Vegan Crepes

This vegan crepe recipe is so easy to make and doesn’t require any fancy vegan ingredients like flax seed. The crepes taste just as good as classic French crepes which are made with eggs and milk. They are crispy on the edges but soft and a little bit chewy in the middle. These are perfect for any kind of filling from sweet to savoury!

Ingredients You Will Need

plain flour – Any brand of plain flour is great for making these vegan crepes but you can use gluten-free flour or even rice flour if you want.

sugar – White sugar is great for these crepes as it doesn’t affect the colour of the batter, and also the batter with white sugar is versatile as it can be used for both sweet and savoury crepes. However, you can use any kind of sugar such as brown sugar, maple sugar, and coconut sugar.

soy milk – I tried different kinds of plant-based milk from almond milk to oat milk and discovered that soy milk is the best for this vegan crepe batter because it has much more protein than the other ones which makes the cooked crepes less fragile and more flavourful.

flavourless oil – Flavourless oils such as sunflower oil, canola oil, and vegetable oil are perfect to make these crepes as it has a neutral flavour. I wouldn’t recommend using olive oil as it has a distinctive flavour which you don’t want in your crepes.

vanilla extract – Because these crepes are vegan, they can’t be made with butter. Vanilla extract adds aroma to your crepes so that it doesn’t taste like just flour and soy milk.

Step-by-Step Guide

Prepare the batter

1 Put plain flour and sugar in a large bowl and pour half the amount of soy milk. Whisk until the mixture is well combined. Add the remaining soy milk, oil, and vanilla extract to the batter and whisk it until it becomes smooth.

2 Set the batter aside to rest for 30 minutes or ideally chill in the fridge overnight to mature the batter.

Cook the crepes

1 Heat the pan over medium heat. Brush some flavourless oil on the pan. Pour 1 ladle of batter into the hot pan and swirl to spread the batter along the edge of the pan. Make sure to coat the bottom of the pan with the batter evenly.

2 Cook the crepe for about 1 minute, then flip it over and cook the other side for 30 seconds. Transfer it to a large plate and repeat with the remaining batter. Make sure to grease the pan between each crepe.

3 Fill crepes as desired and serve. These crepes are perfect for both sweet and savoury breakfast.

Vegan Crepe Filling Ideas

• Fresh strawberries and Vegan whipped cream
• Banana, Vegan whipped cream, and Grated chocolate
• Lemon and Sugar
• Fresh blueberries, Vegan whipped cream, and Maple syrup
• Melted chocolate and Chopped nuts

Tips for Making Vegan Crepes

Do not add all of your soy milk at first

To make a lump-free batter, you have to mix half of your soy milk first, then add the remaining soy milk to loosen up the batter and mix until smooth. If you add all of the soy milk at once, you might end up with a batter full of lumps.

Rest your batter for at least 30 mins

Resting the batter allows the flour to absorb the liquid and also helps the batter become lump-free because you give the flour enough time to be hydrated.

Brush your frying pan lightly

It is important to grease your frying pan very lightly to make nice and thin crepes. If you pour too much oil into your pan, the crepes will be uneven and greasy. Use a brush or a piece of paper towel to spread the oil on the pan.

Do not cook your crepes on low heat

Your frying pan should be hot enough to cook the batter immediately when the batter hits the bottom of the pan to achieve a crepe that is crispy on the edges and golden brown in colour. If you cook your crepes on low heat, it will be too fragile and too soft.

Q & A

Can I make my vegan crepes with other types of plant-based milk?

If you really want to use other types of plant-based milk, of course, you can. However, the result will be different to the crepes that are made with soy milk because it has much more protein than other plant-based milk such as almond milk and oat milk. Crepes made with those kinds of milk will be more fragile and a bit too soft.

Can I make my crepes ahead?

Yes! you can make your crepes ahead and store them in the fridge. Just put them in an airtight container or wrap them in cling film to prevent them from getting dry.

How long can my crepes last?

Homemade vegan crepes can last in the fridge for about 2-3 days. If you want to serve them warm, microwave them for 10-30 seconds and enjoy as you like!

More Vegan Dessert Recipes

Hotteok (Korean Sweet Pancake)

Chinese Steamed Black Sesame Red Bean Buns (Vegan)

Vegan Tofu Chocolate Mousse

Vegan Blueberry Water ganache Chocolate tart (Oil Shortcrust Pastry)