Vegan Crepes

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 or dessert.

Course Breakfast

Cuisine American, French

Prep Time 5

Cook Time 15

Resting Time 10

Total Time 30

Servings people

Calories 163kcal

Author Melissa Huggins

Equipment

10-Inch Non-Stick Crepe Pan or any 10-inch non-stick pan
Thin and Flexible Spatula

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

US Customary - Metric

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.

Nutrition