Easy Vegan Crepes

These vegan crepes are easy to make, perfect for breakfast or dessert, and only require 6 ingredients. Serve them with sweet or savory fillings or toppings.

Have you ever made vegan crepes at home? It is SO easy and a super fun experience to share with your kids. They are absolutely delicious and the whole family will love them.

Besides, this recipe is made with simple and affordable ingredients that you probably already have in your pantry.

You really need a vegan crepe recipe on your recipe binder. It's a terrific recipe for special occasions, to make on a daily basis, and also for Veganuary or Valentine's Day.

If you're looking for more vegan breakfast ideas, you should take a look at my vegan banana bread, vegan blueberry muffins, or vegan banana pancakes. All of them are extremely delicious and so easy to make!

🧾 Ingredients

• All-purpose flour.
• Sugar: granulated sugar is my favorite option, but brown sugar also works really well.
• Baking powder.
• Unsweetened non-dairy milk: soy milk is my favorite milk for this recipe.
• Oil: I like to use canola oil.
• Vanilla extract: although it's an optional ingredient, it will make your vegan crepes taste even better.
• Vegan butter: I like to use vegan butter for cooking my vegan crepes, but pretty much any type of oil will work. Canola and coconut oil are my favorite oils for this recipe.

See the recipe card below for a full list of ingredients and measurements.

🔪 Instructions

Step 1: Add the flour, sugar, and baking powder to a large mixing bowl and whisk until combined. Then add the milk, oil, and vanilla extract and whisk again until smooth and well combined.

Step 2: Heat a medium non-stick pan over medium-high heat (I used an 8-inch or 20-cm pan). Once hot, generously grease it with some vegan butter or oil. I like to rub a vegan butter stick on the hot pan, and I grease the pan between each crepe.

Step 3: Pour ¼ cup of the batter (60 ml or 4 tablespoons), twirling it around to cover the whole bottom of the pan.

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Step 4: Cook for 1 to 2 minutes. Loosen the edges with a butter knife and flip the crepe. You know you need to flip the crepe when the underside is getting crispy and unsticks by itself.

Step 5: Cook the other side of the crepe for 1 more minute until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe.

Step 6: Serve with your favorite sweet or savory fillings or toppings.

📋 Substitutions & variations

• You can use whole wheat flour in a 1:1 ratio, or pretty much any other type of flour, but in that case, you may need to adjust the amount.
• If you want to make vegan gluten-free crepes, feel free to use a gluten-free flour blend instead of the all-purpose flour.
• Use any type of sugar. I've never tried to use other types of sweeteners like maple syrup, but I guess they should work. You may need to add less milk, though.
• Any type of milk will work as long as it's unsweetened. If the only milk you have on hand is already sweetened, you'll need to omit the sugar or add less.
• Although canola oil is my favorite type of fat to make the batter, any oil with a neutral flavor will do. Melted coconut oil and melted vegan butter are also good choices.
• However, vegan butter is my favorite fat for cooking vegan crepes, but canola and coconut oil are also a good choice, or pretty much any type of oil.
• Add a splash of rum (about 1 tablespoon) to add a fantastic flavor to your crepes.

🍽 Equipment

To make this recipe you'll need:

• Measuring tablespoons and measuring cups (or a scale) to weigh your ingredients.
• A large mixing bowl and a whisk to mix all the batter ingredients.
• A medium non-stick pan to cook the crepes. I used an 8-inch or 20-cm pan.
• A butter knife to flip the crepes.

❄️ Storage

• Refrigerator: store them in an airtight container in the refrigerator for up to 5 days.
• Freezer: once cooled, stack them between layers of parchment paper and then store them in an airtight container or a freezer-friendly bag in the freezer for up to 3 months.
• Thaw: you can thaw them in the refrigerator overnight. You can also defrost them in the microwave until thawed.
• Reheat on the stovetop: heat a pan over medium heat, grease it with vegan butter or oil and reheat each crepe on one side for 30-60 seconds. Then gently flip it over and warm the other side for a further 30 seconds.
• Reheat in the microwave: microwave on the high setting for 20 seconds. Flip the crepe over and microwave it for another 10 seconds. If it isn't hot throughout, microwave it in 10-second intervals until hot.

💭 Expert tips

• Make sure all the ingredients are at room temperature. If you use cold milk, you'll create flour lumps that will require an electric hand mixer to be dissolved.
• The batter should be slightly thick but runnier than a pancake batter.
• If the batter is too thick, add more milk until you get a perfect consistency. If you follow the recipe directions it should be perfect, though.
• It has to be quite thin, so you should be able to pour in the batter and then instantly swirl it around the pan so that it spreads out into a thin crepe.
• Crepes are easy to make, but at the beginning, they can be tricky, so you may want to double the recipe so that you have enough batter to practice with.
• It's really important to twirl the pan. Pour the batter into the center of the hot buttered pan, then lift it up and twirl it so the batter stretches as far out as it can go.

❓Recipe FAQs

🥞 More vegan breakfast recipes

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