Learn how to make Vegan Crêpes with this simple, fool-proof recipe! These crêpes are very tasty, and they hold shape perfectly.
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.
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.
2. Add the remaining 1/2 cup of milk and oil, and keep whisking just until a smooth batter forms.
3. Lightly grease a non-stick skillet with a little bit of oil (I suggest using coconut oil) and pour a 1/4 cup of batter into the pan. Immediately tilt and swirl the pan in a circular motion to evenly spread the 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.
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.
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.
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 1/2 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.
Other Vegan Recipes to Try:
Video Tutorial
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Vegan Crêpes
Print Pin RateIngredients
- 1 1/2 cup non-dairy milk (soy, almond, coconut)
- 1 cup all-purpose flour
- 1/2 tbsp. sugar
- 1/4 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 1/2 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 1/4 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.
We all loved your crepe recipe. My daughter asked for more!!
Yay! 🙂
Made them for breakfast yesterday and everyone loved these! I never thought that vegan crepes can be THAT delicious. Kris
Thank you so much, Kris! My family loved these crepes, too!