Easy Vegan Crepes – An Eggless Crepe Recipe
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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.
A classic French Crepe Recipe is not vegan, as it typically contains eggs and milk.
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. The first “e” is the same as in “best”.
How To Make Crepes Vegan
There are 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 prevents the crepe from sticking 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 flax egg 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 to success.
Learn more about how to start your vegan journey with our beginner’s guide to the vegan diet!
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, or erythritol if you want a sugar-free option.
- Avocado oil or light olive oil, or coconut oil.
- Vanilla extract
Can I Make Vegan Gluten-Free Crepes?
You can use this recipe to make vegan, gluten-free crepes.
Simply replace the all-purpose wheat flour with an all-purpose gluten-free flour blend.
The texture of the crepe will be chewier but still delicious.
Vegan Crepe Fillings
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 yogurt, apple puree, or melted dark chocolate.
Then, add some texture with fruits like strawberries, thin apple slices, pear, pineapple, or crunchy ingredients like sliced almonds, desiccated coconut, crushed peanuts, and 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 7 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 desiccated coconut.
- Strawberry chia seed jam and peanut butter with crushed peanuts
- Apricot jam with desiccated coconut and whipped coconut cream.
- Apple puree with toasted walnuts and ground cinnamon.
- Maple syrup, pear slices, chopped dark chocolate, and fresh mint on top.
- Maple syrup, coconut yogurt, pineapple slices, and fresh coconut pieces.
- Date caramel
Step-By-Step Video
More Vegan Breakfast Recipes
We recommend you also try our range of vegan pancakes and vegan waffles recipes below!
Vegan Crepes
Ingredients
- 2 cups All-Purpose Flour - or half all-purpose half wholewheat flour for healthier crepes
- 2 ¼ cups Soy Milk - at room temperature, or oat milk or unsweetened almond milk
- 2 tablespoons Avocado Oil - at room temperature, or light olive oil or melted coconut oil
- 2-4 tablespoons 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
- ¼ cup Peanut Butter (Unsalted) - or sunflower seed butter
- 1 teaspoon Hemp powder
Instructions
- Before you start, 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 results. Whisk for a 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 the crepe batter forms, with no lumps. It is ok to have a few small lumps at the end for a crepe recipe. If you really don't like these lumps, 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 avoids 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 it to spread the batter as thinly as possible. Note that 1/2 cup of crepe batter perfectly covers 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 is left. You will make 8 large 11-inch crepes with this recipe.
Storage
- Store crepes in the fridge for up to 3 days. Place them flat, on a plate covered with a silicone lid to prevent them from drying out.
Toppings and fillings
- Look at the recipe post for vegan crepe 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.
Loved them! My husband and my brother ate them all. I did the gluten free version with almond milk, as well as i added cinnamon and then grated some lemon in, its so good! For the boys i just rolled the crepes with a banana inside and some maple syrup, for myself i had with some butter inside, sugar and lemon on top – yum!!
Thank you. Just enjoying these now with my childhood favourite filling, crushed peanuts with sugar and salt and a squeeze of lemon! Can I freeze the batter?
It’s better to cook all the crepes and freeze them.
I actually warmed the milk up in the microwave and there was absolutely no lumps! I would also always recommend letting crepe batter rest for at least 30 mins. With those modifications, these are the best crepes I have ever made (and I say that as a non vegan who forgot to buy eggs on pancake day)
Amazing recipe! I added less sugar than the recommended amount. I will be making these crêpes more often 🙂
I just made these today and they turned out wonderful!
Ever since going plant based I’ve experimented with alternatives to eggs for pancakes, sometimes successfully (sort of..), but most of the time a disappointment.
This recipe worked wonders!
I had slightly more soy milk than the recipe called for and substituted the avocado oil for olive.
I was worried about the pan since I don’t own a non-stick version, but they turned out great in a carbon steel de buyer crepe pan!
Thank you very much!
I’ve written the recipe down in my kitchen draft book and will use this recipe whenever I’ll be making pancakes/crepes
Kind regards,
Carl
How long does the batter last in the fridge for?
You can keep the crepe batter in the fridge overnight. I would recommend you seal the bowl properly with a lid to avoid it to dry. Bring back to room temperature the next day 15 minutes before cooking. Sometimes, it may thickened in the fridge too so you may have to add a splash extra plant-based milk to thin it out.
Did you add any salt or sugar at all, or left both out of the recipe entirely?
The recipe include sugar as it’s a sweet dessert. You can skip it and replace by a pinch of salt to use the crepes as a savory base.
I made these savoury with just the milk, oil and flour and they turned out lovely
So amazing.
Truly no need for egg replacer!! How free-ing
Thank you so much for sharing!
FYI only had almond milk so I used that. Turned out great!!
My daughter and I made these crepes today. They were very dense in the beginning. We added an additional two cups of water to get the right consistency.
They were delicious even with the modifications we made.
Quinoa flour is a bit different than raw quinoa blended into a flour. Quinoa flour use roasted quinoa that is grounded and then sieved to remove the bigger particles. As a result quinoa flour is way less liquid absorbent than raw quinoa blended.
That turned amazing thanks a lot
What happens if you omit the sugar completely to make it savory?
Yes, that will work, you can add spices like a pinch of garlic salt, paprika or cumin to flavor the crepe batter for savory crepes.
I love this recipe! As a French vegan who used to have crepes almost every Sunday as a family, I missed it dearly going vegan but NOW the game is different
They do turn out a bit too think, should I add some milk? I also skip the sugar.
They are a bit thicker than the regular crepes, you can add a bit of water to thin them out ! Enjoy et a bientot!
It looks very delicious
Made these this Morning! Even the non-vegans loved them!
Made them on an old sunbeam “m’sieur Crepe” pan my Dad gave about 25 years ago. I wish I could insert a photo of it!
Yummy!
Everyone wants them again!
Topping included: dark chocolate tahini, mixed but butter, english orange marmalade. (Syrup and butter for the non-vegans)
About to try these! Can’t wait! It is cold right no and a warm crepe sounds delicious! Me and my brother can’t have dairy so I like the idea of soy milk, would normal lactose free milk or almond milk still work? I just ask for some future use, otherwise I’m excited!
Yes, any milk works well here, enjoy!
Best and easiest crepe recipe. I used oat milk which I find thicker than almond or soy milk. I added about an extra 1/4 cup and they came out perfect!
This is a fantastic recipe!!! My son is anaphylactic to eggs and I have been depriving myself from Crepes. Decided to look up a recipe and tried this one this morning. AMAZING!!! SOO good! My son said “Mama make these again!! I like it!”.
Thank you so much for this recipe
Thanks for such a lovely comments!
These are really fun and delish! Can’t get past just-a-fresh-fruit filling yet; they are so good just like that.
Re comment about oil: no oil in mine except the swipe for pan prep; in my opinion, they don’t need any more.
Yummy! I was looking for a good tasting and easy to follow recipe for a girls weekend, since a few of us do not eat eggs. I tried it on my 13 yr old and my 19 yr old…they loved it! I make my own apple filling, and the crape was a nice addition with the apple filling! It will be a success!
How long can you store this in the fridge?
Up to 3 or 4 days on a plate sealed with a wrap to avoid the crepes to dry out on sides.
I’m almost at 100%… I still can’t get away from my probiotic yogurt in the a.m….but that’s the last hurdle.
I am trying to be SOS as well as non-dairy and non-egg. Do I need to put oil in the batter and if so is there a replacement that I can use?
I didn’t try oil replacement in this recipe and I don’t think it will work well without.
Thank you for the yummy recipe!
Question for you: does it need a rising agent? I thought eggs were a rising agent.
Anyway, your recipe is definitely an improvement over my previous vegan recipe. My toddlers loved it 🙂
A crepe never use raising agent because it’s a flat thin pancakes not suppose to raise. Eggs are ‘acid’ in a chemical term and they activate raising agent in a recipe. That’s why egg-free vegan recipes using a raising agent often calls for vinegar or lemon to activate it. I hope it helps! Enjoy the recipes with your family, XOXO Carine
Easy to follow. Would have liked some vegetable ideas.
What kind of crepe pan are you using? What brand & size?
I am using a French non-stick Tefal pan of 26 cm.
It looks and sounds like it would be yummy!!
So glad that I can finally eat crepes again.
amazing! thanks so much! 🙂
Is it possible to use normal vegetable oil in this?
Sure
Amazing recipe, quick and simple and can’t tell the difference between this recipe and a normal one using egg. Will be using again!
Looks great, can’t wait to try it.
These are awesome!!! Thanks
Hi! I was curious if you’ve ever made this GF as well? I’m gluten free and vegan but have never attempted to make these before and wanted to ask if you’ve tried it before
It should work very well with all purpose gluten free flour. Enjoy, XOXO Carine
Absolutely delish, thank you for all your wonderful recipes!! ❤
Hi,
Is it possible to make these the day before? I am considering them for a Friday snack at work spread. So, like a DIY buffet. With various fillings. Would the crepes have to be reheated or could they be used room temp? I suppose pre-making the crepes is a bit sacrilegious to a French person, so I apologize for that.
Thanks,
Rose
Hi Rose! Don’t worry, I also make my crepes ahead very often 🙂 They are delicious at room temperature too and I put them in my kids lunchbox all the time. The best is to make the crepes the day before then store on a plate, at room temperature, cover the plate with a towel to avoid the border of the crepes to dry. Serve them at the buffet with filling on the side so people can create their own crepe. If you fill them too early crepes get soggy. Also, if you want to store them longer (more than 24 hours) place them in a sealed box in the fridge and rewarm in a pan or even microwave if you don’t have a cooktop available. I hope you will enjoy them! XOXO Carine.
Thanks! I was planning on a do it yourself buffet so my coworkers could fill the crepes themselves, so this is like a perfect storm- but in a good way. Can’t wait to try them. I personally eat most everything, but many of my coworkers have to restrict gluten and/or dairy.
My Friday snack day is not until mid March, but I enjoy thinking of the different possibilities.
How would you spread these into crepe form on a pancake griddle?
Hi !I will make smaller crepes, pour 1/4 cup of batter and using the back of a tablespoon start spreading the batter from the center to the border making circle motion until it spreads as thin as a crepe. I hope it make sense! If you can’t spread them as thin it will still be delicious! Let me know how it goes. Enjoy the crepe recipe. XOXO Carine