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4.78 from 9 votes

Vegan Crêpes

Learn how to make Vegan Crêpes with this simple, fool-proof recipe! These crêpes are very tasty, and they hold shape perfectly.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: French
Keyword: Vegan Crepe Recipe
Servings: 4 servings
Calories: 259kcal
Author: Tania Sheff


  • 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


  • 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.




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.


Calories: 259kcal | Carbohydrates: 29g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 158mg | Fiber: 1g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 6.4mg | Calcium: 129mg | Iron: 1.9mg