Turn your leftover wheat starch from flour-washing into delicious vegan crepes! With the additions of JUST Egg (or your favorite egg replacer), plant milk and butter, plus a little extra flour, these skinny pancakes make a great breakfast. Omit the sugar and stuff with your favorite savory fillings for a tasty meal anytime. Yields about 8 crepes.

vegan crepes from wheat starch with fresh fruit


Ingredients

 1 cup starch water, as much water drained off as possible and stirred
 ¾ cup flourI used bread flour to add back a little more gluten, but all purpose should also work well for this.
  cup JUST Eggor 2 eggs worth of your favorite egg replacer
 3/4-1 cup plant milk start with 3/4 and add a little more if necessary to thin
 1 tsp sugar**omit for savory crepes
 1 tsp salt
 2 tbsp vegan butter, melted

Directions

1

Add all the ingredients except for the melted butter into a blender or food processor and blitz until smooth. Then add the butter and blend again for another 30 seconds.

2

Heat a non-stick skillet over medium/high heat and coat it with a little oil or butter.

3

Ladle the batter into the pan and swirl it around to spread out the crepe as thinly as possible. If you find it's coming out too thick, thin out your batter by mixing in a little more plant milk. Since all starch water varies by thickness, this part may take a little trial and error.

4

Cook it in the pan for about 2 minutes, or until the batter has set and is no longer liquidy before you flip. Then cook for about another 2 minutes on the other side, or until it begins to brown. Recipe should yield about 8 crepes.

More Starch Water Recipes

Vegan Palak Paneer with Creamy Wheat Starch CheeseBy JenThis vegan paneer is the creamiest version you will ever try! It's made from the leftover wheat starch water from washing flour, blended with tofu and coconut oil, and steamed to develop an amazingly cheesy texture. You can pan-fry it and add it to any of your favorite dishes, but of course I recommend this incredible Palak Paneer!
Vegan Swiss Cheese | Wheat Starch WaterBy JenSeasoned with a crisp, lightly floral vegan wine (try a Sauvignon Blanc!), this Swiss cheese made with leftover wheat starch water is nutty and robust, slices perfectly for sandwiches, and should complement just about anything on your next charcuterie board.
Vegan Provolone | Wheat Starch WaterBy JenThis vegan provolone is buttery, tangy, and a little bit smoky. It's made with the leftover wheat starch water from washing flour to make seitan. Perfect for your next charcuterie board or sliced thin for sandwiches, the texture will impress even the hardcore cheeseaholics!
Vegan Pepper Jack Cheese | Wheat Starch WaterBy JenThis vegan pepper jack cheese made with leftover wheat starch water gets its creaminess from cashews and packs plenty of heat. It's a hard cheese perfect for your next charcuterie board, sliced thin for sandwiches, or grated onto just about anything when you're looking to add a little kick.
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Ingredients

 1 cup starch water, as much water drained off as possible and stirred
 ¾ cup flourI used bread flour to add back a little more gluten, but all purpose should also work well for this.
  cup JUST Eggor 2 eggs worth of your favorite egg replacer
 3/4-1 cup plant milk start with 3/4 and add a little more if necessary to thin
 1 tsp sugar**omit for savory crepes
 1 tsp salt
 2 tbsp vegan butter, melted

Directions

1

Add all the ingredients except for the melted butter into a blender or food processor and blitz until smooth. Then add the butter and blend again for another 30 seconds.

2

Heat a non-stick skillet over medium/high heat and coat it with a little oil or butter.

3

Ladle the batter into the pan and swirl it around to spread out the crepe as thinly as possible. If you find it's coming out too thick, thin out your batter by mixing in a little more plant milk. Since all starch water varies by thickness, this part may take a little trial and error.

4

Cook it in the pan for about 2 minutes, or until the batter has set and is no longer liquidy before you flip. Then cook for about another 2 minutes on the other side, or until it begins to brown. Recipe should yield about 8 crepes.

Vegan Crepes | Wheat Starch