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sweet vegan crepes served with berries
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4.58 from 7 votes

Vegan Crepes

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!
Course Breakfast, Dessert
Cuisine French, Vegan
Keyword eggless crepes, vegan crepe batter, vegan crepe recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 30 minutes
Servings 8 Crepes
Calories 94kcal
Author Aline Cueni



  • 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 ¼ 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.



  • 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. 


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