A simple, foolproof recipe for making thin, delicate, and delicious vegan crepes right at home. They are wonderfully versatile and perfect for a sweet breakfast, brunch, or dessert. Fill them with your favorite fruits, vegan chocolate-hazelnut spread, or just a simple squeeze of lemon and a dusting of sugar.
This easy vegan, crepes recipe comes together in about 35 minutes and serves 3. It's perfect for any cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. If you love this style of cooking, you'll also want to try our fluffy vegan sweet potato pancakes next.
Prep
5 min
Cook
20 min
Servings
3
Difficulty
Easy
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Ingredients you'll need
Here's everything that goes into this easy vegan crepes. Scroll down to the recipe card for exact measurements and a printable version.
- 1 cup (125 g) all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 1/3 cups (325 ml) unsweetened plant-based milk (e.g., soy, almond, or oat)
- 1 tbsp melted vegan butter or neutral oil, plus more for the pan
- 1/2 tsp vanilla extract (optional)
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 1
In a medium bowl, whisk together the all-purpose flour, cornstarch, granulated sugar, and salt. This ensures the dry ingredients are evenly distributed.
- 2
Create a well in the center of the dry ingredients and pour in the plant-based milk, melted vegan butter (or oil), and vanilla extract (if using). Whisk from the center outwards until the batter is completely smooth and free of lumps.
- 3
Let the batter rest for at least 10 minutes. This allows the flour to fully hydrate and the gluten to relax, which is key to tender crepes.
- 4
Heat a non-stick skillet or crepe pan (about 8-10 inches) over medium heat. Lightly grease the pan with a little vegan butter or oil. The pan is ready when a drop of water sizzles and evaporates quickly.
- 5
Pour about 1/4 cup of batter into the center of the pan and immediately tilt and swirl the pan to spread the batter into a thin, even circle.
- 6
Cook for about 1-2 minutes, or until the edges begin to lift away from the pan and the surface appears matte. Gently slide a thin spatula under the crepe, lift, and flip. Cook the other side for another minute until golden brown.
- 7
Slide the finished crepe onto a plate. Repeat the process with the remaining batter, lightly greasing the pan between each crepe as needed.
- 8
Serve the crepes warm with your favorite fillings, such as fresh berries, sliced bananas, vegan whipped cream, powdered sugar, or a drizzle of maple syrup.
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Easy Vegan Crepes
A simple, foolproof recipe for making thin, delicate, and delicious vegan crepes right at home. They are wonderfully versatile and perfect for a sweet breakfast, brunch, or dessert. Fill them with your favorite fruits, vegan chocolate-hazelnut spread, or just a simple squeeze of lemon and a dusting of sugar.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 1/3 cups (325 ml) unsweetened plant-based milk (e.g., soy, almond, or oat)
- 1 tbsp melted vegan butter or neutral oil, plus more for the pan
- 1/2 tsp vanilla extract (optional)
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, cornstarch, granulated sugar, and salt. This ensures the dry ingredients are evenly distributed.
- 2
Create a well in the center of the dry ingredients and pour in the plant-based milk, melted vegan butter (or oil), and vanilla extract (if using). Whisk from the center outwards until the batter is completely smooth and free of lumps.
- 3
Let the batter rest for at least 10 minutes. This allows the flour to fully hydrate and the gluten to relax, which is key to tender crepes.
- 4
Heat a non-stick skillet or crepe pan (about 8-10 inches) over medium heat. Lightly grease the pan with a little vegan butter or oil. The pan is ready when a drop of water sizzles and evaporates quickly.
- 5
Pour about 1/4 cup of batter into the center of the pan and immediately tilt and swirl the pan to spread the batter into a thin, even circle.
- 6
Cook for about 1-2 minutes, or until the edges begin to lift away from the pan and the surface appears matte. Gently slide a thin spatula under the crepe, lift, and flip. Cook the other side for another minute until golden brown.
- 7
Slide the finished crepe onto a plate. Repeat the process with the remaining batter, lightly greasing the pan between each crepe as needed.
- 8
Serve the crepes warm with your favorite fillings, such as fresh berries, sliced bananas, vegan whipped cream, powdered sugar, or a drizzle of maple syrup.
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 245 kcal
- Fat
- 6 g
- Carbs
- 40 g
- Protein
- 7 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 200 mg
Frequently asked questions
Can I make this recipe gluten-free?+
Yes, you can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend. The texture may be slightly different but still delicious.
Why is my batter lumpy?+
To avoid lumps, add the wet ingredients to the dry ingredients gradually while whisking continuously. If you still have lumps, you can pour the batter through a fine-mesh sieve or give it a quick blend with an immersion blender.
Can I prepare the batter in advance?+
Absolutely! The batter can be made and stored in an airtight container in the refrigerator for up to 2 days. Give it a quick whisk before using.
Can I make this Easy Vegan Crepes ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
How should I store leftovers?+
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or plant milk if it has dried out a little.
Can I freeze Easy Vegan Crepes?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
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