Easy Vegan Crepes – French-Style Thin Pancakes
If you’ve ever craved delicate, melt-in-your-mouth crepes but wanted to keep them 100% plant-based, this recipe is for you! These Vegan Crepes are light, thin, and buttery—just like the traditional French version, but without eggs or dairy. Perfect for breakfast, brunch, or dessert, they can be filled with sweet or savory fillings for endless possibilities.
Ingredients
- 1 cup all-purpose flour
- 1 ½ cups plant-based milk (soy, oat, or almond)
- 2 tbsp neutral oil (or melted vegan butter)
- 1 tbsp sugar (optional, for sweet crepes)
- ½ tsp vanilla extract (optional, for sweet crepes)
- Pinch of salt
Instructions
- Make the batter
In a mixing bowl, whisk together flour, plant milk, oil, sugar, vanilla, and salt until smooth. The batter should be thin and pourable—like heavy cream. If too thick, add a splash more milk. - Rest the batter
Let it sit for at least 15 minutes (up to 1 hour) to relax the gluten. This helps make the crepes more tender. - Cook the crepes
Heat a nonstick pan over medium heat and lightly oil it. Pour in about ¼ cup of batter, swirling the pan to spread it thin. Cook for 1–2 minutes until the edges lift easily, then flip and cook another 30–60 seconds. - Stack & serve
Repeat with remaining batter, stacking crepes on a plate. Cover with a towel to keep warm.
Filling Ideas
🍓 Sweet – Fresh fruit, vegan Nutella, jam, maple syrup, or powdered sugar.
🥬 Savory – Sautéed mushrooms, spinach, vegan cheese, or roasted veggies.
🥥 Indulgent – Coconut whipped cream, chocolate drizzle, or caramelized bananas.
Tips for Perfect Vegan Crepes
- Use a nonstick pan or crepe pan for easy flipping.
- Swirl quickly to spread the batter evenly and thin.
- Keep them warm in a low oven (200°F / 90°C) if making a big batch.
