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Square photo of a plate of vegan crepes

Vegan Crepes

  • Author: Iosune
  • Prep: 5 mins
  • Cook: 30 mins
  • Total: 35 mins
  • 15 crepes 1x
  • Breakfast, Dessert, Snack
  • French
  • Vegan

Servings 15 crepes 1x

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Vegan crepes, the best dessert ever. They’re spongy and satisfying, and you can make them sweet or savory. Only 6 ingredients required!


  • 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 (375500 ml)
  • 1 tbsp extra virgin olive oil, you can also use coconut oil or melted vegan butter
  • 1 tsp vanilla extract (optional)


  1. 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.
  2. 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.
  3. Cook for 1 to 2 minutes until the batter gets darker. Loosen the edges with a butter knife and flip the crepe.
  4. Cook the other side of the crepe for 1 more minute until brown. Repeat with the remaining batter.
  5. Serve your vegan crepes with ingredients like vegan Nutella, blueberry compote, chopped vegan chicken, vegan sausage, tempeh bacon, or seitan.
  6. 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.


  • This vegan crepe recipe will work with any type of sugar and plant 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. 


  • 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