Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (2024)

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The best and only vegan crêpes recipe you need to know! Learn how to make eggless crêpes at home! Can be paired with sweet or savory fillings.

Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (1)

With the right recipe, you can make vegan crêpes without eggs in no time. They taste delicious, can be filled sweet or savory, and are very popular among children.

Crêpes are typically served for breakfast or as a dessert with a sweet filling. But you can also fill them savory and serve them as a snack, lunch, or dinner.

Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (2)

This basic recipe for French crêpes (with egg) is one of my readers’ favorites. Since you all are so into crêpes, it was clear that a vegan version of it is needed. And let me tell you, vegan crêpes taste just as delicious as the original. Since the batter is made without eggs, it has a slightly different texture. However, adding baking powder makes it just as fluffy. It also helps if you don’t use quite as much butter for frying.

In this recipe, you will learn how to make vegan crêpes at home! You can find tips, tricks, and filling ideas below!

Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (3)

Note: Eggless crêpe batter is a little more difficult to handle than classic crêpe batter made with eggs, but it succeeds if you follow the recipe. It’s important to use the exact amounts according to the recipe.

If the batter is too thin (= too little flour), the crêpes may crack when frying. Solution: add a little more flour to the batter and mix again briefly.

If the batter is too thick (= too much flour), they will become more like vegan pancakes instead of thin crêpes. That’s ok if you like that. Solution: add a small splash of oat milk and mix again briefly.

It’s easier to cook vegan crêpe batter with too much flour than with too little. If you have difficulty cooking the dairy-free crêpes (they stick or break), you can add ½ tablespoon more flour to the batter and mix again briefly.

Crêpe Filling Ideas

  • Raspberry Chia Jam or Jam of your choice
  • Applesauce
  • Sugar & Cinnamon
  • Fresh berries & Vegan Vanilla Yogurt or Whipped Cream
  • Maple Syrup, Powdered Sugar
  • Banana & Chocolate Spread
  • Peanut Butter or Nut Butter of Choice
  • Savory Fillings: Herbs, Vegan Cream Cheese, Mushroom Stew

🛒 Ingredients

See recipe card for quantities.

Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (4)
  • Dairy-Free Milk – I love to use oat milk or soy milk. Feel free to use almond milk or cashew milk.
  • Flour – All-purpose flour or spelt flour works best.
  • Baking Power – Helps to improve the texture and makes the eggless batter fluffy.
  • Vanilla Extract – for a sweet vanilla flavor.
  • Sugar – just a pinch for a slightly sweet taste. Omit the sugar if you plan to serve the crêpes with a savory filling.
  • Salt – to enhance the flavor.
  • Vegan Butter – for frying. Work too with a neutral oil.

🔪 Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!→ Watch the recipe video to see how easy it is to make at home!🤓

  • Combine oat milk, flour, baking powder, vanilla extract, sugar, and salt in a stand mixer or food processor and blend well until you have a smooth batter. You may need to scrape down the sides and blend again. → Tip: Add the oat milk first and then the flour so that the flour does not stick to the bottom of the mixer!
  • Let the vegan crêpe batter rest for 30 minutes at room temperature. → Improves the texture of the batter and makes it easier to cook.
Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (5)
  • Heat a non-stick pan (or crêpe pan) over medium-high heat and a little vegan butter or oil. → Don’t use too much vegan butter or the batter will be mixed with the fat and is a bit more difficult to handle.
  • Pour about ¼ cup of the batter (depending on the pan size – I use a ø9-10inch frying pan) into the center of the pan. Swirl the pan until the pan is evenly covered with the batter.
  • Cook each side of the crêpe for 1-2 minutes until golden brown. → Flip over with the help of a spatula.
Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (6)
  • Add more vegan butter to the pan, then repeat the process with the remaining batter.
  • Serve warm with your favorite filling (ideas below).
Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (7)
Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (8)

Tips & Tricks

  • Keep Warm: Store cooked crêpes on a plate in the preheated oven at 140°F (60°C).
  • Cook Faster: To speed up the cooking time, use two skillets simultaneously.
  • Use A Scale: Eggless crêpe batter can be tricky to handle if made incorrectly. Therefore, I recommend measuring the ingredients accurately using a kitchen scale.
  • Without Mixer: If you don’t have a mixer, you can mix the batter in a large bowl with a whisk until smooth.
  • Beginner: Are you making crêpes for the first time? Don’t worry if they don’t turn out perfect. It gets easier with a little practice.
Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (9)
Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (10)

FAQs

It makes your crêpes smoother and thinner than whisking by hand. Furthermore, you don’t need to worry about lumps from the flour.

Substitute the wheat flour with buckwheat flour or any other gluten-free flour. You might need to add more dairy-free milk, as buckwheat flour soaks up more water than all-purpose flour.

For up to two days, if stored in an airtight container in the refrigerator.

You can prepare the batter up to a day in advance, store it covered in the refrigerator, and cook once ready. Or you can store the cooked crêpes in an airtight container in the refrigerator and reheat them in the microwave, oven, or pan.

More Crêpe Recipes:

  • Classic French Crepes
  • Guten-Free Buckwheat Crepes
  • Chocolate Crepes

If you make this recipe, I’d love for you to give it a star rating ★ below.

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📖 Recipe

Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (11)

Vegan Crêpes

The best and only vegan crêpes recipe you need to know! Learn how to make eggless crêpes at home! Can be paired with sweet or savory fillings.

Author : Aline Cueni

4.67 from 12 votes

Click on the stars to leave a vote!

Print Recipe Pin Recipe SAVE

Prep Time :10 minutes mins

Cook Time :20 minutes mins

Resting Time :30 minutes mins

Total Time :1 hour hr

Servings : 8 Crêpes

Calories : 94kcal

Ingredients

Instructions

  • Combine oat milk, flour, baking powder, vanilla extract, sugar, and salt in a stand mixer or food processor and blend well until you have a smooth batter. → Tip: Add the oat milk first and then the flour so that the flour does not stick to the bottom of the mixer!

  • Let the vegan crêpe batter rest for 30 minutes at room temperature.

  • Heat a non-stick pan (or crêpe pan) over medium-high heat and a little vegan butter or oil.

  • Pour about ¼ cup of the batter (depending on the size of the pan – I use a ø9-10inch frying pan) into the center of the pan. Swirl the pan until the pan is evenly covered with the batter.

  • Cook each side of the crêpe for 1-2 minutes until golden brown. → Flip over with the help of a spatula.

  • Add more vegan butter to the pan, then repeat the process with the remaining batter.

  • Serve warm with your favorite filling.

Notes

  • Keep Warm: Store cooked crêpes on a plate in the preheated oven at 140°F (60°C).
  • Cook Faster: To speed up the cooking time, use two skillets simultaneously.
  • Without Mixer: If you don’t have a mixer, you can mix the batter in a large bowl with a whisk until smooth.
  • Store leftover crêpes in an airtight container in the refrigerator for up to two days. Reheat in the oven, microwave, or pan.

Nutrition

Calories: 94kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 98mg | Fiber: 1g | Sugar: 4g | Vitamin A: 75IU | Calcium: 83mg | Iron: 1mg

Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (16)

Aline Cueni

I’m a girl who loves to cook and bake delicious homemade food. Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring.

Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (2024)

FAQs

How do you make Joanna Gaines crepes? ›

Directions. In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

What is a vegan crepe made of? ›

Mix flour, soy milk, water, 1/4 cup soy margarine, maple syrup, sugar, and salt together in a large mixing bowl until combined; cover and chill for 2 hours. Lightly grease a 6-inch skillet with some soy margarine. Heat the skillet over medium heat.

What makes crepes rubbery? ›

There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow.

How does Lady M make their crepes? ›

Made by hand - Every part of our cake is made by hand. We make each one of those crêpe layers individually in our crêpe pans and layer them one by one, each separated with a brush of pastry cream.

Should you sift flour for crepes? ›

Sift the Flour into the Mix Slowly

One of the dreaded outcomes of any would-be French chef is lumps in the crepe batter. This isn't necessarily due to improper mixing techniques — it's typically a result of lumpy flour that wasn't sifted properly!

Why are crepes thinner than pancakes? ›

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.

Is crepe silk vegan? ›

The best part about crepe fabric is that it's vegan-friendly and completely cruelty-free.

What is the best flour substitute for crepes? ›

Paleo Crepe Ingredients & Substitution Suggestions
  • Blanched almond flour promotes browning and adds protein that helps create a sturdy texture. ...
  • Cassava flour's soft, starchy consistency and mild flavor mimics wheat flour. ...
  • Tapioca flour makes the crepes tender and pliable.
Apr 3, 2021

Should crepe batter rest before cooking? ›

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

Can you use water instead of milk in crepes? ›

You can also use water, however using dairy-free milk gives a richer flavour to the crêpes. Dairy-free butter – adds richness and moisture to the crêpes. Vegan butter is the best option for flavour, however you can substitute for melted coconut oil instead.

When preparing crepe batter which ingredient will increase the overall richness the most? ›

Water: Water helps thin the batter. Salt: A pinch of salt enhances the overall flavor. Butter: Butter lends richness and moisture to the crêpes.

Should crepes be rolled or folded? ›

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

How do you get lumps out of crepes? ›

Since crepes are very thin when baked, it's important to minimize any lumps in the batter. I like to pour my batter through a strainer to remove the lumps. Use the back of a spoon or the whisk to push the batter lumps through the strainer. Set the batter to the side for about 30 minutes before cooking the crepes.

Why do my crepes have so many holes? ›

If too much water is added to the batter, the batter will pop and boil on the pan or griddle. The resulting crepe can have a lot of holes in it. Making the batter with more water will not make more crêpes. The number of crêpes that can be made is determined by the amount of mix that is used.

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