The best vegan crepes are so simple with only 3-ingredients. Serve with cinnamon sugar, lemon juice and maple syrup for breakfast or dessert.
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 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
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Prepare your flax egg by mixing 1 tablespoon ground flaxseed meal with 3 tablespoons of hot water and allowing it to sit until it becomes gloopy.
- Then sift your all purpose flour into a mixing bowl, add soy milk and the flax egg and mix into a batter. Use a hand whisk briefly if needed to get rid of any lumps.
- Heat up a frying pan with a little oil and when the pan is hot, add enough batter to cover the bottom of the pan once swirled around. 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.
- Cook until 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 since this is an easy recipe to increase.
Sprinkle on some cinnamon and sugar, squeeze on some fresh lemon juice, roll them up and then drizzle with some syrup. This is my favorite way to serve these crepes.
To make your cinnamon sugar mix, just mix together around ¼ cup (50g) of white granulated sugar with 1 teaspoon 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.
Weigh your flour. The best way to ensure accurate results is to weigh your flour. That way you will get the right consistency for your batter. If you don’t have a food scale, then make sure you use the spoon and level method for measuring flour which is the accurate method when using only cups. If you accidentally use too much flour, then all is not lost, just add in a little more soy milk to get the right consistency.
Non dairy milk. We used soy milk in this recipe, but almond milk will also work fine. 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.
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).
You need to flip the crepe 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 calzone crepe thing going on.
Gluten free. If you’d like to try a gluten-free version, then a gluten-free all purpose flour blend is going to be the best option. Something like Bob’s Red Mill 1 to 1 Baking Flour would likely work well. Don’t try this recipe with a single type of flour like coconut flour or almond flour as that will not work.
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 Breakfast / Dessert Recipes
Isn’t it wonderful when a recipe doubles as breakfast or dessert? We think so!
- Our vegan pancakes are totally divine and our vegan waffles are super popular too. You’ll also love our vegan blueberry muffins.
- If you love bananas then you’ll love our vegan banana bread, vegan banana pancakes and vegan banana muffins.
- And yes, you can have chocolate for breakfast if you like. Our vegan chocolate muffins and vegan chocolate banana bread also double up as breakfast or dessert!
Did you make this recipe? Be sure to leave a comment and rating below!
- 1 cup All-Purpose Flour (125g)
- 1 cup Soy Milk (240ml) or other non-dairy milk
- 1 Flax Egg 1 Tablespoon ground flaxseed + 3 Tablespoons Hot Water
- Prepare the flax egg by mixing 1 Tablespoon ground flaxseed meal with 3 Tablespoons Hot Water and allowing to sit for a minute or two so that it becomes gloopy.
- Sift the all purpose flour into a mixing bowl, add the soy milk and flax egg and mix into a batter.
- Heat up a frying pan with ½ teaspoon 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, fresh squeezed lemon juice and maple syrup.
- To make a cinnamon sugar mix, add ¼ cup (50g) of white granulated sugar to a bowl and then add in 1 teaspoon ground cinnamon and mix together.
- This recipe makes around 5 or 6 crepes. Feel free to double up the recipe if you want more.
- Nutrition information is a rough estimate based on 1 crepe of 6, without any toppings.
- This recipe was first published in September 2015, it has now been updated with improved photos and text but the recipe itself is the same.