Crepes are one of those magical foods that feel fancy but are actually really easy to make.
They’re perfect for breakfast, brunch, or dessert.
And guess what? You don’t need eggs to make them! Seriously, these vegan crepes are just as delicious, thin, and flexible as the traditional kind.
I’ll show you how to whip up the best vegan crepes using simple ingredients, plus I’ll share some tips on substitutions, tasty filling ideas, and how to store them for later.
Why You Don’t Actually Need Eggs for Crepes
You might be wondering, “But don’t eggs hold everything together?” They do, but we can totally get around that.
Cornstarch steps in as the hero here, thickening the batter and holding the crepe together when it cooks.
Oil adds fat and moisture and makes the batter smooth.
Together with flour and plant milk, these ingredients create crepes that flip easily and taste just like the real deal.
What You’ll Need
- Cornstarch
- Plain Flour
- Plant Milk – Soy is best
- Oil
- Optionally: vanilla extract and sugar for extra sweeteness
How to Make Vegan Crepes (Step-by-Step)
Mix the dry ingredients: In a big bowl, whisk the flour and cornstarch together. Add a tiny pinch of turmeric for colour if desired.
Add the wet ingredients: Add oil and then slowly pour the plant milk into the dry ingredients while whisking. This ensures that there are no lumps.
You’re aiming for a smooth, runny batter. If you want it extra sweet add sugar or maple syrup and vanilla extract for extra flavour. Keep whisking until the batter looks silky and thin.
Heat Up the Pan: Get a non-stick skillet or crepe pan hot over medium heat.
Lightly grease it with a little oil.
Cook The Crepes: Pour about 1/4 cup of batter into the pan and swirl it around so it spreads out thinly.
Let it cook for 1-2 minutes until the edges start lifting and the bottom gets golden.
Flip it and cook for another 1-2 minutes.
Substitutions and Swaps
Milk: Any plant milk will work, but I recommend using soy milk as it has a higher protein content.
Oil: I like to use olive oil, but any other neutral oil works well
Cornstarch: This is what helps them becomes super soft and pliable. They will work without, but the result is not the same. I also tried substituting this with 1 tbsp of pea based protein powder and it works great.
Topping and Filling Ideas
Vegan crepes are a blank canvas for sweet or savory fillings (if without sugar). Here are some ideas:
Sweet:
- Fresh fruit and maple syrup
- Bananas and vegan chocolate spread
- Lemon juice and sugar (classic!)
- Coconut yogurt and granola
Savoury:
- Mushrooms and spinach
- Roasted veggies and hummus
- Vegan cheese and herbs
- Avocado and cherry tomatoes
How to Store Your Crepes
Fridge: Keep leftover crepes in an airtight container for up to 3 days.
Freezer: Cool them down, stack with parchment, and freeze for up to 2 months. Reheat in a pan or microwave.
Reheat: Pop them in a skillet for 1-2 minutes until warm or reheat in the microwave
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
The Best Vegan Crepes
Ingredients
- 120 g flour 1 cup
- 20 g cornstarch
- 400 ml soy milk
- 1 tbsp olive oil
- a tiny pinch of turmeric optional, for colour
Instructions
- Mix the dry ingredients: In a big bowl, whisk flour and 20g or 2 tablespoons of cornstarch together. Add a very tiny pinch of turmeric if desired, for that yellow colour (optional)120 g flour, 20 g cornstarch, a tiny pinch of turmeric
- Add the wet ingredients: Add 1 tbsp of oil and then slowly pour in 400ml of plant milk into the dry ingredients while whisking. This ensures that there are no lumps.1 tbsp olive oil, 400 ml soy milk
- You’re aiming for a smooth, runny batter. If you want it extra sweet add some sugar or maple syrup and vanilla extract for extra flavour. Keep whisking until the batter looks silky and thin.
- Heat Up the Pan: Get a non-stick skillet or crepe pan hot over medium heat. Lightly grease it with a little oil.
- Cook The Crepes: Pour about 1 ladle of batter into the pan and swirl it around so it spreads out thinly. Let it cook for 1-2 minutes until the edges start lifting and the bottom gets golden. Flip it and cook for another 1-2 minutes.
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