Easy Vegan Crepes

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

4.84 from 71 votes

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 Time5

Cook Time25

Total Time30

Course: Breakfast, Dessert

Cuisine: French

Diet: Vegan

Servings: crepes

Calories: 132kcal

Author: Iosune

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

US Customary - Metric

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