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, those are easy eggless crepes made with only 5 ingredients.
As a French mum, crepes are part of our culture. We eat crepes weekly and those eggfree crepes are our favorite vegan dessert or breakfast on the weekend.
How to make crepes?
There is always two important rules to make a perfect french crepe, vegan or not you need to:
- Bring all your ingredients at room temperature. This prevent flour lumps in your batter or oil lump if you are using coconut oil
- Use a non-stick crepe pan. A crepe pan is thinner than a regular pan. It cook food faster creating thin and crispy crepes borders. Crepe pan 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. I love to use Tefal crepe pan for ages. You can find it here (note that this is an affiliate Amazon link, if you purchase from this link I get a comission but I only promote product I really use).
Egg free crepes without egg replacer
A classic crepes use lots of eggs, milk and butter and I am here to tell you that it doesn’t have to be ! Those vegan crepes taste exactly like French crepes and they don’t even need an egg replacer. They hold perfectly well without a flaxegg as soon 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 pancakes pan a griddle!
5 ingredients easy vegan crepes
It is a very easy vegan crepe recipe that require only 5 ingredients. The ingredients you need to make those 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 those two milk options works 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 is 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 gluten free crepes?
You can use this recipe to make vegan gluten free crepes. Simply replace the all purpose wheat flour by all purpose gluten free flour blend. The texture of the crepe will be chewier but still delicious.
How to fill a crepe?
Those eggless crepes are thin, chewy and won’t break with any filling. Iwill share with you the 3 easy steps to perfectly fill crepes as a French. 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, pineaple 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 those combination 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 spred 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 recipe
We recommend you also try our range of delicious vegan dessert.
Your friend, Carine
- 2 cups all purpose 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
Chocolate hemp spread
- 2 oz dark chocolate >70% cocoa, I used 85% cocoa chocolate
- 1/4 cup fresh runny peanut butter or sunflower seed butter
- 1 teaspoon hemp powder
- 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 vigourously 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 sides. You know it is ready to flip the crepe when the sides are getting crispy and unstick by themself.
- Losen sides with a flat tool and then then slide a spatula under the crepes to flip on the other side.
- Cook for 1 more minute on te other side then store 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 slicon lid to avoid then to 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 runnt 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.