture. I learned a lot about French cooking, including how to make crepes. The key element is a very thin batter, which is similar to the Swedish version of large thin pancakes. Both are typically made with an egg-based batter. The version I make today with a combination of chickpea and tapioca flours is successful in both achieving the classic flavor and reasonable sturdiness. (They don’t break when you turn them!) During my time in France I purchased a crepe batter spreader, which is used to spread the batter around the pan, making an even crepe. This is easy to buy online, but if you don't have one you can also pick up the pan and tilt it around after pouring on the batter. 

For a special-occasion dessert or brunch, top crepes with vegan chocolate chips and fresh strawberry slices. For an everyday recipe, skip the chocolate and use whatever fruits you have on hand; berries, peach slices, banana, and kiwifruit also work well. 

More Topping Ideas: For a savory vegan crepe, try topping with plant-based nut cheese, greens, and toasted walnuts or pecans, or use it as a burrito-style wrap. For kids, try rolling them up with plant-based yogurt and a little maple syrup, or slice a banana lengthwise, drizzle it with lemon juice, and roll it up in a crepe, like a "banana dog." Leftover crepes also make great wraps for peanut butter and jelly or hummus and avocado. Inspire us with some of your creations in the comments below!

For more inspiration, check out these tasty ideas:

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  • 2 cups chickpea flour
  • ½ cup tapioca flour
  • Pinch of sea salt
  • 2½ cups unsweetened, unflavored plant-based milk
  • ½ cup + 2 tablespoons vegan gluten-free chocolate chips
  • 2½ cups sliced fresh strawberries


  • Sift flours and salt into a large bowl and whisk to combine. Add milk; whisk thoroughly to create a very thin, smooth batter. Let batter stand 2 minutes; whisk again to break up any lumps. Alternatively, make batter in a blender.
  • Heat a large nonstick skillet or griddle over medium-low. Pour slightly less than ½ cup batter into skillet. Use a batter spreader to evenly coat bottom of skillet with batter, or lift and tilt the skillet to spread batter. Cook 60 to 90 seconds or until the top is no longer shiny, then use a crepe turner or long, thin spatula to flip crepe.
  • Immediately sprinkle chocolate chips over half of the crepe, leaving a 1-inch border around edges. Cook 45 to 60 seconds more or until top looks dry on the second side. Lay ¼ cup sliced strawberries over chocolate. Fold crepe in half to cover fillings, then fold in half again. Repeat with remaining batter, chocolate chips, and strawberries.

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About the Author

Headshot of Micaela Karlsen, MSPH, PHD

About the Author

Micaela Karlsen, PhD, MSPH

Micaela Karlsen is the author of A Plant-Based Life and a contributor to the New York Times bestseller Forks Over Knives: The Plant-Based Way to Health. She currently serves as senior director of research for the American College of Lifestyle Medicine. Karlsen holds a PhD in nutritional epidemiology from the Tufts Friedman School of Nutrition Science and Policy and an MSPH in human nutrition and public health from Johns Hopkins Bloomberg School of Public Health. Find her on LinkedIn.
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