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.
Serving Suggestions
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.
Success Tips
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.
Storing Instructions
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!
Vegan Crepes
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Lynn says
Great recipe, and a super easy way to get some flaxseed in your diet. I just made these yesterday and had them with raspberry syrup, sliced banana and dark chocolate chips 🙂 will definitely be making them again!
Alison Andrews says
Sounds super delicious! Thanks for sharing! 🙂
Ingrid says
I tried to do this recipe twice this morning and it was a disaster. I used buckwheat flour as I prefer non-gluten. Do you think it doesn’t work with that type of flour?
Alison Andrews says
It definitely wouldn’t work that way. This recipe hasn’t been designed as gluten-free, but in general if swapping out all purpose flour for gluten-free, you must use a gluten-free all purpose flour blend. It can’t be just one type of flour, and even then, it might need other changes to make it work since gluten-free flours absorb moisture differently, so the recipe might need other adjustments too, but we haven’t tested this as gluten-free so can’t advise properly on this.
Summerdays says
Thank you also for the info about the flaxseed-egg and the aquafaba – I will definitely try that.
Is it possible to make these crepes with a gluten-free flour? Which flour would you recommend? I’m new to the gluten-free scene and feel a bit lost and missing our normal treats – any help would be highly appreciated!
Alison Andrews says
I haven’t tried this with gluten-free flour so I’m not sure what (if any) adjustments would need to be made. Definitely use a gluten-free all purpose flour blend though, that will be very important. If you try it, let us know how it works out!
Jorjis says
Made these with dark chocolate almond milk. absolutely delicious.
Alison Andrews says
Oh that sounds delicious! Thanks for posting!
Elizabeth Uriostegui says
Oh my gosh these taste amazing! I substituted one egg with follow your heart vegan eggs, used soy milk and added a dash of vanilla. I was able to make 5 crepes but one came out small. I used vegan cool whip for the middle with some bananas and of course powder sugar. Thank you so much for this!
Alison Andrews says
That sounds awesome! Thanks for posting! 🙂
Hurricane says
Hi was wondering do you think Chia seeds will work instead of flax?
Alison Andrews says
Yes I do think it would work, just grind the chia seeds first before mixing with water, and use the same ratios (1 Tbsp Chia seeds to 3 Tbsp Water).
Luca says
Made these with wholemeal spelt flour and almond milk and added a little bit of coconut sugar as well. Also had to add some more milk because my batter was a bit too thick, but they were so good! So easy, quick and delicious! My dad even said they tasted almost exactly the same as non-vegan crepes 🙂
Alison Andrews says
Cool Luca, thanks for posting. Your substitutions sound great!
Shevon says
Made it for my 7 yr old daughter’s birthday breakfast. She loved it.
Alison Andrews says
How cool! So happy to hear that! 🙂
Dee M. says
Perfect recipe! A new staple…
Alison Andrews says
Yay! Thanks Dee! 🙂
Erin says
Do you think this would work with oat flour?
WanderfulJen says
Just made these! Made 4 crepes, and used almond milk instead of soy. The batter was a little thick, but still was able to spread around a pan and thin out with a spatula. Two I topped with sea salt, pepper, micro greens, vegan provolone, and tomato slices. The other two with margarine and maple syrup. Mmm! I will be serving these soon at a brunch I’m hosting. Thank you!
Alison Andrews says
Yay! Sounds great! So glad it worked out. You can also add a little more almond milk (a couple of tablespoons) to thin out the batter if it’s a bit thick. 🙂
Patty Perez says
These where awesome!! Just like the originals, but without that funky cooked egg smell. I spread some vegan chocolate hazelnut spread on them and shared them with my kids. Such a hit!
Alison Andrews says
Yay! Thanks for sharing Patty! 🙂
Shereen says
Hi Alison
Do u think this crepe is suitable as a veggie wrap?
Thanks for your time.
lovingitvegan says
Sure! It works with either sweet or savory toppings. 🙂
Janneke says
I used an old banana in stead of the flax-egg. Also deli!
lovingitvegan says
Awesome! So glad that worked great too!
Karen says
I tried these crepes and they were super easy and absolutely delicious!!! Nom nom nom 🙂
lovingitvegan says
Woohoo! 🙂
Leticia says
I make mine with whole wheat flour or rolled oats or both, chia seed eggs and water. For flavor I use basil, oregano, nutmeg, cinnamon or combinations of these into the mix. So there is not need for sugar or salt. I cooked them in Presto griddle without anything added to that griddle. They are scrumptious with some raw fruits inside
Alison Andrews says
Very interesting! Thanks for sharing! 🙂