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    Home » Lunch

    Vegan Crêpes

    Apr 30, 2022 by Tania Sheff · This post may contain affiliate links

    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.
    4.77 from 13 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!

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    77.6K shares
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    Filed Under: All Recipes, Lunch, Sweet treats, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. Em says

      November 16, 2020 at 4:24 am

      5 stars
      These were amazing! I added a tiny bit of apple cider vinegar, don't know if it was necessary but it was great. With soy milk it creates a prefect consistency. Thanks!

      Reply
      • Tania Sheff says

        November 18, 2020 at 12:05 pm

        Thank you for the feedback, Em!

        Reply
    2. Bob says

      November 01, 2020 at 10:51 am

      4 stars
      Good recipe - step 2 has a typo (1/2 cup milk instead of 2 cups). I couldn't get it smooth with a whisk so I used a blender

      Reply
      • Tania Sheff says

        November 01, 2020 at 6:17 pm

        Hi Bob! I don't see this typo. Where do you see it? It says 1/2 cup on my end...

        Reply
        • Linda G. says

          November 08, 2020 at 11:37 am

          The recipe calls for 3 cups of milk, but only states to add 1 and a half. Can’t wait to try it...but wondering about the milk.

          Reply
          • Tania Sheff says

            November 08, 2020 at 7:15 pm

            Hi Linda! I don't see where you found the part about 3 cups of milk. Where is it? In the recipe card?

            Reply
    3. JJ says

      May 31, 2020 at 2:06 pm

      Easier than I thought, and a huge hit with my family who was visiting from out of town. Thanks.

      Reply
      • Tania Sheff says

        May 31, 2020 at 5:10 pm

        Thanks, JJ!

        Reply
    4. Lillet says

      March 16, 2020 at 5:10 am

      We all loved your crepe recipe. My daughter asked for more!!

      Reply
      • Tania Sheff says

        March 16, 2020 at 6:36 pm

        Yay! 🙂

        Reply
    5. Kris says

      June 19, 2019 at 11:56 am

      5 stars
      Made them for breakfast yesterday and everyone loved these! I never thought that vegan crepes can be THAT delicious. Kris

      Reply
      • Tania Sheff says

        June 19, 2019 at 12:05 pm

        Thank you so much, Kris! My family loved these crepes, too!

        Reply
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