vegan crepes

Vegan Chocolate Crepes

plain flour

tbsp agave syrup/honey (if not vegan)

oat milk

tbsp cacao/cocoa powder

salt

Coconut oil

Serving suggestion: fresh berries & extra agave to drizzle

These delicious vegan French crepes are easy to make and great for breakfast or dessert! Thin, chewy, and so tender! With gluten-free option!

The Best Vegan Crêpes (with Gluten-Free Option!)

all-purpose flour

cornstarch

tbsp sugar (or coconut sugar)

tsp salt

almond milk (or your favorite plant-based milk)

water

tbsp oil

tsp vanilla extract (optional)

tbsp rum (optional)

In a large bowl, whisk together the flour, cornstarch, sugar, and salt. Pour in the almond milk and whisk until smooth. Next, add the water, oil, vanilla extract, and rum if using. Whisk until well combined. Cover with plastic film and let it rest for at least 2 hours at room temperature, or overnight in the refrigerator.

Heat a teaspoon of oil in a large non-stick skillet over medium heat. Use a kitchen paper towel to remove excess oil in the skillet.

Once the skillet is hot, pour about 1/2 cup of batter into skillet and tilt the pan with a circular motion to spread the batter evenly into a thin layer.

Cook the crepe for about 2 minutes, until just golden brown. Loosen with a spatula, flip and cook the other side for 30-50 seconds.

Stack the crepes on a plate to keep them warm. You can also cover them with a clean damp kitchen towel to keep the crepes moist and tender.

Serve warm or at room temperature filled with melted chocolate, nut butter, etc.

A simple and easy classic vegan crepe recipe. Light and pillowy. Topped with ripe persimmon, cashew whipped cream and fresh pomegranate to sprinkle. This one's great for a winter weekend brunch!

Vegan Crepes with Persimmon &amp; Cashew Whipped Cream

tsp sea salt (finely ground)

oat milk (or other plant-based milk)

tbsp neutral oil

maple syrup

tsp vanilla extract

~2 tbsp filtered water (optional to add more)

persimmon (, chopped)

pomegranate

maple syrup (to drizzle)

cashews

coconut milk

tsp agave

lemon juice

apple cider vinegar

almond milk

In a mixing bowl add flour and salt. Whisk to combine. Then add oat milk, 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 a scoop cashew whipped cream, top with sliced persimmon and pomegranate seeds. Add maple syrup to drizzle.

In a blender add soaked cashews (strained), canned coconut milk, vanilla extract, agave, lemon juice, apple cider vinegar, and pinch salt. Blend or pulse to combine. Then, slowly pour in a few tablespoons almond milk until cashew icing blends into a smooth, creamy and fluffy mixture. (I used 4 tbsp almond milk total).

To make the Cashew Whipped Cream

Learn how to make the best easy vegan crepes at home! Perfectly tender, thin and delicate. Can be paired with sweet or savory fillings.

Easy Vegan Crepes

all purpose flour

sugar

neutral flavored oil, oil

soy milk

sparkling water OR regular water

butter,

lemons sliced,

berries, optional

maple syrup,

In a large bowl, whisk together the flour, cornstarch, sugar and salt. Now add the oil, non-dairy milk and sparkling water OR regular water (sparkling water makes them even lighter, but is not necessary). Whisk well until smooth and well combined.

Heat a medium sized, non-stick pan to medium heat. Once hot, add a tablespoon or two of vegan butter to the pan. Once melted, add about 1/3 cup of the batter to the pan. Immediately pick up the pan and rotate it to move the batter into a thin circle.

Cook until the top looks fairly dry, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 seconds on the other side. Remove from pan and repeat with the rest of the batter.

Serve: My favorite way to serve crepes is by squirting a little lemon juice on the crepe, add some powdered sugar, and roll or fold. Dust with more powdered sugar and serve with fresh berries and maple syrup.

Delicious! I haven't been able to find good vegan crepes and I was missing them ... thank you for this wonderful recipe! A keeper for sure! Perfect with caster sugar + squeezed lemon (lots of both). My preschooler loved them too.

Made recipe as written, this made fantastic crepes!

Turned out perfectly.  Lovely with lemon juice, sugar and blueberries.  Now a family favorite!  Thank you!

Perfect! I used half whole wheat and dumped some milled flax seed in so I could get my daily dose of flax. The crepes were delicious. The flax did thicken the batter up a little toward the end and I had to add a splash more soy but that didn't end up negatively affecting flavor or cooking. Thanks!

So good thank you! Added a bit more milk to thin out a bit.

Honestly the best vegan crepes I’ve ever made! I made jammy dodger version 🥹

Nora, these crepes are fantastic! To be honest, both making the batter and cooking the crepes was easier than I thought it would be. I filled them with a thin layer of Violife cream cheese, sliced strawberries, and melted vegan chocolate, then rolled them up. I’m already thinking up all the sweet and savory combinations I want to try next!

These apple crepes with cinnamon are simply perfect for the holiday season but can be enjoyed all year round. The recipe is vegan, gluten-free, and easy to make. They taste best with a homemade caramel sauce.

Apple Cinnamon Crepes

oats

rice flour ((see notes))

cornstarch (or arrowroot flour)

tbsp coconut sugar (or brown sugar)

tbsp flax seeds (ground

tsp baking powder

plant-based milk (I used canned lite coconut milk (see notes))

banana ((see notes))

lemon juice (or lime juice)

oil (for frying)

apples (peeled, cored, and chopped)

tbsp plant-based milk

cinnamon

To make the crepes simply put all dry ingredients into a bowl and stir with a whisk.

Process all wet ingredients (except the oil) in a food processor or blender.

Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine.

Let the batter rest for a few minutes. Heat a little oil in a small/medium-sized non-stick skillet over medium heat.

Pour 1/4 cup of the batter into the skillet, and spread it with the back of a ladle. Cook for about 2-4 minutes or until you can easily lift a side of the crepe (don&#039;t try to flip the crepe too early). After you flipped the crepe, cook for a further 1-2 minutes.Note: After a while, the batter will get thicker, so you might need to add more milk. I typically add up to 50 ml in addition once the batter thickens. Continue until you have no batter left.

For the apple filling, simply add all ingredients to a skillet or saucepan and stir (without heat). Then turn on the heat and bring the mixture to a boil. Let simmer for a few minutes over low/medium heat.

Place a few tsp of filling onto each crepe, roll it up and serve with a drizzle of caramel sauce (see recipe below in the notes). Enjoy!

Delicious recipe! Easy to follow and tastes amazing.

Olá Ela, 

Sou a Luciana, do Brasil. Estou aos poucos substituindo alguns alimentos pelos veganos e principalmente sem gluten. Fiz esses crepes e ficaram deliciosos. No recheio de maçã adicionei uva passa clara que eu adoro. Muito obrigada por nos proporcionar uma deliciosa receita e toda a explicação para uma boa execução.

Dear Ela, we are so blessed with your creativity and readiness to share with us all the outcome of your efforts! What a beautiful blog, thank you! We loved our today’s dessert!
All the best and sunny greetings from Europe, Portugal!

This was a fantastic recipe! I wanted something like cinnamon rolls but j didn't feel like making dough and i came to the website and found this! 

Instead of the rice flour, i used quinoa flour (toasted some in a dry skillet then after cooling down i blended them). I actually put all the dry ingredients in the blender as i also make my own flaxseed meal and oat flour. I also added my own home-made cashew-oat milk and made applesauce to use instead of banana (according to instructions in the notes). 
The crepes cooked beautifully i was so so surprised! I got some cripsy edges too. I only added a very small amount of oil for every other crepe and none of them stuck to the pan. 
Actually, my batter barely thicken up as others have mentioned. Maybe because i used quinoa flour and maybe because i made half the recipe. 
I ended up with 6 beautiful crepes.
I made my own filling using cashew butter, cinnamon sugar, and some leftover apple sauce to get a good consistency. 

Thank you so much for the recipe and for your incredibly helpful notes. I always come to your website knowing I'll find something that will work with me.

https://content.jwplatform.com/videos/jDKR6XFb.mp4

These apple cinnamon crepes are a great breakfast or dessert for weekends. They are perfect for the holiday season but can be enjoyed all year round. The recipe is vegan, gluten-free, and easy to make. Tastes best with a caramel sauce or vanilla sauce.

Apple Cinnamon Crepes (Vegan and Gluten-Free)

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Top 5 vegan crepes recipes from across the web

The most viewed vegan crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed vegan crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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