These Vegan crepes cook quickly, are not too sweet, and spread really thin to make a crispy, but a flexible vessel for sweet and savory fillings. Only a few easy-to-find ingredients are needed and no special equipment. Super easy to whip up for a special breakfast and make some extra to save in your fridge!
Crepes are a special treat for me. I have fond memories of going to the mall and ordering gourmet crepes from one of the food stalls. It was something me and my sister used to do together.
My favorite was always Nutella and strawberry, but really you can fill it with anything. I like to branch out and try it with bananas, kiwis, blueberries, or raspberries. And the “sauce” could vary from whipped cream, peanut butter, chocolate, or dairy-free Nutella.
I have also experimented with making savory crepes. I would add chopped chives to the batter and fill it with sautéed mushrooms and spinach with a cheesy béchamel-like sauce. It just shows how versatile it is. It sure makes a meal more enjoyable to eat.
Even though these crepes are eggless and dairy-free, they cook beautifully and the texture is still stretchy and thin. And it’s even easier because you don’t have to rest it for thirty minutes.
Go try out the recipe below!
This recipe is inspired by Berry Baker. She is a talented vegan pastry chef. Go check out her blog!
Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.
Ingredients
- Flour. I use All-purpose flour. You can try to experiment with gluten-free flours if you want.
- Milk. For this recipe, a milk with a neutral flavor would be best. I use an oat-based milk.
- Sugar. Any granulated sugar is fine. I have used cane sugar and Erythritol.
- Vanilla. Vanilla extract is used in the sweet version. If making a savory version, cut the sugar in half and replace the vanilla with a pinch of salt.
How to make Vegan Crepes
A proper crepe is thin enough that you can see your fingers through it, but still sturdy enough to hold a filling without breaking.
A way to do that is to make sure to have a hot pan and quick movements of your hands. As you pour the batter in the middle, you are tilting the pan to make sure it reaches all the edges of the pan. You ideally want something circular with a smooth top.
Don’t worry if your first few are not so good. You have plenty of batter for at least a dozen crepes.
Once you see the top change from a white to more of a beige, flip it and cook for 20-30 seconds more.
After you finish with all the batter, you can fill it with whatever you want. I prefer fresh fruit with a chocolate sauce, but you can fill it with literally anything.
Want More?
Try Out Similar recipes below:
Beautifully Thin Vegan Crepes
Equipment
- Blender
Materials
- 4 cups non-dairy milk (1000 ml or 1 liter)
- 3 cups all purpose flour (360 g)
- 1/2 cup sugar (100 g)
- 1 tsp vanilla
- oil for cooking I used coconut oil
Instructions
- Add all the ingredients to a bowl, except the oil. Whisk until everything is mostly combined. Don't worry if there is lumps.
- Put in the blender and blend for 20-30 seconds. Put it back in the bowl for easy scooping. If you don't have a blender, just strain it through a fine-mesh seive.
- On the stove, heat a nonstick pan at medium heat. Put a tiny bit of oil and using a paper towel, wipe most of it off.
- Once it starts smoking, pour 1/4 cup to 1/3 cup of batter (this will depend on the size of your pan) in the middle and tilt the pan quickly to spread it as thin as possible.
- Cook for 30 seconds-1 minute. Run a rubber spatula around the edges and carefully flip. Cook for another 20-30 seconds.
- Repeat until all the batter is gone.
- Enjoy with any filling you want. Leftovers can be stored in the fridge for 2 days or frozen with parchment paper seperating the crepes for 1 month.
Notes
- If making crepes for a savory filling, add half the amount of sugar and replace the vanilla with a pinch of salt.
If you tried this recipe, let me know in the comments below. I would love to hear from you!