Vegan crêpes are delicate, thin pancakes inspired by French crepes. They are easy to make, without eggs, and with simple ingredients such as flour, non-dairy milk, and sugar.
You can have them with vegan Nutella, banana, jam, peanut butter, maple syrup, or other fresh fruit. They are excellent for a special breakfast, snack, or dessert.
Our vegan crepe recipe is easy to put together, and you can cook them in a few minutes on a non-stick pan.
Table of Contents
Dietary Note: this recipe is suitable for a vegetarian and vegan diet.
What are vegan crepes?
Crepes – crêpes in French – are a very thin type of pancake that originated in France and became popular worldwide thanks to their versatility, ease of preparation, and delicious taste and texture.
Our easy vegan crepes are like French crepes but without eggs and dairy.
Like our vegan french toast, vegan pancakes, chocolate glazed donuts, and vegan cinnamon rolls, they are excellent for a unique sweet breakfast or cozy dessert.
They are delicious with our vegan Nutella and banana slices, but you can also have them with jam and peanut butter, ice cream, and fresh fruit.
This vegan crepe recipe is for making sweet crepes. If you want a savory crepes recipe, check out our savory chickpea pancakes with a creamy mushroom filling.
For more savory breakfasts, we can recommend chickpea frittata muffins, tofu scramble, breakfast burrito, and sweet potato hash.
Vegan crepes video
Ingredients & Substitutions for Vegan Crepes
Quantities are in the recipe box at the bottom of the page.
Non-dairy Milk
We use almond milk.
Substitute any other plant milk, such as soy milk, rice milk, cashew milk, or oat milk, for almond milk.
All-purpose flour
All-purpose flour gives us the best texture for vegan crepes.
For gluten-free, check out our chickpea flour crepes recipe.
Olive oil
Olive oil is the healthiest choice to make vegan crepes.
Substitute avocado oil or any other neutral vegetable oil for olive oil. You can also use melted vegan butter.
Sugar
Some sugar helps with the structure and flavor of the crepes. You can use white or brown sugar or substitute coconut sugar.
Vanilla extract
We add some vanilla extract for flavor since there are no eggs and butter.
Salt
Just a pinch of sea salt.
Turmeric (optional for color)
Turmeric is optional, and we use it to add a natural yellow color to make the crepes more visually appealing.
They might look pale without turmeric, but if you don’t mind that, you can omit it.
Toppings
You can top your crepes with jams, spreads, and nut butter.
We love ours with vegan Nutella and banana slices. They are also delicious with jam and peanut butter and with fresh fruit.
How to Make Vegan Crepes
US cups + grams measurements in the recipe box at the bottom of the page.
Start with the batter
To a large mixing bowl, add 1½ cups or 350 grams of plant milk such as oats, almonds, soy, or any other, a tablespoon of sugar, a tablespoon of olive oil (or melted vegan butter), 1 tablespoon of vanilla extract, and 1 pinch of salt.
Mix the ingredients with a whisk until well combined, then add 1 cup or 150 grams of all-purpose flour.
Whisk well, trying to remove all lumps. In the end, you’ll want a smooth and liquid batter.
Tip: if you struggle to remove lumps, blend the batter with an immersion blender or in a standing blender.
Cook the crepes
Heat a non-stick pan. We use one that is 11 inches or 28 cm in diameter, but you can use any size.
Ensure the pan is hot, but the stovetop is on low to medium heat.
Add a little olive oil, spread it around the pan with kitchen paper, then add ¾ of a ladle of the vegan crepe batter.
Tilt and rotate the pan right after adding the batter until the batter fully covers the pan. Tilt slowly but decisively.
This might require practice, so don’t beat yourself up if you don’t manage on your first try. Instead, add some extra batter and spread it over the empty spots with the back of a spoon.
Cook the pancake on one side for 2 to 3 minutes or until golden.
Then turn it around gently (do not flip) with the help of a spatula and cook for another minute or two until golden but not too dry.
Transfer the vegan crepe onto a plate and repeat the process till you run out of batter.
With a little bit of practice, you’ll be able to get about 7 to 8 thin and light pancakes.
Serving Suggestions
Our favorite way to serve French crepes is to fill them with our hazelnut spread, a.k .a. vegan Nutella.
Making Nutella at home is simple; you need a high-speed blender, hazelnuts, sugar, and cacao powder. Here’s the full recipe for vegan Nutella.
Spread a couple of tablespoons of Nutella on one half of the pancake, add some sliced bananas if you like, then fold in half, then in half again to make a triangle and arrange it onto a plate.
We prefer folding to rolling; the crepes get less chewy this way. You can, of course, roll them if you like.
Serve 2 to 3 vegan crepes per person.
Dust the crepes with powdered sugar, then drizzle with more hazelnut spread; add crushed hazelnuts or any nuts and some fresh berries.
Other good fillings for crepes are jams of all kinds, nut butter such as peanut butter or almond butter, and vegan cream cheese.
Good toppings are vegan whipped cream or coconut milk, whipped up to make vegan cream and maple syrup.
Tips
French pancakes should be thin and light, easy to roll or fold.
If your batter is too thick, it will be hard to spread over the pan and make a thin pancake. In this case, add some extra milk to thin it up, then whisk it and try again.
If your batter is too thin, it won’t hold together on the pan. You can tell that the batter is too thin if it makes small holes in the pancake when you pour the batter into the hot pan.
Also, if you want to add color to the batter to make it look more like French crepes with eggs, you can add a pinch of turmeric powder.
Questions
Use chickpea flour or buckwheat flour to make gluten-free crepes. Have a look at our recipe for savory chickpea crepes to learn how to make a gluten-free crepe batter.
No. Traditional French crepes are not vegan. However, making crepes vegan is easy with a few simple ingredients such as flour, plant milk, sugar, and vanilla extract. See our recipe.
We tried both methods several times, and we prefer a batter that hasn’t rested for vegan crepes.
Storage & Make Ahead
Make ahead: If you are making this recipe for a crowd, for instance, for brunch or a Sunday family breakfast, then you have to stack the crepes on top of a plate as you make them and keep them in a slightly warm oven at 200°F or 90°C while each crepe cooks.
You can also make vegan crepes the night before and store them in the refrigerator wrapped in plastic. Reheat in the oven, microwave, or on a lightly greased skillet.
Refrigerator: Store vegan crepes in the fridge on a plate wrapped in plastic for up to 3 days. Warm up the crepes in the microwave for a few seconds or on a nonstick skillet for a minute.
Freezer: You can freeze crepes for up to 3 months. Stack them on each other, wrap them tightly in plastic wrap, and freeze.
Thaw & Reheat: Thaw them in the fridge overnight or in the microwave with the appropriate thawing program before separating them.
Handle carefully; frozen crepes have a weaker consistency and might break easily.
More vegan breakfast recipes
Get more egg-free breakfast inspiration with these family–friendly dishes:
- French toast
- Apple muffins
- Vegan cinnamon rolls or apple cinnamon rolls
- Banana bread or zucchini banana bread
- Chocolate donuts or cake donuts
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More pancake inspiration
Find more crepe and pancake ideas here, all dairy–free and egg–free:
For many more breakfast ideas, check out our breakfast category page.
Vegan crepes
Equipment
- Non-stick pan we use one that is 11 inches or 28 cm in diameter but you can use any size.
Ingredients
- 1½ cups non-dairy milk oats, almonds, soy, cashew, etc
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 tablespoon vanilla extract
- 1 pinch salt
- 1 cup all-purpose flour
- 1 pinch turmeric optional, to add yellow colour
Serving suggestions
- 1 tablespoon powdered sugar
- 2 tablespoons hazelnut spread
- 1 chopped banana or mixed berries
Instructions
- To a bowl, add 1½ cups non-dairy milk, 1 tablespoon sugar, 1 tablespoon olive oil, 1 tablespoon vanilla extract and 1 pinch salt. Whisk well.Add in 1 cup all-purpose flour and whisk until lump free. Tip: you can use an immersion blender to make a lump-free batter. Optionally, you can add 1 pinch turmeric to add a natural yellow color to the batter.
- Heat a nonstick pan and brush it with some olive oil. When the pan is hot, add ⅓ cup of batter.Rotate and tilt the pan to spread the batter evenly across it. Tip: If you don't manage on your first try, you can add some extra batter and spread it with the back of a spoon.
- Cook for 2 to 3 minutes, then turn it with a spatula cook for another minute.
- Transfer onto a plate and repeat until you run out of batter.
Serving suggestion
- Spread a couple of tablespoons of hazelnut spread (vegan nutella) on half of the crepe. Add sliced banana, fold the crepe in half, then in half again, to form a triangle.
- Serve two to three crepes per person, dust with powdered sugar, add more sliced banana or berries, and a drizzle of vegan nutella or maple syrup.
Notes
Nutrition
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