Crepes are a versatile dish that unlocks countless possibilities once you learn how to make them. They can be enjoyed hot or cold, plain or filled with sweet fruit and chocolate, or turned into a savory main course. Mastering a simple crepe batter means you can easily adapt it for breakfasts, desserts, or dinner.
This is my basic vegan crepe recipe. You can easily add flavorings to the batter—vanilla, cinnamon, citrus zest, or cocoa are all great options. Note the inclusion of baking powder: while not typical in traditional crepes, it helps provide a bit of lift in this egg-free batter to mimic the texture eggs normally contribute.
Basic Vegan Crepes
The Greedy Vegan
A simple and delicious vegan crepe recipe that works equally well with sweet or savory fillings, making it a flexible option for dessert or a main dish. Ingredients are shown in metric with common imperial equivalents where helpful.
3.80 from 5 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Crepes
Cuisine Vegan
Servings 8 – 10 crepes
Ingredients
- 250 ml 1 cup almond milk
- 250 ml 1 cup water
- 200 g 1 cup plus 2 tablespoons all-purpose flour
- 2 tablespoon coconut oil
- 1 teaspoon ground chia seeds
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon baking powder
Instructions
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Combine all ingredients in a mixing bowl and whisk until smooth and evenly combined. Avoid high-speed blenders or over-processing, which can make the batter rubbery. Chill the batter in the refrigerator for 15–20 minutes to allow the chia and lemon juice to hydrate and thicken the mixture.
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Use the resting time to prepare fillings and preheat your pan. A non-stick or well-seasoned cast-iron pan works fine; a dedicated crepe pan is optional.
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If using non-stick cookware, set the heat to medium. For cast iron, lightly brush a bit of oil between each crepe to prevent sticking.
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When the pan is hot, test it by dropping a tiny amount of batter in; it should set quickly and lift easily after a few seconds. Pour a small ladle of batter into the center and tilt the pan in a clockwise motion to spread it thinly and evenly, aiming for about 1 mm thickness.
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Cook the crepe 2–4 minutes, until the edges lift slightly, then flip and cook the other side about 1 minute until cooked through. Repeat with the remaining batter.
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Keep finished crepes stacked on a large plate in a warm oven until all are done. This recipe yields approximately 8–10 crepes, depending on pan size. Serve with your choice of sweet or savory fillings and enjoy.
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