The best vegan crepes recipe you ever need to know! Eggless crepes are easy to make – let me show you how to make this vegan recipe at home!
Readers’ Favorite Recipe – French Crepes
My French Crepes Recipe is the most loved, shared, and cooked recipe on my entire blog. It has more than 100 images uploaded to Pinterest (you guys are amazing!!!), and everybody loves it!
Reason enough for me to get into my kitchen and develop a vegan version of my most loved recipe ever! This eggless crepe recipe is for everybody who loves French crepes, but want to make them plant-based and with no dairy or animal products in it.
Here it is, the best vegan crepes recipe without milk and eggs!
But How To Make Crepes Without Eggs?
Just don’t add them to the batter, it’s that simple. The recipe is almost identical to my original famous French Crepe Recipe but without eggs and cow milk.
The batter of eggless crepes is a bit more tricky to handle, but with the right ingredients, and especially the right amount of those ingredients, they turn out exactly like perfectly thin French crepes.
What helps is to add a little bit of baking powder to the batter. Plus, it’s crucial to use only a little butter when cooking them.
I served them to my guests without telling them that these are vegan crepes. Everybody loved them, and they didn’t even notice that they are made without eggs and milk. (I never told them…pssst).
Vegan Crepe Recipe
Ingredients you need:
- Non-diary milk, I prefer oat or soy milk (almond milk or any nut milk works too)
- All-purpose flour, exact measurement is important (use a scale if you have one at hand)
- Baking powder, helps to improve the texture of eggless crepes
- Vanilla Extract, for the aroma
- Sugar, only a bit for a sweet taste
- Salt, to enhance the flavor
- Plant-based butter or coconut oil for cooking
Leave the vanilla and sugar out if you want to make savory crepes!
How to make it:
- Add the milk, flour, baking powder, vanilla extract, sugar, and salt into a high-speed blender and blend until the batter is smooth. Scrape down the sides and blend again if necessary. → Important: Add the milk first and then the flour. Otherwise, your flour will stick to the bottom of your blender!
- Let the crepe batter rest for 30 minutes at room temperature. → Improves the texture of the batter and makes it easier to cook later.
- Heat a non-stick skillet over medium-high heat and add a little bit of butter or oil. → If you add too much fat, the batter will get mixed with the fat and becomes thinner and very hard to handle (sticky and breaks very easily).
- Add 1/4 cup of the batter to the skillet and swirl the pan until covered with the batter.
- Cook each side for about 2 minutes until golden brown. Use a spatula for flipping the crepes.
- Repeat with the remaining batter and add a little bit more oil if needed.
- Serve warm with your favorite filling (ideas below).
Pro Tips
→ Use two skillets simultaneously to speed up the cooking time.
If you make crepes for the first time, it can be a bit tricky to make them perfect. Don’t worry. It gets easier with every attempt.
Don’t have a blender? No worries, make it the old traditional way and whisk the batter in a large bowl using a whisk.
Eggless crepe batter can be tricky to handle if made incorrectly. Therefore it’s crucial to use the exact amount of the ingredients as stated in the recipe.
If the batter is too thin (=too less flour), the crepes break during cooking
If the batter is too thick (=too much flour), they turn out more like pancakes than thin crepes
→ I urge you to use a kitchen scale to measure the flour and milk!
It’s easier to cook vegan crepe batter made with too much flour than too less. Consequently, if you have a hard time cooking the crepes, add 1/2 tablespoon more flour to the batter, blend again, and cook again.
Vegan Crepes Filling Ideas
- Applesauce
- Strawberry Rhubarb Jam
- Sugar & Cinnamon (my favorite)
- Fresh berries & Vegan Vanilla Yoghurt
- Maple Syrup
- Banana & Chocolate Spread
- Savory fillings: Herbs, vegan cheese, mushroom stew
Recipe FAQ
Why do I need to blend the batter?
It makes your crepes smoother and thinner than whisking by hand. Furthermore, you don’t need to worry about lumps from the flour.
How to make vegan gluten-free crepes?
Substitute the wheat flour with buckwheat flour or any other gluten-free flour. You might need to add more liquid as buckwheat flour soaks up more water than all-purpose-flour.
How long do they keep fresh?
For up to two days in the fridge. Store in an airtight container.
Can I make them in advance?
Yes, reheat in a microwave, oven, or skillet. Second option: Prepare the batter one day in advance, store in the fridge, and cook fresh.
More Crepe Recipes (Vegetarian):
More Vegan Recipes You’ll Love:
- Vegan French Toast
- Vegan Zopf Bread
- Avocado Chocolate Mousse
- Homemade Chai Tea Latte
- Vegan Hot Chocolate
- Beetroot Latte
Did you try this recipe?
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Vegan Crepes
Leave a Review Print PinIngredients
- 1¼ cup (300ml) plant-based milk, I prefer oat or soy milk
- 1 cup (128g) all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp sugar
- ¼ tsp salt
- 1 tbsp plant-based butter, or oil
Instructions
- Add all ingredients (except the butter) into a blender and mix until smooth. If you don't have a blender, mix it in a large bowl using a whisk. Let the batter rest for 30 minutes at room temperature.
- Heat a non-stick skillet with ¼ tsp butter or oil over medium heat.
- Add 1/4 cup (60ml) of the batter and swirl until the bottom of your skillet is covered. (Seems tricky first, but it gets easier with every crepe).
- Cook each side for about 2 minutes until golden brown.
- Repeat this procedure with the rest of the batter and add after every two crepes a little bit more butter.
- Serve your vegan crepes warm with your preferred filling.
Notes
- I use a 9.5″/24cm pan to make crepes. Adjust the amount of batter you add if you use a smaller or larger skillet.
- Don’t add too much butter or oil when cooking the crepes. The eggless batter quickly mingles with the fat makes your batter thinner and very hard to cook without breaking apart.
- Use two skillets simultaneously to speed up the cooking time.
- Store the crepes in an airtight container in your fridge for max. 2 days.
Judit says
Thank you for the recipe, its awesome, my doughters and the whole family loves them! I replaced a little bit of the flour for oats (40 grams) and it was even easier to make them thin!
Aline Cueni says
Hi Judit, thank you for sharing your experience and the tip with the oats! ❤️