• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Blog
  • Memorial Day
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Memorial Day
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Memorial Day
    • 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 Print Recipe
    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 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.

    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

    • Stalk of vegan French toast on a plate with some maple syrup and vegan butter on top.
      Easy Vegan French Toast
    • Vegan pancakes heaped with strawberries, blueberries, and maple syrup drizzle.
      The Best Vegan Pancakes (Easy and Fluffy)
    • Photo of a plate of homemade vegan cinnamon rolls
      Vegan Cinnamon Rolls
    • A tower of fluffy vegan waffles topped with blueberries, vegan butter, and maple syrup.
      Best Vegan Waffles (Fluffy and Crispy)

    ⭐️ 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.
    4.83 from 70 votes
    PRINT PIN RATE
    Course: Breakfast, Dessert
    Cuisine: French
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes 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
    Tried this recipe?Let us know how it was!

    More Vegan Dessert Recipes

    • Side photo of the inside of a vegan pumpkin muffin.
      Vegan Pumpkin Muffins
    • Photo of a dish with a spoon and some vegan apple crisp topped with vegan ice cream and a drizzle of vegan caramel.
      Vegan Apple Crisp
    • Photo of a dish with vegan no bake cookies
      Vegan No Bake Cookies
    • Photo of a pile of vegan snickerdoodles
      Vegan Snickerdoodles
    13.0K shares

    Reader Interactions

    Comments

    1. Dawn :-) says

      March 06, 2019 at 7:45 pm

      5 stars
      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.

      Reply
      • Iosune says

        March 10, 2019 at 3:27 am

        Hi Dawn! I'm so happy to hear that 🙂

        Reply
    2. BuTanka says

      February 23, 2019 at 1:59 am

      Very good recipe. I added coconut milk instead of oil and added some lemon juice )))

      Reply
      • Iosune says

        February 23, 2019 at 7:41 am

        Hi Butanka! Thanks a lot 🙂 Sounds great!

        Reply
    3. adrienne says

      February 12, 2019 at 5:27 pm

      5 stars
      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!!

      Reply
      • Iosune says

        February 13, 2019 at 7:58 am

        Hi Adrienne! Thanks a lot 🙂 So glad you guys enjoyed it!

        Reply
    4. Ally williams says

      February 11, 2019 at 1:03 am

      delicious!! so easy to make

      Reply
      • Iosune says

        February 11, 2019 at 4:03 pm

        Hi Ally! Thanks a lot 🙂 So glad you liked it!

        Reply
    5. Sophie says

      February 07, 2019 at 8:26 pm

      5 stars
      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 !

      Reply
      • Iosune says

        February 11, 2019 at 3:37 pm

        Hi Sophie! You're so welcome 🙂 I'm so glad you guys liked it!

        Reply
    6. Gemma says

      January 29, 2019 at 7:26 pm

      5 stars
      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!

      Reply
      • Iosune says

        January 30, 2019 at 11:53 am

        Hi Gemma! Sounds great 🙂 So glad you liked it!

        Reply
    7. Melissa says

      January 19, 2019 at 3:12 pm

      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!

      Reply
      • Iosune says

        January 21, 2019 at 8:39 am

        Hi Melissa! You're so welcome 🙂 So glad you liked them!

        Reply
    8. Mal says

      January 10, 2019 at 11:02 pm

      How didn’t I come across these ealrier! Hands down one of the best vegan crepe recipes!!
      Thanks for sharing this 🙏

      Xox from Canada

      Reply
      • Iosune says

        January 11, 2019 at 8:32 am

        Hi Mal! I'm so glad you liked it 🙂 Have a nice day!

        Reply
    9. Shreya says

      January 08, 2019 at 8:07 am

      5 stars
      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!

      Reply
      • Iosune says

        January 08, 2019 at 9:47 am

        Hi Shreya! I'm so happy to hear that 🙂 Have a beautiful day!

        Reply
    10. Susan says

      November 28, 2018 at 5:54 pm

      4 stars
      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).

      Reply
      • Iosune says

        November 29, 2018 at 9:45 am

        Hi Susan! So glad you liked them 🙂

        Reply
    11. Erin says

      November 12, 2018 at 3:00 am

      5 stars
      these are so good i'd happily eat them without any syrup/other sweetener 🙂

      Reply
      • Iosune says

        November 27, 2018 at 10:11 am

        Hi Erin! I'm so glad you like them so much 🙂 Have a nice day!

        Reply
    12. plant.well says

      November 08, 2018 at 10:22 pm

      Mmmm, I haven't had crepes in years since going vegan! Would it turn out okay if I used maple syrup as a sweetener?

      Reply
      • Iosune says

        November 27, 2018 at 9:16 am

        Hi There! I think it could work 🙂

        Reply
    13. Tatiana says

      October 24, 2018 at 5:40 pm

      5 stars
      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.

      Reply
      • Iosune says

        October 24, 2018 at 6:46 pm

        Hi Tatiana! I'm so happy to hear that 🙂 You're so welcome!

        Reply
    14. Zoe says

      September 17, 2018 at 1:12 pm

      5 stars
      Très bonnes crêpes!
      J'ai mis de la boisson au riz, comme c'est une boisson naturellement sucrée je n'ai pas eu besoin de mettre de sucre!

      Reply
      • Iosune says

        September 18, 2018 at 8:33 am

        Merci beaucoup Zoe 🙂

        Reply
    15. Kathryn Morgans says

      September 16, 2018 at 10:13 am

      5 stars
      My kids loved this recipe. I used a mix of wholewheat and wholemeal spelt flour and a mix of soya and almond milk, due to stocks running low! Delicious

      Reply
      • Iosune says

        September 18, 2018 at 8:31 am

        Hi Kathryn! Sounds great 🙂 So glad you love it!

        Reply
    16. Jay says

      September 01, 2018 at 7:32 pm

      5 stars
      I made these today and they were delicious! Came out perfectly the whole family loved them. Thank you!!

      Reply
      • Iosune says

        September 03, 2018 at 9:29 am

        Hi Jay! So glad you and your family enjoyed them 🙂

        Reply
    17. Karina Rauff Meistrup says

      July 18, 2018 at 11:49 am

      5 stars
      I used vegan butter instead of oil for the frying. Scrumptious! Soft and crispy at the same time. The taste is amazing

      Reply
      • Iosune says

        July 19, 2018 at 11:23 am

        Hi Karina! Thanks a lot 🙂 So glad you enjoyed them!

        Reply
    « Older Comments
    Newer 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 →

    Vegan Memorial Day

    • Bowl of vegan tzatziki sauce garnished with cucumber and olive oil.
      The Best Vegan Tzatziki Sauce (15 Minutes)
    • Plated Vegan Caesar Salad and fork.
      The Best Vegan Caesar Salad (15 Minutes)
    • Drizzling vegan Caesar dressing onto a mason jar with ingredients in the background.
      The Best Vegan Caesar Dressing (5 Minutes)
    • Vegan potato salad on a plate with a fork.
      The Best Vegan Potato Salad (Easy and Creamy)
    • Vegan pasta salad on a plate with a fork.
      Easy Vegan Pasta Salad (20 Minutes)
    • Photo of a dish with tofu steak, French fries and fresh thyme.
      Tofu Steak

    Most Popular

    • Square picture of a dish with marinated tofu garnished with chopped chives.
      Easy Marinated Tofu
    • A bowl with tofu stir fry garnished with some sesame seeds.
      Easy Tofu Stir Fry
    • Close-up photo of tofu scramble
      Tofu Scramble
    • A glass measuring cup with vegan mayonnaise and a spoon.
      The BEST Vegan Mayonnaise (4 Ingredients)
    • Overview of baked tofu cubes onto a lined baking sheet.
      Crispy Baked Tofu (5 Ingredients)
    • Square photo of a dish with crispy pan-fried tofu cubes.
      Crispy Pan-Fried Tofu (20 Minutes)
    • Overview of a plate with several folded vegan crepes topped with fresh blueberries and powdered sugar.
      Easy Vegan Crepes
    • Stalk of vegan French toast on a plate with some maple syrup and vegan butter on top.
      Easy Vegan French Toast

    As seen in

    Footer

    ↑ Back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    Copyright © 2023 Simple Vegan Blog