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Buttery and Delicate Vegan Crepes

5 from 1 vote
How to make vegan crepes that are ultra thin, delicate and buttery with crisp edges. An easy to make recipe using 1 bowl and a non-stick skillet. Enjoy for a delicious french-inspired vegan breakfast with your choice of sweet or savory fillings and toppings. And, best of all, you only need 5 simple ingredients!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
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Oct 21, 2018 (Last updated Dec 6, 2025) by Hannah Sunderani

Nothing says a gourmet, at-home vegan brunch like Classic Vegan Crepes! This homemade recipe is ultra easy to make with 5 basic pantry staple ingredients and you can add any sweet or savoury fillings of choice. My favourite filling is to slather with my creamy smooth vegan nutella.

Image of two crepes on a white plate that have been drizzled with chocolate and sprinkled with sliced strawberries. The white plate is on a white backdrop.
Hannah’s hot take

Why You’ll Love My French Crepes

Whether or not you’ve traveled to France, you’ve likely enjoyed the beloved French classic: crepes! There’s just one problem…classic recipes are ladened with dairy butter, milk, and eggs.

But today I’m bringing you the best, classic French vegan crepe recipe inspired by the best breakfast in Paris. It’s made with just 5 simple ingredients. I’ve also included several tips and tricks so your first go at this popular recipe is as flawless as possible.

If you’ve followed the blog for any length of time, or own my best-selling cookbook, The Two Spoons Cookbook, you’ll know that many of my recipes are French-inspired.

I fell in love with plant-based cooking while living in France, and have since developed many vegan versions of French classics (Mushroom Bourguignon, Vegan Mousse au Chocolat, Faux Gras, Vegan Chickpea Salad Nicoise, Savoury Leek and Potato Galette, etc.).

So pour yourself a Mimosa and get ready – I’m about to transport you back to France with this restaurant-worthy vegan breakfast recipe!

Hannah xx

Top down image of four plates of crepes. Each white plate holds two crepes that have been drizzled with chocolate and sprinkled with sliced strawberries. The white plates are on a white backdrop.

This Vegan Crepes Recipe is….

  • Classic
  • Egg-free
  • Made with 5 simple ingredients
  • Light 
  • Perfectly soft
  • Suitable for sweet and savoury fillings
  • Easy enough for beginners
  • The ultimate brunch recipe!

Featured Review

5 from 1 vote
“I have tried a number of vegan crepe recipes and this one was a winner! (I only did the crepe part and served with just Earth Balance and sugar.) The crepes were light and fluffy they tasted very authentic. I’m looking forward to trying all different kinds of fillings.” -Joanne

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All of the ingredients required to make this vegan crepe recipe separated into individual bowls. The bowls are sitting on a white backdrop.

Ingredient Notes

  • Flour – For this recipe, it is important to use all-purpose flour. Classic french crepes are a finicky recipe and changing the flour would greatly change the consistency of the batter. For perfect crepes, please follow the recipe and ingredient measurements closely! I’ve recipe tested with other flours but they are not as light.
  • Non-dairy milk – Both almond milk and oat milk are my favourite choices, but you can really use any plant-based milk. I do recommend using a milk that is either plain or very lightly sweetened so it does not overwhelm the flavour of the crepe batter. 
  • Oil – I’ve made these eggless crepes with avocado oil and olive oil and both work well. You could also use coconut oil if you don’t mind your crepes having a hint of coconut flavour. 
Image of two crepes on a white plate that have been drizzled with chocolate and sprinkled with sliced strawberries. The white plate is on a white backdrop. There is a strawberries in the lower right hand corner of the frame.

3 Tips for Making Vegan Crepes

Before we get started, I think it’s important to keep three things in mind: 

  1. You must use a nonstick pan. When I first mastered crepes at home, I made them using a regular teflon non-stick pan. Trust me, I’ve tried all the skillets; from a well-seasoned stainless steel to cast iron to even some ceramic. They just don’t work! For crepes and pancakes, I recommend embracing the teflon, or a pan like the Caraway pan that has been greased. These pans will allow you a fuss-free, buttery smooth flip (no crepe pan required!).
  2. It’s all in the wrist. Have you ever wondered how they make crepes that are so perfectly circular? In the wrist, baby! Unlike pancake batter where the pan stays pretty much secured to the stove-top, when making crepes you want to lift and swirl the pan in gentle, circular motions, lightly tipping as you go. This will allow the crepe batter to fall outward, and ultimately make bigger, thinner circular crepes. And don’t fall for purchasing one of those tempting wooden “T” shape tools from William Sonoma. I bought one and it just made my life harder. A little wrist action is all you need. 
  3. You’ll get better as you go. To put it frankly, your initial two or three crepes are probably going to suck. Especially if it’s your first time making traditional crepes at home. People often say when making pancakes/crepes that your first is a throwaway. But in my experience, it’s usually not until the third or fourth crepe that you get into your groove. So don’t be discouraged if your crepes are not flawless after your first attempt. As the saying goes, “practice makes perfect”! And they’re still delicious no matter how they look.
Top down image of a few plates of crepes. There are two crepes on each plate and they are ready to be decorated. Sliced strawberries have been placed on the plates as well. The plates are sitting on a white backdrop.

How to Make the Best Vegan Crepes

First, prepare the crêpe batter. In a large mixing bowl, combine the flour and salt. Whisk until well combined.

Flour and salt in a large mixing bowl with a whisk in the middle that's been used for mixing. The white bowl is on a white backdrop.
Whisk the flour and salt to combine.
a large white bowl with crepe ingredients in the bowl that's ready to be stirring with a whisk. The white bowl is sitting on a white backdrop.
Add the almond milk, avocado oil, maple syrup and vanilla.
Crepe ingredients that have been whisked together with a whisk to make a smooth batter. The batter is in a white mixing bowl on a white backdrop.
Whisk the crepe ingredients to combine and refrigerate for 1 hour.
Crepe batter that's been swirled on a pan to make a circle shape. The pan is grey and it's sitting on a white backdrop.
Pour 1/4 cup of batter onto the pan and swirl to take on a circular shape. Cook until the edges start to pull away from the pan (1-2 minutes). 
Cooked crepe in a skillet. The skillet is grey and it's sitting on a white backdrop.
Flip the crepe and cook on the other side for 15-20 seconds.
Cooked crepes placed on a white bowl sitting on a white backdrop. There are two small bowls in the top left and right hand corner, one is filled with chocolate and the other is filled with strawberries.
Continue this process until you’ve cooked all the crepes.

Crepe Fillings

The beauty of making your own vegan crêpe recipe is you can fill them with any sweet or savoury fillings of choice. I always switch it up, depending on my taste buds and cravings. Below I’ve shared some of my favourite fillings, but don’t be afraid to use your family’s favourite!

A crepe that is on a white plate and drizzled with melted chocolate and sprinkled with strawberries. The white plate is on a white backdrop.

Sweet Filling Ideas

  • Nutella and sliced banana – The ultimate crepe classic. There are several brands of vegan nutella available in stores (usually labeled as a chocolate hazelnut spread). Search your local grocery stores or health food store for the best chocolate spread near you. 
  • Strawberries and cream – a simple and delicious combo! I’ve also done this with strawberries and coconut yogurt and it’s delicious.
  • Caramelized bananas and powdered sugar – Here’s the recipe for the caramelized bananas. This combo is insane. Also great with a dollop of coconut yogurt.
  • Fresh fruit, peanut butter, and jam
  • Mango and coconut yogurt
  • Vegan butter, squeeze of lemon, and sugar – This is a classic and so so good! I also love giving this to kids when you’re on the go because it’s not that messy. Roll them up into a log and take them to go!

Savoury Filling Ideas

A shallow bowl showcasing three crepes that have been decorated with sliced strawberries. The bowl is white and it's sitting on a white backdrop. There are more plates in the background with crepes on them that have been drizzled with chocolate and sprinkled with strawberries.
A crepe that is on a white plate and drizzled with melted chocolate and sprinkled with strawberries. The white plate is on a white backdrop. There are more plates of crepes in the background decorated in the same way.

I hope you love this classic vegan crepes recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! And, if you love French inspired recipes like this one, definitely check out The Two Spoons Cookbook!

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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SF

Buttery and Delicate Vegan Crepes

5 from 1 vote
By Hannah Sunderani
How to make vegan crepes that are ultra thin, delicate and buttery with crisp edges. An easy to make recipe using 1 bowl and a non-stick skillet. Enjoy for a delicious french-inspired vegan breakfast with your choice of sweet or savory fillings and toppings. And, best of all, you only need 5 simple ingredients!
Print Recipe Pin Recipe
Image of two crepes on a white plate that have been drizzled with chocolate and sprinkled with sliced strawberries. The white plate is on a white backdrop.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Serves 10 crepes

Ingredients

  • 1 cup all-purpose flour
  • 1/4 tsp fine sea salt
  • 1 1/2 cups almond milk
  • 3 tbsp avocado oil (or olive oil)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp filtered water (more or less)

Topping options:

  • fresh cut strawberries
  • melted chocolate for drizzling

Instructions

  • In a mixing bowl add flour and salt. Whisk to combine. Then add oat milk, avocado oil, maple syrup and vanilla extract. Whisk again until well combined and place in the fridge to chill for at least one hour.
  • Lightly oil a non-stick pan and bring to medium heat. Pour 1/4 cup of crepe batter onto the pan and swirl it around until the entire surface is coated (as best you can) and batter takes on a generally circular shape. Cook until edges start to pull away from the pan (1-2 minutes). Then, gently flip the crepe and cook the other side for 15-20 seconds. Slide crepe onto a plate. Adjust batter if needed (if you noticed it was too thick add a splash more water. I used 2 tbsp water to thin).
  • Repeat Step 2 until you've used all the batter. To serve, fill the crepes with toppings of choice – I like a drizzle of melted chocolate and freshly sliced strawberries.

Notes

I recommend using a non-stick teflon pan for this recipe. It really stops the crepes from sticking to the pan, and allows for an easier flip. 
Remember, practice makes perfect so don’t be discouraged if your first few crepes don’t work out. I usually don’t get into the rhythm of things until my second or third. If you’re new to cooking crepes I’d suggest doubling the batter to allow for any mishaps while cooking. See my recommendations in the blog post for making flawless crepes.
Nutrition information is a rough estimate. 

Approvals

Nutrition

Calories: 79kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
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  1. I have tried a number of vegan crepe recipes and this one was a winner! (I only did the crepe part and served with just Earth Balance and sugar.) The crepes were light and fluffy they tasted very authentic. I’m looking forward to trying all different kinds of fillings.

    Reply

    • Aww wish I could share it with you hun! Hopefully one day. But only if you bring me your gorgeous pumpkin donuts. 😉

      Reply