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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can i use sunflower oil instead of coconut oil???
Of course, Alex! 🙂
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.
You’re so welcome, Marina! This is definitely one that I couldn’t give up. On a sunny Sunday morning, there’s nothing better.
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!
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
[…] This goes great with vegan crepes. […]
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!
That sounds glorious, Cat! I’ll have to try that next time 🙂
[…] use a simple crepe recipe like this one and fill them with vegan […]
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 🙂
[…] Super simple vegan crepes […]
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!
Gabrielle, I’m so glad you love them! They’re my favourite treat for a Saturday too 🙂
I can’t use soy or almond milk (no soy or tree nuts in my house!) – would coconut or rice milk work?
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 🙂
Awesome! Can’t wait to try your recipe! 🙂
This was great this morning!! Thank you SO much!!
Thank YOU!
I was wondering if vegetable oil would work instead of coconut?
It would, but be sure to choose one that isn’t very distinctively flavoured or that will come through in the crepes!
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.
[…] http://theeverydayveggie.com/super-simple-vegan-crepes/ […]
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
Will repost if you don’t mind.
Of course not! Go right ahead 🙂
delicious and so simple! i was craving crepes and am so glad to have found this recipe 🙂 thank you for sharing!
Glad I can be of service, Nathalie! They’re just the best on Sunday mornings 🙂
Hi! Would oat milk work do you think? Thank you!
Oat milk is a little thin; I’d probably use a mixture of oat milk and something like soy or almond.
Would you suggest coconut milk instead?
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”.
Didn’t work for me either, so I added some powdered vegan egg replacer from Whole Foods. Turned out perfectly. Thanks for the idea!
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!
I have made these on a more or less daily basis now for the past two weeks. LOVE!
Haha, they are heaven! With a little brown sugar and lemon….perfect.
Tried this and wasn’t successful at all.
The crepes were tasteless and way too oily- it’s a shame.
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?
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
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.
Practice DOES make perfect when it comes to crepes, Grace!
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. :/
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.
Thanks for the heads up, Kim!
Do you think I could use coconut flour?
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
I used gluten free all purpose flour if that helps. It worked perfectly and was gluten free!
Fantastic, thanks for letting me know, Megan!
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!
Thanks for your kind comment, Kim!
[…] 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. […]
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.
Renee, you made my day!
[…] Super simple vegan crepes […]
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?
Hi Adrienne. Is it steel or cast iron? I have a crepe pan and it is fine for all types of crepes.
[…] 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 […]
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!
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!
Thanks for the kind words, Jenny! I’m glad you like them!
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!
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. ☺️
[…] pancake recipe, adapted from The Everyday Veggie, has just three ingredients: flour, almond milk and coconut […]