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.
Bianca Benini-Leino says
Hi! It worked very well, but I added a banana 🙂
It also glued on the pan in the beginning, so I added more coconut oil!
Thanks!
Go vegan!
Zen says
I tried this tonight and they were super delicious. Thank you for your recipe. I subbed almond milk for the soy and coconut oil for the olive but they still came out really yummy.
Iosune says
Hi Zen! I'm so glad you liked it 😀 Have a nice day!
Rohan Williams says
I just wanted to say a quick thank you! I used this recipe for a pancake sale I did in my school for a charity that I'm fundraising for. I sold every single one, everybody loved them and not one person questioned them! Just goes to show that vegan recipes are just as good, if not better than non-vegan ones 😀 much love from the UK
Iosune says
Hi Rohan! I'm so happy to read that 🙂 Vegan recipes are great and I'm agree, they taste awesome!
Natalia says
I just made this and it turned out delicious! I added a pinch of salt and didn't add the brown sugar because I was making salty crepes, and I also greased the pan with a little bit of coconut oil so they would be easier to flip. Tastes great, keep up the good work!
Iosune says
Hi Natalia! Thanks a lot 🙂
Trinity says
Love your recipe!!! It seems simple and looks delicious. My only thing I have wrong with this is that brown sugar is processed through bone char which is not vegan. SO that being said if any used brown sugar this recipe was not vegan. I'm sure you can substitute it with any other sugar that IS NOT cane sugar. Cane sugar is also processed but Organic Cane sugar is not. I will be using Coconut sugar but you can use any you want
Iosune says
Hi Trinity! Thanks a lot 🙂 Brown and cane sugar are vegan, at least here in Spain, although you can use coconut sugar or any other sweetener if you want. Have a nice day!
Nina Ramirez says
I just finished these and I made a vegan chocolate spread to go with it that had cacao nibs, soy milk, coconut oil and brown sugar. I cut a few pears and filled it with the fruit and the spread and it was super successful! I am the only vegan in my house but my parents and sister LOVED the crepes. I usually make pancakes, so I get the struggle some people may have had with the thickness of it but it all depends on how you make them because the recipe seemed to work on the second pancake that I actually spread nicely in the pan. I also made some with cinnamon and sugar for my sister who does not like pears. Additionally, it was super fast to make and did not stick much to the pan. +my mom asked if it had eggs because of how yummy it was 🙂 and my sister admitted that she finally sees vegan desserts are not limiting.
Iosune says
Hi Nina! I'm so glad you liked it, yay!!! Thanks a lot for your comment 😀
Mindy says
This recipe is bomb! I wanted to find a vegan recipe to build on because I am allergic to eggs. I halved the recipe which made 8 crepes. I used spelt for my flour and half-and-half for my milk. I ended up adding ¼ cup more milk to my batter to give it a thinner consistency. They turned out so perfect. Thank you for sharing!
Iosune says
Hi Mindy! I'm so glad you liked it! 🙂
Nadia says
Absolutely love you guys for sharing this gem of a recipe! I miss crepes, which are a lovely, light treat (especially for a new vegan that has a sweet tooth!). Even I managed to make them. And I'm a naff cook 😉
I made mine with rice milk and they tasted just like crepes. Will try experimenting with other milks, too.i
Iosune says
Thanks a lot Nadia! You can use any milk you want 😉
VeganFoodie says
Yes! This recipe is amazing, I recently became vegan and my favorite sweet treats were French crepes, it was exactly what I was hoping for ! I did add a bit of water, salt and Cinnamon which was excellent for taste! Definetly recommend it !
Iosune says
Thanks a lot!!! Being vegan is easy, you just need to find recipes you enjoy 😉
Skye says
by all the ingredients is that including the olive oil into the mix?
Iosune says
Hi Skye! You just need to mix all the ingredients in a bowl, includind the oil 🙂
Zuzanna says
There's one word that can describe these crepes: PERFECT!!! I had been looking for vegan wholewheat crepes for a long time and always it ended with a fail 🙁 but know I will be always using this recipe. Perfectly golden, soft and crispy at the same time. I added a little less flour. I recommend this recipe everyone who wants to eat healthy lunch/breakfast/dinner...
Iosune says
Hi Zuzanna! Thank you so much 😀 Have a great week!!!
Zoe says
Hi,
I love this recipe, so light and melt in the mouth!
I have only tried making vegan pancakes (these and others), with soy milk. Does almond milk taste very similar in this recipe or does it add an almondy flavour?
Thanks 🙂
xx
Iosune says
Hi Zoe! I've made this recipe using almond milk and it's also delicious, it tastes pretty similar 😀
Zoe Carey-Williams says
Ah thank you! I'm making them for my friends today as belated pancake day. They're a bit concerned that I'm not using egg and that they won't be the same but I'll show them! Hehe xx
Iosune says
Hi Zoe! Hope they liked them! 😉