Whisk, pour and swirl! These vegan crepes are super easy to make, and can be eaten as part of a sweet breakfast or stuffed with savory fillings for an elegant dinner.
I know, fancy, right? Yes but no. Crepes seem pretty fancy and all, almost like extra fancy pancakes, but they're actually really simple, require fewer ingredients than traditional pancakes, and cook faster!
When I was a kid, my brother started spending time at the neighbor's house, and the neighbor's grandma made him crepes. So he started requesting crepes from our mom. She seemed a little annoyed by all this. Who has time for fancy-pants crepes?
It wasn't until I started taking cooking classes in high school that I realized everyone has time. Crepes are really, really easy to make. And yes, that even goes for eggless and dairy-free crepes!
Making a good crepe is all about technique, but once you've got that down, the rest of the process is very straightforward.
I've made a lot of crepes over the years, and I think I've finally perfected my recipe for vegan crepes, so here it is. Super simple, very versatile, and totally delicious.
What Are Crepes?
If you've never had a crepe before, you're in for a treat! Crepes are basically super thin pancakes that are French in origin. They're flexible enough that you can roll them, stuff them, fold them or stack them up in all kinds of fun ways.
Crepes can be sweet or savory, and served for breakfast, lunch, or dinner, with different toppings of fillings depending on the meal.
Ingredients You'll Need
- Flour. Use regular, all-purpose wheat flour. I can't guarantee results with any other variety!
- Non-dairy milk. You can use just about any variety of milk that's unsweetened and unflavored, such as soy milk, almond milk, or cashew milk.
- Vegetable oil. You can substitute any neutral baking oil here, such as canola, coconut, or corn oil.
- Maple syrup. Leave this out if you'd prefer to make savory crepes.
- Vanilla extract. Omit this ingredient for savory crepes as well.
- Water. You may or may not need to add some water in order to thin the batter.
How to Make Vegan Crepes
- Whisk the flour and salt together in a mixing bowl, then whisk in the milk, oil, maple syrup, and vanilla. Keep on whisking the batter until it's completely smooth. You can mix the batter in the blender if you'd like, but I find it's less fuss to do it by hand.
- Cover the bowl with plastic wrap and stick it in the fridge for an hour. You can skip this if you're in a hurry, but the texture of your crepes might not be quite as perfect.
- Lightly oil a medium nonstick skillet and place it over medium heat. Give it a minute to heat up.
- Now get ready to work fast. Pick up the skillet and drop ¼ to ⅓ cup of batter into it, then immediately begin swirling the batter around to coat the entire bottom of the skillet.
- Cook the crepe for a few minutes, until bubbles start to appear in the center, then carefully flip it and cook it briefly on the other side.
- If your batter seemed too thick (indicated if your crepe didn't spread out enough or turned out too thick), whisk in a bit of water before making the next crepe. You can add up to ⅓ cup, but start with just a little — you don't want your batter to become too thin!
Crepes can be tricky! If this is your first time making them, consider doubling the vegan crepe batter so that you have plenty to practice with!
How to Serve Crepes
Sweet vegan crepes are awesome stuffed or topped with fruit, jam, roasted berries, vegan whipped cream, and vegan Nutella.
For savory crepes, fill them with veggies, beans, stews, or your favorite savory sauces.
Shelf-Life & Storage
Store any vegan crepes that aren't being served right away in stacks, with a sheet of parchment paper between crepes. Place the entire stack into a sealable bag and refrigerate for up to 3 days, or freeze for up to 3 months.
More Sweet Vegan Breakfast Recipes
- Vegan Pancakes
- Vegan Doughnuts
- Vegan Waffles
- Vegan French Toast
- Vegan Banana Pancakes
- Vegan French Toast Casserole
- Vegan Cinnamon Rolls
Perfect Vegan Crepes
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 ½ cups unsweetened non-dairy milk
- 3 tablespoons vegetable oil, plus more for oiling the pan
- 1 tablespoon maple syrup (omit for savory crepes)
- 1 teaspoon vanilla extract (omit for savory crepes)
- Water, as needed to thin the batter (up to ⅓ cup)
Whisk the flour and salt together in a medium mixing bowl, then whisk in the milk, oil, maple syrup and vanilla. Whisk the batter until completely blended.
Cover the bowl with plastic wrap and refrigerate the batter for 1 hour.
Start with a test crepe. Very lightly oil the surface of a nonstick frying pan and place it over medium heat.
When the pan is hot, add ¼ to ⅓ cup of batter and quickly swirl it around until the entire bottom surface of the pan is coated and batter takes on a generally circular shape.
Cook the crepe just until the edges start to pull away from the bottom of the pan, 1 to 2 minutes.
Very carefully flip the crepe and cook it for 30 to 60 seconds more on the other side. Slide the crepe out of the pan and onto a plate.
Adjust the batter as needed. If it seemed too thick and was difficult to swirl, whisk in a few splashes of water.
Repeat the entire process until all of the batter is used up, adjusting by adding more water as needed. Lightly re-oil the pan as needed between crepes.
Serve with your favorite sweet or savory fillings.
- Practice makes perfect. I always find that as I make adjustments and get into a groove, my crepes get better. The last few of the batch tend to be the best. If you're a crepe newbie, consider doubling the batch size to account for goof-ups.
- This recipe is meant to make 8 crepes, but if you end up adding water to the batter you might get as many as 12.