Vegan Crepe Recipe Card
Light, Lacy, and Perfect for Sweet or Savory FillingsThis easy vegan crepe recipe is soft, golden, and thin—just like classic French crepes, but made without eggs or dairy. Great for breakfast, brunch, or dessert!
Ingredients
- 1 cup all-purpose flour
- 1 ½ cups unsweetened oat or soy milk
- 1 tbsp neutral oil (avocado, canola, or melted vegan butter)
- 1 tbsp maple syrup (optional, for sweet crepes)
- 1 tsp vanilla extract (optional, for sweet crepes)
- ¼ tsp sea salt
- Oil or vegan butter, for greasing the pan
Instructions
- Whisk the batter: In a large bowl, mix flour, plant milk, oil, maple syrup (if using), vanilla, and salt until smooth. Alternatively, blend for a lump-free batter.
- Let it rest: Cover and let the batter rest for 15–30 minutes at room temp (or refrigerate overnight).
- Heat your pan: Preheat a nonstick or crepe pan over medium heat. Lightly grease with oil or vegan butter.
- Cook the crepes: Pour about ¼ cup of batter into the center of the pan. Immediately swirl to spread evenly. Cook for 1–2 minutes or until the edges lift and bottom is golden.
- Flip and finish: Carefully flip and cook the other side for 30–45 seconds. Transfer to a plate and repeat with the rest of the batter.
- Serve warm: Enjoy with sweet fillings like berries and coconut cream, or go savory with sautéed veggies and hummus.
Notes
- Batter too thick? Add a splash more milk.
- Make ahead: Crepes can be refrigerated for up to 3 days or frozen for up to 2 months (separated with parchment).
- Reheat gently in a nonstick pan or microwave.