• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Blog
  • Vegan Spring
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Vegan Spring
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegan Spring
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Recipes > Desserts

    Easy Vegan Crepes

    Published: Feb 15, 2014 · Modified: Jan 18, 2023 by Iosune · This post may contain affiliate links · 205 Comments

    Jump to Recipe Video
    Overview of a plate with several folded vegan crepes topped with fresh blueberries and powdered sugar.
    A plate with several folded vegan crepes with some blueberries and powdered sugar on top.

    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.

    Overview of a plate with several folded vegan crepes topped with fresh blueberries and powdered sugar.

    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!

    Jump to:
    • 🌟 You’ll love this recipe because it is
    • 🧾 Ingredients
    • 🔪 Instructions
    • 📋 Substitutions & variations
    • 🍽 Equipment
    • ❄️ Storage
    • 💭 Expert tips
    • ❓Recipe FAQs
    • 🥞 More vegan breakfast recipes
    • 📖 Recipe

    🌟 You’ll love this recipe because it is

    • Made with only 6 simple ingredients you already have in your pantry.
    • Ready in just 30 minutes.
    • So inexpensive and incredibly easy to make.
    • Perfect served with both sweet or savory fillings or toppings.
    • A kid-friendly recipe that also adults will love!

    🧾 Ingredients

    Ingredients needed to make vegan crepes.
    • 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

    A large bowl with the vegan crepe batter.

    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.

    A hand rubbing a vegan butter stick on a pan.

    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.

    A skillet with a crepe cooked for one side.

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

    .

    A hand with a butter knife flipping a crepe.

    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.

    A skillet with a crepe cooked for both sides.

    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.

    A hand adding fresh blueberries onto a plate with folded vegan crepes topped with powdered sugar.

    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.

    A plate with several folded vegan crepes with some blueberries and powdered sugar on top.

    ❄️ 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

    Are crepes vegan?

    Regular crepes aren't usually vegan, because they are made with eggs, cow's milk, and butter.

    However, making vegan crepes is extremely easy and the results are as good as the original recipe, but healthier.

    Can I make my vegan crepes in advance?

    Although crepes are always best served the same day, you can prepare them in advance and store them in an airtight container in the refrigerator for up to 5 days.

    You can also make the crepe batter up to 1 day in advance. Store in the refrigerator covered, then prepare the crepes the next day.

    What are the best fillings and toppings for vegan crepes?

    Some of my favorite sweet fillings and toppings are vegan nutella, nut butter (like almond, or cashew butter), powdered sugar, fresh fruit, maple syrup, vegan caramel, vegan whipped cream, or jam.

    Some of my favorite savory ones are vegan cheese, vegan cream cheese, vegan smoked salmon, veggies, tofu scramble, hummus, vegan pesto, vegan bacon, or vegan chicken.

    Do you need a special crepe pan?

    No, you don’t need a special crepe pan to make crepes, just a non-stick pan. However, if you have one, it is the best option. Avoid using a cast iron to make crepes, though.

    Why are my vegan crepes raw?

    Crepes require a very hot temperature in order to cook properly, so maybe your heat source is not high enough. Make sure that the pan you are using is preheated and that the heat is set to medium-high.

    It also can be because you're not using enough butter or oil to prevent sticking and make sure the batter is spread evenly across the pan.

    Finally, keep in mind you need to cook the creps for 1 to 2 minutes before flipping them.

    🥞 More vegan breakfast recipes

    • Easy Vegan French Toast
    • Vegan Pancakes
    • Vegan Cinnamon Rolls
    • Vegan Waffles

    ⭐️ Did you like these vegan crepes? Please consider giving this recipe a 5-star rating and comment below!

    📖 Recipe

    Overview of a plate with several folded vegan crepes topped with fresh blueberries and powdered sugar.

    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.
    4.85 from 66 votes
    PRINT PIN RATE
    Course: Breakfast, Dessert
    Cuisine: French
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 10 crepes
    Author: Iosune


    Ingredients 

    US Customary - Metric

    For the vegan crepes:

    • 1 and ½ cups all-purpose flour
    • 3 tablespoons granulated or brown sugar
    • 1 teaspoon baking powder
    • 1 and ½ cups unsweetened non-dairy milk, I used soy milk, at room temperature
    • 1 tablespoon canola oil, or any other neutral oil, or melted coconut oil, or melted vegan butter
    • 1 teaspoon vanilla extract, optional

    For cooking:

    • 2-4 tablespoons vegan butter or canola oil, or any other oil
    Prevent your screen from going dark

    Instructions

    • 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.
    • 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.
    • Pour ¼ cup of the batter (60 ml or 4 tablespoons), twirling it around to cover the whole bottom of the pan.
    • 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.
    • 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.
    • Serve with your favorite sweet or savory fillings or toppings.

    Video

    Notes

    Substitutions:
    • 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.
    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 it over and microwave it for another 10 seconds. If it isn't hot throughout, microwave it in 10-second intervals until hot.

    Nutrition

    Serving: 1crepe | Calories: 132kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Sodium: 79mg | Potassium: 71mg | Fiber: 1g | Sugar: 5g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg

    More Vegan Dessert Recipes

    • Vegan Pumpkin Muffins
    • Vegan Apple Crisp
    • Vegan No Bake Cookies
    • Vegan Snickerdoodles
    13.0K shares

    Reader Interactions

    Comments

    1. Soizick says

      August 26, 2022 at 2:37 pm

      5 stars
      Thanks for sharing this recipe. Vegan crêpes are not easy to make. I used only a cup of flower and Tbsp of tapioca flour. I really helps to make them lighter. Also a little trick from my Breton mom (where crêpes are from), add half a cup of light beer. Yesterday, I did not have beer, so I added half a cup of home made kumbucha. Also, an important step is to let the dough rest for an hour. The results will be much better, especially for those who are having some troubles to succeed.
      Thanks again, et bon appétit!

      Reply
      • Soizick says

        August 26, 2022 at 2:39 pm

        I meant one cup of flour and 2 TBSP of tapioca.

        Reply
    2. Marin says

      April 17, 2022 at 4:49 pm

      5 stars
      I’ve never made crepes and I was pleasantly surprised at how well these turned out. Super easy. I used whole wheat flour and definitely needed to add more soy milk.
      Thanks!

      Reply
      • Iosune Robles says

        April 22, 2022 at 9:17 am

        Hi Marin! So glad you liked it 🙂 Thanks for your comment!

        Reply
    3. Eric Lovelace says

      July 04, 2021 at 4:10 pm

      Hi Iosune, I have struggled with this recipe, but I think it's how I'm cooking it, not the recipe itself. Can you help?

      On my smooth-top stove, "5" is medium. If I cook these in my non-stick skillet at "4" or higher, they begin to set too fast to swirl around the pan, so they are too small, too thick, and not done in the middle, even after 4-5 min. per side.

      If I cook them on "3", they have to cook so long they are hard not soft and bendable.I have tried thinning them out to swirl better -- have used up to 2 cups + 2 Tbsp water, same problem, they set too fast.

      Related concern - I have considered buying a different non-stick pan to see if that would help. The recipe calls for med-high heat, but all the manufacturer sites (I have looked at 6 of them) say never heat the pan above medium or the finish will become unstable.

      I have tried three times and would like to make a 4th attempt this week. I really want to make this work 🙂

      Reply
      • Iosune Robles says

        July 05, 2021 at 9:38 am

        Hi Eric! I'm so sorry! I have always cook them over medium-high heat. I recommend you heat the non-stick pan over medium-high heat and then add the crepes and lower the heat 🙂

        Reply
    4. Patricia says

      April 04, 2021 at 12:44 pm

      5 stars
      Perfect every time! I usually go for the 2 cups of milk for the perfect consistency 🙂 I grew up eating crepes and this is the best vegan version of these... my french mom would be impressed!

      Reply
      • Iosune Robles says

        April 09, 2021 at 12:21 pm

        Hi Patricia! Thank you so much 🙂

        Reply
    5. lane says

      December 19, 2020 at 5:09 am

      5 stars
      soooo good, exactly how i remember them ! and no sit time or long, fancy ingredient list was an added bonus

      Reply
      • Iosune Robles says

        December 24, 2020 at 10:21 am

        So glad you enjoyed our vegan crepes recipes 🙂

        Reply
    6. Laura says

      September 06, 2020 at 6:50 pm

      5 stars
      My go to crepe recipe. Vegan, whole grain. Can't beat it! Kids adore them. I make a huge batch so we can eat them for days.

      Reply
      • Iosune Robles says

        September 07, 2020 at 12:49 pm

        Hi Laura! These vegan crepes are just amazing 🙂 So glad you all liked it!

        Reply
    7. Kathryn says

      August 26, 2020 at 4:59 pm

      5 stars
      I’ve always had trouble with crepes but these turned out great with no sticking! I added a tablespoon or two more milk and did half a tablespoon less sugar. I didn’t have to grease the pan and kept it hot and no sticking! Thanks

      Reply
      • Iosune Robles says

        August 27, 2020 at 1:05 pm

        Hi Katheryn! So glad you liked our crepes 🙂 Have a nice day!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Iosune! Welcome to Simple Vegan Blog. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy.

    More about me →

    Popular

    • Tofu Scramble
    • General Tso's Tofu
    • Easy Tofu Stir Fry
    • Vegan Jambalaya

    Vegan Spring

    • Vegan Chicken Salad
    • Tofu Salad
    • Fruit Infused Water
    • Vegan Blueberry Muffins

    As seen in

    Footer

    ↑ Back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    Copyright © 2022 Simple Vegan Blog