Vegan Crepes Easy To Make And Delicious

You can have them with vegan Nutella, banana, jam, peanut butter, maple syrup, or other fresh fruit. They are excellent for a special breakfast, snack, or dessert. Dietary Note: this recipe is suitable for a vegetarian and vegan diet.

What are vegan crepes?

Vegan crepes video

Ingredients & Substitutions for Vegan Crepes

How to Make Vegan Crepes

Serving Suggestions

Questions

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Our easy vegan crepes are like French crepes but without eggs and dairy. Like our vegan french toast, vegan pancakes, chocolate glazed donuts, and vegan cinnamon rolls, they are excellent for a unique sweet breakfast or cozy dessert. They are delicious with our vegan Nutella and banana slices, but you can also have them with jam and peanut butter, ice cream, and fresh fruit. This vegan crepe recipe is for making sweet crepes. If you want a savory crepes recipe, check out our savory chickpea pancakes with a creamy mushroom filling. For more savory breakfasts, we can recommend chickpea frittata muffins, tofu scramble, breakfast burrito, and sweet potato hash.

Non-dairy Milk

We use almond milk. Substitute any other plant milk, such as soy milk, rice milk, cashew milk, or oat milk, for almond milk.

All-purpose flour

All-purpose flour gives us the best texture for vegan crepes. For gluten-free, check out our chickpea flour crepes recipe.

Olive oil

Olive oil is the healthiest choice to make vegan crepes. Substitute avocado oil or any other neutral vegetable oil for olive oil. You can also use melted vegan butter.

Sugar

Some sugar helps with the structure and flavor of the crepes. You can use white or brown sugar or substitute coconut sugar.

Vanilla extract

We add some vanilla extract for flavor since there are no eggs and butter.

Salt

Just a pinch of sea salt.

Turmeric (optional for color)

Turmeric is optional, and we use it to add a natural yellow color to make the crepes more visually appealing. They might look pale without turmeric, but if you don’t mind that, you can omit it.

Toppings

You can top your crepes with jams, spreads, and nut butter. We love ours with vegan Nutella and banana slices. They are also delicious with jam and peanut butter and with fresh fruit.

Start with the batter

To a large mixing bowl, add 1½ cups or 350 grams of plant milk such as oats, almonds, soy, or any other, a tablespoon of sugar, a tablespoon of olive oil (or melted vegan butter), 1 tablespoon of vanilla extract, and 1 pinch of salt. Mix the ingredients with a whisk until well combined, then add 1 cup or 150 grams of all-purpose flour. Whisk well, trying to remove all lumps. In the end, you’ll want a smooth and liquid batter. Tip: if you struggle to remove lumps, blend the batter with an immersion blender or in a standing blender.

Cook the crepes

Heat a non-stick pan. We use one that is 11 inches or 28 cm in diameter, but you can use any size. Ensure the pan is hot, but the stovetop is on low to medium heat. Add a little olive oil, spread it around the pan with kitchen paper, then add ¾ of a ladle of the vegan crepe batter. Tilt and rotate the pan right after adding the batter until the batter fully covers the pan. Tilt slowly but decisively. This might require practice, so don’t beat yourself up if you don’t manage on your first try. Instead, add some extra batter and spread it over the empty spots with the back of a spoon. Cook the pancake on one side for 2 to 3 minutes or until golden. Then turn it around gently (do not flip) with the help of a spatula and cook for another minute or two until golden but not too dry. Transfer the vegan crepe onto a plate and repeat the process till you run out of batter. With a little bit of practice, you’ll be able to get about 7 to 8 thin and light pancakes. Making Nutella at home is simple; you need a high-speed blender, hazelnuts, sugar, and cacao powder. Here’s the full recipe for vegan Nutella. Spread a couple of tablespoons of Nutella on one half of the pancake, add some sliced bananas if you like, then fold in half, then in half again to make a triangle and arrange it onto a plate. We prefer folding to rolling; the crepes get less chewy this way. You can, of course, roll them if you like. Serve 2 to 3 vegan crepes per person. Dust the crepes with powdered sugar, then drizzle with more hazelnut spread; add crushed hazelnuts or any nuts and some fresh berries. Other good fillings for crepes are jams of all kinds, nut butter such as peanut butter or almond butter, and vegan cream cheese.Good toppings are vegan whipped cream or coconut milk, whipped up to make vegan cream and maple syrup. You can also make vegan crepes the night before and store them in the refrigerator wrapped in plastic. Reheat in the oven, microwave, or on a lightly greased skillet. Refrigerator: Store vegan crepes in the fridge on a plate wrapped in plastic for up to 3 days. Warm up the crepes in the microwave for a few seconds or on a nonstick skillet for a minute. Freezer: You can freeze crepes for up to 3 months. Stack them on each other, wrap them tightly in plastic wrap, and freeze. Thaw & Reheat: Thaw them in the fridge overnight or in the microwave with the appropriate thawing program before separating them. Handle carefully; frozen crepes have a weaker consistency and might break easily.

French toast Apple muffins Vegan cinnamon rolls or apple cinnamon rolls Banana bread or zucchini banana bread Chocolate donuts or cake donuts