Vegan Crepes
These delicate vegan crepes are paper-thin, lacy, and completely free of eggs and dairy, making them a beautiful plant-based version of a French classic. Whether filled with fruit, jam, or savory vegetables, this vegan recipe is endlessly customizable for any breakfast mood.
Thin and delicate egg-free and dairy-free vegan crepes perfect for sweet or savory fillings.
Nutrition per serving
Ingredients
batter
binder
Instructions
Prepare the Batter
Prepare the flax egg by mixing ground flaxseed with water and letting it sit for 5 minutes to gel. In a blender, combine flour, oat milk, melted vegan butter, sugar, vanilla, salt, and the flax egg. Blend until completely smooth, then refrigerate for 15 minutes.
Heat the Pan
Heat a non-stick crepe pan or small skillet over medium heat and lightly brush with vegan butter.
Cook the Crepes
Pour about a quarter cup of batter into the center of the pan and immediately swirl to spread into a thin even circle. Cook for 1 to 2 minutes until the edges lift and the bottom is lightly golden.
Flip and Finish
Carefully flip the crepe using a thin spatula and cook for another 30 seconds. Slide onto a plate and repeat with the remaining batter.
Fill and Serve
Fill the crepes with your choice of sliced fruit, vegan whipped cream, jam, or Nutella-style spread, fold or roll, and serve immediately.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.