Posted by Isabel on Apr 13th 2022
Vegan crepes recipe
Vegan Crêpes
Thin, golden French crêpes made without eggs or dairy. Just as light, just as good, and nobody will know the difference.
Some people are surprised to learn you can make a proper French crêpe without eggs or milk. The batter is just as thin, the crêpes just as soft, and the whole thing comes together in the same five-minute mix you'd make any other day.
Whether you're avoiding dairy, cooking for someone with allergies, or just found an empty egg carton in your fridge, this recipe has you covered. Soy milk and oat milk both work great. A neutral oil takes the place of butter. The result is a stack of crêpes that goes just as well with sweet toppings as it does with savory ones.
One batter. Endless possibilities. And nobody will ever know they're vegan.
Ingredients
The batter
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Topping ideas
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Which plant milk works best?
Not all plant milks behave the same way in crepe batter. You want one that's thin enough to spread easily and neutral enough not to overpower the flavor of the crepe itself.
Soy milk ✓The closest thing to whole milk in terms of protein and consistency. Neutral flavor and gives the crepes a nice golden color. |
Oat milk ✓Slightly sweet and very creamy. Works great for dessert crepes. Use an unsweetened variety for savory ones. |
Coconut milk ✗Too thick and too strongly flavored for a neutral crepe batter. It works for a coconut-flavored crepe, but not as an all-purpose substitute. |
How to make vegan crêpes
Part 1 — Make the batter
Combine the flour and milk. Pour the flour into a large mixing bowl. Gradually add the plant milk while whisking, working from the center out, until you have a smooth, lump-free batter.
Add the oil and water. Pour in the 1/4 cup of oil and whisk until fully combined. Add the water and whisk again. The batter should be thin and pourable, about the consistency of heavy cream.
Part 2 — Cook the crêpes
Heat the pan. Brush your crepe pan with a little oil using a pastry brush or a folded paper towel. Heat over medium-high until hot but not smoking.
Pour and spread. Ladle about 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan so the batter covers the surface in a thin, even layer. Cook for about 2 minutes until the edges look dry and the bottom is lightly golden.
Flip and finish. Loosen the edges with a spatula, then flip. Cook for another minute until the second side is golden in spots. Slide onto a plate, stack, and keep going.
What I cook this with
These are the three De Buyer pieces I reach for every time I make crêpes. All handcrafted in France.
Make a big batch, eat all week
This batter makes about 15 crepes — which is more than enough to prep ahead. Stack the cooked crepes with a small piece of parchment between each one, then wrap the whole stack in plastic wrap. They keep in the fridge for up to 2 days or in the freezer for up to a month.
To reheat, just warm them for 20 seconds in a dry pan or straight from the stack in the microwave. The batter itself can also be made a day ahead — store it covered in the fridge and give it a good stir before cooking.
Easy variations
Add a little vanillaFor sweet crepes, add a teaspoon of vanilla extract and a tablespoon of sugar to the batter. It adds a nice warmth without changing the texture at all. |
Go savorySkip the vanilla and use unsweetened oat or soy milk. Fill with sauteed vegetables, herbs, or whatever you have going. The batter is completely neutral and works both ways. |
Try buckwheat flourReplace half the plain flour with buckwheat for a nuttier, heartier crepe. These are great with savory fillings and are naturally gluten-free when you use 100% buckwheat. |
Warm apple fillingSaute sliced apples with brown sugar, cinnamon, and a little coconut oil for a filling that works perfectly with these vegan crepes. See our apple cinnamon crepe recipe for the full method. |
What I cook this with
These are the three De Buyer pieces I reach for every time I make crepes. All handcrafted in France.
Vegan crepes FAQ
Do vegan crepes taste different from regular ones?
Honestly, not much. The texture is very close — soft, thin, and pliable. The flavor is a little more neutral, which actually works in your favor since the toppings really shine. Most people can't tell the difference.
Why do my crepes keep tearing?
Two likely reasons: the batter is too thick, or you're flipping too early. Add a splash more water if the batter feels heavy. And wait until the edges look dry and the top looks set before you go in with the spatula. Rushing the flip is the number one crepe mistake.
Can I make the batter ahead of time?
Yes, and it actually makes better crepes. Cover the bowl and store it in the fridge overnight. Give it a good stir before you start cooking — it may thicken up a little, so add a splash of water if needed.
Can I freeze vegan crepes?
Yes. Stack them with a small piece of parchment between each one, then freeze in a zip-lock bag for up to a month. Reheat in a dry pan for a minute or two and they're good as new.
Do I need a special pan?
A regular non-stick pan works fine to start, but a proper crepe pan makes a real difference. The low sides let you slide the spatula under easily, and the carbon steel distributes heat evenly so the crepe cooks without hot spots. The De Buyer carbon steel crepe pan is the one I use every time.
