Vegan crepes are not only super delicious but also really easy to make. And completely without eggs or milk. You can enjoy my vegan crepes with a sweet as well as with a savory filling. So yummy!
Vegan crepes make the perfect breakfast for the weekend. They are super versatile and you don’t even need eggs or milk to make them. Today, I want to share my basic recipe for vegan crepes with you guys.
What You Need For The Vegan Crepes:
- all purpose flour or spelt flour
- unsweetened oat, almond, or soy milk
- sparkling water
- baking powder
- lemon juice
- melted coconut oil
- natural vanilla extract
- brown sugar or coconut sugar
- ground flaxseeds
- a pinch of salt
As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.
Kitchen Tools for Vegan Crepes:
- medium-sized bowl
- measuring cups
- whisk
- non-stick pan (flat and relatively big)
- spatula
Why The Vegan Crepes Work:
- The sparkling water makes the vegan crepes light and fluffy.
- The ground flaxseeds work as an egg alternative. You don’t have to soak them in water before adding them to the batter as it is is rather runny and provides enough liquid for them.
- You can easily replace cow’s milk with plant-based milk. My favorite milk alternative for this recipe is oat milk. But the crepes also work with almond or soy milk. Make sure the milk is unsweetened.
- Brown sugar or coconut sugar give the vegan crepes a pleasant sweetness. Vanilla extract provides more flavor. If you want to use a savory filling for your crepes, simply leave out the sugar and the vanilla extract.
How To Make Vegan Crepes
STEP 1: Combine the dry ingredients in a medium-sized bowl. Melt the coconut oil in a small pot on the stovetop or in the microwave.
STEP 2: Add the sparkling water, the plant-based milk, the coconut oil, the lemon juice, and the vanilla extract. If you want to eat your crepes with a savory filling, leave out the sugar and the vanilla extract.
STEP 3: Stir the batter well with a whisk until there are no lumps left.
STEP 4: Heat some oil in a large non-stick pan (it should be only lightly oiled) and bake one crepe at a time. Use about 1/4 to 1/2 cup for each crepe depending on the size of your pan. Quickly swirl, so the batter covers the entire bottom of your pan.
STEP 5: Stack the ready crepes on a plate and put them in the oven at around 140 °F. This way they will keep warm until you’re finished making all of the crepes.
Vegan Crepes – Recipe Notes and FAQs:
What pan should I use for the vegan crepes?
It’s important to use a non-stick pan for the vegan crepes. This way they won’t stick and they will be easy to flip.
How high should the heat be?
In order to avoid burning, you should prepare the crepes using medium heat. Of course this varies a bit depending on your oven. So try medium heat and then carefully adjust the heat.
Why did my crepes burn?
How do you flip crepes?
How do you keep the crepes warm?
Unfortunately, by the time you will be finished making the crepes, your first crepe will be cold again. But there is an easy trick: Stack your crepes on a plate and place them in the oven at 140 °F to keep them warm.
Vegan Crepes – Fillings:
There are so many ways to fill your crepes. Here are a few delicious ideas:
- chocolate sauce or vegan nutella
- fresh berries like strawberries, raspberries, and blueberries
- apple sauce and cinnamon
- banana and maple syrup
- savory fillings like mushroom sauce or baby spinach with cherry tomatoes
Vegan Gluten-Free Crepes?
More Vegan Breakfast Recipes You Might Like:
- Vegan Cream Cheese with Garlic and Herbs
- German Apple Pancakes
- Vegan French Toast
- Eggless Waffles with Cherry Sauce
- Vegan Bacon with Mushrooms
- 27 Delicious Vegan Breakfast Recipes
- Vegan Banana Pancakes
I LOVE TO HEAR FROM YOU GUYS!
I hope you like this vegan crepe recipe as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Crepes
Ingredients
- 2 cups all-purpose flour or spelt flour
- 2 1/4 cups unsweetened oat, soy, or almond milk
- 2 1/4 cups sparkling water
- 1 teaspoon baking powder
- 1 teaspoon lemon juice
- 2 tablespoons melted coconut oil
- 1/2 teaspoon natural vanilla extract
- 2-3 tablespoons brown sugar or coconut sugar
- 1 teaspoon ground flaxseeds
- 1 pinch salt
Instructions
- Combine the dry ingredients in a medium-sized bowl. Melt the coconut oil in a small pot on the stovetop or in the microwave.
- Add the sparkling water, the plant-based milk, the coconut oil, the lemon juice, and the vanilla extract. If you want to eat your crepes with a savory filling, leave out the sugar and the vanilla extract.
- Stir the batter well with a whisk until there are no lumps left.
- Heat some oil in a large non-stick pan (it should be only lightly oiled) and bake one crepe at a time. Use about 1/4 to 1/2 cup for each crepe depending on the size of your pan. Quickly swirl, so the batter covers the entire bottom of your pan.
- It’s important that you don’t flip the crepes too early. Wait until the top begins to bubble and the edges start to brown and crisp up.
- Stack the ready crepes on a plate and put them in the oven at around 140 °F. This way they will keep warm until you're finished making all of the crepes.
Notes
Why The Vegan Crepes Work:
- The sparkling water makes the vegan crepes light and fluffy.
- The ground flaxseeds work as an egg alternative. You don't have to soak them in water before adding them to the batter as it is is rather runny and provides enough liquid for them.
- You can easily replace cow's milk with plant-based milk. My favorite for this recipe is oat milk. But the crepes also work with almond or soy milk. Make sure the milk is unsweetened.
- Brown sugar or coconut sugar give the vegan crepes a pleasant sweetness. Vanilla extract provides more flavor. If you want to use a savory filling for your crepes, simply leave out the sugar and the vanilla extract.
- It's important to use a non-stick pan for the vegan crepes. This way they won't stick and they will be easy to flip.
- In order to avoid burning, you should prepare the crepes using medium heat. Of course this varies a bit depending on your oven. So try medium heat and then carefully adjust the heat.
Nutrition
Kitty
We were a bit dubious about these as we were making them because the batter seemed far too thin but we were wrong! Put the batter in a nice hot pan and these crepes are so good! We ate far too many and now need a lie down
Amanda
I absolutely loved these vegan crepes! I made them for my sister’s birthday brunch and they were a huge hit! 5 stars!
Dorothy
Vegan crepes are great! The basic ingredients of this recipe are very similar to what I make, having veganized in 1997 my Dutch grandfather’s crepe recipe which I made since age 10. I haven’t used the sparkling water, lemon juice, vanilla or coconut oil yet though. And I make the flax egg mixture to equal the # of eggs that would typically be used based on the quantity of the batch.
I have always had 4 non-stick pans going at once however because there were 8 in our family growing up and I made crepes every Friday for supper as my Mother did not like fish (Catholic meatless Fridays). And there are 6 in my own family so only using 1 pan would be too long a process. Now that we’re retired empty nesters, I make a smaller batch, still using 4 pans. Leftovers keep well in refrigerator too!