Learn how to make the best easy vegan crepes at home! Perfectly tender, thin and delicate. Can be paired with sweet or savory fillings.
Crepes are one of the first things I ever learned how to cook. I was in college and didn’t know how to cook or bake AT ALL, but for some reason I had to make crepes!
These crepes are just like the ones I used to make, but vegan. They’re tender, delicate, thin and delicious with a variety of toppings/fillings.
My absolute favorite way to eat crepes is with a squirt of lemon juice, powdered sugar, berries and pure maple syrup. YUM.
How to make vegan crepes
First, make your crepe batter. Whisk together the dry ingredients (flour, cornstarch, sugar, salt) then add in your wet ingredients (oil, non-dairy milk, water). Whisk until very smooth and combined. You could also use a hand mixer or put everything in a blender and blend until smooth.
Melt some vegan butter in a pan, then add about 1/3 cup of the crepe batter. Immediately lift the pan and rotate it to create a thin, round crepe.
Cook until the top looks fairly dry, then carefully flip and cook for 30 seconds on the other side. Remove from the pan and repeat with the rest of the batter.
TIPS AND TRICKS
- Don’t heat the pan too hot. You want them a light golden color, but not burnt or they won’t be as pliable or foldable. Medium heat is best.
- Use sparkling water instead of regular water if you can, this makes them even lighter and tastier! If you don’t have it, no worries regular water will work fine.
- For best results, use a medium sized non-stick pan and definitely use vegan butter in the pan for buttery flavored crepes.
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Do you need a special crepe pan?
No, you really don’t need a special pan to make crepes. However, if you get really into making crepes you may want to get a crepe pan! I recommend using a non-stick pan of some kind, cast iron isn’t the best choice here.
Can crepes be made gluten free?
I haven’t tried it myself, but I think you should be able to use a quality gluten free flour blend in place of the white flour to make them gluten free. If you try it, let me know!
Sweet crepe filling ideas:
- Lemon juice, powdered sugar, berries and maple syrup (my fave!)
- Vegan Whipped Cream, chocolate chips, maple syrup
- Vegan Nutella
- Vegan Caramel
Savory crepe filling ideas:
- Fill with tofu scramble (add some veggies, too!)
- Add tofu bacon or tempeh bacon crumbles
- Nacho Cheese Sauce or Nut Free Cheese Sauce
Want more sweet vegan breakfast recipes?
Easy Vegan Crepes
Ingredients
Crepe batter
- 1 1/2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons neutral flavored oil, such as canola, melted refined coconut, or avocado oil
- 1 cup unsweetened soy milk
- 1 cup sparkling water OR regular water
The rest
- 2-4 tablespoons vegan butter, for the pan
- 2-3 lemons sliced, for serving
- 2-4 tablespoons powdered sugar
- berries, optional for serving
- maple syrup, for serving
Instructions
- In a large bowl, whisk together the flour, cornstarch, sugar and salt. Now add the oil, non-dairy milk and sparkling water OR regular water (sparkling water makes them even lighter, but is not necessary). Whisk well until smooth and well combined.
- Heat a medium sized, non-stick pan to medium heat. Once hot, add a tablespoon or two of vegan butter to the pan. Once melted, add about 1/3 cup of the batter to the pan. Immediately pick up the pan and rotate it to move the batter into a thin circle.
- Cook until the top looks fairly dry, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 seconds on the other side. Remove from pan and repeat with the rest of the batter.
- Serve: My favorite way to serve crepes is by squirting a little lemon juice on the crepe, add some powdered sugar, and roll or fold. Dust with more powdered sugar and serve with fresh berries and maple syrup.
Notes
- If desired, you may use white whole wheat or whole wheat pastry flour instead of white flour. For gluten free, use a quality gluten free flour blend. I haven't tried this myself, but I think it would work quite well.
- Tapioca starch may be used in place of cornstarch.
- Omit the sugar for savory crepes.
- You can use another kind of non-dairy milk if desired, such as almond, coconut, cashew or oat milk.
- Other crepe serving ideas: Vegan Whipped Cream, Vegan Nutella, Vegan Caramel, non-dairy chocolate chips. For savory, try filling with tofu scramble, tempeh bacon or tofu bacon crumbles and/or cheese sauce.
My fave crepe recipe now thx so much for sharing!
You are welcome! Thank you for sharing your wonderful review!
Just made these today and they were absolutely delicious! It was also an added bonus to not be bloated after a meal 🙂 thanks Nora for all your wonderful recipes!
I’m so glad you are enjoying my recipes! Thank you for sharing your review!
Great-my French husband said it tastes just like a crepe! He actually preferred it to typical crepes!
Thanks!
I love it! Thanks for sharing your wonderful review, Lillian!
This was good, but way too thick for me. Not sure what happened. I did use gluten free flour. Just had to thin It out with an entire extra cup (half seltzer water and half cup coconut milk) and it worked well.
Hi Jayne, it was likely the gluten free flour. It can absorb more liquid than all purpose flour, so that makes sense that they would need more liquid. Hope you enjoyed the crepes!
This is amazing! Super fun and easy to make. Thank you!
Thanks Andrew!
It took me a couple of tries to make the crepes (why is the first one always a dud?) But mastered it now, this is the best recipe everrrr!! I lived in Paris, so I know crepes!! They taste delish and the texture is spot on!!!!
Hi Janice. I’m glad the crepes worked out for you! I take this as a high compliment from a crepe lover! Thank you!
I made these for dinner tonight. They are so good! My husband could not stop commenting on how amazing they are. Nora you’re the best, your recipes are always spot on. Loved the lemon juice and powdered sugar too. Thank you
Hi Jules. Thank you for using my recipes, and for sharing your kind and wonderful comments! I’m glad you and your husband enjoyed the crepes!
I made these this morning for Sunday breakfast, super delicious!!! My husband loved them too. They are also super easy to make. Thanks Nora!!!
You’re welcome!
Hello, can I use almond flour instead?
I’ve never tried it, but I don’t think it will work well.
We haven’t had crepes since hubby went gluten free 5 years ago. We always made vegan crepes but I’m not as comfortable with GF flours. This looked so easy that I decided to go for it. I made them with Bob’s Red Mill Gluten free All Purpose Baking Flour and oat milk and they were divine! So yes it works gluten free and yes they were amazing! Thank you so much!!!
You’re welcome!
Literally just made these and the consistency is wonderful. I subbed cashew milk and added some maple syrup (~2tbsp) into the batter for additional sweetness and a splash more fizzy water to get it just right and I couldn’t be happier. Thank you for this wonderful recipe!
Thank you! Glad you enjoyed the crepes.
How many are in a serving?
It really depends on how large you make them, but probably about 2 large crepes.
best homemade vegan crêpes ive tried 🙂
Thanks!
I looked this up because my mom isnt feeling well and im just saving all the recipes now. thx so much ??
You’re welcome!
I’ve been messing around with pancake recipes trying to just come up with a vegan crepe recipe myself, and kept falling short (shocker lol), but it was fun to try. This was my first attempt actually following a vegan crepe recipe, and it turned out soooo good! I grew up eating crepes with eggs but these didn’t taste any different and the texture was on point too! I followed the recipe exactly, even measuring the batter each time, which I don’t normally do, but this time it paid off!! Also helps that my grandma has an amazing non stick pan haha. Thanks Nora!
You’re welcome!
I hadn’t made crepes since going vegan 13 years ago, but being home bound these last few months made me get curious. These were great, just like I remember crepes tasting. The family loved them.
Due to Covid19 my kids were not able to go to Europe with their grandparents and enjoy they “palachinkas” (crepes in Czech). I looked everywhere for vegan recipe that could make the trick, and I found it here!
I used Lakanto monkfruit for sugar and I think next time will try changing the white flour. But thanks to this recipe my kids were able to enjoy their palachinkas. Thanks!
You’re so welcome! That makes me happy!
I’ve never had such good crepes
Thanks so much!!
I used Gluten-Free 1 to 1 Baking Flour from Bob’s Red Mill instead of regular flour and these crepes were absolutely amazing!!
That’s so great to hear!! Thanks for the comment!
These are really delicious and rich! A great breakfast treat.
So glad they were delicious!
These look SO good — I’m going to make them tonight! One question: How many crepes are in a serving? It says it makes 5 servings but I’m thinking one crepe can’t possibly be 313 calories. Thank you!
I hope you love them! One serving is about 3 crepes, depending on how big you make them of course. A decent sized serving for one person!
Thanks, Nora. These were a hit! I subbed unsweetened applesauce for the oil and got 8 crepes out of the batter. It took me a couple of tries to get the crepes cooked just right but then it was a breeze. Thanks for another delicious vegan recipe!
You’re welcome!
YAAASSS ANOTHER WINNING RECIPE!!
Made them this morning to beat the social distancing blues…and they were PHENOMENAL! I followed the recipe exactly. The only thing I did differently was allow the batter to sit in the fridge for an hour and it was perfect consistency. I made a couple crepes before I put the batter in the fridge and they were a tiny bit too fluffy; so I let it sit. And vóila! It was just the perfect thin-ness.
Wonderful recipe. Simple and quick. Your recipe is the only one online that works perfectly every time. I won’t recommend any other. Thank you for putting this together and sharing Nora!
You’re welcome! Thanks so much for the great comment!
I followed the recipe and it is really watery. Is there an egg substitute that didn’t make it on the recipe list?
No, there is nothing left off the list. It’s possible your measurements were slightly off, if it’s too watery just add a little more flour. But it is a thin batter, as crepes should be thin.
These were perfect!
I’m so glad!
Nora, I love all your recipes! Does this crepe batter need to rest before cooking?
Can’t wait to try this!
Thank you so much! No, I did not find it necessary, but you could let it rest for a bit if you want.
Hi there! I’m interested in cooking these for my family Christmas morning. I was wondering, can I substitute almond milk instead of the soy milk? Thanks!
Yes, that is no problem at all. Hope everyone enjoys!
I can’t wait to try these. I used to love crepes with strawberries. My one attempt at vegan crepes was a big fail.
I hope this will be a real winner for you!! I love crepes with strawberries, too, yum yum.