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Vegan Crepes on a plate with roasted strawberries and powdered sugar on top.
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4.86 from 28 votes

Perfect Vegan Crepes

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.
Prep Time1 hour 10 minutes
Cook Time15 minutes
Total Time1 hour 25 minutes
Course: Breakfast, Dessert
Cuisine: American, French
Servings: 8 crepes
Calories: 114kcal
Author: Alissa

Ingredients

  • 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)
US Customary - Metric

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1crepe (⅛ of recipe) | Calories: 114kcal | Carbohydrates: 13.8g | Protein: 1.8g | Fat: 5.7g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 28mg | Fiber: 0.6g | Sugar: 1.5g | Calcium: 88mg | Iron: 1mg