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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.
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.
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!
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.
- 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.
- 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.
- Add more vegan butter to the pan, then repeat the process with the remaining batter.
- Serve warm with your favorite filling (ideas below).
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.
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
📖 Recipe
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
- 1 ¼ cup (300 ml) oat milk or dairy-free milk of choice
- 1 cup (128 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp sugar
- ¼ tsp salt
- some vegan butter or oil
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.
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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
