How to Make Vegan Crepes (5 Ingredients!)

Image of two crepes on a white plate that have been drizzled with chocolate and sprinkled with sliced strawberries. The white plate is on a white backdrop.

How to Make Vegan Crepes (5 Ingredients!)

How to make vegan crepes that are ultra thin, delicate with crisp edges. An easy to make recipe using just a bowl and a non-stick skillet. Enjoy for a delicious french-inspired vegan breakfast with your choice of sweet or savory fillings and toppings. And, best of all, you only need 5 simple ingredients!

Course Breakfast

Cuisine European, French, North American, traditional, vegan

Diet Low Fat, Low Lactose, Low Salt, Vegan

Prep Time 15

Cook Time 30

Total Time 1 45

Servings crepes

Calories 79kcal

Author Hannah Sunderani

Ingredients

1 cup all-purpose flour
1/4 tsp fine sea salt
1 1/2 cups almond milk
3 tbsp avocado oil (or olive oil)
1 tbsp maple syrup
1 tsp vanilla extract
2 tbsp filtered water (more or less)

Topping options:

fresh cut strawberries
melted chocolate for drizzling

US Customary - Metric

Instructions

In a mixing bowl add flour and salt. Whisk to combine. Then add oat milk, avocado oil, maple syrup and vanilla extract. Whisk again until well combined and place in the fridge to chill for at least one hour.
Lightly oil a non-stick pan and bring to medium heat. Pour 1/4 cup of crepe batter onto the pan and swirl it around until the entire surface is coated (as best you can) and batter takes on a generally circular shape. Cook until edges start to pull away from the pan (1-2 minutes). Then, gently flip the crepe and cook the other side for 15-20 seconds. Slide crepe onto a plate. Adjust batter if needed (if you noticed it was too thick add a splash more water. I used 2 tbsp water to thin).
Repeat Step 2 until you've used all the batter. To serve, fill the crepes with toppings of choice - I like a drizzle of melted chocolate and freshly sliced strawberries.

Notes

I recommend using a non-stick teflon pan for this recipe. It really stops the crepes from sticking to the pan, and allows for an easier flip.

Remember, practice makes perfect so don't be discouraged if your first few crepes don't work out. I usually don't get into the rhythm of things until my second or third. If you're new to cooking crepes I'd suggest doubling the batter to allow for any mishaps while cooking. See my recommendations in the blog post for making flawless crepes.

Nutrition information is a rough estimate.

Nutrition