These Easy Crepes are a classic French breakfast (or dessert) made with no dairy, no eggs, and only 4 ingredients for a super-simple recipe.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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Easy Crepes

These Easy Crepes are a classic French breakfast (or dessert) made with no dairy, no eggs, and only 4 ingredients for a super-simple recipe.

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Prep Time: 10

Cook Time: 5

Total Time: 15

Course: Breakfast, Dessert

Cuisine: French

Servings: 8 crepes

Calories: 174.7 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 2 cups All-Purpose Flour - (note 1)
▢ 2 ¼ cups Almond Milk - (note 2)
▢ 2 tablespoons Light Olive Oil - (note 3)
▢ 3 tablespoons Sugar - (note 4)

Optional

▢ 2 teaspoons Vanilla

Instructions

In a large mixing bowl, add flour, coconut milk, olive oil, sugar, and vanilla extract if used.
Whisk vigorously until the crepe batter forms, with no lumps. It is ok to have a few small lumps at the end for a crepe recipe. The batter should be slightly thick but runnier than a pancake batter.
Warm a crepe pan or pancake griddle over medium-high heat.
Rub oil onto the pan using a piece of absorbent paper or use oil spray. You don't want to use too much oil or the crepes fry.
Scoop the batter onto the top of the pan while tilting and rotating it, adding more batter if needed, to spread the batter as thinly as possible. Note that 2/3 cup of crepe batter should perfectly cover a 10-inch crepe pan (26 cm) and make a thin crepe.
Brown the crepe for 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is golden, crispy, and lifts out by itself.
Loosen the sides with a flat tool and then slide a spatula under the crepe to flip on the other side.
Cook for 1 more minute on the other side, then put them on a plate and repeat this until no more batter is left. You will make 8 large 10-inch crepes with this recipe.
Place the cooked crepes on a plate, and repeat the steps above to cook the remaining batter. Regrease the pan between each crepe.

Notes

Note 1: You can also all-purpose gluten-free flour but the batter needs to be poured onto the center of the pan and spread in a circular motion using the back of a spoon to make thin crepes. You can’t tilt the pan to spread the batter, it splits if using gluten-free flour.

Note 2: Any plant-based milk works like oat milk, hemp, or soy milk.

Note 3: You need oil as a binder, don’t skip or swap. You can use any oil, avocado oil, or melted plant-based butter work as well.

Note 4: Sugar is optional but it adds a golden brown color to the crepes and sweetens the dough.

Storage: Store the crepes on a plate, wrap the plate with foil, and refrigerate for up to 3 days. You can freeze crepes, flat in a large bag, and thaw them at room temperature a day before eating.

Crepes Filling: You can fill the crepes with sweet or savory filling – if you skip sugar in the batter. The best fillings are nut butter, chocolate spread, jam, maple syrup, berries, banana, and/or shredded coconut. You can roll the crepes or fold them in a triangle shape.

Equipment

Pancake and Crepe Pan

Mixing Bowl

Measuring Cups and Spoons

Pin Recipe

Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 4 base ingredients to make these crepes. Here’s how to pick and swap them.

All-Purpose Flour – This forms the base of the crepes. All-purpose gluten-free flour also works, but requires a different spreading technique (see my tips below). Do not use almond flour or coconut flour.
Almond Milk – This provides the liquid for the batter. Oat milk, hemp, or soy milk also work.
Light Olive Oil – This acts as a binder and adds richness. Avocado oil or melted plant-based butter also work. Do not skip or substitute the oil.
Sugar – This adds a touch of sweetness and helps the crepes brown. It’s optional.

How to Make Easy Crepes

These crepes are really easy to make, but below are a few pictures of the key steps.

Combine the crepe ingredients in a large mixing bowl.

Whisk the batter until it’s smooth, but it’s fine if there are a few lumps.

Pour 2/3 cup of batter onto a hot pan and tilt it to cover it.

Cook the crepe for about 2-3 minutes on one side before flipping it and cooking the other side for a minute.

Carine’s Tips

Let me share a few more tips for perfect crepes.

Gluten-Free Spreading Technique – If using gluten-free flour, pour the batter in the center of the pan and spread it thinly in a circular motion with the back of a spoon instead of tilting the pan.
Beginner Spreading Tip – If you’re new to making crepes, use the gluten-free spreading method for easier handling, which will result in smaller crepes.
Sugar for Color and Sweetness – Sugar is optional but contributes to a golden color and sweet flavor.
Smooth Filling Inside – Spread fillings on the inside of the crepe, on the side that develops brown dots during the second cooking.
Triangle Fold for Plating – Fold crepes into a triangle shape for serving on a plate. Add the spread inside before folding and top with berries and powdered sugar for an elegant presentation.
Roll for On-the-Go – Roll crepes with the filling inside for easy eating on the go.