The BEST-Ever Vegan Crepes served with powdered sugar, maple syrup, and blueberries. Feel free to add your favorite toppings! Make these thin, French-style vegan crepes with less than ten ingredients, and start your day the right way!
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These crepes are the best vegan crepes you’ll ever try! They are soft, delicate, thin, and hold shape perfectly! Bonus! They are super easy to make and can be served plain or with toppings such as fruit, maple syrup, vegan chocolate sauce, and more!
I love making these vegan crepes on the weekends for my kids. My favorite thing about this recipe is the batter. All you have to do is add the ingredients to a food processor and pulse. Plus, they are very quick! You only need 8 ingredients and they can be made on the stove in just 5 minutes!
And one more thing? They are totally fail-proof!
Recommended Ingredients & Equipment
This easy, fail-proof best vegan crepe recipe includes simple, easy-to-find ingredients for a decadent breakfast that is filled with delicious flavor. Best of all? You probably already have everything on hand.
Here is everything you need.
Ingredient Notes
- All-Purpose Flour – For a gluten free crepes, swap out regular AP flour for a gluten-free 1:1 flour blend.
- Coconut Oil – I recommend coconut oil but any other neutral flavored oil will work.
- Baking Soda – Baking soda is a leavening agents that is used to help batters and doughs rise. Adding them to the crepe batter will help the pancakes to be soft and delicate. Make sure the baking soda hasn’t expired or it won’t have the same results.
- Non-Dairy Milk – I recommend soy milk because it is thick and neutral flavored. Other great alternatives are oat milk and cashew milk.
Recommended Equipment
When it comes to vegan crepes, you will need a food processor and a shallow skillet. You will also basic kitchen utensils and a pancake spatula.(<<affiliate links)
Step-by-Step Instructions
Step One – Add Ingredients to Food Processor
Add flour, baking powder, and salt to a food processor and pulse the dry ingredients together until well combined.
Whisk together non-dairy milk, coconut oil, maple syrup, vanilla extract, and water in a small bowl until the liquid ingredients are well combined. With the motor is running, pour the wet ingredients into the dry and blend until the batter is evenly hydrated. Transfer the ingredients to a bowl, cover, and refrigerate for 30-60 minutes.
Pro Tip: Don’t skip the refrigeration! Leaving the batter to chill in the fridge makes the crepes super soft!
Step Two – Cook the Batter
Heat a 8 or 10″ frying pan over medium heat. Brush or spray a small amount of oil to lightly coat the pan. Once it is hot, pour 1/4 cup of batter into pan and swirl the pan around so that the batter covers the bottom in a thin layer.
Cook for 1 to 2 minutes or until you see small bubbles on the top and the edges begin to crisp. Loosen the edge with a rubber spatula, flip, and cook on the other side for about 1 more minute. Remove and set aside. Repeat with the rest of the batter.
Pro Tip: Getting the right temperature for your oil is key! If the oil is not hot enough, it will absorb into your batter, making it greasy. If the oil is not too hot as this will result in burnt crepes. The batter should sizzle slightly when it hits the pan. You can test the heat of the oil by adding a few drops of water to the pan and check for sizzle.
Serving and Storing
Serving – Serve the crepes by folding them into quarters. You have the option to sprinkle them with powdered sugar and top with a few blueberries. Some other vegan crepe fillings include lemon curd, mixed berry compote, or chocolate ganache.
Storing – To refrigerate vegan crepes wrap the crepes well in foil or plastic wrap and store them in the refrigerator for up to three days. To freeze crepes separate each layer with wax paper and put them in a tightly sealed container. Let them thaw to room temperature then gently reheat the crepes in the microwave or oven.
Tips and Tricks
- Rest your batter. This will allow the wet and dry ingredients to set, resulting in a more tender crepe.
- Getting the right temperature for the pan is key! If the oil is not hot enough, it will absorb into your batter, making it greasy. If the oil is not too hot as this will result in burnt crepes. You can test the heat of the oil by adding a few drops of water to the pan. The water will sizzle when your pan is ready.
- Measure the batter when adding it to the pan. This will make sure that you get equal sized crepes every time!
- Get creative with your toppings. When I have spare time I like to go all-out to make the weekends feel extra special! I usually offer a variety of sliced fruits, nut butter, vegan butter, jams, syrups, and more. Let everyone build their very own best vegan crepe according to their exact specifications!
Frequently Asked Questions
Vegan crepes are French-style eggless and dairy free thin pancakes. They are large thin and can be topped with fruit and various sauces. Vegan crepes are a sweet and delicious breakfast option.
Sometimes crepes can come out crispy. This may be because the frying pan is too hot or the crepes were cooked for too long. Make sure the frying pan has a medium heat and is not too hot when the crepe batter is poured into the pan.
There are a few reasons why your crepes may be rubbery. Adding too much flour to the batter can result in rubbery crepes or cooking the crepes too slowly. Leaving the batter to chill for 30 – 60 minutes can help to avoid this and makes the crepes soft.
More Vegan Breakfast Recipes
- Southwest Vegan Breakfast Burrito
- Gluten Free Vegan Breakfast Cookies
- Classic Vegan Waffle
- 31 Hearty Vegan Breakfast Recipes
For more inspiration, check out all my vegan breakfast recipes.
Classic Vegan Crepes
Ingredients
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup non-dairy milk, I use soy
- 2 tbsp. coconut oil, melted
- 2 tbsp. maple syrup
- 1 tsp. vanilla extract
- 1/2 cup cold water
- cooking spray
Instructions
- In a food processor combine flour, baking powder, and salt. Pulse together until well combined. In a small bowl whisk together the wet ingredients (non-dairy milk, coconut oil, maple syrup, vanilla extract, and water). With the motor running, pour the wet ingredients into the dry and blend until well combined. Transfer to a bowl, cover, and refrigerate for 30-60 minutes.
- Heat a 8 or 10" frying pan over medium heat. Brush or spray on a small amount of oil to lightly coat the pan. Once hot, pour 1/4 cup of batter into pan. Swirl the pan around so that the batter covers the bottom in a thin layer. Cook until you see small bubbles on the top and the edges begin to crisp. (1- 2 minutes) Loosen the edge with a rubber spatula, flip, and cook on the other side for about 1 more minute. Remove and set aside. Repeat with the rest of the batter.
- To serve, fold the crepe into quarters. Sprinkle with powdered sugar and top with a few blueberries. You could also fill the crepes with lemon curd, mixed berry compote, or chocolate ganache.
Notes
- Rest your batter. This will allow the wet and dry ingredients to set, resulting in a more tender crepe.
- Getting the right temperature for the pan is key!If the oil is not hot enough, it will absorb into your batter, making it greasy. If the oil is not too hot as this will result in burnt crepes. You can test the heat of the oil by adding a few drops of water to the pan. The water will sizzle when your pan is ready.
- Measure the batter when adding it to the pan. This will make sure that you get equal sized crepes every time!
- Get creative with your toppings. When I have spare time I like to go all-out to make the weekends feel extra special! I usually offer a variety of sliced fruits, nut butter, vegan butter, jams, syrups, and more. Let everyone build their very own best vegan crepe according to their exact specifications!
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
anonymous says
Cant wait to try this! I haven’t had crepes in so long so I’m dying to try this recipe!