Easy Vegan Crepes
This super easy vegan crepes recipe is the perfect weekend breakfast treat to share with others….or on your own…no judgement here!
Crepes would have to be one of my all-time favourite foods and for many years, I thought I would have to give them up.
I created a recipe a few years ago and it was okay, but it doesn’t even come close to how delicious and melt-in-your-mouth these vegan crepes are.
There’s no need to wait for the batter to ‘develop’ or ‘thicken’, you can whip it up in no time!
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What is a crepe mix made of?
Normally, crepes aren’t vegan. You’d find eggs, milk, and sometimes butter in them.
In this dairy and egg-free crepe batter, you’ll find the following ingredients:
- 00 flour – for super soft crepes using a finely ground flour.
- Chickpea flour – to act as a binder (don’t worry, you won’t taste it).
- Salt – for balance.
- Bicarb soda – to give it the slightest lift.
- Neutral oil – for moisture and for extra help to prevent it from sticking to the pan.
- Plant milk – to bring it all together and give it that silkly smooth finish.
Some inspiration for fillings & toppings for vegan crepes
Personally, I like mine with any jam. However, the options are endless! Here’s a little bit of inspiration for you.
- Jam – any works great
- Chocolate hazelnut spread
- Lemon and sugar
- Ground up walnuts, sugar, and sultanas, mixed in a tablespoon of warm plant milk
- Whipped coconut cream with fresh fruit and berries
- Chocolate ganache
- Vegan cream cheese frosting
- Maple syrup
- Ice cream
- Blueberry compote from this recipe
- Cinnamon, sugar, and whipped cream
- Passionfruit curd
Tips for making these egg-free crepes
Now that I have you drooling with the possibilities, let’s talk about some tips that will help you make the best vegan crepes.
- The use of 00 flour is best as it’s finer than all-purpose flour. This will help with the pliability of the crepes and give it that extra soft texture.
- We use chickpea flour in this recipe instead of an egg replacer because it works just as well. It’s a great binder and easy to find.
- Use a non-stick frying pan for making crepes, otherwise they may stick to your pan.
- The first crepe can take longer to cook or if the surface isn’t warm enough, even stick. But don’t worry, it does get better from the second crepe onward.
- It’s important when ladeling the batter onto the pan to quickly cover the surface with a thin layer using one movement. That way the crepes stay thin and even.
- Keep your pan on medium heat not to overheat the crepes which could result in undercooked batter in the middle, or worse, burnt super crispy crepes.
- You need a little bit of patience when making crepes, but they’re so worth it! It’s important to cook them for the right amount of time so that they don’t become too crispy (overcooked) or still raw in the middle (undercooked).
- You can hand whisk the batter, however, to get a silky smooth batter, using an electric handheld whisk or blender is recommended.
These crepes are:
- Melt in your mouth
- Nut-free (depending on the plant milk you use)
This crepe recipe will quickly become your new favourite go-to weekend breakfast that the whole family will love!
Easy accessible ingredients and instructions that can be made sweet or savoury.
To make them savoury, just don’t add vanilla extract and make sure that the milk that you use is unsweetened.
Other breakfast recipes you’ll love:
- Easy Vegan Paleo Pancakes (Grain-Free)
- Cherry and Almond Vegan Sheet Pan Pancakes
- Easy Vegan Chocolate Pancakes
- Apple Pie Overnight Oats (Vegan)
- Chocolate Chia Seed Pudding with Cashew Cream
- Vegan Spinach Crepes with Pesto Mushrooms (Gluten-Free)
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.Print
Easy Vegan Crepes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 crepes
Classic breakfast recipe that everyone will enjoy. Vegan crepes are super easy to make and will become your go-to recipe for a weekend treat!
- 1 ½ cup / 225g plain flour (Tipo “00” – superfine flour)
- ½ cup / 50g chickpea flour (aka garbanzo or gram flour)
- ⅛ teaspoon bicarb soda
- ¼ teaspoon salt
- ½ teaspoon vanilla extract (optional)
- 1 tablespoon neutral oil (we used grapeseed)
- 1 ½ cup / 370ml unsweetened plant milk (oat or soy milk are best)
- Coconut oil, for frying (or any oil you like for frying)
- Sift both the flours and bicarb soda into a large bowl, then add the salt, oil, vanilla, and milk. Using an electric whisk, mix the batter until it’s smooth, then add ½ cup / 115ml of cold water and mix again. This loosens the batter, and now it should look a bit runnier.
- Warm up the frying pan on medium heat before adding oil to it. This is so the first pancake is evenly fried as well. When hot, add about 1 teaspoon of oil and swirl it around the pan, so it covers the whole surface. Use one full ladle per crepe, depending on the pan you’re using, adjust after the first one if needed. The pan’s surface should be covered in batter with a thin layer with one movement. That way, the crepes stay thin and even.
- Cook on each side for about 2 minutes, or until lightly golden. The easiest way to flip the crepes is with a spatula once they have slightly separated from the edge of the pan.
- Continue the process until you have used up all the batter.
- Serve with the desired topping -we love it with our whipped coconut cream and chocolate hazelnut spread topped with fresh berries.
- Diet: Vegan