These easy vegan crepes are a simple yet delicious treat that everyone can enjoy. With just a few basic ingredients, they’re quick to whip up and perfect for breakfast, brunch, lunch, dinner or dessert. The thin, soft crepes are wonderfully versatile, and you can fill them with your favourite sweet or savoury toppings.
Vegan Crepe Recipe: Simple & Delicious
Thin and light, these vegan crepes are incredibly versatile, making them the perfect option for any meal of the day, whether it’s breakfast, brunch, dessert, lunch, or even dinner.
Their delicate texture allows them to pair wonderfully with a variety of sweet or savoury toppings, from the classic combination of lemon and sugar to more savoury options like creamed mushrooms and leeks.
If you happen to have any leftover batter, it will keep well for a couple of days in an airtight container, allowing you to enjoy these delicious crepes again without any extra effort.
This recipe contains no eggs or dairy. Instead of eggs, arrowroot powder helps bind and thicken the batter. You can use any type of dairy-free milk (my preferred option are either unsweetened almond milk or soya milk).
TOP TIP: The secret to making these vegan crepes is having a good quality well-greased pan with an even distribution of heat, making sure you cook the crepes under high heat and also not using too much batter (otherwise it will be too thick). I use around 100 ml [3.5 fl oz / just under 1/2 US cup] of batter per crepe for a pan of ⌀ 23cm / 9 inches.
Other Crepe and Pancake Recipes
- Chocolate Chip Pancakes
- Creamy Mushrooms & Spinach High Protein Buckwheat Pancakes
- Christmas Pancakes
Crepes vs pancakes … do you know the difference?
French crepes are thin and large so you can enjoy them with a variety of sweet or savoury filling. Most famous of all Crêpes Suzette (even thinner than conventional crepes) is a refined dessert made of oranges and cognac.
Pancakes on the other hand, whether American or Canadian, are smaller in size and thicker. Stacked on top of each other they are served with a variety of toppings.
How To Make These Vegan Crepes
Ingredients
To make these vegan crepe recipe you will need:
- ground arrowroot
- plain flour
- dairy-free milk
- dairy-free butter
- vegetable oil
- salt
Step 1: Make The Arrowroot Slurry
Mix ground arrowroot with 3 Tbsp of water.
Step 2: Make The Crepe Batter
Place flour, dairy-free milk, melted dairy-free butter, vegetable oil, salt and arrowroot mixture in a blender. Whizz until smooth. Set aside to rest for 20 minutes.
If you do not have a blender, shift flour and salt in a large bowl. Mix dairy-free milk, melted dairy-free butter, vegetable oil and arrowroot mixture in another bowl. Little by little, whisk flour and salt into the liquid until well blended. Any lumpy batter can be rescued by whizzing it through a blender. Set aside to rest for 20 minutes.
Step 3: Cook The Crepes
Heat the pancake pan over a moderate to high heat. Grease well with some dairy-free butter smeared on some kitchen paper. When the pan is hot, ladle some batter into it (around 100ml [3.5 fl oz / just under 1/2 US cup] for a pan of ⌀ 23cm / 9 inch). Try to get the batter to cover all the surface of the pan in an even and thin layer by tilting the pan.
When the pancake is cooked underneath, it should slide easily in the pan. You can then flip it over to cook the other side.
You can keep cooked crêpes warm covered in the oven while you are cooking the rest of the batter.
Sweet or Savoury Fillings
You can truly get creative with fillings, making each crepe extra special:
Sweet Fillings
- Fresh berries with (dairy-free) whipped cream and a drizzle of maple syrup
- Vegan Nutella spread with sliced bananas
- Lemon juice and powdered sugar for a classic touch
- Cinnamon-spiced apples with a dollop of vegan vanilla ice cream
- Vegan caramel sauce with toasted pecans
Savoury Fillings
- Smoky tempeh bacon crumbles with avocado and tomato
- Spinach and vegan cheese sauce with sautéed mushrooms
- Tofu scramble with bell peppers, onions, and vegan cheese
- Roasted vegetables with hummus and fresh herbs
- Vegan pesto with sun-dried tomatoes and pine nuts
I hope you enjoy this vegan crepe recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Vegan Crepes
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 6 tsp ground arrowroot
- 400 g plain flour
- 900 ml dairy-free milk
- 50 g melted dairy-free butter
- 3 Tbsp vegetable oil
- pinch of salt
Instructions
- Mix ground arrowroot with 3 Tbsp of water.6 tsp ground arrowroot
BLENDER METHOD:
- Place flour, dairy-free milk, melted dairy-free butter, vegetable oil, salt and arrowroot mixture in a blender. Whizz until smooth. Set aside to rest for 20 minutes.400 g plain flour, 900 ml dairy-free milk, 50 g melted dairy-free butter, 3 Tbsp vegetable oil, pinch of salt
CONVENTIONAL METHOD:
- Shift flour and salt in a large bowl. Mix dairy-free milk, melted dairy-free butter, vegetable oil and arrowroot mixture in another bowl. Little by little, whisk flour and salt into the liquid until well blended. Any lumpy batter can be rescued by whizzing it through a blender. Set aside to rest for 20 minutes.
- When you are ready to cook the crêpes, heat the pancake pan over a moderate to high heat. Grease well with some dairy-free butter smeared on some kitchen paper. When the pan is hot, ladle some batter into it (around 100ml [3.5 fl oz / just under 1/2 US cup] for a pan of ⌀ 23cm / 9 inch). Try to get the batter to cover all the surface of the pan in an even and thin layer by tilting the pan.
- When the pancake is cooked underneath, it should slide easily in the pan. You can then flip it over to cook the other side.
- You can keep cooked crêpes warm covered in the oven while you are cooking the rest of the batter.
Nutrition
I cannot wait to see your posts!
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