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.
It's a versatile recipe for any occasion and ideal for a delicious vegan brunch. Explore my Vegan Brunch Recipes for more tasty ideas!
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!
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🌟 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
- 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
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.
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.
Some of my favorite sweet fillings and toppings are vegan nutella, nut butter (like almond butter, or cashew butter), powdered sugar, fresh fruit, maple syrup, vegan lemon curd, vegan caramel sauce, 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.
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.
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
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Easy Vegan Crepes
Ingredients
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
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
- 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.
- 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.
victor says
hi!
this is really cool! i wasn't sure this would work out, i'm a bit particular about my crepes. for my own taste, i replaced olive oil with coconut oil, added some salt and thinned out the batter with oat milk (didn't have soy on hand). i found the original batter to be a bit thick, but as i added more oat milk, i found a consistency that was runny enough, which coated the pan well. i didn't miss the eggs, milk or butter that i had usually considered a requirement for crepes. thanks for sharing!
Iosune says
Thanks a lot Victor! I'm glad you liked the crepes 😀
Anja says
Hi, I just waned to let you know, that your crepes recipe is the best I have tried so far! Each and every one was a success, no tearing 🙂
Iosune says
Hi Anja! Thanks a lot!!! Have a nice day 😀
Morgan says
I added about 1/4 teaspoon cayenne to this, and it tasted amazing! I liked the little added kick!
Iosune says
Hi Morgan! Thanks a lot for the great idea! 😀
Christabel says
I've been craving crepes for the longest time but didn't want to make them with milk/eggs. Stumbled upon your blog, tried yours out & they are amaze! A pinch of salt definitely elevates the sweetness & vanilla flavoring. Can't wait to make them again!
Iosune says
Hi Christabel! I'm so glad you liked it!!! 🙂 Thanks a lot for making the recipe!
Federica says
Will this still work if I leave out the sugar?
Iosune says
Hi Federica! I think it could work, but maybe you should use another sweetener and probably you'll need to add more or less flour or milk 🙂
Kyra says
I made these last night for Shrove Tuesday. I had to add more liquid and wish I had added more than I did as they were more American style pancakes than crepes. The mixture was too thick however they were DELICIOUS and even my house mates who aren't vegan loved them. Can't wait to make them again
Iosune says
Hy Kyra! Try to add less flour the next time 🙂 I'm glad you liked the crepes. Have a nice day!
Alex says
I made this recipe and it was absolutely amazing!!!!!!!!!!!! If you see this recipe you definitely should make it because it is wonderful. The only thing is that you need to have a non-stick pan because that's the only thing that will work. Other than that, it is amazing. I put nutella and strawberries in it and it was just AMAZING!!!!!!!!!!!!!
Iosune says
Hi Alex! Thanks a lot!!! I'm so happy you liked it 😀
Jessica Jackson says
Could we please get the homemade hazelnut spread recipe translated soon?
Many thanks!!!!!!!!!!
Iosune says
Hi Jessica! If you subscribe to our blog, you will get a free ebook with 10 delicious recipes, including the hazelnut spread recipe 🙂 Here's the link: http://simpleveganblog.com/free-cookbook/ Hace a nice day!
sarah says
Hello! I'm trying these right now but they are sticking to the pan- even with hot oil covering the whole pan. I can't get them to flip. Any suggestions? Thank you!
Iosune says
Hi Sarah! To make crepes you need a non-stick pan, it's the only way you can make them 🙂
Clara says
Surely the French were making crepes before the invention of non-stick pans. My family avoids non-stick cookware as the chemicals used in the coating are known to cause cancer - not exactly what I want to be cooking food in!
Iosune says
Hi Clara! Of course they did, but I try to consume oils in moderation, besides, non-stick cookware cause cancer when they're made with teflon and other nasty quemicals. Fortunately, we can buy healthy non-sticks cookware nowadays 😀
Kelly says
Just wondered if it might be helpful to menton that we made these in a cast iron pan with no oil to coat the bottom. They didn't stick and were light and fluffy. Just can't say enough about this recipe and its flexibility! Please keep them coming!
Iosune says
Thanks a lot for your valuable comment Kelly! 😀
Grace says
Pancakes (crepes) are tricky to get right about not sticking! Try searching on google.co.uk for tips and tricks - we call them pancakes in England. The trick is to get the pan really nice and hot, and to NOT use too much oil! (Try using a paper towel to wipe it all around.) The first pancake will almost always stick, but that's the one for the chef 😉
Good luck!
Iosune says
Hi Grace! Thanks a lot for your comment 😀 Have a nice day!
Milani says
Beset vegan crepes recipe I came across so far!. Super quick and easy to make, but most importantly, they come out so delicious! I used almond milk instead, and added about half a cup more than what the recipe called for. If you are thinking about making these, definitely go for it! Thank you for such a great recipe 🙂
Iosune says
Hi Milani! Thanks a lot for making the recipe! 😀
Alex says
Is anyone trying those recipes before sharing them ? Altough the mix tastes good, it's impossible to make crepes with such mix. It has no tonus and makes the crepes impossible to flip. Resulting in half cook half burn pile of gook,
Iosune says
Hi Alex! We make all the recipes before sharing them (we made the crepes you can see in the pictures :)). Besides, we shared this recipe on our Spanish blog too and many readers made these crepes successfully. I'm sorry you couldn't make the crepes!
Jeanette Padilla says
Try using a clean, newer non-stick pan and a really thin, wide, metal spatula when cooking them. Also, use a spray oil (i buy mine at Trader Joe’s) and light spray the pan before pouring the batter. I’ve noticed the batter sticks to my older non-stick skillet pans but not so much to my newer pans. They also coolly more evenly in the newer pans.
Iosune says
Hi Jeanette! Thanks a lot for your valuable comment 🙂 Have a nice day!
Ines says
Hi =) Your crêpe recipe is fantastic!
Somehow I had always only ever made pancakes before, but this is so good....! It tastes just like it used to taste on the Christmas market and in our French classes at school 😉
I found the T-formed wood thing today for shaping crêpes in the pan and so it worked even better than yesterday's try. I also added a small pinch of salt today to the sweet dough and I think it did enhance the flavor. Thank you so much for posting this!
Iosune says
Hi Ines!!! I'll add salt in the next try, thanks for the idea! 🙂
melissa says
So, I add salt to make it better. One of my friends is vegan and I would love to make her pancakes 🙂
Iosune says
Hi Melissa! I hope your friend like the pancakes 😉