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Vegan Crepes – Easy Healthy sweet Crepes

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Vegan crepes are easy and sweet French crepes 100% eggless and dairy-free, made with healthy spelt flour, almond milk and coconut oil.

vegan crepes

What is a crepe?

A crepe (or in its traditional spelling “crêpe”), is a very thin pancake-style specialty that are 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.

How to pronounce crepe?

Pronouncing crepes like the French way can be tricky, but the best approximation is “krep”, though try to make a guttural “r”. The final “e” is silent end the first “e” is the same as in “best”.

What should crepes look like?

One of the most popular recipes on my blog the past 5 years has been my french crepes recipe. No surprise, I am French, I made them many times and the recipe is a no-fail. Since my husband is vegan, I’m not making these delicious sweet French crepes anymore. I also love healthy recipes so I worked hard to recreate my favorite french crepes recipe in an eggless and dairy-free version using healthier flour. A delicious French crepe must be:

  • Thin –  it’s not a pancake it must be super thin
  • Elastic – it’s easy to fold, won’t break and slightly elastic/chewy when you eat it
  • Vanilla sweet flavor – that’s why the choice of flour is important. A strong flavor flour – like buckwheat, chickpea or brown rice flours – won’t make vegan crepes taste as good as the real french crepes.

vegan crepes

I choose to make spelt flour crepes. If you are not familiar with spelt flour or can’t find it in the store use regular white wheat flour. The recipe will work too. I simply love to use spelt because it has a similar flavor to wheat flour with an extra boost of nutrientlow level of gluten – it means it is more digestible for people with a sensitivity to gluten. Plus, it has a light nutty flavor that makes those vegan crepes absolutely amazing!

How to make vegan crepes?

vegan crepes

The ingredients you need to make these crepes are:

  • White spelt flour – or white wheat flour if you can’t find spelt in your store
  • Almond milk – or any dairy free milk you like
  • Coconut oil – I used melted unrefined coconut oil, I simply love the flavor of it. If you don’t like the coconut oil flavor, use any other light vegetable oil like canola or avocado oil
  • Sweetener – I love my sugar-free crystal sweetener but if you can eat sugar, use coconut sugar (for a healthy touch) or sugar
  • Vanilla extract

Making crepes is relatively easy. First, blend all the ingredients together – using a blender makes this a breeze. Then the keys to making perfect crepes are a hot pan and an even spread of the batter.

If you are adventurous, you can then try to flip the crepe without touching it. Once the first side is crispy and doesn’t stick to the pan anymore, hold the panhandle firmly and a quick but strong movement of the wrist should throw the crepe in the air with enough rotational momentum to make it land on its other side.

What to put in crepes?

Traditionally, sweet crepes have been eaten with raw sugar, lemon juice or maple syrup. Nowadays, the more common fillings are jam (any jam!) or chocolate spread. Just roll or fold your crepes into a triangle shape and eat while they are still warm. I like to drizzle melted dark chocolate, peanut butter and crushed peanuts.

vegan crepes

Are crepes gluten-free?

Traditional crepes aren’t gluten-free. This recipe uses spelt flour, it’s not gluten-free either. However, if you are after a gluten-free option, I recommend you try my vegan gluten free crepe recipe. It’s made with buckwheat flour, a nutrient-dense flour that has no gluten. Buckwheat flour crepes are often preferred with savory fillings but it’s a also delicious with sweet jam, nut butters and maple syrup.

Enjoy these lovely vegan crepes !

vegan crepes

Vegan crepes

Vegan crepes are easy sweet french crepes 100 % eggless and dairy free.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Author: Carine
6 crepes
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Vegan crepes batter

  • 1 3/4 cup White wheat flour - I used white spelt flour but any white flour are fine
  • 2 3/4 cup Unsweetened almond milk or any dairy-free milk of your choice
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Coconut oil or vegetable oil of your choice (Avocado oil, canola oil)
  • 1 tablespoon Erythritol I used sugar-free sweetner

To grease the crepe pan

  • 1 teaspoon cooconut oil - to grease the pan
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  • In a blender add all the ingredients.
  • Blend on high speed for 30 seconds. Stop, scrap the side of the blender and blend again for 30 seconds. 
  • Transfer the batter into a bowl.  If you don't have a blender, feel free to combine all the ingredients into a large mixing bowl using a whisk to avoid lumps.
  • Heat a lightly oiled crepe pan over medium/high heat. I recommend to use coconut oil and to rub the oil onto the pan using a piece of absorbent paper to avoid adding too much oil. 
  • Scoop the batter onto the pan, then tip and rotate the pan to spread batter as thinly as possible.
  • Brown on both sides about 1-2 minutes on each sides and serve hot with your favorite fillings.
Almond milk: I always start with 2 3/4 cup of liquid (any milk work here), then if you like very thin crepes you can go up to 3 cups of liquid. 
No blender? you can make this recipe in a medium mixing bowl with a manual whisk. Add the dry ingredients first then stir in the liquid. Whisk vigorously until the batter is thin and there is no lumps (that is ok if there is few small lumps, all french crepes have some and you won't feel them)
Nutrition Facts
Vegan crepes
Amount Per Serving (1 crepe)
Calories 153 Calories from Fat 15
% Daily Value*
Fat 1.7g3%
Carbohydrates 28.6g10%
Fiber 1g4%
Sugar 0.2g0%
Protein 4.5g9%
Net Carbs 27.6g
* Percent Daily Values are based on a 2000 calorie diet.
Vegan crepes
VEGAN CREPES like the authentic thin French crepes recipe #vegan#crepes #breakfast #pancakes #french #recipe #easy #healthy #5ingredients

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  1. 5 stars
    A lot of people didn’t like them or the respite didn’t work for them, but when I made them for the first time it worked super well And Taste amazing. Making them again today.

  2. 5 stars
    Delicious recipe! I didn’t add any sweetener and I used olive oil and whole milk. Turned out lovely and I will definitely make again. I appreciate this vegan recipe because it is not complicated like other non vegan ones, if that makes sense. Thank you for taking the time to share the recipe!

  3. This recipe was pretty difficult to work with. The batter didn’t stick together and so all of my pancakes fell apart when I flipped them 🙁

  4. 5 stars
    Thanks for this recipe. I used a sweet filling so I left out the vanilla extract and sweetener. Result was perfect!

  5. I really wanted these to work but all in all, I’m sorry to say, I won’t be attempting them again. Tastewise they were very good, but the batter was very watery (perhaps because I used my homemade oat and almond milk rather than store bought?). Once poured on the pan, they would sizzle very strongly and be very difficult to spread out. So, even though they were watery they wouldn’t get thin enough and took forever to cook. I have a stainless steel crepe pan (from de Buyer, highly recommend it by the way), so the tools weren’t the problem… I’ll check out your other recipes, though, thank you! 🙂

    • I used my home made almond milk and what I realized is that they were not watery enough for me to get to that really thin, almost see through crepe. However, I did realize that I had to wait a few minutes longer until the first side is cooked well before I flip it. The way I know it’s ready to be flipped is that it peels off easily. If half of the crepe peels off easily and the other half doesn’t then it needs to sit longer. Hope that helps.

  6. 5 stars
    I love this recipe! It’s really hard to find new recipes that, as a student, are cheap and easy to make. I also added a bit of cinnamon sugar which I recommend if you have a sweet tooth like myself!!

  7. 5 stars
    This recipe is really awesome! Thanks for sharing! But I am wondering that is there any crepe recipe which is eggless, diary free and also gluten-free?

  8. 5 stars
    These were absolutely awesome! My husband couldn’t believe crepes could be made without eggs. I used a mix of whole wheat pastry flour and regular all-purpose white because it’s what I had, and almond milk. So good and easy!! Thank you for the recipe!

  9. 4 stars
    Very nice crepes, I enjoyed them a lot however I found it difficult to get them thin enough once on the pan. Overall good recipe.

    • It takes time and practice to make thin crepes. Make sure you are using a crepe pan, pou the batter in the middle and rotate the pan fast to spread it around. Also, you can dilute the batter slightly wit few tablespoon of water if you like to make the batter easier to spread. Enjoy ! XOXO Carine

  10. I’m really struggling to stop this from sticking on my pan. I’ve tried 3 different pans with enough oil that should ensure it doesn’t stick but they always break when I try to turn them as they get stuck 🙁
    My daughter has just been diagnosed with egg allergy so I am new to eggless cooking?
    Using white wheat flour, otherwise according to recipe…

    • You must use a non-stick crepe pan or pancake griddle to make crepe or they don’t cook and stick. Another reason might be the thickness of your crepes, if you make them too thick it is more difficult to flip as well as they get heavy. Enjoy the egg free recipes on the blog for your little one. XOXO Carine.

  11. Hi there! I just made these crèpes and they are delicious, I was just wondering how long the batter will last in the fridge?

      • 5 stars
        Hi, will try these cause I’m allergic to dairy. Also traditional French from France crepes are served with Grandmarnier with a good sprinkle of sugar, I grew up in France and I remember watching outside hockey games with crepes food trucks, my Dad still makes them like that. 😋 this is 48 years ago

        • Bonjour ! Ah Grand Marnier et sucre le grand classique prefere de maman! I am French too and my French husband is vegan so this recipe is my favorite for him. I hope you like it ! XOXO Carine.

    • Wholemeal spelt is slightly more absorbent than spelt as it contains more fibres. So I would recommend to add less minus 1/4 cup and see how the texture looks like. If it is too liquid then add more and don’t exceed the amount I used for spelt. Enjoy the crepes. XOXO Carine.

  12. 5 stars
    These were amazing! I did them with coconut milk, and together with coconut oil, and coconut sugar they tasted so exotic! Just like the crepes I ate on Sri Lanka. Thank you!

    • YES! I am so happy you enjoy those vegan crepes. They are my husband favorite too. Enjoy the vegan recipes on the blog. XOXO Carine.

    • Hello! It won’t hold together with almond flour or you will have to do a ration of spelt and almond flour, maybe 75 %/25%. If you are vegan, another healthy crepes my husband love is my buckwheat flour crepe or chickpea flour crepes. Both are gluten free, vegan and use much healthier flour. Have a look and let me know ! Enjoy the blog recipes and thanks for trying them too. XOXO Carine.