These vegan crepes are the easiest crepes you’ll ever make. Why? Well, they only have 3 ingredients.
And really, those 3 ingredients are all that is needed, because these crepes are gorgeous.
You can have them either savory or sweet, but my personal fave is exactly like this, with cinnamon sugar, lemon juice and syrup. Not necessarily all on the same crepe, but often, yes, all on the same crepe.
These crepes were a staple when I was growing up. It was a cup of flour, a cup of milk and 1 egg. So it was super easy to veganize, all you need to do is use a cup of flour, a cup of soy milk and a flax egg.
Voila! Works like a charm.
How to make vegan crepes
So like I said above, I really made this ridiculously easy.
You prepare your flax egg by mixing some ground flaxseed meal with some hot water and allowing it to sit until it becomes gloopy.
Then you sift some flour into a mixing bowl and add the soy milk and the flax egg. Mix it in nicely, you can use a hand whisk as well to remove any lumps and your batter is ready.
Place a little oil into a pan, pour out some of the crepe mix and swirl it around the pan. You want it to be quite thin.
Let it cook until it starts to look quite dry on top and there is barely any wet batter, then flip it and let it get browned on both sides.
Repeat with the next crepe. You’re aiming to get 5-6 crepes out of the batch. If you’d like more, you can always double the batch, this is an easy recipe to increase.
How to serve your vegan crepes
Sprinkle on some cinnamon and sugar, squeeze on some fresh lemon juice, roll them up and then drizzle with syrup is a great way to serve these crepes.
To make your cinnamon sugar mix, you can just mix together around 1/4 cup (50g) of sugar with 1 tsp of ground cinnamon. You don’t need as much cinnamon as sugar.
They can also be served as savory crepes. Since there is no sugar in the actual crepe recipe, they can go either way. If you want to stuff them with a savory sauce or veggies, this will work great too.
The best vegan crepe recipe!
Your batter needs to be quite thin, you need to be able to pour in the batter and then instantly swirl it around the pan so that it spreads out into a thin crepe (as pictured).
The best way to ensure accurate results is to weigh your flour so you definitely have the right amount. That way you should get the right consistency for your batter.
If you have accidentally used too much flour, then all is not lost, just add in a little more soy milk to get the right consistency.
You also need to flip it at the right time. You want to wait until all the wet batter has been absorbed. If you flip it too early, that’s when it’ll break and fold over itself and you’ll have some sort of a freakish calzone crepe thing going on.
As soon as both sides are lightly browned, it’s ready to go.
All purpose flour is the best kind of flour to use in this recipe.
If you want to try make a gluten-free version, then a gluten-free all purpose flour blend is going to be the best one to try. You will likely need to increase the quantity of non-dairy milk to account for the gluten-free flour though since gluten-free flours absorb more moisture than wheat flours do.
Soy milk is what we use in this recipe, but if you want to try it with almond milk that should work fine too. I would be less keen to use thicker milks like canned coconut milk or a thick cashew milk. These may cause the batter to be too thick.
So make sure the milk you use is a fairly thin consistency like soy milk is and then it should be fine.
So I hope you’ll really love these vegan crepes! They are:
- Super easy
- Can be topped with sweet or savory toppings
- Breakfast or Dessert
These crepes are at their best when warm and freshly made, though leftovers can be kept in the fridge for up to 5 days. Reheat in a pan until warmed through.
More vegan breakfasts/desserts!
Isn’t it wonderful when a recipe doubles as breakfast or dessert? We think so!
So let us know what you think of these vegan crepes in the comments and please rate the recipe too! Thank you!
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Delicious 3-ingredient vegan crepes served with cinnamon sugar, lemon juice and syrup. Super easy to make and perfect for breakfast or dessert.
- Prepare the flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp Hot Water and allowing to sit for a minute or two.
- While the flax egg is sitting, sift the flour into a mixing bowl.
- Add the soy milk and the flax egg and mix in well.
- Heat up a frying pan with 1/2 tsp of oil (I used coconut) and when the pan is very hot, pour in enough batter to cover the bottom of the pan once swirled around.
- Flip the crepe only when it’s cooked through enough so that there is no wet patches of batter facing upwards.
- Cook on the other side until both sides are lightly browned.
- Repeat until your batter is finished.
- Serve with cinnamon and sugar (mixed together), fresh lemon juice and syrup.
*Nutrition information is a rough estimate based on 1 crepe of 6, without any toppings.
*This recipe doesn’t make a lot of crepes, only 5 or 6. So feel free to double up the recipe if you want more.
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: Vegan
- Serving Size: 1 Crepe
- Calories: 97
- Sugar: 1g
- Sodium: 20mg
- Fat: 1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
Keywords: vegan crepes