Classic Vegan French Crepes (Easy + 5-Ingredients)

April 3, 2019

Breakfast

By: Jasmine Briones 

Classic French crepes, made vegan! Learn how to make this easy crepe recipe with just 5 simple ingredients, no special tools required. These are perfect for any meal of the day and can be served sweet or savory!

Folded vegan French crepes covered in chocolate sauce w ith fresh fruit and powedered sugar. Sweet Simple Vegan Blog

“Let’s get crepe-y!”. Ever since I started testing out these vegan crepes, Chris has grown to love the name for some reason and won’t stop saying that phrase. I’m not complaining though, I think it’s hilarious and it always gets me craving crepes. Luckily these are super easy to make and we usually have all of the ingredients on hand.

I have always had the impression that in order to make crepes, we would need special tools and a specific pan, but after playing around with this recipe in the kitchen, I realized that they were unnecessary. All that you need is a nonstick pan, a touch of oil and a little bit of patience 😉

Ingredients for vegan crepes in bowls on a marble board, Sweet Simple Vegan Blog

If you haven’t had crepes before, welcome! I’m excited for our easy vegan crepes to be your first taste and experience. Crepes are basically [really] thin pancakes that originated in Brittany (the northwest region of France). Although the actual crepe 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.

Today I am going to serve it just how my family used to growing up, but I will also be sure to give you more sweet and savory suggestions down below so that you can find a flavor combination that suits you best!

Vegan French Crepes topped with whipped cream, chocolate sauce, fresh fruit and powdered sugar. Sweet Simple Vegan Blog

There are a lot of vegan crepe 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 batter!

 

Here are a few more toppings and filling ideas:

Sweet crepes

Savory crepes

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Vegan French crepes topped with whipped cream, chocolate syrup and fresh fruit. Sweet Simple Vegan Blog

Classic Vegan French Crepes (Easy + 5-Ingredients)


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: ~10 crepes

Description

Classic French crepes, made vegan! Learn how to make this easy crepe recipe with just 5 simple ingredients, no special tools or pans required. These are perfect for any meal of the day and can be served sweet or savory!


Ingredients

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

Optional add ins:

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

We served ours with


Instructions

  1. In a large bowl, sift in the all-purpose flour to ensure that there are no clumps. Add in the salt and mix until combined. Slowly whisk in the almond milk, applesauce and coconut oil until everything is smooth. Alternatively, you can add all of theses ingredients into a high speed blender and blend until everything is smooth.
  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 crepes 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 crepes rolled up or folded into triangles and with any toppings or fillings that you desire. We like to stuff our rolled crepes 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 crepes 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 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 crepes 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.
  • The nutrition facts do not take into consideration the optional ingredients or the addition of any toppings.
  • 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 crepes ahead of time top 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 crepes can be frozen. Cool the crepes to room temperature after cooking them and then place them in an airtight container in the freezer for up to 2 months. Defrost the crepes in the refrigerator overnight and then warm them in the microwave or on the stovetop to serve.
  • Category: Breakfast, Entree, Dessert
  • Method: Stovetop
  • Cuisine: Vegan, 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!

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Recipe rating

  1. Carmen Ruiz says:

    Love this recipe it was delicious, love how simple the ingredients are!

  2. […] – Classic vegan French crepes. Crepes make a wonderful holiday breakfast! Serve with fresh fruit for maximum spring vibes:) […]

  3. […] 5. Classic Vegan French Crepes from Sweet Simple Vegan […]

  4. Nola says:

    Thank you! What might be an alternative to applesauce if not on hand?

  5. Stefanie Allard says:

    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!

  6. Nailed it! Coming from a French lady!

  7. Suleyk says:

    Can you use whole wheat flour instead of all purpose?

    • Chris Petrellese says:

      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!

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