Vegan Crepes
These vegan crepes are absolute perfection even without the eggs and dairy. Use them with sweet or savoury fillings, they’re delicious either way!
Eggs are one of the primary ingredients in crepes, so you may wonder how it’s possible to make them vegan. I’m happy to report that you can definitely make crepes without eggs (AND without an egg substitute) and they are incredible! I am so in love with the texture—and I know they will be a favourite for you too.
Why You’re Going to Adore These Vegan Crepes
I am so excited for you to try this recipe! Here’s what makes it so amazing.
- Thin and delicate. Unlike pancakes, which you want thick and fluffy, crepes are meant to be thin so they can be rolled and folded. This recipe nails that texture!
- Easy to make. There’s always a bit of a learning curve with crepes (does the first crepe you make ever turn out perfect?!), but once you get the hang of it, they are so much easier to make than you would think.
- Versatile. These vegan crepes can go sweet or savoury, and the filling options are practically endless. Keep it simple with fruit and coconut whipped cream, or try some of the ideas below.
Notes on Ingredients
You only need 5 ingredients to make these vegan crepes! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Soy milk or another vegan milk – Any vegan milk works but I love soy milk for its protein content and thickness.
- All-purpose flour – I like to sift my flour first to make sure it’s light and airy.
- Sea salt – To balance the flavours.
- Granulated sugar – This adds a subtle sweetness to the crepes and helps with texture.
- Vegan butter or oil – This gives the crepes the necessary fat for the right texture and ease to cook and flip. I love using my vegan butter.
How to Make Vegan Crepes
You’ll find the complete instructions for making vegan crepes in the recipe card. This is just a quick visual overview!
- Blend. Combine the milk, flour, sea salt, sugar, and vegan butter in a blender and blend until smooth.
- Rest. Cover and let the crepe batter rest for 30 minutes.
- Preheat your pan. Grease a pan set over medium heat. (If you have a crepe pan, use that! Otherwise, an 8- or 10-inch skillet is fine.)
- Add the batter. Pour ⅓ cup of batter into the pan. As you’re pouring, tilt the pan in a circle to distribute the batter evenly.
- Cook. Let the crepe cook for a minute or two, until dry to the touch. Use a spatula to loosen the crepe around all the sides, then carefully flip. Cook for 30 to 40 seconds on the other side. Repeat with the remaining batter.
Tips for Success
- Don’t skip letting the batter rest. This step helps the gluten to relax, giving your vegan crepes the perfect texture.
- Reduce the sugar for savoury crepes. If you want to use these crepes for a savoury dish, reduce the sugar to ½ teaspoon.
- Adjust the heat as needed. Sometimes near the end of the cooking process, as the pan heats up, you may need to reduce the heat a bit. If your crepes start getting very dark on the bottoms before they’re totally set and ready to flip, it’s a sign that the heat is too high.
Serving Suggestions
You can serve crepes folded into halves or quarters, or rolled up. Here are some of my favourite fillings:
- Hazelnut spread and strawberries. Slather the hazelnut spread onto the crepe and top with sliced strawberries and a dusting of powdered sugar.
- Jam. Keep it simple and spread your favourite jam onto the crepes. This Vegan Lemon Curd would be delicious too!
- Mushrooms and pesto. For a savoury version, fill your crepes with Garlic Mushrooms and Parsley Pesto.
- Apples and cinnamon. Fill your crepes with apple pie filling or sautéed apples and cinnamon, then top with Candied Pecans for crunch.
How to Store and Reheat Leftovers
- Refrigerator: Store any leftover crepes in an airtight container in the fridge for up to 3 days. I like to put parchment paper between the layers just to ensure they don’t stick to each other.
- Freezer: To freeze, place parchment paper between each crepe to prevent sticking and store them in an airtight container or freezer bag. They can be kept in the freezer for up to 2 months.
- To reheat: Warm the crepes in a skillet over low heat for 1-2 minutes on each side, or microwave them for 20-30 seconds.
More Vegan Brunch Recipes
Enjoy friends! If you make this vegan crepe recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Crepes
Ingredients
- 1 ¼ cup soy milk, or any non dairy milk, room temperature, 300 grams
- 1 cup Bob’s Red Mill Unbleached White All Purpose Flour, 120 grams
- ¼ teaspoon sea salt, 1.5 grams
- 1 tablespoon granulated sugar, white sugar, brown sugar or cane sugar works fine, 12.5 grams
- 2 tablespoons melted vegan butter, or oil + extra for the griddle/pan, 28 grams
Instructions
- In a high speed blender, add the milk, flour, sea salt, sugar and vegan butter. Blend for a minute until everything is fully melted.
- Cover and let the batter rest for 30 mins at room temperature. This helps the glutens to relax.
- Grease an 8” to 10” pan lightly over medium heat. Use a pan with a thin bottom or a flat bottom pan (like a thin griddle pan).
- Scoop ⅓ cup batter and pour the batter into the pan. As you’re pouring, tilt the pan in a circle – which makes it much easier to spread the batter than pouring it all down, then tilting. Tilt it in an even thin circle and place the pan back on the heat.
- Allow to cook for about 1 to 2 minutes – it’ll depend on your medium heat and the batter. The crepe should look fully cooked through and be dry to the touch. Using your spatula, release around the edges of the crepe. I like to use my finger to get under a bit too, then slide your spatula under and flip the crepe.
- Cook on the other side for about 30-40 seconds then remove to a plate.
- Repeat for all the crepes – makes about 4-5 crepes.
- Fill half of each crepe with your preferred topping – I like to do like a vegan hazelnut spread and strawberries. Close in half, then in half again till it forms a triangle.
- Top with a drizzle of hazelnut spread and more strawberries and lots of powdered sugar. Enjoy!
Notes
- Refrigerator: Store any leftover crepes in an airtight container in the fridge for up to 3 days. I like to put parchment paper between the layers just to ensure they don’t stick to each other.
- Freezer: To freeze, place parchment paper between each crepe to prevent sticking and store them in an airtight container or freezer bag. They can be kept in the freezer for up to 2 months.
- To reheat: Warm the crepes in a skillet over low heat for 1-2 minutes on each side, or microwave them for about 20-30 seconds.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I’ve never made crêpes with eggs(worked in a none vegan bakery for years.) I was kinda surprise thz 1st that no eggs are with it.
Can these be frozen after cooking? Thanks, Shirley
Hi Shirley! Thanks so much for reading. Yes they can. I hope this helps.
These look amazing! Do you think it would be possible to use a gluten free flour like the BRM 1 to 1 Gf flour blend?
Hey Jessica,
Absolutely—you can substitute gluten free flour! I would recommend either Bob’s Red Mill 1:1 Baking Flour (like you mentioned) in the blue bag (the one that has xanthan gum in it) or King Arthur flour 1:1 gluten free mix, specifically the one with xanthan gum in it. I would also recommend adding in an egg substitute to help hold it together, like a flax egg. You’ll want to be very cautious with these, but give it a whirl and do let me know how they turn out!
Awesome! I’ll give it a try sometime. Thanks for your quick response.
My pleasure!!
Absolutely delicious! I enjoyed this so much and so easy to make.
Hi Judy,
So thrilled you loved these crepes! Thank you for sharing.