Vegan crepes are French-style crepes made without eggs or dairy. They are large thin pancakes perfect for a sweet vegan breakfast or delicious dessert. Plus, these are easy eggless crepes made with only 5 ingredients.
As a French mum, crepes are part of our culture. We eat crepes weekly and these egg-free crepes are our favorite vegan dessert or breakfast on the weekend.
What are crepes?
A crepe (in French spelling “crêpe”), is a very thin pancake-style specialty that is typical of the Brittany region of western France. Crepes are much larger than pancakes and also much thinner, similar in shape and size to wraps. Their texture is very close to a pancake but slightly softer. Crepes are either served with a sweet filling or with a savory filling. This recipe will give you 6 delicious sweet crepes.
How do I pronounce crepe the French way?
Pronouncing crepes like a true French person can be tricky, but the best approximation is “krep”, though try to make a guttural “r”. The final “e” is silent end the first “e” is the same as in “best”.
How to make crepes?
There is always two important rules to make a perfect french crepe, vegan or not you need to:
- Have all your ingredients at room temperature. This prevents flour lumps in your batter or oil lumps if you are using coconut oil.
- Use a non-stick crepe pan. A crepe pan is thinner than a regular pan. It cooks food faster creating thin and crispy crepes borders. Crepe pans have a non stick coating that prevent the crepe to stick to the pan. This is a must-to-have tool to make beautiful, thin, crepes.
Egg-free crepes without egg replacer
A classic crepe uses eggs, milk and butter and I am here to tell you that it doesn’t have to be the case! These vegan crepes taste exactly like French crepes and they don’t even need an egg replacer. They hold perfectly well without a flaxegg as long as you are using a non stick crepe pan. I know, I am repeating myself here but trust me, this is the key of success.
Otherwise, make sure you are using at least a non stick pancake pan or a griddle!
5-ingredient easy vegan crepes
This is a very easy vegan crepe recipe that requires only 5 ingredients. The ingredients you need to make these lovely egg-free crepes are:
- All purpose flour – it gives the best result or use white spelt flour for extra nutrients.
- Soy milk or oat milk – this is a dairy free crepe recipe and these two milk options work the best. Other options are almond milk or coconut milk but the texture will be different.
- Crystal sweetener – sugar can be used, but I prefer unrefined sugar as it’s more natural. I recommend coconut sugar or Monk fruit sugar, erythritol if you want a sugar-free option.
- Avocado oil or light olive oil or coconut oil.
- Vanilla extract
How to make vegan and gluten-free crepes?
You can use this recipe to make vegan gluten-free crepes. Simply replace the all-purpose wheat flour by an all-purpose gluten-free flour blend. The texture of the crepe will be chewier but still delicious.
How to fill a crepe?
These eggless crepes are thin, chewy and won’t break with any filling. I will share with you the 3 easy steps to perfectly fill crepes as a true French person. First, always add a soft spread like jam, maple syrup, nut butter, dairy-free coconut yoghurt, apple puree, or melted dark chocolate. Then, add some texture with fruits like strawberries, thin apples slices, pear, pineapple or crunchy ingredients like sliced almonds, dessicated coconut, crushed peanuts, chopped dark chocolate. Finally, add a vegan crepe topping to decorate like icing sugar, powdered monk fruit if sugar free, whipped coconut cream, fresh mint or edible flowers!
Best vegan crepes fillings
Below I listed the top 6 vegan crepes fillings to use with this easy dairy-free crepes recipe. All these combinations are inspired by the french crepes we used to eat when we lived in France.
- Chocolate hemp nut butter spread – see recipe card for the spread recipe – with strawberries and dessicated coconut.
- Strawberry chia seed jam and peanut butter with crushed peanuts.
- Apricot jam with dessicated coconut and whipped coconut cream.
- Apple puree with toasted walnuts and ground cinnamon.
- Maple syrup, pear slices and chopped dark chocolate and fresh mint on top.
- Maple syrup, coconut yoghurt, pineapple slices and fresh coconut pieces.
More vegan dessert recipes
We recommend you also try our range of delicious vegan dessert.
Your friend, Carine
- 2 cups All purpose white flour - or half all purpose half wholewheat flour for healthier crepes
- 2 1/4 cups Soy milk - at room temperature, or oat milk or unsweetened almond milk
- 2 tablespoon Avocado oil - , at room temperature, or light olive oil or melted coconut oil
- 2-4 tablespoon Sugar - or coconut sugar or monk fruit sugar if sugar-free - add 4 tablespoons for very sweet crepes
- 1 tablespoon Vanilla
- 1 teaspoon Cinnamon - - optional, to add some flavor
- Before you starts make sure all the ingredients are at room temperature. If you are using cold milk you will create flour lumps that will require an electric beater to be dissolved.
- In a large mixing bowl, add flour of your choice - I recommend all purpose wheat or spelt flour for best result. Whisk few seconds to remove any big lumps. You don't need to sift the flour.
- Add vanilla, sugar, avocado oil and soy milk (all at room temperature).
- Whisk vigorously until a the crepe batter forms, with no lumps. It is ok to have few small lumps at the end in a crepe recipe. If you really don't like those lump use an electric beater to get a smoother batter. The batter should be slightly thick, but runnier than a pancake batter.
- Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat.
- Rub avocado oil onto the pan using a piece of absorbent paper. I used about 1 teaspoon of oil placed on a piece of absorbent paper. Then, I rub the crepe pan. This avoid leaving drops of oil on the pan that will fry the crepes so always use this technique to avoid too much oil in the pan.
- Scoop the batter onto the pan, then tip and rotate the pan to spread batter as thinly as possible. Note that 1/2 cup of crepe batter perfectly cover a 28 cm (11 inches) crepe pan and makes a thin crepe.
- Brown 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is getting crispy and unsticks by itself.
- Loosen 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 on a plate and repeat this until no more batter left. You will make 8 large crepes, 11 inches diameter (28 cm) with this recipe.
- Store crepes in the fridge for up to 3 days. Place them flat, on a plate covered with silicone lid to prevent then from dry out.
Toppings and filling
- Look at the recipe post for vegan crepes filling ideas
Chocolate hemp spread
- Place dark chocolate in a small saucepan and melt on low heat.
- Stir in hemp powder, fresh runny peanut butter or sunflower seed butter until smooth.
- Spread on the crepes or store in the pantry in an airtight container for up to 1 week.