• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

COOKTORIA logo

  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Vegan
    • Quick Dinners
    • Sweet treats
  • About
  • Quick Dinners
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest

Home » Lunch » Vegan Crêpes

Vegan Crêpes

Last updated on April 30, 2022. Originally posted on June 3, 2020 By Tania Sheff

Jump to Recipe Jump to Video

Learn how to make Vegan Crêpes with this simple, fool-proof recipe! These crêpes are very tasty, and they hold shape perfectly.

Vegan Crepes on a plate

These crêpes are so addicting! So perfectly thin and delicate, delicious and easy to make, they pair well with any topping, or could be enjoyed on their own. Once you try these, you’ll want to make them every day!

Whether you follow a vegan diet or not, you’ll LOVE these Vegan Pancakes. They are incredibly tasty! The best part is that they have very few ingredients, so you probably have everything you need on hand already.

Video Tutorial: Vegan Crepes

Main Ingredients

Dairy-Free Milk. I’ve tried making these pancakes with soy, almond, and coconut milk and they all worked well. I assume other milk options, such as cashew, oat, rice, or hemp, could be used, too. My personal favorite is Vanilla Soy Milk. It has a pleasant vanilla aroma, and it’s slightly sweetened. If you use unsweetened milk, make sure to double the amount of sugar in the recipe.

Flour. All-purpose flour is the way to go. It helps the crêpes hold their shape nicely. The second best option is whole wheat flour.

Oil. I love using grapeseed oil. It is healthy and it has a very mild flavor. Melted extra virgin coconut oil is great, too. However, you’ll have to make sure your milk is room temperature when you are making the batter, otherwise the oil will solidify in the batter. Other oils that can be used are: corn, peanut, canola, or safflower oil.

Sugar and Salt.

Wait, what? That's it? No more ingredients? Nope. Just a combination of these few ingredients will be enough to make your perfect Vegan Pancakes.

How to Make Vegan Pancakes

1. Add 1 cup of milk, flour, sugar, and salt into a medium mixing bowl. Whisk until almost no lumps remain.

mixing milk and flour in the bowl

2. Add the remaining ½ cup of milk and oil, and keep whisking just until a smooth batter forms.

adding more milk and oil to the crepe batter

3. Lightly grease a non-stick skillet with a little bit of oil (I suggest using coconut oil) and pour a ¼ cup of batter into the pan. Immediately tilt and swirl the pan in a circular motion to evenly spread the batter.

greasing the pan and pouring crepe batter

4. Cook over medium heat, until the crêpe looks completely set on the top (no wet batter remains), about 1-2 minutes. Then, use a spatula to lift an edge of the crêpe, grab the edge of the crêpe with your fingertips, and flip the crêpe over. Cook for another minute or two.

flipping vegan crepe

5. Transfer to a plate. Repeat until all of the batter has been used up. Note: you need to grease the pan just for the first crêpe. However, feel free to grease more if your crêpes are sticking, or you want to add some extra flavor of coconut oil.

vegan crepes on a plate from up close

Tips for Making Perfect Vegan Crepês

  • Use a non-stick pan! And heavy bottomed, if possible. This allows even heat and no sticking.
  • Cook over medium heat. Slowly heat the pan to the desired temperature. If you try to heat it too quickly, you’ll constantly be fiddling with the temperature knob because it will start burning or cook too slow. Also, make sure the pan is hot enough, otherwise your crêpe will stick to the pan.
  • Grease the pan. Make sure you grease the pan with a little bit of coconut (or other) oil, especially for the first crêpe.
  • Don’t flip it too early. Wait until the surface of your crêpe is no longer shiny and the edges are starting to brown a bit before you flip the crêpe. If you flip it too early, it might tear.
  • Measure the batter. This way your crêpes will look the same.
  • Tilt and swirl! Start spreading the batter immediately by tilting and swirling the pan around, so the batter doesn’t just settle and cook in the middle.

Do I Need a Crêpe Pan?

Nope. I have been making crêpes since I was 13 years old, and never did I use a crêpe pan. A crêpe pan is a regular non-stick pan with very low edges, so it’s easier to flip, but frankly, it’s quite easy to do so in a regular pan, too.

vegan crepes with whisk on the background

Filling Options

  • Jam or Jelly
  • Nut Butters
  • Fresh Fruits and Berries + Coconut Whipped Cream
  • Any flavored non-dairy yogurt
  • Drizzled with maple syrup or sprinkled with powdered sugar

Quick Strawberry Filling

In a food processor, process 16 oz. of strawberries until coarsely chopped. Transfer to a medium saucepan, and add ½ cup of sugar and 1 tbsp. of lemon juice. Cook over medium-high heat, stirring frequently, for about 10 minutes. Cool and serve with crêpes.

vegan crepes stuffed with strawberry jam

Other Vegan Recipes to Try:

  • Angel Hair Pasta
  • Vegan Coconut Cream Pie
  • Vegan Queso
  • Roasted Fingerling Potatoes
  • Rice and Beans
  • Avocado Brownies

Vegan Crêpes

Tania Sheff
Learn how to make Vegan Crêpes with this simple, fool-proof recipe! These crêpes are very tasty, and they hold shape perfectly.
4.73 from 11 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine French
Servings 4 servings
Calories 259 kcal

Ingredients
  

  • 1 ½ cup non-dairy milk (soy, almond, coconut)
  • 1 cup all-purpose flour
  • ½ tbsp. sugar
  • ¼ tsp. salt
  • 3 tbsp. grapeseed oil (or other oil)
  • oil to grease the pan

Instructions
 

  • Add 1 cup of milk, flour, sugar, and salt into a medium mixing bowl. Whisk until almost no lumps remain.
  • Add the remaining ½ cup of milk and oil, and keep whisking just until a smooth batter forms.
  • Lightly grease a non-stick skillet with a little bit of oil (I suggest using coconut oil) and pour a ¼ cup of batter into the pan. Immediately tilt and swirl the pan in a circular motion to evenly spread the batter.
  • Cook over medium heat, until the crêpe looks completely set on the top (no wet batter remains), about 1-2 minutes. Then, use a spatula to lift an edge of the crêpe, grab the edge of the crêpe with your fingertips, and flip the crêpe over. Cook for another minute or two.
  • Transfer to a plate. Repeat until all of the batter has been used up. Note: you need to grease the pan just for the first crêpe. However, feel free to grease more if your crêpes are sticking, or you want to add some extra flavor of coconut oil.

Notes

QUICK STRAWBERRY FILLING

In a food processor, process 16 oz. of strawberries until coarsely chopped. Transfer to a medium saucepan, and add ½ cup of sugar and 1 tbsp. of lemon juice. Cook over medium-high heat, stirring frequently, for about 10 minutes. Cool and serve with crêpes.

Nutrition

Calories: 259kcalCarbohydrates: 29gProtein: 6gFat: 13gSaturated Fat: 1gSodium: 164mgPotassium: 158mgFiber: 1gSugar: 4gVitamin A: 350IUVitamin C: 6.4mgCalcium: 129mgIron: 1.9mg
Tried this recipe?Leave a comment below, I can't wait to hear from you!
« My Starbucks Journey
Red Rice and Beans Recipe »
75.1K shares
  • Share

Filed Under: All Recipes, Lunch, Sweet treats, Vegan, Vegetarian

Reader Interactions

Comments

  1. santa simo says

    April 07, 2021 at 10:40 am

    Hello, I was wondering if we can use Gluten Free All purpose Baking Flour. Thank you!

    Reply
    • Tania Sheff says

      April 09, 2021 at 7:00 pm

      Hi Santa! I am not sure, but I think that you can do that. Let me know if you try it!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH COOKTORIA

Hello friend!

My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

BEST HEALTHY RECIPES

Roasted Fingerling Potatoes

Turkey Cabbage Soup

Roasted Mini Pepper Salad

Avocado Corn Salad

Simple Sauteed Cabbage Recipe

Quinoa with Eggs and Vegetables

More Posts from this Category

LET'S KEEP IN TOUCH

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

POPULAR RECIPES

Baked Cod on a tray topped with breadcrumbs

Baked Cod

Quick & Easy Creamy Spinach Orzo

Roasted Green Beans and Potatoes

Lifting Angel Hair Pasta with tongs

Easy Angel Hair Pasta Recipe

Twice Baked Potato Casserole

Plantain Chips in a Bowl

Baked Plantain Chips

More Posts from this Category

Footer

↑ back to top

Privacy Policy

Privacy Policy

Newsletter

Sign Up! for emails and updates

Get in Touch

Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © Cooktoria LLC 2021

75101 shares