Savoury Crêpes (Crêpes Salées)

Source: Veganlovlie.com•August 2, 2025

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Egg-free crêpes to enjoy with coriander chutney for a typically Mauritian experience.

Recipe Ingredients

Servings:

1 ½ cups coconut milk (use our blog recipe) **
¼ cup water
¼ cup aquafaba *** (or with coconut milk or water + ¼ teaspoon yeast added to the flour)
¼ cup whole wheat flour (or all-purpose flour)
½ cup + 2 tablespoons white flour (or all-purpose flour)
2 tablespoons gram flour (or besan)
¼ teaspoon saffron
1 tablespoon cornstarch
½ teaspoon salt
1 green onion (chives are also good)
Cooking oil
Notes:
** If using canned coconut milk, use ¾ cup coconut milk + ¾ cup water. For this recipe, canned coconut milk is too creamy and can make the crêpes pasty.
If you want to replace coconut milk with another non-dairy milk (like soy or oat milk), I suggest adding one tablespoon of vegetable, olive or coconut oil to the batter mixture.
*** Aquafaba is the liquid that comes from a can of beans/chickpeas or the liquid in which the beans have boiled.

1
Finely chop the chives. Then set aside.
2
Add all dry ingredients to a large bowl. Then add the coconut milk and aquafaba and start whisking until a thick batter is obtained. Continue to whisk vigorously to remove all lumps and also the aquafaba. Add water to thin the batter. The batter should be consistent.
3
If you are not sure you can break up all the lumps, place all ingredients in a blender (except the chopped green onions) and blend until well combined, or use a fine sieve.
4
Then add the chives and mix them well to incorporate them evenly.
5
Heat a pan to a medium temperature.
6
Grease the pan with a thin layer of oil using a paper towel or a clean piece of cotton cloth.
7
Once the pan is hot (the first light wisps of steam begin to appear), pour the batter onto it. Using a spoon, spread it in a circular motion to make it thin and even. Alternatively, if you have a lightweight pan, you can tilt the pan to swirl the batter into a circular shape.
8
Let it cook for about 30 seconds, then slowly slide a thin spatula under the edges. The spatula should be able to slide easily under the crêpe. If not, wait a few more seconds. Then flip the crêpe and cook for another 30 seconds on the other side.
9
Remove from the pan and place on a plate. Repeat for the rest of the batter.
10
Serve hot with coriander chutney.