How to Make Classic Vegan Crepes (5-Ingredients!)

Oct 21, 2018 (Last updated Feb 27, 2024) by Hannah Sunderani

How to Make Classic Vegan Crepes (5-Ingredients!)

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. 

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

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!

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! 
• 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. 
• Maple syrup – Naturally sweetens the crepe batter without being overpowering. You can also use another liquid sweetener, such as agave. Or, if you are making savoury crepes, reduce the maple syrup to 1 teaspoon to balance the flavour. 
• Vanilla extract – Adds a warm, subtly sweet flavour to the crepe batter. However, if you plan on making these vegan crepes with a savoury filling, omit the vanilla. 

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.

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.

Next, add in the almond 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. This helps the crepe batter to hydrate the flour and makes a relaxed, smooth batter that is easy to swirl in large circles.

When ready to cook, lightly oil a non-stick pan and bring to medium heat. Lightly grease with a bit of additional oil or cooking spray to help prevent the batter from sticking. Once warm, pour 1/4 cup of batter onto the pan and swirl it around until the entire surface is coated and batter takes on a generally circular shape. Cook until the edges of the crepe start to pull away from the pan (1-2 minutes). 

Gently flip the crepe and cook on the other side for 15-20 seconds before sliding the crepe onto a plate. 

Repeat this process until all of the crepe batter is used. As you go, if the vegan crepe batter appears it is becoming too thick, add a splash of water to thin out again. I typically use about 2 tablespoons of water for thinning. 

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!

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. Or check out The Two Spoons Cookbook for the very best homemade vegan nutella recipe!
• Strawberries and cream – I like to use my homemade coconut yogurt made from coconut milk or my vegan cream cheese recipe, but you can also use your favourite coconut whipped cream in place of the yogurt for a more decadent filling. Use my Strawberry and Cream Bruschetta as inspiration!
• Caramelized bananas and powdered sugar – A fun spin on my Steel Cut Oatmeal and Millet Porridge recipes. 
• Fresh fruit, peanut butter, and jam – A twist on a peanut butter and jelly sandwich filling. Use my Raspberry Chia Jam or Strawberry Chia Jam and any nut butter of choice! 
• Mango and coconut – ​Freshly diced mango, toasted coconut flakes, and fresh coconut yogurt for a tropical filling. 
• Vegan butter, lemon, and sugar – Brush the inside of the crepes with a savoury vegan butter and vegan lemon curd, then serve with a squeeze of lemon juice and a dusting of powdered sugar. 
• Figs and yogurt – Fill with coconut yogurt, chopped figs, and finish with maple syrup to drizzle. 
• Persimmon and cashew whipped cream – ​A sweet and juicy winter filling.
• Christmas crepes –  Made with sliced apple, grapes, and powdered sugar. 

Savoury Filling Ideas

• Spinach and mushroom – ​Use the filling in my Stuffed Baked Potatoes as inspiration!
• Vegan cheese and tomato – Fill the crepes with Vegan Cashew Cheese or Mozzarella and fresh, summer tomatoes. My 5-Minute Chimichurri sauce would pair well with these flavours, too. 
• Sun-dried tomato with faux gras – ​My cruelty faux gras is the perfect savoury spread that pairs well with tons of flavours including sun-dried tomato and spinach! 
• Spinach artichoke – ​Have a bit of Vegan Spinach Artichoke Dip leftover? Spread it inside the crepes and add your favourite fresh herbs.
• Sheet pan vegetables – Fill the crepes with my spiced sheet-pan roasted vegetables and drizzle with coconut yogurt.
• Tofu and veggies – Fill with Crispy Pan Fried Tofu and any vegetables of choice. 

Recipe FAQs

Can I make these crepes gluten-free?

I have not tested these delicious vegan crepes using a gluten-free flour blend and unfortunately can’t say whether or not it will work well. If you’d like to experiment, I would recommend using a gluten-free flour blend such as Bob’s Red Mill. Avoid using specialty flours such as almond flour, buckwheat flour, or coconut flour on their own – as the texture is very different. Instead, save those flours for my other vegan breakfast recipes such as Almond Flour Banana Pancakes, Fluffy Coconut Flour Pancakes, or 20-Minute Vegan Buckwheat Pancakes. 

How long do homemade crepes keep?

Crepes are generally best served fresh, but leftovers will keep in the refrigerator for up to 3 days. Store them in an airtight container to keep them moist, then reheat in a pan over medium-low heat until warmed through. 

What is the egg replacement in vegan crepes?

In testing the perfect vegan crepes, I found that an egg replacer is not necessary so set aside the flax egg! The fat from the oil and plant-based milk adds enough moisture and structure to the crepe batter to make traditional French crepes suitable for a vegan diet! 

Are crepes just thin pancakes?

While both popular breakfast recipes are flat and thin, they are different in many ways. Pancake batter is typically much thicker and contains leavening agents to make them tall and fluffy. Crepe batter is made without leavening agents and is much thinner so it spreads easily across the pan. Additionally, crepes are typically cooked at a bit of a higher heat, so they cook rather quickly without burning. 

More Vegan Breakfast Recipes You Might Like:

• Quick Blender Vegan Gluten-Free Waffles
• Almond Flour Waffles
• Blueberry Banana Baked Oatmeal
• Lemon Poppy Seed Pancakes
• Overnight French Toast Bake

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

How to Make Vegan Crepes (5 Ingredients!)

5 from 1 vote

By Hannah Sunderani

How to make vegan crepes that are ultra thin, delicate with crisp edges. An easy to make recipe using just a 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

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 45 minutes 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

US CustomaryMetric

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

DID YOU

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and hashtag it #twospoons

MAKE THIS?

• Summer
• Winter
• 10 ingredients or less