These vegan crepes are a breakfast staple in my house. They are so easy to make and are the perfect texture – not dry, not super thick, just right. The best part? You can fill them with anything sweet or savory and they won’t break.
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I have spent years trying to perfect my vegan crepe recipe. I have tried so many variations and have been disappointed many times. I didn’t want a recipe that was just “good for a vegan crepe”. I wanted a recipe that was good, period. And this is is it.
There is nothing like having a collection of delicious vegan breakfast recipes at your disposal. I highly recommend you try these fluffy vegan pancakes or crispy vegan waffles made with red lentils!
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❤️ Why you’ll love it
I love how these crepes are incredibly light and slightly crispy around the edges. The secret ingredient is sparkling water, which adds a nice fizz and makes the batter airy.
The combination of oat flour, buckwheat flour, and tapioca starch also gives these crepes a great texture. They are sturdy enough to hold your favorite fillings but still tender and delicious.
Using dairy-free milk, such as homemade cashew milk, adds a subtle nutty flavor that complements both sweet and savory fillings. This is a simple, no-fail recipe that is perfect for a cozy weekend brunch or a special breakfast treat.
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🧾 Key ingredients
These vegan crepes are made with simple, plant-based ingredients that you can easily find at your local grocery store. You might even have some of these ingredients in your pantry already.
Oat flour is the star of this recipe, giving the crepes a hearty, yet delicate texture. I love using oat flour because it is naturally gluten-free and has a slightly sweet flavor that works well in both sweet and savory crepes.
Rice flour is another key ingredient that helps to lighten the crepes. It has a neutral flavor and a smooth, fine texture, which is essential for achieving the right consistency.
Sparkling water is the secret to achieving the perfect thin and lacy texture of crepes. The bubbles in the water help to aerate the batter, making it light and airy.
Vanilla extract is optional, but I highly recommend it for sweet crepes. It adds a subtle sweetness and a lovely aroma that elevates the flavor of the crepes.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make these vegan crepes, a high-quality non-stick frying pan is essential. It ensures that the crepes do not stick to the surface and allows for easy flipping.
👩🍳 Instructions
Preparing the ingredients
STEP 1
In a large bowl, combine the flour, sugar, and salt. Gradually add the plant-based milk and sparkling water to the dry ingredients, mixing as you pour. Continue to mix until all the ingredients are well combined.
STEP 2
Allow the batter to sit for about five minutes. This will give the ingredients time to bind together, resulting in a smoother batter.
Making the vegan crepes
STEP 1
Heat a non-stick frying pan (approximately 10 inches/26 cm) on high heat. Once the pan is hot, carefully pour about a quarter to a third of a cup of the crepe batter into the center of the pan.
STEP 2
Quickly lift the pan off the heat and tilt it in a circular motion, allowing the batter to spread thinly and evenly across the surface of the pan.
STEP 3
Return the pan to the heat and allow the crepe to cook for about a minute, or until the edges start to lift. Gently slide a spatula around the edges of the crepe to ensure that it does not stick to the pan.
STEP 4
Once the crepe is ready, carefully slide the spatula under the middle of the crepe and gently flip it over. Cook the crepe for another minute on the other side.
STEP 5
Remove the crepe from the pan and place it on a plate. Repeat this process with the remaining batter, stacking the crepes on the plate and covering them with a lid to keep them warm until serving.
💡 Expert tip
The key to achieving the perfect vegan crepe is to use a sizzling hot pan. The batter should be fried quickly on high heat to activate the starch, ensuring that the crepes cook properly and do not stick to the pan. I promise you if you do it on low heat, the batter will stick to whatever pan you are using (even if it is a non-stick) and you will not be able to flip it without ripping it apart.
🔄 Variations
Try adding a savory twist with herbs and spices. A teaspoon of dried thyme or oregano in the batter will give your crepes a delicious, savory flavor. They are perfect for a savory brunch or light lunch.
If you love chocolate, consider incorporating some cocoa powder into the batter. This will give your crepes a rich, chocolatey flavor without being too sweet. You can then fill them with fresh berries or dairy-free chocolate spread for a decadently delicious dessert.
You can also add a few drops of any extract to add even more flavor to your vegan crepes. Consider trying some peppermint extract and drizzle chocolate sauce on your crepes for an Andes mint take on crepes for the holidays!
🥣 Serving ideas
Vegan crepes are a versatile and delicious dish that can be enjoyed in a variety of ways. They are perfect for breakfast, brunch, or even dessert.
One of my favorite ways to serve them is with a drizzle of maple syrup. The natural sweetness of the syrup complements the earthy flavors of the crepes, resulting in a simple yet satisfying dish.
If you are a fan of the classic combination of sweet and tangy flavors, I highly recommend serving them with a dollop of homemade peanut butter and a spoonful of jelly. I have a quick homemade cranberry jelly recipe that pairs perfectly with these crepes.
For those who prefer a fruity twist, consider serving them with a strawberry puree. You can also use any other fruit puree you like, such as blueberry, raspberry, or mango.
And if you have a sweet tooth, these crepes are also delicious with a variety of dessert sauces. Try them with a vegan chocolate sauce, a coconut chocolate whipped cream, or a homemade healthy Nutella for a decadently sweet treat.
❄️ Storing tips
Storing and reheating vegan crepes is a simple process that allows you to enjoy them for several days after you make them.
To store, make sure the crepes are completely cooled. Then, stack them with a piece of parchment paper in between each one to prevent sticking. Place the stack in an airtight container and put it in the refrigerator.
I do not recommend freezing these crepes. The delicate nature of the batter, especially with the use of oat flour, can result in a change of texture that may not be as enjoyable when you thaw it. However, you can easily customize the recipe to make a smaller batch that is perfect for your needs.
To reheat, place the crepes in a non-stick pan over low heat. This gentle reheating process will help them to regain their soft, tender texture.
🤔 FAQs
Can you use a different type of flour for these vegan crepes?
Yes, you can use a different type of flour for these crepes. I have tested this recipe with both oat flour and rice flour, and both work well. However, the texture and thickness of the crepes may vary depending on the type of flour you use.
Why do you need sparkling water for these crepes?
Sparkling water is the secret ingredient that makes these crepes light and airy. The bubbles in the sparkling water help to leaven the batter, resulting in crepes that are thin and delicate, not thick and heavy like pancakes. If you don’t have sparkling water, you can use plain water, but your crepes may not be as thin and delicate.
Do you have to use a non-stick frying pan for these crepes?
I highly recommend using a non-stick frying pan for making crepes. The batter is very thin, and it’s important that the crepes don’t stick to the pan. If you don’t have a non-stick frying pan, you can use a well-seasoned cast-iron skillet. Just make sure to grease it well before making the crepes.
Why are my crepes turning out rubbery?
If your crepes are turning out rubbery, it’s likely that you are overcooking them. Crepes should be cooked quickly over high heat, just until the edges start to lift up. If you cook them for too long, they will become rubbery. Also, make sure you are not using too much batter for each crepe. The key to thin crepes is to use a small amount of batter and spread it out thinly.
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Easy Vegan Crepes
Ingredients
- 1 cup Oat flour or 140 g (1 cup) rice flour (see Notes)
- ⅓ cup Buckwheat flour
- ⅓ cup Tapioca starch or cornstarch
- 1 cup Dairy-free milk (homemade cashew milk)
- 2 + ½ cup Sparkling water
- Vanilla extract optional
Instructions
- Mix the dry ingredients in a large bowl and gradually add milk and sparkling water (1 cup at a time). Let the batter sit for 5 minutes.
- Heat a non-stick frying pan (10 inch/26 cm) on high heat.
- Hold up the frying pan in the air. Take approx. ¼-1/3 cup pancake batter (depending on the size of your pan) and pour it in the middle. Then slowly make a circular motion to spread the batter thinly around until it reaches all sides.
- Fry for 1 minute or until the edges are lifted. Move the spatula around the edges and lift it up slightly to see nothing sticks anywhere. Move the spatula to the middle and gently flip it over. (You can see the photo in the post above, or you can watch the video to see exactly how to do it.)
- Fry for another minute and stack the crepes on a plate covered with a lid to keep them warm until serving.
Notes
Top tips to make vegan and gluten-free crepes
- How to avoid lumps -> First, mix all dry ingredients, then add liquid gradually (1 cup at a time).
- No oil is needed -> If you have a good non-stick frying pan, you don’t need any oil to fry crepes.
- You need a sizzling hot pan. Full stop. -> You need to have a hot pan so when you pour the batter, it sizzles. The crepes should be fried quickly on high heat to activate the starch. I promise you if you do it on low heat, the batter will stick to whatever pan you are using (even if it is a non-stick), and you will not be able to flip it without ripping it apart.
- Why is there no sugar in the batter? -> Crepes can be sweet and savory depending on the filling. There are two reasons I don’t like to add sugar to the batter: 1) sugar on high heat makes the batter more sticky and harder to handle; 2) you can put as much or as little sugar as you want as part of the filling to compensate it.
- Rice flour instead of oat flour? – I tested this recipe with rice flour and it works. It will taste sweeter compared to the bitterness of oats, but it will dry out way faster. If you use rice flour, I recommend eating as soon as they are ready. They will not hold up long, sadly.
- Use a crepe spatula -> I recommend using a plastic or wooden crepe spatula that is long but thin with a shaped edge. This will make turning the crepes much easier.
Sylvie
Crepes are one of my favourite dessert, ever, and I’ve always wondered if it was possible to make them vegan – so now I know it is not only possible, you can also make super delicious looking vegan crepes. Can’t wait to try it! Yum!!