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 with this vegan crepe recipe, such as cashew milk, almond milk, rice milk, oat milk, coconut milk, or even hemp milk, 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 vegan crepes with sweet or savory toppings or fillings. As for the sweet ones, you could use some of these ingredients: homemade Nutella, blueberry compote, berry compote, applesauce, vegan whipped cream, or sprinkle some powdered sugar over them.
- As for the savory ones, there are plenty of different options, but these are some of my favorites: chopped vegan chicken, vegan sausage, tempeh bacon, or seitan; some chipotle sofritas or tofu scramble; or even spread some cashew cheese, vegan cream cheese, vegan ricotta as part of the filling.
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!
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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 homemade Nutella, blueberry compote, berry compote, applesauce, vegan whipped cream, powdered sugar, chopped vegan chicken, vegan sausage, tempeh bacon, or seitan; some chipotle sofritas or tofu scramble; or even spread some cashew cheese, vegan cream cheese, or vegan ricotta as part of the filling.
- 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, such as cashew milk, almond milk, rice milk, oat milk, coconut milk, or even hemp 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.
Hi Iosune, I have struggled with this recipe, but I think it’s how I’m cooking it, not the recipe itself. Can you help?
On my smooth-top stove, “5” is medium. If I cook these in my non-stick skillet at “4” or higher, they begin to set too fast to swirl around the pan, so they are too small, too thick, and not done in the middle, even after 4-5 min. per side.
If I cook them on “3”, they have to cook so long they are hard not soft and bendable.I have tried thinning them out to swirl better — have used up to 2 cups + 2 Tbsp water, same problem, they set too fast.
Related concern – I have considered buying a different non-stick pan to see if that would help. The recipe calls for med-high heat, but all the manufacturer sites (I have looked at 6 of them) say never heat the pan above medium or the finish will become unstable.
I have tried three times and would like to make a 4th attempt this week. I really want to make this work 🙂
Hi Eric! I’m so sorry! I have always cook them over medium-high heat. I recommend you heat the non-stick pan over medium-high heat and then add the crepes and lower the heat 🙂
Perfect every time! I usually go for the 2 cups of milk for the perfect consistency 🙂 I grew up eating crepes and this is the best vegan version of these… my french mom would be impressed!
★★★★★
Hi Patricia! Thank you so much 🙂
Complete fail ! The crepes stuck to the bottom of the pan. Couldn’t even make one work. I don’t know what happened …
Hi Melanie! I’m so sorry about that! Was your pan non-stick?
soooo good, exactly how i remember them ! and no sit time or long, fancy ingredient list was an added bonus
★★★★★
So glad you enjoyed our vegan crepes recipes 🙂
This is not a crepe, this is just a flat pancake, I had to add a bunch more milk to make it work
I’m so sorry you didn’t enjoy it!