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Super Simple Vegan Crepes

By Heather • March 24, 2013 • Almond Milk, Pancakes & Crepes

15easy6

There is literally nothing better than a crepe. Nothing. Whether you’re a stuffing them with vegan ricotta and cherries, loading them with banana and peanut butter with a drizzle of agave or going uber-traditional with lemon and sugar, they are light, perfect and just absolutely delicious. The perfect thing for a working Sunday.

People seem to think that veganising crepes is going to be some mad hassle, but actually, it’s the most simple thing in the world. This recipe has 3 ingredients and takes 10 minutes to make, including the crepe-ing time.

Crepes shouldn’t be like pancakes; they should be thin, crispy and not too sweet. This batter will be thin, but it’s meant to be! I find that just under 1/2 cup of batter per crepe is perfect, but it depends on the size of your pan.

You’ll need:
(Makes 5-6 crepes)
1 cup all purpose flour
1 cup + 1 tablespoon almond milk / soy milk
3 tablespoons coconut oil + more for frying

Method:
Stir together the flour and almond milk until smooth, with no lumps
Stir in the coconut oil and place the batter in the fridge for 5 minutes
Put your frying pan onto a medium heat for a few minutes
Pour a little oil in the pan, and With a piece of kitchen roll, make sure the whole pan is coated in the coconut oil
Take the pan off the heat and pour about 1/2 cup full of batter into it
Swirl it around the pan so the batter coats the bottom
Put the pan back onto the heat, slightly shaking it back and forth constantly, and flip when it moves around freely and bubbles are forming
Cook for about the same amount of time on this side
Slide the crepe onto a plate and start again with the next crepe
Top the crepes with sugar and lemon juice
Keep the crepes going in the hot pan til all the batter is gone / you are full

If your first crepe goes wrong, don’t worry–this is normal. If I’m serving up crepes to others I usually invoke the “chef eats first” crepe rule, because the first one is usually the worst one. When your pan is settled in a little though, it will be easy.

Play around with the fillings or toppings for this; the options are almost literally endless!

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About the Author

Heather

Heather Parry is an English nomad, writer, editor and an unlikely foodie, coming from a Yorkshire background that mainly centred around meat-and-two-veg dinners and a very fussy childhood diet that didn’t even include pasta until she was 18. She can neck a tin of green peas in under ten seconds.

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64 Comments

  • Reply Vegan 101: What Vegans Eat | the vegan sprout April 14, 2013 at 8:26 pm

    […] bread with jam Almond yogurt Soy yogurt Cereal Waffles French toast Traditional English breakfast Crepes Chocolate, banana and walnut muffins Blueberry cornbread muffins Morning glory muffins Orange […]

  • Reply Alex West July 6, 2013 at 8:59 am

    can i use sunflower oil instead of coconut oil???

    • Reply Hevs July 7, 2013 at 1:47 pm

      Of course, Alex! 🙂

  • Reply Marina July 21, 2013 at 6:20 pm

    These crepes are awesome! Crepes used to be a Sunday morning family breakfast treat for me, but now that I’m older and riddled with food sensitivities, I thought I’d have to forget this nostalgic nosh.. not anymore! Thanks for coming up with this.

    • Reply Heather January 27, 2014 at 8:29 pm

      You’re so welcome, Marina! This is definitely one that I couldn’t give up. On a sunny Sunday morning, there’s nothing better.

  • Reply Wendy J July 26, 2013 at 7:50 am

    I am sorry to report that this recipe did not work for me. I followed it to the letter, but it did not work out at all (stuck to my pan no matter how much coconut oil I used; tasted bland even when I could managed to get something scraped off the pan). Not sure what I did wrong!

  • Reply Hevs August 1, 2013 at 3:00 pm

    Hi Wendy!

    I’ve unfortunately had this before; when crepes simply did not work. It takes a lot of practise to be able to make them perfectly, and using a non-stick pan makes things a hell of a lot easier. Using too much oil in the pan can ruin it – you should be aiming for a light coating!

    I hope this helps – good luck!

    H

  • Reply Healthy vegan Nutella | Mojo Central September 22, 2013 at 10:24 pm

    […] This goes great with vegan crepes. […]

  • Reply Cat September 22, 2013 at 10:24 pm

    I just made these for brunch today. What a great, short and sweet recipe! I love that they don’t require vegan margarine, which I find makes things heavy, in not a good way. I added a half tsp vanilla extract and a tablespoon of agave. This will be my go-to recipe from now on. Delish!

    • Reply Heather January 27, 2014 at 8:30 pm

      That sounds glorious, Cat! I’ll have to try that next time 🙂

  • Reply Colorful vegan crepes | Mojo Central September 24, 2013 at 6:50 pm

    […] use a simple crepe recipe like this one and fill them with vegan […]

  • Reply Celeste September 24, 2013 at 8:12 pm

    Crepes are one of my favorite foods! I used to love eating at a local crepe place before going vegan. I’ve only had vegan crepes once at LA Vegan Crepes and they were amazing. Unfortunately, it’s an hour and a half drive from my house, so I haven’t been back. I will try your recipe, however. It looks fab! Celeste 🙂

  • Reply 10 favorite recipes from summer 2013 | Mojo Central September 27, 2013 at 6:23 pm

    […] Super simple vegan crepes […]

  • Reply Gabrielle October 29, 2013 at 5:16 pm

    I have made these wonderful crepes twice now. They are filling and great with an array of toppings including banana and nutella. Thank you so much for posting. Note that a hot non-stick pan is required for these!

    • Reply Hevs October 29, 2013 at 5:26 pm

      Gabrielle, I’m so glad you love them! They’re my favourite treat for a Saturday too 🙂

  • Reply Sarah November 20, 2013 at 9:19 pm

    I can’t use soy or almond milk (no soy or tree nuts in my house!) – would coconut or rice milk work?

    • Reply Hevs November 24, 2013 at 2:34 pm

      Of course! I would recommend coconut milk over rice milk, as it is a little thicker and fattier; this will help the crepes come together more 🙂

  • Reply Astaire November 21, 2013 at 3:46 am

    Awesome! Can’t wait to try your recipe! 🙂

  • Reply Kimeylar December 30, 2013 at 6:07 pm

    This was great this morning!! Thank you SO much!!

    • Reply Hevs January 10, 2014 at 2:42 am

      Thank YOU!

  • Reply Alli January 8, 2014 at 11:15 pm

    I was wondering if vegetable oil would work instead of coconut?

    • Reply Hevs January 10, 2014 at 2:41 am

      It would, but be sure to choose one that isn’t very distinctively flavoured or that will come through in the crepes!

  • Reply Janet Emanuelson February 13, 2014 at 9:28 am

    There’s a spice called Mace (they use it in donuts). I always put a pinch or two into my crepe batter. It adds a nice flavor.

  • Reply Pancake Day Vegan style | londonveganbird March 3, 2014 at 9:21 pm

    […] http://theeverydayveggie.com/super-simple-vegan-crepes/ […]

  • Reply orliande April 16, 2014 at 12:31 pm

    I tried this. Added 2 med bananas they were going. After the first 2. I added about half a cup flour. They came out gud. Added cinnamon. Used margarine. My sister’s place needs stocking. Love that this has no egg replacement. Thanks

  • Reply orliande April 16, 2014 at 12:33 pm

    Will repost if you don’t mind.

    • Reply Heather April 16, 2014 at 4:41 pm

      Of course not! Go right ahead 🙂

  • Reply nathalie April 20, 2014 at 8:44 pm

    delicious and so simple! i was craving crepes and am so glad to have found this recipe 🙂 thank you for sharing!

    • Reply Heather April 21, 2014 at 12:28 am

      Glad I can be of service, Nathalie! They’re just the best on Sunday mornings 🙂

  • Reply Phoebe May 14, 2014 at 5:17 pm

    Hi! Would oat milk work do you think? Thank you!

    • Reply Heather May 15, 2014 at 1:49 pm

      Oat milk is a little thin; I’d probably use a mixture of oat milk and something like soy or almond.

  • Reply Kyle Jones May 28, 2014 at 3:11 am

    Would you suggest coconut milk instead?

  • Reply Anne @ Unique Gifter July 2, 2014 at 1:04 am

    These are fantastic! I googled vegan crepes on a whim and I’ll be honest, I didn’t think they would turn out as well as they did. I added a fair bit more almond milk to get the batter thin enough, perhaps my flour should have been sifted to start. I really can’t believe how good the texture result is, it’s very “eggy”.

  • Reply Emily July 16, 2014 at 5:43 pm

    Didn’t work for me either, so I added some powdered vegan egg replacer from Whole Foods. Turned out perfectly. Thanks for the idea!

  • Reply niki July 19, 2014 at 7:44 pm

    Thanks for the recipe – I tried it this morning and wanted to comment on a few adjustments I made. The addition of the 3 TBS of coconut oil seemed like a bit too much, and I must have coated the frying pan with too much coconut oil too, so the first two crepes came out really gummy and WAY too oily.I ended up thinning the batter with about 1/4 cup more almond milk and a little bit of water. By about crepe #3 we had it right, and crepe #4 was perfect. For a topping I made some organic strawberry mango sauce (on the stove top) and dusted with powdered sugar. Yum!

  • Reply Larissa September 28, 2014 at 8:49 am

    I have made these on a more or less daily basis now for the past two weeks. LOVE!

    • Reply Heather September 29, 2014 at 1:15 pm

      Haha, they are heaven! With a little brown sugar and lemon….perfect.

  • Reply Natasha Denault January 2, 2015 at 4:18 pm

    Tried this and wasn’t successful at all.
    The crepes were tasteless and way too oily- it’s a shame.

  • Reply Harriet February 12, 2015 at 1:41 pm

    Do you melt the coconut oil before stirring it into the batter? My coconut oil is solid at room temperature so I think it wouldn’t mix in properly?

    • Reply Heather February 17, 2015 at 10:47 pm

      Hi Harriet! If your location means that your oil is solid, then yep, you’ll need to melt it beforehand. You can easily melt it in a pan, just make sure that it doesn’t get too hot and burn you!

      Good luck with the crepes,

      Heather

  • Reply Grace February 24, 2015 at 5:30 am

    OH MAN! Just made these. So easy! I’ll have to practice a bit more before I can get them really thin and crepe-like.

    • Reply Heather March 6, 2015 at 10:09 am

      Practice DOES make perfect when it comes to crepes, Grace!

  • Reply Amy March 31, 2015 at 2:36 pm

    These crepes are waaaaaaaaay too oily. I didn’t eve use oil in my pan and everything is completely coated in coconut oil–the pan, the spatula, the plates. I had to drain the crepes in paper towels they were so greasy. :/

    • Reply Kim Mraz June 4, 2015 at 11:45 pm

      Hi Amy, I am not sure if this is the case or not, but my coconut oil had solidified, so when it melted, my 3 TBS was more like 6.

      • Reply Heather June 8, 2015 at 2:52 pm

        Thanks for the heads up, Kim!

  • Reply Valeen May 16, 2015 at 7:12 pm

    Do you think I could use coconut flour?

    • Reply Heather May 25, 2015 at 10:26 pm

      Hi Valeen!

      I’m not sure that the structural integrity of the crepes would be the same, but it’s worth a try! Let me know how it goes!

      H

    • Reply Megan June 14, 2015 at 7:06 pm

      I used gluten free all purpose flour if that helps. It worked perfectly and was gluten free!

      • Reply Heather June 17, 2015 at 12:55 pm

        Fantastic, thanks for letting me know, Megan!

  • Reply Kim Mraz June 4, 2015 at 11:43 pm

    Hi Heather!
    I stumbled upon this recipe while I was looking for a quick “breakfast for dinner” recipe. DELICIOUS and so easy! I am going to post about it on my business Facebook page ( I will include the link:) Thank you so much!

    • Reply Heather June 8, 2015 at 2:51 pm

      Thanks for your kind comment, Kim!

  • Reply Easy Vegan Crepes - Guinea Pigging Green July 10, 2015 at 3:23 pm

    […] yoga in our living room before deciding that the day was missing a fancy breakfast. I had made these crepes before and was super excited to have Mike try them. PLUS they’re only 3 ingredients. […]

  • Reply Renee July 14, 2015 at 10:32 am

    These were great, I noticed one of your comments mentioning using a thicker milk of sort, but I used some leftover rice milk which is really thin and they worked out great. I added some vanilla and a bit of salt for flavour. Thank you for such a great collection of recipes.

    • Reply Heather July 14, 2015 at 2:14 pm

      Renee, you made my day!

  • Reply 10 favorite summer recipes - Rebloom Room July 23, 2015 at 10:09 am

    […] Super simple vegan crepes […]

  • Reply Adrienne December 31, 2015 at 4:47 pm

    I bought a special crepe pan that is steel and the crepes are bubbling in parts and not browning in that area. I think it is cast iron, is that only good for non vegan crepes?

    • Reply Heather January 3, 2016 at 3:11 pm

      Hi Adrienne. Is it steel or cast iron? I have a crepe pan and it is fine for all types of crepes.

  • Reply Hamptons Lane March 2016 Review & Coupon Code - 2 Little Rosebuds March 15, 2016 at 5:18 pm

    […] the theme of this month’s Hamptons Lane box — until I did a little research and found this recipe for 3-ingredient vegan crepes! Now I can’t wait to try ’em. My husband grew up […]

  • Reply Crepes! March 23, 2016 at 4:07 am

    Just made these! They don’t taste exactly like the non-vegan recipe, and were a bit strange when I first tried them, but after my second crepe they were pretty amazing. I guess it takes a bit of familiarity, just like everything else. Thank you for this!

  • Reply Jenny April 19, 2016 at 5:52 pm

    This recipe is amazing! So simple yet tastes exactly the same as non-vegan crepes I have eaten (if not better!), I will be using this recipe from now on!

    • Reply Heather May 11, 2016 at 9:45 am

      Thanks for the kind words, Jenny! I’m glad you like them!

  • Reply Rebecca December 23, 2016 at 11:47 pm

    I love these crepes and have made this recipe countless times. Always hits the spot with lemon and sugar. I’m usually pretty inaccurate with meauring and whack in a dollop of semi-solid coconut that I haven’t bothered to melt. Works amazingly well every time.
    Such a great, easy recipe, thanks!

  • Reply Jessica January 18, 2017 at 4:07 am

    All purpose flour is generally not vegan, am I correct? I believe they use animal bone to bleach it, same with white sugar? That’s what I read, and I’m new to vegan so just asking. ☺️

  • Reply Here’s How to Make Delicious Vegan Pancakes With Only Three Ingredients February 28, 2019 at 9:40 pm

    […] pancake recipe, adapted from The Everyday Veggie, has just three ingredients: flour, almond milk and coconut […]

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So what is all this anyway?

So what is all this anyway?

The Everyday Veggie is a vegan recipe site by Heather Parry, designed to help you eat well, every day.

You don't need expensive ingredients, horribly processed fake meats or lots of equipment to eat well without meat, fish or dairy. Grab a sharp knife and let's get started.

Heather

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