Easy Vegan Crêpes
Easy Vegan Crêpes
Delicate, golden, and French-style thin pancakes — perfect for breakfast or dessert! 🇫🇷✨
Crêpes are the ultimate comfort food — thin, soft, and slightly crisp at the edges. Whether you love them sweet with fruit and maple syrup or savory with veggies and vegan cheese, these vegan crêpes are as delicious as the classic version — no eggs or dairy required!
💚 Why You’ll Love This Recipe
- Light, thin, and tender — just like traditional French crêpes
- Made with simple, plant-based ingredients
- Perfect for both sweet and savory fillings
- Ready in 20 minutes from start to finish
🥣 Ingredients
- 1 cup all-purpose flour
- 1 ½ cups plant milk (almond, soy, or oat)
- 2 tbsp neutral oil (like canola or coconut)
- 1 tbsp maple syrup (optional, for sweet crêpes)
- 1 tsp vanilla extract (optional)
- Pinch of salt
👩🍳 Instructions
- Whisk the batter:
In a bowl, whisk together flour and salt. Gradually add plant milk while whisking until smooth. Stir in oil, maple syrup, and vanilla (if using). Let the batter rest for 5–10 minutes. - Cook the crêpes:
Heat a non-stick skillet over medium heat and lightly grease with oil or vegan butter. Pour in about ¼ cup of batter, swirling the pan to coat it thinly. - Flip & cook:
Cook for about 1–2 minutes until edges lift easily, then flip and cook another 30–60 seconds. - Stack and serve:
Keep crêpes warm under a towel while cooking the rest.
🍓 Serving Ideas
Sweet Fillings:
- Fresh berries + vegan whipped cream
- Sliced banana + peanut butter drizzle
- Lemon juice + sugar for a classic French touch
Savory Options:
- Sautéed spinach, mushrooms, and vegan cheese
- Roasted veggies + hummus
- Avocado + herbs + tahini
🌿 Tips
- Batter too thick? Add a splash of extra plant milk.
- For extra crisp edges, cook on slightly higher heat for the last few seconds.
- Make-ahead: The batter keeps in the fridge for up to 2 days!
Soft, thin, and endlessly versatile — these vegan crêpes bring a little Parisian magic to your kitchen. 🥰
