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.
I made this with coconut milk because that’s what I had on hand. The batter was thicker than the non vegan crepes I was making at the same time, but cooked up great. Definitely follow the instructions and cook through before trying to flip, otherwise they come apart. They tasted great and held together for filling with fruit, etc. I will definitely use this recipe again. Thanks!
Recipe worked perfectly! I used oat milk instead of soy as that’s what I had in the fridge. My non vegan boyfriend said they taste the exact same as normal crepes and gave them 5 stars.
Awesome! Thanks so much Niamh!
It’s so nice to have options in cooking. The vegan crepes turned out to be Great:) I cooked the crepes in an iron skillet. However, a great idea would be to use a flat pan ~without an edge. Swirling the crepes once will be that much easier:)
So glad they turned out great! Thanks for sharing Jamie!
11/10!
Best. Recipe. Ever! Initially I was skeptical having not used flaxseed before but it worked, it really worked! Dare I say it was better than an egg based pancake. Absolute perfection in pancake form!
Yay! So happy to hear that! Thanks Alex.
made these today, but didn’t have any plant milk at home so i just used sparkling water! they were sooo delicious, soft and chewy, thank you for this recipe!!
Wonderful! Thanks for sharing Angela!
I LOVED THIS SO MUCH! thank you, dear! crepes is one of those foods i threw by the wayside since going vegan and you brought it to life in my life again. made it with gluten free flour and sweetened vanilla almond milk. the almond milk added great flavor! after flipping them once i added some super thin slices of banana to half of the crepe and folded it over like a taco. flipped it once more. cooked med-high heat in lots of vegan butter to fry the edges a bit. the crispier the better. THANK YOU again.
So glad you enjoyed them Tracy! Thanks so much for the wonderful review.
Best vegan crepes I’ve made!
Thanks so much Sian!
These are pretty good!
Well, all I can say is you have cracked it! I made these this morning in our village in Italy, I usually make banana pancakes but these have the perfect texture, it took some work grinding the flax seed in pestle & mortar, do you have any other suggestions.
Thanks again
Sarah.
So glad you liked it! Thanks for the great review Sarah! For the flax seeds, I usually do them in my blender, you can buy them already ground up, but blender is also just as easy. Put the whole flaxseeds in the blender and pulse blend so that they are ground but still chunky, don’t blend so well that they become flour, and that’s it!
These were AMAZING!! I used chia seeds and oat milk instead as that was what I had at home. Worked perfectly and came out a lot better than the non-vegan ones my family were making. Thank you for the recipe!
Awesome! Thanks Elena! 🙂
Can these pancakes be frozen for future use??
Yes, they are okay to freeze! 🙂
Hi Alison! Thanks for the recipe. Would a chia egg (1 tbsp chia seeds with 2.5 tbsp water) work with this recipe?
Yes sure, chia egg should work fine too. 🙂
Hi Allison shall be making a batch of your pancakes,I am not vegan myself but my 21 year old grandson has been for 8 months and I try to help him out with stuff he hasn’t time to do. He is at Uni at mo. Your site is absolutely brilliant,I have made loads of things you have posted,they are written so as easily understood,so much information. xx Celia.
Thanks so much Celia! Hope your grandson will enjoy them! 🙂
Has anyone used aquafaba (chick pea brine) in place of eggs?
Hi Bev, you probably can try using it (3 Tbsp of chickpea brine to replace the flax egg) but I haven’t tried it yet in this recipe. 🙂
Has anyone tried using oat milk rather than soy?
Hi Sharon, I haven’t tried it with oat milk but I’m pretty sure it would work fine. 🙂
Thanks!
worked really well with oat milk for me
I actually did it with almond milk and it was perfect