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.

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Prep Time :10

Cook Time :20

Resting Time :30

Total Time :1

Servings : 8 Crêpes

Calories : 94kcal

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.

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.