This post may contain affiliate links. Please read our disclosure policy.

These vegan crêpes are just like the traditional french crêpes, but egg and dairy free. All you need is 5 ingredients, a nonstick skillet, and your favorite fillings (sweet or savory!). Don’t be intimidated – these are as easy as making homemade pancakes!

vegan crepes on a white plate with fresh fruit. chocolate syrup and powdered sugar

What are crêpes?

Crêpes are basically [really] thin pancakes that originated in Brittany (the northwest region of France). Although the actual crêpe is made from very simple and basic ingredients, the hype is all about the fillings and/or toppings that you serve them with, and everyone seems to have their own special way of serving it.

There are a lot of vegan crêpe recipes out there, but one thing that we noticed is that a lot of them were sweet and even used bananas as an ingredient. We wanted to make sure that we made a recipe that was neutral so that it could be served as both a sweet and savory dish, and after (a ton of) recipe testing, we came up with the perfect, smooth batter!

ingredients for vegan crepes on blue table

Ingredients You’ll Need 

  • Flour: The best type of flour to use is all-purpose flour. Crêpes are notoriously light and soft and all-purpose flour will yield the best results.
  • Plant-milk: Our favorite is our Homemade Almond Milk, but you can use any unsweetened plant-based milk. Soy milk, coconut milk, cashew milk, or oat milk are all great options.
  • Unsweetened applesauce: This adds a touch of sweetness and keeps the vegan crêpes moist without overpowering the flavor. If you do not have apple sauce, you can replace it with mashed banana, but we’d only recommend this for pairing with a sweet filling.
  • Coconut oil: If you do not love the flavor of coconut, use refined coconut oil or another neutral-tasting oil. We wouldn’t recommend using oils such as olive oil – it will be too heavy tasting.

Equipment Needed

How to Make Vegan Crêpes

  1. To a high-speed blender, sift in the all-purpose flour to ensure that there are no clumps. Add in the almond milk, applesauce, coconut oil, and salt. Blend until everything is smooth. 
  2. If you do not have a high-speed blender, sift the all-purpose flour into a large bowl, then add the salt. Mix until well combined. Slowly whisk in the almond milk, applesauce, and coconut oil until a smooth crêpe batter forms, similar to a pancake batter.
  3. Prepare the cooking pan. Heat a large nonstick skillet over medium-low heat. Lightly grease the pan with vegan butter, cooking spray, or coconut oil. Add in 1/4 cup of batter then quickly rotate the pan to spread the batter into large circles as thin as possible.
  4. Cook until the crêpe appears dry on top. This should take about 1 minute. Then, using a spatula, gently flip the crêpe over and cook for an additional minute. Flip the crêpe back to the first side once more and cook for another 30 seconds to ensure everything is cooked through. You’ll know it is done when you see nice golden streaks on them.
  5. Repeat with the remaining batter. We were able to make about 10 vegan crêpes.
  6. Serve. Serve the vegan crêpes rolled up or folded into triangles with any toppings or fillings that you desire.

Filling and Topping Ideas

Sweet vegan crêpes

Savory vegan crêpes

vegan crepes on a white plate with whipped cream, fresh fruit, chocolate syrup and powdered sugar

Storage Instructions

These vegan crêpes can be refrigerated for up to 3 days or frozen for up to 2 months with pieces of parchment paper between each crêpe. Once refrigerated, the vegan crêpes will dry out a bit, but can be reheated in a nonstick, oiled pan for a minute or two or microwaved until warmed through.

If frozen, allow the crêpes to defrost overnight in the refrigerator and then warm as usual.

Recipe FAQs

Can I make these crêpes gluten-free?

We have not tested a gluten-free version of these vegan crêpes and are unsure if it will work well. If you’d like to give it a try, we’d recommend using buckwheat flour. Buckwheat is commonly used in crêpe recipes and should work well. Or, check out our gluten-free archives. We have tons of gluten-free breakfasts and desserts to try.

Can I substitute the all-purpose flour with whole wheat flour?

We wouldn’t recommend replacing 100% of the all-purpose flour with whole wheat flour. This will make the batter too heavy and dense. If you’d like to substitute 25% or 50% of the flour with whole wheat flour, that would likely work, but we have not tested it and cannot confirm how much it will change the result.

Can I make these vegan crêpes oil-free?

We have not tested an oil-free version of these vegan crêpes. It would be difficult to make crêpes 100% oil-free because they will likely stick to the pan without any oil. If you’re looking for oil-free recipes, there are tons to choose from in our oil-free archives.

sweet crepe on white plate with fruit, powdered sugar and chocolate sauce

Tips for Success

  • Use a good quality nonstick pan or skillet! This is really key to having success with this recipe. If you use a cast iron specifically for crêpes, we’d recommend using low heat with oil to prevent sticking.
  • The first crêpe is the test crêpe! This first crêpe will help you determine whether or not your pan is too hot and help you gauge the best cooking time based on your stovetop.
  • Don’t use more than 1/4 cup of batter at a time. In order to make traditional crêpes, they need to be as thin as possible. If you use more than a 1/4 cup batter, the vegan crêpes will likely be too thick and more pancake-like.

More Vegan Brunch Recipes You May Enjoy:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan crepes on a white plate with fresh fruit. chocolate syrup and powdered sugar

Vegan Crêpes


  • Author: Sweet Simple Vegan
  • Total Time: 20 minutes
  • Yield: ~10 crêpes
  • Diet: Vegan

Description

These vegan crêpes are just like the traditional french crêpes, but egg and dairy free. All you need is 5 ingredients, a nonstick skillet, and your favorite fillings (sweet or savory!). Don’t be intimidated – these are as easy as making homemade pancakes!


Ingredients

 Crêpe Base

  • 1 cup all-purpose flour
  • 1 1/2 cup unsweetened almond milk (or plant-based milk of choice)
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons melted coconut oil
  • 1/8 teaspoon salt

Optional add-ins:

  • For sweet crêpes: 1 teaspoon vanilla extract and 2 tablespoons sugar
  • For savory crêpes: 1/2 teaspoon garlic powder and black pepper as desired

We served ours with

Equipment


Instructions

  1. To a high-speed blender, sift in the all-purpose flour to ensure that there are no clumps. Add in the almond milk, applesauce, coconut oil, and salt. Blend until everything is smooth. If you do not have a high-speed blender, sift the all-purpose flour into a large bowl, then add the salt. Mix until well combined. Slowly whisk in the almond milk, applesauce, and coconut oil until a smooth crêpe batter forms, similar to a pancake batter.
  2. Heat a large nonstick skillet over medium-low heat. You may need to lightly oil the pan with coconut oil or vegan butter depending on how nonstick it is. Once the pan is heated, add in 1/4 cup of batter and then quickly tip and rotate pan to spread batter as thinly as possible. Once the crepe appears dry on top (after about 1 minute), use a spatula to gently flip it over and cook for about a minute more. Flip the crepe over once more and cook for another 30 seconds to ensure that everything is cooked through. You will know that the crêpes are done when you see nice golden streaks on them. Set the crepe aside on a large plate and continue until you have cooked all of the batter.
  3. Serve the crêpes rolled up or folded into triangles and with any toppings or fillings that you desire. We like to stuff our rolled crêpes with vegan chocolate hazelnut butter and fresh fruit, and then topped it with vegan whipped cream, chocolate sauce and powdered sugar. If you would like to keep it simple, you can serve the crêpes in triangles with fresh fruit, powdered sugar, and chocolate sauce. Enjoy!

Notes

  • This non-stick pan yield the best results for us with this recipe. If you have a cast iron griddle or crepe skillet, just be sure to cook it on low heat and to oil the pan before cooking.
  • A good rule of thumb is that the first crepe is always the test crepe! This one will help you determine whether or not you pan it too hot (or too cool) and it will also help you gage the best cooking time. The crêpes will get better the more you make!
  • We don’t use any special crepe tools of pans for this recipe, just a basic spatula and a large nonstick pan.
  • To make these gluten-free, we think that buckwheat may work well! We have not tested this yet, but since buckwheat is commonly used in crepe recipes and since it also works well as an all-purpose flour replacement in recipes that do not require rising, we are confident in it!
  • You can make these crêpes ahead of time to enjoy in the future! It is best to store them in an airtight container in the refrigerator for up to 3 days. Just keep that in mind that they will dry out a bit and are best when fresh. When you are ready to serve them, just pop them onto a heated nonstick (or oiled) pan for a minute or two to warm through. Another option is just popping them into the microwave.
  • These crêpes can be frozen. Cool the crêpes to room temperature after cooking them and then place them in an airtight container in the freezer for up to 2 months. Defrost the crêpes in the refrigerator overnight and then warm them in the microwave or on the stovetop to serve.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Entree, Dessert
  • Method: Stovetop
  • Cuisine: French

Keywords: Breakfast, Entree, Dessert, Crepe, French, Vegan, Cocowhip

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

14 Comments

    1. We wouldn’t recommend replacing with all whole wheat flour, but it might work if you cut up to 50% of the flour with whole wheat. We haven’t tested it though!

  1. I am French & had made my own vegan crepes recipe in the past with flax meal instead of apple sauce. Yours are better! I will keep it as my go to from now on! Thanks!