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, including Veganuary and Valentine's Day, 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 caramel, coconut 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
⭐️ Did you like these vegan crepes? Please consider giving this recipe a 5-star rating and comment below!
📖 Recipe
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.
Angela says
I altered this by using 1 tbsp of coconut palm sugar since that's what I had in the pantry. I didn't measure my plant milk but just continued to add it until it was all wet and had a good consistency. I added savoury fillings and they were a hit with the entire family. 🙂
Angels says
I also subbed with white organic flour. I use a well seasoned cast iron skillet heated on high and then turned to low for cooking. I use a thin metal spatula for flipping.
I feel sorry for people whom the recipe doesn't work. I'm guessing the thin consistency of the batter, the non stick cooking surface, and thin item used to flip the crepes are what make the difference.
I filled ours with tofu mashed with tumeric, onion powder, pinch of salt, minced kale, and daiya for the kids and my wife requested tofu (I made thin slices fried in earth balance and flavoured with a pinch of salt, tumeric, onion and garlic powder) cauliflower, broccoli, mushrooms, onions and daiya.
Iosune says
Hi Angela! Sounds amazing 🙂 Thank you so much for your valuable comment!
Demir says
Delicious
Iosune says
Thanks a lot Demir 🙂
Melissa says
Very good! Filled them with berry jam and some with cookie butter and rolled them. Had a great texture.
Iosune says
Hi Melissa! Sounds amazing 🙂 So glad you liked them!
Susanne says
Excellent crepe recipe!!! I am making them now and they are delicious! Thank you!
Iosune says
Hi Susanne! Thanks a lot 😀 So glad you liked them!
Michelle says
I just made these with almond milk and all purpose flour. I had to add a bit more almond milk and a pinch of salt, but they cooked up perfectly! I used a hot non stick pan and wiped it with an oiled paper towel between crepes and had zero problems with sticking or tearing. Thanks for the awesome recipe!
Iosune says
Hi Michelle! So glad you liked it 🙂 Thank you so much for your comment, it's really helpful!
Osher Oriyah says
Absolutely delicious! Thank you!
Iosune says
Hi Osher! So glad you liked it 😀
Jodie says
I used brown rice flour, honey and almond milk and they wouldn’t flip. Wonder if the honey was too heavy for them or made them too sticky. Will try with sugar next time.
Iosune says
Hi Jodie! I've never made the recipe using honey, so I can't help you sorry. Just follow all the steps and the recipe will work great 🙂
Tsveti says
This recipe is great, I only did the following enhancements:
-used white flour
-added a pinch of salt
-(next time will) reduce the sugar by 1/3
-kept addding more *almond* milk as the mixture was slowly thinckening while the crêpes were cooking
This recipe is lovely and we all loved these vegan crêpes! I much appreciated, that there was no wait/chill time for the mixture.
Thank you for a great recipe!!
Iosune says
Hi Tsveti! You're so welcome, so glad you liked it 🙂 Have a nice day!
Marie says
This is the best vegan crepe recipe! I've bedm searching for one forever!! So easy and delicios the consistency is exactly like crepes with eggs. I think it would make a great pancake or funnel cake batter too!
Thank you so much!!!
Iosune says
Hi Marie! Thanks a lot 😀 So glad you liked it so much!
irCurts says
Love the idea and recipe. You did make one error. Please boast more accurately.
"While you generally hear that cholesterol is found in meats, dairy and fried goods, there's still some question if vegetables contain this dietary substance. Luckily, the answer is quite simple. Vegetables (as well as fruits, nuts and whole grains) do not contain cholesterol.Jun 19, 2015"
Iosune says
Hi there! Thanks a lot for your comment 🙂 Have a nice day!
conhumdrum says
When adding salt, this is absolutely perfect! Thanks for a great, simple vegan crepes recipe <3
Iosune says
Hi! I'm so glad you like them 😀
Gabby Banks says
Hi! I love this recipe & have been making crepes all week!
Initially I had trouble with the crepes as they stuck to the cast iron skillet. But I think I finally found the right temperature: 200C or 392F. I also used two cups plus 2 Tablespoons of almond milk to thin the batter just a wee bit more, and I doubled the EVOO to 2T. Seems to have solved the problem!
I read elsewhere that it's best to let the batter sit for 10-30 minutes before cooking, so I've been doing that. But I think it's a bad idea to refrigerate the batter as it would screw up the pan's temperature.
Iosune says
Hi Gabby! Thank you so much for your comment 🙂 I'm so glad you enjoyed the crepes!
crunchycompassionista says
I made three identical batches of crepe batter because I wanted more crepes. The crepes from the first batch were absolute perfection!! The next two batches just wouldn't cook properly...I ended up with undercooked and broken crepes that wouldn't lift from the pan. So bizarre...I have no idea why this happened. I'll still try this again - just not today!
Iosune says
Hi there! I don't know why it worked only the first time... Did you use the same pan? Have a nice day!
Sophie says
I was looking for a recipe hoping that I wouldn't have to go out and buy anything extra and this one fit the bill! The only thing is I had to add extra soya milk to make it more runny as at first it was too thick and didn't spread around the pan. I don't usually add sugar to the batter as that way you can have them with sweet or savoury fillings, so I just mixed in a small sprinkle and they still taste good with less sugar. (I add far too many sweet toppings to include sugar in the batter as well!)
Sophie says
I've just noticed quite a few other people seem to have added more milk so you could maybe modify the recipe slightly to 2 cups of soya milk instead of 1 1/2? Just a suggestion 🙂
Iosune says
I've just changed the recipe 😉 Thanks!
Iosune says
Hi Sophie! Thanks a lot for your comment 🙂 Have a nice day!
Greg Rubin says
Fantastic & simple. I like it better than my non-vegan recipe bc it's so quick & easy. I used what I had on hand (vanilla soy milk & regular flour). I did have to add more soy milk to keep it thin but easy to adjust for. To those that had a bad experience.....keep the batter very thin, cook on medium heat, flip as soon as 1st side is dry & make sure pan is greased!! I used olive oil spray. My whole family loved them!!
Iosune says
Hi Greg! Thanks a lot 😀 Have a nice day!
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!