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.
These look amazing!! Have you ever tried these with whole wheat flour?
Hi Kaleigh, thank you! I haven’t tried them with whole wheat flour so far. 🙂
These came out great. I made the with GF flour and they came out great.
Thanks!
So happy to hear that! Thanks for sharing Annalisa! 🙂
If i could give this recipe more stars I would because its exactly what I was looking for!! Easy to make, vegan and tasty don’t always go together but they most definitely do here. Thank you so much! Flax egg is a revelation ☺
Yay! I’m SO pleased to hear that, thanks so much for the awesome review Jules.
Love this recipe! So easy and turned out great. I added some sugar and cinnamon to the batter. So tasty.
Oh! Sounds like an awesome idea to add that to the batter, thanks so much for sharing and the great review! 🙂
I added about a teaspoon of cinnamon to the batter – turned out fantastic! This will be my new go-to crepe recipe. Thank you!
Awesome! Thanks for sharing Tenaya! 🙂
I followed the recipe exactly (soy milk, all purpose flour, flax egg) and the batter was waaayyy too thick. I had to (at least) double the amount of milk to get a proper consistency. I have to agree with one of the earlier comments about it sticking to the pan like crazy.
Also it smells like popcorn. Not an issue just a note.
Used it and it was great. Had to add quite a bit more soy milk to get the consistency right, but even my non vegan parents loved them. Thank you! This is now my favored vegan crepe recipe.
Wonderful! Thanks for sharing Richard. 🙂
Made these this morning for the family and I even though I’m the youngest and the only one who’s vegan. Everyone loved them and said that they had a really nice chewy and soft aspect to them, they all took seconds! I loved them too and I’ll definitely add it to my personal cook book!
Fantastic to hear that! Thanks so much for sharing. 🙂
Thank you for this recipe! These were absolutely delicious. The only thing is that the batter came out really thick – much thicker than I’m used to for crêpes – even after adding more milk, and it was difficult to spread around the pan after pouring it in. So I ended up with more American-style pancakes. But I’m not upset because, again, they were really tasty! Sugar and cinnamon is my usual for crêpes, but I went with maple syrup and blueberries instead because that seemed appropriate. 😀
Next time I’ll try with less flour and see if that makes a difference.
I substituted with half of oat flour half all purpose and I turned out great!
Excellent! Thanks for sharing! 🙂
I have done this recipe just as it is, and it has gone perfect! Do you think, however, that if I use oat milk instead of soy, it would also work?
Hi Maria, I haven’t tried it with oat milk but I think it should be fine! Let us know how it goes if you try it that way. 🙂 So glad you liked the recipe, thanks for posting!
I used Cup4Cup gluten free all purpose flour so my dad could eat them and added quite more liquid to adjust for the different type of flour. They were perfect and delicious!
That’s awesome Karla, so glad they worked out well! Thanks so much for sharing! 🙂
I’ve been making these vegan crepes for a while now and everybody in my family (even the non-vegans) loves them. Thank you for such an enjoyable and easy to make recipe!
That’s wonderful Naaz, thanks so much for sharing! 🙂
Would coconut flour or brown rice flour work too?
Thanks
I would rather go for a gluten-free all purpose flour blend if you want to make this gluten-free. I don’t know if a single type of gluten-free flour like rice or coconut would work here, it might, but I don’t know, whereas I think a gluten-free all purpose blend probably would work.
So perfect! Love it!