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    Home » Recipes » Vegan Breakfast Recipes

    Published: Jan 27, 2021 · Modified: Jun 19, 2024 by joskitchenlarder · 2 Comments. · This post may contain affiliate links ·

    Vegan Crepes

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Pile of rolled up vegan crepes.
    Rolled up vegan crepes on a plate, lemons.
    Hand picking up half of rolled up vegan crepe.
    Pile of vegan crepes on a plate.

    Traditional vegan crepes are surprisingly easy to make with just 4 ingredients (5 if you count water). Egg & dairy free but as delicious as your classic English pancakes & perfect for Pancake Day!

    Cooked vegan pancakes (crepes) on a plate, toppings & forks.

    If you thought that you cannot make traditional crepes without dairy milk and eggs, think again!

    I can totally understand why you would think that as when we first embarked on our plant based journey I was under the same impression.

    I knew you could make variety of wonderful fluffy pancakes but crepes, that's a completely different story.

    I'm glad to report that I ended up eating my own words and after quite a few more or less successful attempts I finally have my ultimate vegan crepes recipe!

    Jump to:
    • 🥞 What are crepes?
    • 🥘 Ingredients
    • 🥛 Best plant milk for vegan crepes
    • 🍽 Equipment
    • 💭 Pro tips
    • 🥡 Storing
    • ❄️ Freezing
    • 🍴 Serving suggestions
    • ❓ FAQs
    • 🔪 How to make vegan crepes?
    • 😋 More pancake recipes
    • 📋 Recipe
    • 💬 Comments

    🥞 What are crepes?

    Crepe is a type of a very thin pancake which originated in Brittany, a region in the west of France, and they are usually served with variety of sweet or savoury fillings. [source: Wikipedia]

    In the UK, we enjoy these classic, thin pancakes on Shrove Tuesday also known as Pancake Day which falls on a day before Ash Wednesday which in Christian countries marks the first day of Lent.

    Classic Crepes are usually made with dairy, milk and eggs and are therefore very rich and indulgent.

    Having said that, they can be extremely easy to adapt to plant based, vegan, egg and dairy free diets and I will show you how.

    Rolled vegan pancakes on a plate surrounded by toppings.

    🥘 Ingredients

    Initially, I thought that to make my pancakes a success I will need some sort of egg substitute or they simply won't come out right.

    I experimented with aquafaba (liquid from the tin of chickpeas), baking powder, egg replacer only to realise that I can make perfect vegan English pancakes (crepes) with only 5 ingredients (4 if you don't count water)!

    Plain (All-Purpose) Flour

    Plant Milk - I recommend Soya or Oat.

    Water

    Salt

    Neutral Tasting Oil - You need it for pancake batter and a little extra for frying.

    🥛 Best plant milk for vegan crepes

    Oat milk was the one I started with when trialing my vegan crepes recipe and the overall verdict is that it worked just fine!

    I then decided to go with soya milk which again worked really well or actually better.

    After my plant milk experiments, the overall winner is Soya Milk.

    The main reason for that is that soya milk will give you slightly better results that oat. It is a slight difference but in my opinion noticeable enough.

    1. With soya milk you can reduce batter resting time or even omit it altogether whereas with oat milk minimum of half an hour rest before frying is highly recommended.
    1. When using oat milk my first couple of pancakes fell apart which isn't something unusual even when it comes to crepes made with eggs and dairy. However, when I used soya milk I had no failed pancakes whatsoever, result!

    🍽 Equipment

    Large bowl for preparing and mixing crepe batter in.

    A whisk for mixing that batter, super essential.

    Jug with a spout for your pancake batter will make your life pouring it onto the pan much easier although a soup ladle will work well too.

    Non-stick pancake/crepe pan will make your life so much easier when frying your vegan crepes but it isn't of course be-all and end-all. Standard non-stick frying pan will do the job too.

    Pancake turner for all that pancake flipping.

    Close up of rolled vegan crepes on a plate.

    💭 Pro tips

    1. Use neutral tasting plant milk like oat or soya. I would not advise using nut milks here (even if they're your usual go to ones) as they will affect both flavour and texture of your pancakes.
    1. Using half plant milk and half water in your batter will result in lighter pancakes.
    1. Perfect vegan crepes batter consistency is that of single cream (just a little tip for visual reference) - see below.
    1. Using jug with a spout for your pancake batter will make your life pouring it onto the pan much easier although a soup ladle will work well too.
    1. I like to grease my frying pan tiny bit before frying my pancakes and little oil spray bottle comes really handy here. It makes you use just enough oil to help pancakes not to stick to the pan.
    1. Good, non-stick pan makes all the difference especially if you enjoy your pancakes more often than just on Shrove Tuesday! I used small, 18cm standard non-stick frying pan on this occasion which yielded 10 small crepes. For large crepes make sure to use at least 24 cm one. You will get less pancakes but this recipe is supper easy to double.
    1. Last but not least! Definitely don't get discouraged if your first pancake leaves a lot to be desired. It happens a lot with crepe style pancakes so just keep going and you'll see they'll get better!
    Hand cutting rolled pancake in half with a fork.
    Hand holding half a rolled vegan pancake over a plate.

    🥡 Storing

    Leftover vegan crepes refrigerate really well.

    You can fry them up in advance and once cooled, cover tightly (to prevent from drying) and store in the fridge for up to 3 days. 

    You can reheat your pancakes in a frying pan sprayed with a touch of oil or pop them in a microwave for a few seconds to warm up.

    ❄️ Freezing

    You can freeze your vegan crepes too, simply make sure they are completely cold before you do it. 

    For maximum flavour, they can be kept in the freezer for up to 3 months.

    I like to wrap mine in some baking paper followed by aluminium foil. 

    Defrost in the fridge overnight or alternatively they should thaw on the counter in couple of hours.

    Hand sprinkling sugar over vegan pancake.

    🍴 Serving suggestions

    There are so many fantastic options when it comes to fillings for your crepes!

    I must say, I definitely belong to the sweet crepes camp and my favourite are the simplest ones with lemon juice and sugar! 

    Having said that, they will go wonderfully with variety of spreads and I'm sure you already know what you're having yours with, am I right?

    Just in case you don't thought , you might want to try some of yummy sauces, spreads & preserves you can find on the blog:

    Easy Strawberry Coulis

    Lemon and Elderflower Curd

    Apple Puree (Apple Sauce)

    Stewed Pears with Cinnamon & Vanilla

    Easy Blackberry Jam

    Easy Plum Jam

    Stewed Rhubarb

    Orange Marmalade

    Lemon Curd

    Plum Jam with Chocolate

    ❓ FAQs

    Which plant based milk works best in vegan crepes?

    I recommend either soya or oat milk with soya milk being slightly better.
    See: Best plant milk for vegan crepes for details.

    Can I make vegan crepes in advance?

    Yes you can and you've got couple of options to do that.

    1. You can prepare crepe batter ahead of time and keep it in the fridge until you're ready to use it. This works particularly well when you fancy pancakes for breakfast but don't want to faff around with making batter in the morning. Preparing it the night before makes it so much easier.
    Just bear in mind that you will need to give it a bit of a whisk and might also need to loosen it up with a drop of water as it is likely to thicken whilst in the fridge.

    2. Fry your pancakes all up as you would and then simply cover and store in the fridge for up to 3 days. See: Storing for details.

    How to stop pancakes sticking to pan?

    1. Good, non-stick frying pan or pancake pan is key.

    2. Gently greasing the pan with a spray or two of oil from the spray bottle or alternatively rubbing it with some paper towel dipped in oil will massively help too.

    3. If using oat milk in your pancakes, make sure you don't skip resting your batter for about half an hour, it does make a difference.

    Pancake on a plate topped with chocolate spread.
    Close up of rolled pancake cut in half.

    🔪 How to make vegan crepes?

    Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

    In a large bowl mix together flour with a small pinch of salt.

    Pour plant milk, water and oil into a large jug (or another bowl) and whisk together.

    Slowly start pouring your milk, water and oil mixture into the flour whisking as you go.

    Process of preparing pancake batter.

    You want to make sure you have nice, smooth looking pancake batter without lumps that has consistency of single cream.

    Once ready, let your batter rest for approximately 30 minutes before frying your crepes (you can omit that step if you are using soya milk instead of oat).

    When you're ready to fry your pancakes, transfer the batter into a jug with a spout which will make it easier for you to pour the batter onto a pan (you can also use soup ladle if you prefer).

    Ready pancake batter consistency.

    Heat up your frying pan or pancake pan until nice and hot and sprinkle a teaspoon or so of oil (I like to use oil in spray bottle here).

    Pour a small amount of batter directly onto a hot pan, swirling it around to make sure it coats the entire surface evenly (you might need to patch small holes with some more batter).

    Fry for approximately 3 minutes until your pancake starts coming away from the edges.

    Process of pancake frying on one side.

    If you see large bubbles forming, gently lift the edge of the pancake to let the air out and allow the pancake to cook evenly.

    Using the spatula, gently flip your pancake and fry for another 1-2 minutes on the other side.

    Transfer your pancake onto a plate and cover with a clean tea towel as you continue frying more pancakes. Repeat the process until all the batter is used up.

    Pancake frying on the other side.

    Have you tried my Vegan Crepes Recipe?
    Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

    😋 More pancake recipes

    Vegan Buckwheat Pancakes

    Polish Apple Pancakes (Racuchy z Jabłkami)

    Fluffy Vegan Buttermilk Pancakes

    Perfect Pancakes For Pancake Day (Vegetarian)

    Pancakes with Mascarpone & Cranberry Compote

    Healthy Pumpkin Pancakes

    📋 Recipe

    Vegan pancakes (crepes) piled up on a plate.
    Print Pin
    5 from 5 votes

    Vegan Crepes Recipe

    Traditional vegan crepes are surprisingly easy to make with just 4 ingredients (5 if you count water). Egg & dairy free but as delicious as your classic English pancakes & perfect for Pancake Day!
    Course Breakfast, Dessert
    Cuisine English, French, International
    Keyword vegan crepes

    Equipment

    • Large Glass Bowl*
    • Whisk*
    • Measuring and Mixing Jug with a Spout*
    • Pancake Pan Non-Stick 25cm*
    • Pancake Turner*
    Prep Time 5 minutes minutes
    Cook Time 40 minutes minutes
    Resting Time 30 minutes minutes
    Total Time 45 minutes minutes
    Servings 10 pancakes
    Calories 91kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 150 g plain (all-purpose) flour
    • 250 ml oat or soya milk
    • 250 ml water
    • 2 tablespoon rapeseed/sunflower oil
    • pinch of salt I use Fine Pink Himalayan Salt
    • more oil for frying use spray bottle for ease

    Instructions

    • In a large bowl mix together flour with a small pinch of salt.
    • Pour plant milk, water and oil into a large jug (or another bowl) and whisk together.
    • Slowly start pouring your milk, water and oil mixture into the flour whisking as you go. You want to make sure you have nice, smooth looking pancake batter without lumps and consistency of single cream.
    • Once ready, let your batter rest for approximately 30 minutes before frying your crepes (you can omit that step if you are using soya milk instead of oat).
    • When you’re ready to fry your pancakes, transfer the batter into a jug with a spout. It will make it easier for you to pour the batter onto a pan but you could also use a soup ladle.
    • Heat up your frying pan or pancake pan until hot and sprinkle with a teaspoon or so of oil (I like to use oil in spray bottle here).
    • Pour a small amount of batter directly onto a hot pan, swirling it around to make sure it coats the entire surface evenly (you might need to patch small holes with some more batter).
    • Fry for approximately 3 minutes until your pancake starts coming away from the edges.
    • If you see large bubbles forming, gently lift the edge of the pancake to let the air out and allow the pancake to cook evenly.
    • Using pancake turner or spatula, gently flip your pancake and fry for another 1-2 minutes on the other side.
    • Transfer your pancake onto a plate and cover with a clean tea towel as you continue frying more pancakes. Repeat the process until all the batter is used up. 
    • Serve with your favourite fillings.

    Notes

    • Nutritional information is approximate, per pancake and should be treated as a guideline only. 
    • I used small 18cm frying pan which yielded me 10 crepes. For large crepes use at least 24cm/19.5 inches pan or special pancake/crepe pan. 
    • This recipe is easily doubled, batter can be made in advance and pancakes are freezer friendly (details above).
    Tips:
    1. Use neutral tasting plant milk like oat or soya. I would not advise using nut milks here as they will affect both flavour and texture of your pancakes.
    2. Using half plant milk and half water in your batter will result in lighter pancakes.
    3. Perfect vegan crepes batter consistency is that of single cream.
    4. Using jug with a spout for your pancake batter will make your life pouring it onto the pan much easier although a soup ladle will work well too.
    5. Oil in spray bottle comes really handy. It makes you use very little oil too.
    6. Good, non-stick pan makes all the difference. Make sure it is really hot before you pour in your batter.

    Nutrition

    Nutrition Facts
    Vegan Crepes Recipe
    Amount Per Serving
    Calories 91 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g5%
    Trans Fat 1g
    Sodium 14mg1%
    Potassium 51mg1%
    Carbohydrates 12g4%
    Fiber 1g4%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 98IU2%
    Vitamin C 2mg2%
    Calcium 38mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

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    Reader Interactions

    Comments

      5 from 5 votes (4 ratings without comment)

      Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all! Cancel reply

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    1. Claire says

      October 30, 2022 at 1:41 pm

      5 stars
      I was a little apprehensive when I made these as the mixture looked pretty thin, but they were delicious! Thanks for sharing the recipe 🙂

      Reply
      • joskitchenlarder says

        October 30, 2022 at 2:20 pm

        Hi Claire, So glad you liked them!🙂

        Reply

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