This is the best vegan crepes recipe ever! Just one bowl, naturally eggless, dairy free, and easily gluten free, and the crepes are perfectly light, thin, and undetectably vegan! Top with your favorite sweet or savory toppings for a quick and easy vegan breakfast or brunch!
What are crepes?
Crepes (orcrêpes)are very similar to a pancake, except much thinner. They actually originated in Brittany, France during the 13th century, and are served both sweet and savory- much like pancakes!
Typically, you can fillcrêpes with yogurt, whipped cream, Nutella, or on the savory side, cream cheese and veggies. This French version of a pancake makes for a wonderful breakfast, dessert, and sometimes even brunch, especially if you’re going the savory route!
Crepes are, however, not originally made vegan; in other words, traditional crepes contain eggs and milk, which means they are not vegan.
However, we can easilyadaptcrepes to be vegan, which is what we’re going to do today! And guess what- we’re not even using a real egg replacement!
How to make crepes without eggs?
You might be wondering how to make eggless crepes without an egg replacement. It’s actually much easier than you think.
I wanted this vegan crepes recipe to be as approachable to all skill levels as possible, especially if you’re a new vegan. While store bought egg replacements can be useful, they aren’t always necessary.
This vegan crepes recipe usesarrowroot starchor cornstarch to help bind the vegan crepes batter together without the use of an egg or an egg replacement.
Arrowroot starch acts very similarly to cornstarch, which is why the two can be used interchangeably. You might opt for arrowroot starch over cornstarch if there is a corn allergy (making these crepes very allergy friendly then!).
Vegan crepes ingredients:
For these eggless and dairy free crepes, you’ll need:
- Flour:I used all purpose flour here. If you need gluten-free crepes, you can use gluten-free 1:1 baking flour, such as Bob’s Red Mill in the blue bag.
- Arrowroot starch:As we discussed above, this is our way of omitting eggs and making thesecrêpes entirely vegan!
- Sugar:Just a little granulated sugar adds a touch of sweetness to these crepes. Make sure that the granulated sugar that you’re using is organic, as this will ensure that it’s really vegan. Not all sugar in the US is vegan. You can also use coconut sugar if you’d like for a refined sugar free version.
- Vegan buttermilk:I actually used Forager Project’s plain and unsweetened drinkable vegan yogurt, which is essentially like a vegan buttermilk. However, you can also make your own vegan buttermilk using coconut milk or almond milk or even soy milk, and a little apple cider vinegar or lemon juice. I discuss this more in the recipe card below.
- Vegan butter:This will help add a richness to the crepes.
- Filtered water:Using a bit of water will help thin the crepe batter so that it cancreate a super thin crepe.
- Vanilla extract:for flavor!
How to make vegan crepes (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Here’s how to make this vegan crepe recipe:
- Whisk together the dry ingredients.
This is your flour, arrowroot, sugar, and a bit of sea salt and whisk everything together in a large mixing bowl.
- Then add in the wet ingredients.
You can add all the wet ingredients directly into the bowl, making this vegan crepe recipe a one bowl recipe! Use a whisk or a hand mixer to mix the batter well.
- Rest the batter.
This is essential because during thisresting period, the starch molecules will absorb some of the liquid, and help ensure that your crepes don’t break while cooking on the skillet.
- Cook the crepes
Add about 3-4 tbsp of crepes batter to a heated large skillet. You’ll need a decent amount of cooking oil or vegan butter to ensure that the crepe batter doesn’t stick to the pan. I also recommend using a non stick skillet. Cook the crepe for about 2-3 minutes on one side, or until lightly golden. Then flip the crepe and cook on the other side for another minute or two.
- Plate and serve!
Once the crepes are cooked, plate the crepes and fill them!
How to flip crepes
Flipping crepes does take some practice, and it’s okay if you break a few on your first few tries! The crepes will still be edible 🙂
I recommend generously greasing your skillet. When you’re ready to flip the crepe, make sure that the edges of the vegan crepe aren’t stuck to the pan by gently lifting them with your spatula.
Once you’ve ensured that the crepes are not sticking to the skillet, make a large sweeping motion with the skillet, and flip the crepe up. I recommend watching this video onhow to flip crepesto get a better idea.
You can also carefully flip them with tongs, as long as you haven’t thinned the batter out too much!
How to prevent crepes from sticking to each other
During the cooking process, you might notice that as you plate your crepes, they are very delicate and can stick together very easily.
To prevent any sticking between your crepes, I recommend placing a piece of parchment paper between each crepe as you finish them. This will ensure that you can still easily fill your vegan crepes when you’re finished with the batter!
Vegan crepe fillings:
Once your crepes are cooked, it’s time to fill them! I went for the sweet option here, but here are a few different varieties:
- Fill with coconut whipped cream, berries, and vegan Nutella
- Use dairy free yogurt and top with sliced bananas and your choice of nut butter
- Top with berries, and a drizzle of maple syrup or a dusting of powdered sugar
- Fill the vegan crepes with coconut whipped cream and chocolate whip they’re still warm!
- Spread the crepes with vegan cream cheese, scallions, and roasted veggies, like asparagus and green beans
- Top with vegan pesto, vegan sour cream (like Forager Project!), and fresh basil!
- Drizzle biscoff spread and top with caramelized bananas!
The toppings are endless! You can share a few of your favorite vegan crepes fillings and toppings below in the comments section!
You’re just going to absolutely love these easy vegan crepes! They’re the perfect healthy breakfast recipe to serve at a breakfast or brunch, and everyone will just love them, vegan or not!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Easy Vegan Crepes Recipe
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- Author: thebananadiaries
- Prep Time: 5
- 30 minutes, rest:
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: French
- Diet: Vegan
Description
This is the best vegan crepes recipe ever! Just one bowl, naturally eggless, dairy free, and easily gluten free, and the crepes are perfectly light, thin, and undetectably vegan! Top with your favorite sweet or savory toppings for a quick and easy vegan breakfast or brunch!
Ingredients
Scale
- 1 cup (125 grams) all purpose flour
- 2 tbsp arrowroot starch or cornstarch
- 1 tbsp granulated sugar
- 1/8 tsp ground sea salt
- 1 cup (240 mL) drinkable vegan yogurt, such as Forager Project, or vegan buttermilk*, room temperature
- 1/3 cup + 1 tbsp (75 mL) filtered water, room temperature
- 2 tbsp vegan butter, melted
- 1 tsp vanilla extract or vanilla powder
- Oil for the pan
- Coconut whipped cream, powdered sugar, and fresh berries, for topping
Instructions
- Please read through all instructions before beginning.
- Prep: Measure out all ingredients. Please allow for 30 minutes after you’ve made the batter for it to rest in the fridge.
- Whisk the dry ingredients: In a large bowl, whisk together the flour, arrowroot, starch, granulated sugar, and salt.
- Add in the wetingredients: Pour in the drinkable vegan yogurt, filtered water, vegan butter, and vanilla extract. Whisk together vigorously or use a hand mixer to combine.
- Rest the batter: Allow the batter to rest in the fridge for 30-60 minutes. Grease a large skillet with cooking oil while the batter is resting. Whisk the batter again in case it’s become stiff in the fridge.
- Cook the vegan crepes: Heat the skillet to medium heat. Cook one crepe at a time. Add about 3-4 tbsp of batter to the pan, and swirl and tilt the pan to spread the batter to a large circle. You can also use the back of a spoon to help spread the batter more evenly. Cook the crepe for about 2 minutes, or until the underside of the crepe is lightly golden. Carefully flip the crepe (with a big sweeping motion- this is why you need a generous amount of oil!) and cook again for another minutes. Then plate the crepe and re-oil the pan. Repeat for the remaining batter, until you yield about 6-8 crepes. To keep the crepes from sticking, you can place a piece of parchment paper between each crepe.
- Plate and serve!Fill the crepes with vegan coconut whipped cream, vegan nutella, berries, bananas, vegan yogurt, etc! Dust with powdered sugar and serve!
Notes
Vegan buttermilk: If you don’t have Forager Project drinkable vegan yogurt in a store nearest you, you can use 1 cup (240 mL) dairy free milk and add in 2 tsp apple cider vinegar. Allow the mixture to sit for 5-7 minutes to curdle then use in the crepes recipe as you would the drinkable yogurt.
