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Learn how to make Easy Vegan Crepes that are perfectly tender and thin with crisp edges. Just whip up the 6-ingredient batter and you're ready to go! You can make them sweet or savory and serve them for breakfast, brunch, dinner, or dessert.
It's hard to believe you can make crepes without eggs but it can absolutely be done with beautiful results and this recipe for vegan crepes is proof of that. They turn out light, airy and delicious!
Also, you'll love how easy they are to make and they come together in minutes. Once you get the simple technique down, you are on your way to successful crepe-making fun!
It's such a great breakfast and you can roll them up and take them on the go or enjoy them for a sit-down meal. The whole family will love adding their favorite filling and toppings. I love filling them with my vegan cream cheese and my berry chia seed jam.
What are crepes?
Crepes are super thin pancakes that are light and airy with crisp lacy edges. They originated in France but they are quite popular all over the world.
You'll usually find them at restaurants that serve breakfast or brunch and many catered events. They can be folded or rolled and served sweet or savory. Crepes are typically made without leavening agents and include flour, eggs, butter, and milk.
Ingredients Needed
Here are the six simple ingredients that you'll need to make these tasty crepes:
All-Purpose Flour - I haven't tried this recipe with gluten-free flour, but I think a 1.1 gluten-free all-purpose could work. Just adjust the liquid if needed.
Sugar - I've only tried this recipe with regular cane sugar. It could work with brown or coconut sugar, but this will darken the crepe batter. I haven't tried it with a liquid sweetener.
Oil - I used a light-tasting olive oil and the crepes were delicious. You can use any neutral-tasting oil you like such as canola, sunflower, avocado, or even melted vegan butter.
Soy Milk - this is by far my favorite milk for vegan crepes. The batter was silky and the crepes cooked up beautifully. If you can't have soy, you can use any plant-based milk. My second choice would be almond milk. I tried oat milk and the crepes were very tasty but they were a lot more fragile in the pan. This could vary though depending on the brand you use.
Vanilla - this is optional but so good!
Salt - brings all the flavors together. Don't skip this!
How to make eggless crepe batter
You'll need just one bowl and a whisk to make the batter. This is how to do it:
- Add the milk, oil, vanilla, sugar, and salt to a large bowl.
- Whisk to combine well.
- Start adding the flour gradually as you continuously whisk.
- Do this until all the flour is combined and the batter is smooth. Let the batter sit for 10-15 minutes if possible.
How to make vegan crepes
These vegan crepes take minutes to cook in the pan. Here's how to do it:
1. Heat a 10-inch nonstick pan over medium heat for 2-3 minutes until hot. Add a small amount of oil cooking spray to the pan. Lift the pan off the burner and hold it at an angle and pour ⅓ cup of batter into one side of the pan.
2. Now immediately swirl to coat the bottom. Keep tilting as long as the batter continues to run. Return it to the heat and cook.
3. Cook the crepe for about 1-2 minutes on the first side, until the very edges begin to turn golden and the top of the crepe appears dry. Use a thin spatula to work around the edges of the crepe to make sure it’s not stuck.
4. Now scoop it up and flip it over. Cook for about 30-60 seconds on the second side. Place the cooked crepe on a plate and continue with the remaining batter, adding a bit of oil each time and adjusting the heat or batter consistency if needed. You can stack the crepes on the same plate or serve them as they come off the heat.
Tips and Tricks
These vegan crepes are very easy to make once you master the simple technique of tilting and swirling the pan to help the batter move across the pan. Here are some additional expert tips for crepe-making success:
- Measure your flour correctly by weighing it (156 g) or by using this spoon and level method: don't scoop it with a measuring cup directly from the flour container. Instead, scoop it out of the container with a spoon and then into a measuring cup, being careful not to tap or pack the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour.
- Use room-temperature ingredients to avoid lumps in the batter. Also, sifting the flour and slowly whisking it into the wet ingredients will avoid lumps (a few small lumps are fine).
- Crepe batter should be thinner than pancake batter and more like a heavy cream consistency. If it's too thick, just whisk in a few splashes of water before the next crepe.
- If you made the batter too thin, you can slowly whisk in 1-2 tablespoons of sifted flour into the batter.
- Let the batter sit for 10-15 minutes so the flour can fully hydrate and the gluten can relax. This will help yield crepes that are light, tender, and airy. It will also enhance the overall flavor.
- Make sure to heat up the pan for a few minutes over medium heat before adding any oil or batter. The pan needs to be hot or the crepes won't cook properly. If the pan is getting too hot, just take it off the heat for 30-60 seconds before adding more batter.
How to store egg-free crepes
Let the crepes thoroughly cool then stack them with wax paper in between each one. Now wrap them well in cling wrap and place them in a Ziploc bag.
They can be stored in the fridge for 2-3 days and you can also freeze them for 2-3 months. Just thaw them at room temperature for 10-20 minutes before warming them up.
How to reheat
Reheat in a microwave with a slightly dampened paper towel on top in 10-20 second intervals until warm. You can also heat them in a pan one at a time over medium heat for 1-2 minutes on each side. Lightly spritz the pan with oil before heating.
If you have a bunch to reheat, you can place them folded on a lined baking sheet, loosely cover them in foil, and warm them in the oven at 350°F (180 °C) for 5-10 minutes until heated throughout.
Crepe Filling + Topping Ideas
Crepes are so versatile so the sky's the limit here. You can keep it simple or go wild with a sweet or savory creation. Here are some tasty combinations to try:
Sweet
- Vegan cream cheese + jam.
- Powdered sugar, edible flowers, and a squeeze of lemon juice.
- Coconut yogurt, a drizzle of maple syrup, fresh berries, and mint.
- Nut butter, banana slices, vegan chocolate sauce, and chopped nuts.
- Chocolate hazelnut sauce, banana slices, and shredded coconut.
- Vegan whipped cream, sliced almonds, and a sprinkle of cinnamon.
Savory
- Sautéed spinach, mushrooms, and garlic with vegan ricotta.
- Vegan mozzarella, sliced tomatoes, fresh basil, and balsamic vinegar.
- Roasted potatoes, vegan sour cream, and chives.
- Sautéed asparagus and garlic, with vegan cheese sauce.
- Tofu scramble, vegan cheese, and vegan bacon.
Recipe FAQs
Ideally, a non-stick crepe pan is best to use, but it's not needed to make perfect crepes. You can use any medium-sized pan that is preferably non-stick or you can use a well-season cast iron skillet.
Yes, you can prepare the crepe batter up to 1 day in advance and store covered in the fridge. Just whisk the batter again before use.
Small holes around the edges of the crepes are perfectly normal and contribute to their lacy look. However, if you have holes all throughout the crepe, then your pan is likely too hot. Lower the heat or take the pan off for 30-60 seconds before starting a new crepe.
It's likely that it was flipped too early and didn't have time to firm up. Flip as soon as you see the edges start to turn golden and the top looks dry. Also, make sure you handle it with care while flipping.
More vegan breakfast recipes to enjoy
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Vegan Crepes
Ingredients
- 1 ¼ cup all-purpose flour , sifted
- 1 ½ cups soy milk (*see note)
- 2 tablespoons neutral oil (I used a light olive oil)
- 2 tablespoons cane sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- Up to ¼ cup of Water , room temp
Recommended Equipment
- 10-Inch Non-Stick Crepe Pan or any 10-inch non-stick pan
Instructions
- In a large mixing bowl, whisk the milk, oil, sugar, vanilla, and salt to combine well.
- Start adding the flour gradually as you continuously whisk (*avoid adding the flour all at once to avoid lumps). Do this until all the flour is combined and the batter is smooth (a few small lumps are fine). Let the batter sit for 10-15 minutes so the gluten can relax. (*If you're in a hurry, you can skip the resting time).
- The first crepe will be a test to see if the pan is hot enough and the batter is thin enough. The batter should spread quickly along the surface of the pan when it's tilted and swirled. If it’s not thin enough then add water 1 tablespoon at a time until you reach the desired consistency.
- Heat a 10-inch nonstick pan over medium heat for 2-3 minutes until hot. Add a small amount of oil cooking spray or vegan butter to the skillet (I use a folded paper towel to help evenly spread the oil and remove any excess).
- Lift the hot pan off the burner and hold it at an angle. Using a soup ladle or measuring cup, pour in ⅓ cup of batter to one side of the pan and immediately swirl to coat the bottom. Keep tilting as long as the batter continues to run. This will form it into a circle with very thin edges. Return it to the heat and cook.
- Cook crepe for about 1-2 minutes on the first side, until the very edges begin to turn golden and the top of the crepe appears dry. Use a thin spatula to work around the edges of the crepe to make sure it’s not stuck, then scoop it up and flip it over. If it gets folded, just flatten it back out. Cook for about 30-60 seconds on the second side (the top side of the crepes should be golden and the bottom will be lighter in color with some darker brown spots).
- Adjust the batter at this time if needed before continuing.
- Place the cooked crepe on a plate and continue with the remaining batter, adding a bit of oil each time and adjusting the heat if needed. You can stack the crepes on the same plate and cover with a kitchen towel, or serve them as they come off of the heat. You can also place them in the oven on very low heat.
Notes
- To avoid lumps in the batter, use room temp ingredients. Also, it really helps if you sift the flour first through a fine mesh strainer and add it gradually to the wet mixture as you whisk continuously.
- Measure your flour correctly by weighing it (156 g) or by using this spoon and level method: don't scoop it with a measuring cup directly from the flour container. Instead, scoop it out of the container with a spoon and then into a measuring cup, being careful not to tap or pack the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour.
- Soy Milk - this is by far my favorite milk for this recipe. The batter was silky and the crepes cooked up beautifully. If you can't have soy, you can use any plant-based milk. My second choice would be almond milk. I tried oat milk and the crepes were tasty but they were a lot more fragile in the pan.
- Test Crepe - The reason this is important is that the batter consistency can vary widely depending on which type of milk you choose and which brand. I had pretty consistent results with many brands of soy milk (only adding 1-2 tablespoons of water) but had varying results with different brands of almond milk and oat milk. So it's better to add less liquid at first to see how the test crepe turns out and add more as needed. The batter should be thin and somewhat similar to a heavy cream consistency. It should run off a spoon fast but still coat the back. If it's too thin, the crepes will tear easily when cooking.
- For the oil, use any neutral-flavored cooking oil such as avocado, sunflower, or canola, or try a light-flavored olive oil. You can also use melted vegan butter, but let it cool before using it.
- Pan - a crepe pan is ideal but not needed to make perfect crepes. Choose a good non-stick pan that's about 10 inches or you can use a well-seasoned cast iron skillet. Adjust the amount of batter for each crepe for pans that are large/smaller than 10 inches (¼-1/2 cup).
- Make Ahead - cover the bowl with plastic wrap and refrigerate for up to 1 day before cooking. Let the batter sit at room temp for 10 minutes then whisk again until smooth and add more water if needed.
- Serving Suggestions - fresh fruit, maple syrup, a squeeze of lemon, powdered sugar, Nutella, nut butter, jam, vegan whipped cream, non-dairy yogurt, sliced almonds, coconut shreds, drizzled vegan chocolate sauce, chopped nuts.
- I kept the salt amount low because the salt content of non-dairy milk brands will vary. If your crepes taste a little bland, add a pinch more salt to the batter.
- For savory crepes, use unsweetened non-dairy milk, omit the sugar and vanilla and increase the salt to ½ teaspoon.
- Yields - 6-7 8-inch crepes
- See the post above for extra tips, FAQs, and step-by-step photos.
Danielle Ferrusi
These crepes compare to my French mother and grandmothers crepes! I am amazed at how good they are. The flavor, the texture, everything! Thank you!
Melissa Huggins
Hi Danielle, this is such a nice compliment! I'm so glad you loved them. Thank you for trying them out and sharing your wonderful feedback. 🙂
Avon
You mention above either spoon the flour out or weigh it. Can you share the weight of the flour in grams or ounces? Thanks.
Melissa Huggins
Hi Avon, it's 156 grams of flour. Thanks for stopping by 🙂
Lucy Hammond
Hi Melissa,
Thank you for your recipes. They're always delicious
Do you think the batter would be OK overnight in the fridge if i didn't use it all in one go? .
Thank you
Melissa Huggins
You're most welcome, Lucy! So glad you love the recipes. Yes, you can prepare the crepe batter up to 1 day in advance and store it covered in the fridge. Just whisk the batter again before use and, add a splash or two of water to thin (only if needed though). Have a great day! 🙂
Linda Formica
I really enjoy your emails and recipes. It’s hard to find recipes that are vegan for savory crepes- the kind you can fill with steamed broccoli or spinach and a little butternut cheesy sauce. I’ve had it at restaurants non vegan and love but really need a savory crepe that works. Also have you ever tried to make crepes with buckwheat flour and if so how were they, taste and texture wise. Thank you!!!❤️
Melissa Huggins
Hi Linda, I'm so glad you enjoy the emails and recipes. 🙂 I haven't tried making crepes with buckwheat flour yet, but I've been thinking about it and maybe chickpea flour ones. I'll have to experiment soon and report back. Have a nice weekend! 🙂