Vegan crepes – Chef Elliot

Vegan crepes are not only super delicious, but also very easy to make. And completely without eggs or milk. You can enjoy my vegan crepes with both a sweet filling and a savory filling. So delicious!

seven vegan crepes on a white plate on a marble countertop with chocolate sauce, strawberries and blueberries on top

Vegan crepes are the perfect weekend breakfast. They’re super versatile and you don’t even need eggs or milk to make them. Today I want to share with you my basic recipe for vegan crepes.

What you need for vegan crepes:

  • all-purpose flour or spelled flour
  • unsweetened oat, almond, or soy milk
  • sparkling water
  • baking powder
  • lemon juice
  • melted coconut oil
  • natural vanilla extract
  • brown sugar or coconut sugar
  • ground flaxseed
  • a pinch of salt

As always, you can find the full ingredient list and recipe instructions in a separate box at the end of this post.

seven rolled vegan crepes on a white plate on a marble top

Cooking utensils for vegan crepes:

  • medium sized bowl
  • scoops
  • whip
  • non-stick frying pan (flat and relatively large)
  • spatula

Why Vegan Crepes Work:

  • Sparkling water makes vegan crepes light and fluffy.
  • Ground flaxseed works as an alternative to egg. You don’t need to soak them in water before adding them to the batter because it’s quite runny and provides enough liquid for them.
  • You can easily replace cow’s milk with plant milk. My favorite milk alternative for this recipe is oat milk. But crepes also work with almond or soy milk. Make sure the milk is unsweetened.
  • Brown sugar or coconut sugar give vegan crepes a pleasant sweetness. Vanilla extract provides more flavor. If you want to use a savory filling for your crepes, simply omit the sugar and vanilla extract.

five vegan crepes on a white plate on a marble countertop with chocolate sauce, strawberries and blueberries on top

STEP 1: Combine the dry ingredients in a medium sized bowl. Melt the coconut oil in a small saucepan on the stove or in the microwave.

STEP 2: Add the sparkling water, vegetable milk, coconut oil, lemon juice and vanilla extract. If you want to eat your crepes with a savory filling, leave out the sugar and vanilla extract.

four step-by-step photos of the preparation of vegan crepes

STEP 3: Mix the batter well with a whisk until no lumps remain.

STEP 4: Heat a little oil in a large non-stick pan (it should only be lightly oiled) and cook one crepe at a time. Use about 1/4 to 1/2 cup for each crepe depending on the size of your pan. Swirl quickly, so that the batter covers the entire bottom of the pan.

four step-by-step photos of the preparation of vegan crepes

STEP 5: Stack the ready-made crepes on a plate and put them in the oven at around 140°C. This way they’ll keep warm until you’ve finished making all the crepes.

Vegan Crepes – Recipe Notes and FAQs:

Which pan should I use for vegan crepes?

For vegan crepes it is important to use a non-stick pan. That way they won’t stick and they’ll be easy to flip.

How high should the heat be?

To prevent them from burning, prepare the crepes over medium heat. Obviously this varies slightly depending on the oven. So try it on medium heat and then carefully adjust the heat.

someone holding a fork and knife and cutting two vegan crepes into pieces on a white plate

Why are my crepes burnt?

As already mentioned, it is very important to use a non-stick pan to prepare these crepes. Also, the pan should be lightly oiled. The temperature shouldn’t be too high because the crepes burn easily. Medium heat is enough!

How do you turn the crepes?

It’s important not to turn the crepes too early. Wait until the top begins to bubble and the edges begin to brown and crisp.

Maybe you’ve seen people in movies toss pancakes or crepes in the air and magically land in the pan on the other side. I usually prefer to flip my pancakes and crepes with the help of a spatula. Slide the spatula under the crepe.

Then lift it carefully and turn it quickly. Don’t lift it very high from the bottom of the pan, and don’t hold it in the air for too long, so you don’t break it.

You can also flip the crepe with the help of a plate. Place a plate on top of the pan and turn it 180 degrees, so the crepe falls onto the plate. Then carefully let it slide into the pan with the other side up.

If you’re still not sure how to successfully flip your crepe, check out these useful tips on wikihow.

How to keep crepes warm?

Unfortunately, by the time you’re done making crepes, your first crepe will be cold again. But there’s an easy trick: Stack your crepes on a plate and pop them in the oven at 140°F to keep them warm.

someone holding a knife and fork with a piece of vegan crepe in front of a white plate with two vegan crepes

Vegan crepes – Filled:

There are so many ways to fill your crepes. Here are some tasty ideas:

  • chocolate sauce or vegan nutella
  • fresh berries such as strawberries, raspberries and blueberries
  • applesauce and cinnamon
  • banana and maple syrup
  • savory fillings such as mushroom sauce or baby spinach with cherry tomatoes

Gluten-free vegan crepes?

If you’re looking for a gluten-free alternative, you might like my Vegan Buckwheat Pancakes. They are made with bananas and pineapples and I served them with coconut cream. If you make them thinner, they’re more like crepes.

Other vegan breakfast recipes you might like:

LOVE TO HEAR FROM YOU GUYS!

I hope you enjoy this vegan crepe recipe as much as we do around here.

If you give it a try, I’d love to know what you think. As soon as leave me a comment and a star rating under. Your comments really make my day!

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Theirs

seven vegan crepes on a white plate on a marble countertop with chocolate sauce, strawberries and blueberries on top

Vegan crepes

Vegan crepes are not only super delicious, but also very easy to make. And completely without eggs or milk. You can enjoy my vegan crepes with both a sweet filling and a savory filling.

Press Pin Evaluate

Course: Breakfast, Sweet

Kitchen: French

Preparation time: 5 min

Time to cook: 15 min

Total time: 20 min

Portions: 7 Crepes

Calories: 213kcal

Instructions

  • Combine the dry ingredients in a medium sized bowl. Melt the coconut oil in a small saucepan on the stove or in the microwave.

  • Add the sparkling water, non-dairy milk, coconut oil, lemon juice and vanilla extract. If you want to eat your crepes with a savory filling, leave out the sugar and vanilla extract.

  • Mix the dough well with a whisk until there are no more lumps.

  • Heat a little oil in a large non-stick frying pan (it should only be lightly oiled) and cook one crepe at a time. Use about 1/4 to 1/2 cup for each crepe depending on the size of your pan. Swirl quickly, so that the batter covers the entire bottom of the pan.

  • It’s important not to turn the crepes too early. Wait until the top begins to bubble and the edges begin to brown and crisp.

  • Stack the ready-made crepes on a plate and put them in the oven at around 140°C. This way they’ll keep warm until you’ve finished making all the crepes.

Notes

Why Vegan Crepes Work:

  • Sparkling water makes vegan crepes light and fluffy.
  • Ground flaxseed works as an alternative to egg. You don’t need to soak them in water before adding them to the batter because it’s quite runny and provides enough liquid for them.
  • You can easily replace cow’s milk with plant milk. My personal favorite for this recipe is oat milk. But crepes also work with almond or soy milk. Make sure the milk is unsweetened.
  • Brown sugar or coconut sugar give vegan crepes a pleasant sweetness. Vanilla extract provides more flavor. If you want to use a savory filling for your crepes, simply omit the sugar and vanilla extract.
  • For vegan crepes it is important to use a non-stick pan. That way they won’t stick and they’ll be easy to flip.
  • To prevent them from burning, prepare the crepes over medium heat. Obviously this varies slightly depending on the oven. So try it on medium heat and then carefully adjust the heat.

Nutrition

Calories: 213kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated fats: 3g | Sodium: 77mg | Potassium: 202mg | Fiber: 1g | Sugar: 5g | Vitamin A: 300UI | C vitamin: 5.8mg | Soccer: 147mg | Iron: 2.1mg

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