Easy Eggless Vegan Crepes recipe. These Vegan crepes are French-style crepes made without eggs or dairy. They are large thin pancakes perfect for a sweet vegan breakfast or delicious dessert. Plus, these are easy eggless crepes made with only 5 ingredients.
WHAT ARE CREPES?
A crepe (in French spelling “crêpe”), is a very thin pancake-style specialty that is typical of the Brittany region of western France. Crepes are much larger than pancakes and also much thinner, similar in shape and size to wraps. Their texture is very close to a pancake but slightly softer. Crepes are either served with a sweet filling or with a savory filling. This recipe will give you 6 delicious sweet crepes.
Vegan crepes are easy 5-ingredient french-style thin pancakes for breakfast or dessert.
- 2 cups all-purpose white flour – or half all-purpose half wholewheat flour for healthier crepes
- 2 1/4 cups Soy milk – at room temperature, or oat milk or unsweetened almond milk
- 2 tablespoons Avocado oil – at room temperature, or light olive oil or melted coconut oil
- 2-4 tablespoons Sugar – or coconut sugar or monk fruit sugar if sugar-free – add 4 tablespoons for very sweet crepes
- 1 tablespoon Vanilla
- 1 teaspoon Cinnamon – optional, to add some flavor
Chocolate hemp spread
- 2 oz Dark chocolate – >70% cocoa, I used 85% cocoa chocolate
- 1/4 cup Peanut butter – or sunflower seed butter
- 1 teaspoon Hemp powder
- Before you start, make sure all the ingredients are at room temperature. If you are using cold milk, you will create flour lumps that will require an electric beater to be dissolved.
- In a large mixing bowl, add flour of your choice – I recommend all-purpose wheat or spelled flour for best results. Whisk few seconds to remove any big lumps. You don’t need to sift the flour.
- Add vanilla, sugar, avocado oil, and soy milk (all at room temperature).
- Whisk vigorously until the crepe batter forms, with no lumps. It is ok to have a few small lumps at the end for a crepe recipe. If you really don’t like these lumps, use an electric beater to get a smoother batter. The batter should be slightly thick but runnier than a pancake batter.
- Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat.
- Rub avocado oil onto the pan using a piece of absorbent paper. I used about 1 teaspoon of oil placed on a piece of absorbent paper. Then, I rub the crepe pan. This avoids leaving drops of oil on the pan that will fry the crepes, so always use this technique to avoid too much oil in the pan.
- Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible. Note that 1/2 cup of crepe batter perfectly covers a 28 cm (11 inches) crepe pan and makes a thin crepe.
- Brown on one side. You know it’s ready to flip the crepe when the underside is getting crispy and unsticks by itself.
- Loosen sides with a flat tool and then slide a spatula under the crepe to flip on the other side.
- Cook for on the other side, then put on a plate and repeat this until no more batter left. You will make 8 large 11-inch crepes with this recipe
- Store crepes in the fridge for up to 3 days. Place them flat, on a plate covered with a silicone lid to prevent them from drying out.
BEST VEGAN CREPES FILLINGS
Below I listed the top 6 vegan crepes fillings to use with this easy dairy-free crepes recipe. All these combinations are inspired by the french crepes I enjoy eating with my family and friends.
- Chocolate hemp nut butter spread – see recipe card for the spread recipe – with strawberries and desiccated coconut.
- Strawberry chia seed jam and peanut butter with crushed peanuts.
- Apricot jam with desiccated coconut and whipped coconut cream.
- Apple puree with toasted walnuts and ground cinnamon.
- Maple syrup, pear slices, and chopped dark chocolate, and fresh mint on top.
- Maple syrup, coconut yogurt, pineapple slices, and fresh coconut pieces.
Chocolate hemp spread
- Place dark chocolate in a small saucepan and melt on low heat.
- Stir in hemp powder, fresh runny peanut butter, or sunflower seed butter until smooth
- Spread on the crepes or store in the pantry in an airtight container for up to 1 week.
Gluten-free vegan crepes: you can make this recipe using all-purpose gluten-free flour. The crepes will be chewier but delicious. Another option is to use half buckwheat flour and half all-purpose gluten-free flour.