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Home > Recipes > Desserts

Easy Vegan Crepes

Modified: Apr 25, 2025 · Published: Feb 15, 2014 by Iosune Robles · This post may contain affiliate links

4.84 from 71 votes
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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.

Overview of a plate with several folded vegan crepes topped with fresh blueberries and powdered sugar.

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!

Jump to:
  • 🌟 You’ll love this recipe because it is
  • 🧾 Ingredients
  • 🔪 Instructions
  • 📋 Substitutions & variations
  • 🍽 Equipment
  • ❄️ Storage
  • 💭 Expert tips
  • ❓Recipe FAQs
  • 🥞 More vegan breakfast recipes
  • Easy Vegan Crepes

🌟 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

  1. 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.
  2. The batter should be slightly thick but runnier than a pancake batter.
  3. 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.
  4. 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.
  5. 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.
  6. 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 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.

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

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    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
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  • A tower of fluffy vegan waffles topped with blueberries, vegan butter, and maple syrup.
    Best Vegan Waffles (Fluffy and Crispy)

Did you like this recipe? Please leave a rating and comment below!

Overview of a plate with several folded vegan crepes topped with fresh blueberries and powdered sugar.
4.84 from 71 votes

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.
Prep: 5 minutes mins
Cook: 25 minutes mins
Total: 30 minutes mins
Servings: 10 crepes
PRINT PIN COMMENT


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
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?Leave a comment below and let me know how it was!
Course: Breakfast, Dessert
Cuisine: French
Author: Iosune Robles

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Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. Angela says

    July 04, 2018 at 7:47 am

    4 stars
    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. 🙂

    Reply
    • Angels says

      July 04, 2018 at 8:13 am

      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.

      Reply
    • Iosune says

      July 05, 2018 at 10:21 am

      Hi Angela! Sounds amazing 🙂 Thank you so much for your valuable comment!

      Reply
  11. Demir says

    May 30, 2018 at 9:17 am

    Delicious

    Reply
    • Iosune says

      May 30, 2018 at 9:52 am

      Thanks a lot Demir 🙂

      Reply
  12. Melissa says

    May 28, 2018 at 5:48 pm

    Very good! Filled them with berry jam and some with cookie butter and rolled them. Had a great texture.

    Reply
    • Iosune says

      May 29, 2018 at 10:25 am

      Hi Melissa! Sounds amazing 🙂 So glad you liked them!

      Reply
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Iosune with a glass of juice.

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

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