Vegan Crepes (5 Ingredients)

By Jessica Hylton - - Updated

These 5 Ingredient Vegan Crepes will give you beautiful French style crepes every time. Perfect for sweet or savoury uses and they taste so incredible with great step by step instructions!

crepes on a plate with a fork with strawberries and nuts on top

This post is sponsored by Bob’s Red Mill! Thanks for supporting the brands that support Jessica in the Kitchen! All thoughts and opinions are my own!

When we think of crepes we probably think of eggs, but I was so happy to figure out that you don’t need them at all to make vegan crepes! I am so in love with this texture – and I know it’ll be a favourite on your holiday table and beyond. They are so much easier to make than you would think, so give them a try and enjoy!

Notes on the Ingredients

ingredients to make crepes

  • soy milk or any vegan milk – any vegan milk works but I love soy milk for its protein content in this mixture and its thickness.
  • Bob’s Red Mill Unbleached White All Purpose Flour – this is my go to flour for these crepes. The texture is spot on (thanks to the combination of unbleached, enriched flour and malted barley) and combines so great with all the other dry and wet ingredients. I love to sift my flour first for a great rise. It also has a 10-12% protein content, so it’s excellent for yeasted breads like my no-knead dutch oven bread too, and even my pizza crust. You’ll definitely be reaching for this flour for all your baked needs!
  • sea salt – to balance out the flavours
  • granulated sugar – adds a subtle sweetness to the crepes and helps with texture
  • melted vegan butter or oil – this gives the crepes the necessary fat for the right texture and ease to cook and flip

How to Make Vegan Crepes – (Step by Step)

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. 

crepe being folded with fillings

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!

Expert Tips and FAQ

Letting the batter rest – letting the batter rest really helps to allow the gluten to settle properly for the best texture for these crepes.

Believe it or not – crepes aren’t hard to make! It’s all about technique. I love using an 8” or 10” pan because you get the batter thin enough, and following that technique is the most helpful approach to ensuring your crepes come out great.

If you want to use these for a savoury recipe, just reduce the sugar to ½ teaspoon.

Feel free to add in more additions like vanilla, spices and other spreads instead of hazelnut spread. Some other ideas that come to mind are vegan whipped cream, berries spread, fruits, and so much more options for sweet. For savoury, pesto and mushrooms or vegan cream cheese with other add-ins would work beautifully!

crepes on a plate surrounded by other crepes

Related Recipes

Vegan Pancakes

Vegan Waffles

crepes on a plate with a fork with strawberries and nuts on top

Vegan Crepes (5 Ingredients)

These 5 Ingredient Vegan Crepes will give you beautiful French style crepes every time. Perfect for sweet or savoury uses and they taste so incredible with great step by step instructions!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Servings 5
Course Breakfast, Dessert
Cuisine American
Ingredients
  • 1 ¼ cup soy milk or any non dairy milk, room temperature
  • 1 cup Bob’s Red Mill Unbleached White All Purpose Flour (120g)
  • ¼ teaspoon sea salt
  • 1 tablespoon granulated sugar white sugar, brown sugar or cane sugar works fine
  • 2 tablespoons melted vegan butter or oil + extra for the griddle/pan
Instructions

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

Nutrition

Calories: 167kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 184mg | Potassium: 114mg | Fiber: 1g | Sugar: 4g | Vitamin A: 232IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg

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.

by Jessica

leave a comment

Recipe Rating




3 comments

  1. Orliande GRAY says:

    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.

  2. Shirley Addams says:

    Can these be frozen after cooking? Thanks, Shirley

    • Gavin | Jessica in the Kitchen says:

      Hi Shirley! Thanks so much for reading. Yes they can. I hope this helps.

Send this to a friend