Vegan crepes are easy and sweet French crepes 100% eggless and dairy-free, made with healthy spelt flour, almond milk, and coconut oil.
What is a crepe?
A crepe or in its traditional spelling “crêpe”, is a very thin pancake-style specialty that is 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. However, I did it in an eggless and dairy-free version using healthier flours.
A delicious French crepe must be:
Are you new to Keto?
Receive my Keto Quick Start email series to learn all about the Keto diet and kick start your keto journey!
- 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.
I chose 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. But it has an extra boost of nutrients and a low level of gluten. This means it is more digestible for people with a sensitivity to gluten.
Plus, it has a light nutty flavor that makes these crepes without eggs absolutely amazing!
How to make vegan crepes?
Are traditional crepes vegan?
No, a traditional crepe contains eggs and milk, but let me show you how to make the vegan version!
The ingredients you need to make these egg-free 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 like coconut milk or soy milk.
- Coconut oil – I used melted unrefined coconut oil, I simply love the flavor of it. If you do not 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 eggless crepes is relatively easy. First, blend all the ingredients together – using a blender makes this a breeze. Then the two keys to making perfect crepes are a hot crepe pan and an even spread of the crepe batter.
If you are adventurous, you can then try to flip the crepe without touching it. Once the first side is crispy, lightly brown, and does not stick to the pan anymore, hold the panhandle firmly. Then with a quick but strong movement of the wrist, throw the crepe in the air. You need 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.
Are crepes gluten-free?
Traditional crepes are not gluten-free. This vegan crepe 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 is made with buckwheat flour, a nutrient-dense flour that has no gluten. Buckwheat flour crepes are often preferred with savory fillings but it is also delicious with sweet jam, any nut butter, and maple syrup.
Enjoy this lovely crepe recipe without eggs!
Other crepe recipes
Note that this recipe was written when I was not eating 100% low-carb yet.
For a Keto version, navigate to the following recipes:
My MacrosTo get yours, join Sweetashoney Members!
Vegan crepes batter
- 1 ¾ cup White-wheat flour I used white spelt flour but any white flour are fine
- 2 ¾ cups Unsweetened Almond Milk or any dairy-free milk of your choice
- 1 teaspoon Vanilla Extract
- 2 tablespoons Coconut Oil or vegetable oil of your choice (Avocado oil, canola oil)
- 1 tablespoon Erythritol I used sugar-free sweetener
To grease the crepe pan
- 1 teaspoon coconut oil to grease the pan
- In a blender, add all the ingredients.
- Blend on high speed for 30 seconds. Stop, scrape 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 using coconut oil and rubbing 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 the batter as thinly as possible.
- Brown on both sides for about 1-2 minutes on each side and serve hot with your favorite fillings.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.