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.
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
- 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
- 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
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.
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.
Step 3: Pour ¼ cup of the batter (60 ml or 4 tablespoons), twirling it around to cover the whole bottom of the pan.
.
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.
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.
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.
❄️ 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
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.
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.
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.
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.
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
Did you like this recipe? Please leave a rating and comment below!
Easy Vegan Crepes
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
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
- 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.
- 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.
Patricia says
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!
Iosune Robles says
Hi Patricia! Thank you so much 🙂
lane says
soooo good, exactly how i remember them ! and no sit time or long, fancy ingredient list was an added bonus
Iosune Robles says
So glad you enjoyed our vegan crepes recipes 🙂
Laura says
My go to crepe recipe. Vegan, whole grain. Can't beat it! Kids adore them. I make a huge batch so we can eat them for days.
Iosune Robles says
Hi Laura! These vegan crepes are just amazing 🙂 So glad you all liked it!
Kathryn says
I’ve always had trouble with crepes but these turned out great with no sticking! I added a tablespoon or two more milk and did half a tablespoon less sugar. I didn’t have to grease the pan and kept it hot and no sticking! Thanks
Iosune Robles says
Hi Katheryn! So glad you liked our crepes 🙂 Have a nice day!
Bethany says
I have made these crepes several times now and they are fabulous. I used whole wheat pastry flour, almond milk and omitted the oil. I have a great crepe pan and turner which helped. I have share the recipe with several friends. This is now a favorite breakfast go to! Thank you.
Iosune Robles says
Hi Bethany! So glad you liked our vegan crepes 🙂 Thanks for sharing our recipe! Have a nice day!
Bethany says
I made these crepes. They were delicious! I made them without the oil and had no trouble with sticking on my scan-pan. I also used whole wheat pastry flour. yum!
Iosune Robles says
Hi Bethany! So glad you liked it 🙂 Have a nice day!
Izzy says
Just used this recipe for the first time!
Used less sugar and normal plain flour and it was still delicious! New breakfast recipe found 🤗
Iosune Robles says
So glad you liked it Izzy 🙂 Have a nice day!
Mayra Carbone says
This was really good! I used less sugar than the recipe.
Anenid says
Best vegan crepes recipe ever! Really thin and elastic texture, great way to showcase plant-based recipes. Thanks for sharing.
Iosune says
Hi Anenid! Thank you so much 🙂
Hannah says
Made these with almond milk and regular flour - absolutely delicious. Took some trial and error with the heat of the pan, which pan and the consistency of the batter but quickly got it right and they were so good. Excited to now have vegan pancakes for pancake Tuesday! Yum!
Iosune says
Hi Hannah! Sounds great 🙂 SO glad you liked them!
Jocelyn says
I enjoy this recipe and have used it many times. Thank you for sharing🙏
Iosune says
Hi Jocelyn! You're so welcome 🙂 So glad you enjoy it!
David Des Rosiers says
Hi Iosune, I can't believe you're actually replying to everyone! I'm impressed. 🙂
I'll try this recipe this week end. But for now, I'm giving you a 5 stars for your dedication. 🙂
Iosune says
Hi David! I try my best to reply to everyone 🙂 Thank you so much! Hope you enjoy it!