Vegan crepes, the best dessert ever. They’re spongy and satisfying, and you can make them sweet or savory. Only 6 ingredients required!
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 work as a great breakfast, snack, or even dessert. The whole family will love them!
This vegan crepe recipe only requires 6 simple and affordable ingredients that you probably already have in your pantry. Although I made them with all-purpose flour, you can also use a gluten-free flour blend if you want to make vegan gluten-free crepes.
Vegan crepe recipe – Short video
How to make vegan crepes – Step by step
- Mix all the ingredients in a large mixing bowl (photo 1). Add 1 and 1/2 cups of plant milk (375 ml) and if the batter is too thick, add more plant milk until you get a perfect consistency.
- Heat a nonstick skillet over medium-high heat and lightly coat with some extra oil if needed (photo 2). Pour 3 tablespoons of the batter (photo 3), twirling it around to cover the whole bottom of the skillet (photo 4).
- Cook for 1 to 2 minutes until the batter gets darker (photo 5). Loosen the edges with a butter knife and flip the crepe (photo 6).
- Cook the other side of the crepe for 1 more minute until brown (photo 7). Repeat with the remaining batter (photo 8).
- Serve your vegan crepes with your favorite filling or toppings.
Vegan crepes ingredients and tips
- All-purpose flour: you can also use whole wheat flour or pretty much any type of flour. Feel free to use gluten-free flour if you want to make vegan gluten-free crepes. If you use a different kind of flour, you may need to adjust the amount of it.
- Brown sugar: feel free to customize your vegan crepe recipe with granulated sugar or any other type of sugar instead.
- Baking powder.
- Soy milk: any type of unsweetened plant milk will work, but soy milk is my favorite one for this recipe.
- Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes, including my vegan crepes. However, any type of oil will work. I always use extra virgin oils when possible because they’re healthier. If you don’t eat oil, feel free to use vegan butter.
- Vanilla extract: to make these vegan crepes I used homemade vanilla extract because it’s more affordable and extremely easy to make, but the store-bought one is also a good choice.
- Feel free to serve your crepes with sweet or savory toppings or fillings.
Are crepes vegan?
Regular crepes aren’t usually vegan, because they are made with cow’s milk and butter. However, making vegan crepes is extremely easy and the results are as good as the original recipe, but healthier. So I really suggest you give this vegan crepe recipe a try!
Looking for more vegan breakfast recipes?
Did you make this vegan crepe recipe?
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Print
Vegan Crepes
- Prep: 5 mins
- Cook: 30 mins
- Total: 35 mins
- 15 crepes 1x
- Breakfast, Dessert, Snack
- French
- Vegan
Servings 15 crepes 1x
Vegan crepes, the best dessert ever. They’re spongy and satisfying, and you can make them sweet or savory. Only 6 ingredients required!
Ingredients
- 1 and 1/2 cups all-purpose flour (190 g), use whole wheat or a gluten-free flour blend if needed
- 3 tbsp brown sugar
- 1 tsp baking powder
- 1 and 1/2 to 2 cups unsweetened soy milk (375–500 ml)
- 1 tbsp extra virgin olive oil, you can also use coconut oil or melted vegan butter
- 1 tsp vanilla extract (optional)
Instructions
- Mix all the ingredients in a large mixing bowl. Add 1 and 1/2 cups of plant milk (375 ml) and if the batter is too thick, add more plant until you get a perfect consistency.
- Heat a nonstick skillet over medium-high heat and lightly coat with some extra oil if needed. Pour 3 tablespoons of the batter, twirling it around to cover the whole bottom of the skillet.
- Cook for 1 to 2 minutes until the batter gets darker. Loosen the edges with a butter knife and flip the crepe.
- Cook the other side of the crepe for 1 more minute until brown. Repeat with the remaining batter.
- Serve your vegan crepes with ingredients like vegan Nutella, blueberry compote, chopped vegan chicken, vegan sausage, tempeh bacon, or seitan.
- Crepes can be stored for about 5 days in the fridge or for up to 3 months in the freezer. Once cooled, stack them between layers of parchment paper and then keep them in a sealed container or a ziplock bag.
Notes
- This vegan crepe recipe will work with any type of sugar and plant milk.
- You can make your vegan crepes with 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 of it.
- If you want to make some vegan gluten-free crepes, feel free to use our gluten-free flour blend recipe.
Nutrition
- Serving Size: 1/15 of the recipe
- Calories: 75
- Sugar: 2.9 g
- Sodium: 14 mg
- Fat: 1.4 g
- Saturated Fat: 0.2 g
- Carbohydrates: 13.3 g
- Fiber: 0.5 g
- Protein: 2.2 g
Update Notes: This post was originally published in February of 2014, but was republished with new photos, step-by-step instructions, and tips in September of 2021.
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.
★★★★★
Hi Laura! These vegan crepes are just amazing 🙂 So glad you all liked it!
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
★★★★★
Hi Katheryn! So glad you liked our crepes 🙂 Have a nice day!
I have made these crepes several times now and they are fabulous. I used whole wheat pastry flour, almond milk and omitted the oil. I have a great crepe pan and turner which helped. I have share the recipe with several friends. This is now a favorite breakfast go to! Thank you.
★★★★★
Hi Bethany! So glad you liked our vegan crepes 🙂 Thanks for sharing our recipe! Have a nice day!
I made these crepes. They were delicious! I made them without the oil and had no trouble with sticking on my scan-pan. I also used whole wheat pastry flour. yum!
★★★★
Hi Bethany! So glad you liked it 🙂 Have a nice day!
Just used this recipe for the first time!
Used less sugar and normal plain flour and it was still delicious! New breakfast recipe found 🤗
★★★★★
So glad you liked it Izzy 🙂 Have a nice day!
This was really good! I used less sugar than the recipe.
★★★★★
Best vegan crepes recipe ever! Really thin and elastic texture, great way to showcase plant-based recipes. Thanks for sharing.
★★★★★
Hi Anenid! Thank you so much 🙂
Made these with almond milk and regular flour – absolutely delicious. Took some trial and error with the heat of the pan, which pan and the consistency of the batter but quickly got it right and they were so good. Excited to now have vegan pancakes for pancake Tuesday! Yum!
★★★★★
Hi Hannah! Sounds great 🙂 SO glad you liked them!
I enjoy this recipe and have used it many times. Thank you for sharing🙏
★★★★★
Hi Jocelyn! You’re so welcome 🙂 So glad you enjoy it!
Hi Iosune, I can’t believe you’re actually replying to everyone! I’m impressed. 🙂
I’ll try this recipe this week end. But for now, I’m giving you a 5 stars for your dedication. 🙂
★★★★★
Hi David! I try my best to reply to everyone 🙂 Thank you so much! Hope you enjoy it!
Made this today and it was delicious!
★★★★★
Hi Leanna! So glad you enjoyed it 🙂
Great recipe- product turned out more like a pancake than crepe. I really want to get the crepes nice and thin, i don’t want a pancake. i am guessing it’s because my batter was not thin enough even with 2 whole cups of almond milk. Taste was great so i’ll definitely still try it again.
★★★★
Hi Tina! Add more milk next time 🙂
Just made these and ohhhh so yum and quick and easy!! I added banana and maple syrup and rolled them up. Thanks for the brilliant recipe!
★★★★★
Hi Amy! So glad you enjoyed them 🙂 You’re so welcome!
BANGING!!! Put less milk and make them thicc 😉
Hi Elise! Thanks a lot for your comment 🙂
Huge success! Our two boys loved them. We needed a good recipe for egg-free crepes for Pancake Day. We used plain wheat flour and no vanilla but otherwise the same – maybe a tiny bit more liquid as other reviewers have said. We used a brand new crepe pan and am sure this is a major reason why they turned out so well. The pan was on the smallest ring at a high temperature and no oil was needed in the pan. The mixture bubbled up and turned golden on top just as the recipe suggests. I flipped it with a pallet knife and there was no sticking whatsoever. We will def use this recipe again.
★★★★★
Hi Dawn! I’m so happy to hear that 🙂
With ‘Pancake Day’ fast approaching I am looking for a vegan recipe however this recipe has had very mixed reviews 😧 and not sure whether to make?
Hi Dee! This recipe has 4.6 stars as you can see in the recipe box 🙂 If you follow the steps, use the same ingredients and have a good skillet, it works great.
The flavor (with the vanilla) was good, the only thing that I did differently was used almond milk instead of soy. These stuck to the pan so bad that flipping was impossible. I tried 3 different pans, different heat settings, oiled and un-oiled, with the same sticking results every time. I can’t imagine the use of almond over soy milk would cause this to be an issue, but it was frustrating to say the least. I should add that I have made crepes in the past with no issues, this recipe was a challenge.
★★
Hi Ashley! This recipe works, it’s actually one of the most popular on the blog, as you can see in the comments. It’s probably because of the pan you’re using. You could also try to add more oil. I’m so sorry it didn’t work for you!
Ashley, I had the same problem the first time I made them. The flavor was good, but I couldn’t get them to not stick to the pan. The second time I tried making this recipe I modified it a bit. I added 3-4T of oil instead of the 1T, I used the full 2 cups of almond milk, and I used 1/2 all purpose flour and 1/2 whole wheat flour (sifted). When I first started cooking them I continued to have the same problem. I gave up and used a different recipe which cooked better. But I didn’t want to throw away all of the batter from this recipe, so I gave it one more try (after sitting there for over an hour). This time I allowed the crepe to cook longer than I normally would with non-vegan crepes and miraculously it released from the pan! The crepes ended up being a bit crispy around the edges, but I was able to get them off the pan without frustration. I don’t know if it was the extra time the batter sat or the longer cooking time that made the difference. Good luck!
Hi Sara! Thanks for your comment 🙂
Very good recipe. I added coconut milk instead of oil and added some lemon juice )))
Hi Butanka! Thanks a lot 🙂 Sounds great!
ooo-yummy! the perfectly healthy crepes recipe! I didn’t have baking powder & just didn’t want to add olive oil.. yet it turned out delicious! my girls kept eating more & more! thanks for the recipe!!
★★★★★
Hi Adrienne! Thanks a lot 🙂 So glad you guys enjoyed it!
delicious!! so easy to make
Hi Ally! Thanks a lot 🙂 So glad you liked it!
I replace the soy milk by oat milk. Kids and adults loved it do much I had to do a second batch! They are rather pancaky than crepes. Thank you !
★★★★★
Hi Sophie! You’re so welcome 🙂 I’m so glad you guys liked it!
Delicious! We used regular flour and flax milk and added a little bit of almond extract in addition to the vanilla. Served with warmed hazelnut pudding and fruit, and drizzled with maple syrup and cinnamon! They came out super yummy. Thanks for the recipe!
★★★★★
Hi Gemma! Sounds great 🙂 So glad you liked it!
Perfect recipe for those thin , crispy pancakes my Dad would make us as kids!
The search is over!!
Secret is thinning batter down and hot pan! Thank you!
Hi Melissa! You’re so welcome 🙂 So glad you liked them!
How didn’t I come across these ealrier! Hands down one of the best vegan crepe recipes!!
Thanks for sharing this 🙏
Xox from Canada
Hi Mal! I’m so glad you liked it 🙂 Have a nice day!
These crepes are the stuff of dreams! I’ve made them with whole-wheat and white flour, and LOVED the results either way. This is definitely gonna be a staple in my recipe arsenal!
★★★★★
Hi Shreya! I’m so happy to hear that 🙂 Have a beautiful day!
Followed recipe w/o substitutions. Suggest using a scoop or cup to pour the correct amount of batter into the skillet. (Otherwise results are of various sizes). The crepes (or pancakes for the thicker ones) turned out quite tasty. I tried the recipe because my daughter, a recent vegan, was coming for brunch. I would use it again, (even without her).
★★★★
Hi Susan! So glad you liked them 🙂
these are so good i’d happily eat them without any syrup/other sweetener 🙂
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Hi Erin! I’m so glad you like them so much 🙂 Have a nice day!
Mmmm, I haven’t had crepes in years since going vegan! Would it turn out okay if I used maple syrup as a sweetener?
Hi There! I think it could work 🙂
I used vanilla flavored almond milk and regular flour (I didn’t have a whole wheat). They came out prerfect. Even without eggs the texture came out the way it supposed to be. My kids loved them. Thank you.
★★★★★
Hi Tatiana! I’m so happy to hear that 🙂 You’re so welcome!
Taste is ok but the texture isn’t great! Falls apart and hard to flip
★★★
Hi Jamie! Did you follow all the steps and use the same ingredients? This is one of our most populare recipes and people love it. Maybe it was because of the skillet you use…