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Vegan Crepes

Linda M. Harris
Vegan crepes are a delicious, versatile, and easy-to-make dish that can be enjoyed with both sweet and savory fillings.
Made with simple plant-based ingredients like flour, plant-based milk, and a touch of sweetness, these crepes are light, thin, and perfect for any occasion.
Whether you’re craving a classic dessert crepe with fresh fruit or a savory crepe filled with vegetables, this recipe is customizable and sure to please everyone.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, brunch, Dessert
Cuisine French, Vegan
Servings 8 Servings
Calories 110 kcal

Equipment

  • 1 Mixing bowl
  • 1 whisk
  • 1 Non-stick frying pan or skillet (8-10 inches)
  • 1 Spatula
  • 1 Measuring Cup (for liquid ingredients)
  • 1 measuring spoons
  • 1 Ladle or small cup (for pouring batter)

Ingredients
  

  • 1 cup 120 g All-purpose flour
  • 1 1/4 cups 300 ml Plant-based milk (almond, soy, oat, etc.)
  • 1 tablespoon 15 g Maple syrup or sweetener of choice
  • 2 tablespoons 30 g Vegan butter or oil (for the batter)
  • 1 teaspoon 5 ml Vanilla extract (optional)
  • 1/4 teaspoon 1 g Salt

Instructions
 

  • In a large mixing bowl, combine the flour and salt.
  • In a separate bowl, whisk together the plant-based milk, maple syrup, vegan butter, and vanilla extract (if using).
  • Slowly pour the wet ingredients into the dry ingredients while whisking to form a smooth batter.
  • The batter should be thin and pourable. Adjust with more milk if it’s too thick.
  • Heat a non-stick pan over medium-high heat. Lightly grease with vegan butter or oil.
  • Pour a small amount of batter into the pan, swirling to spread it evenly across the surface.
  • Cook for 1-2 minutes until the edges lift and the bottom is golden brown.
    Flip the crepe and cook for another 30 seconds to 1 minute.
  • Repeat with the remaining batter, lightly greasing the pan between each crepe.
  • Stack the crepes on a plate and serve with your favorite sweet or savory fillings.

Notes

  • If you prefer gluten-free crepes, substitute the all-purpose flour with a gluten-free flour blend.
  • To prevent the crepes from sticking, make sure the pan is hot enough and add a small amount of oil or vegan butter before each crepe.
  • You can store leftover crepes in the refrigerator for up to 2 days or freeze them for up to 3 months.
  • For a crispy edge, cook the crepes on medium-high heat and allow them to cook a little longer on the first side.
Keyword Vegan Crepes