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Vegan Crepes – Easy Healthy Sweet Crepes

dairy-free egg-free vegan vegetarian
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4.94 from 435 votes
By Carine Claudepierre - - 54 Comments
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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 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 and the first “e” is the same as in “best”.

What Should Crepes Look Like?

One of the most popular recipes on my blog is my French crepe recipe. This is the vegan version so that everyone can enjoy the classic taste of a crepe.

Classic French Crepes are served with fillings or flambeed like for my Crepe Suzette Recipe.

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 is 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.

Why You’ll Love This Recipe

This recipe is delicious but it’s also:

  • Dairy-Free
  • Egg-Free
  • Vegan
  • Authentic French Crepe Taste
  • 5 Ingredients
  • Ready in 15 minutes
vegan crepes

How To Make Vegan Crepes

Since classic crepe recipes aren’t vegan, let me show you how to make vegan crepes!

Ingredients

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 The Batter

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.

vegan crepes

Frequently Asked Questions

Are Traditional Crepes Vegan?

No, a traditional crepe contains eggs and milk, but this recipe is 100% vegan!

What Can I Put In Vegan 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 Vegan 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 gluten-free crepe recipe or 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!

vegan crepes
vegan crepes

Vegan Crepes

Vegan crepes are easy sweet French crepes 100% eggless and dairy-free.
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Yield: 6 crepes
Serving Size: 1 crepe

Nutrition

Net Carbs 21.4g
Fat 7.2g
Protein 5.2g
Calories 178.9kcal
4.94 from 435 votes
Review Print

Ingredients

Vegan crepes batter

To grease the crepe pan

Instructions

  • 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.
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 are no lumps (that is ok if there are a few small lumps, all French crepes have some, and you won’t feel them).
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Nutrition Facts
Vegan Crepes
Amount Per Serving (1 crepe)
Calories 178.9 Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Saturated Fat 4.4g28%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 1g
Sodium 149mg6%
Potassium 39.5mg1%
Carbohydrates 25.2g8%
Fiber 3.8g16%
Sugar 0.2g0%
Protein 5.2g10%
Net Carbs 21.4g
Calcium 161mg16%
Iron 0.8mg4%
Magnesium 0.1mg0%
Zinc 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes here.

I hope that you too find the recipes you love on Sweetashoney!

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    54 Thoughts On Vegan Crepes – Easy Healthy Sweet Crepes
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  1. Can i replace white wheat flour with oat flour to try to make it more healthy? Or would it affect the taste at the end??

  2. 5 stars
    OMG! thank you so much for this recipe!!
    I have been searching for-ever to find a good vegan crêpe recipe, and I have finally found it. Chewy, Thin and delicious!!!

    We’re having pancakes every Sunday from now on!!

  3. 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.

  4. 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!

  5. 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 🙁

  6. 5 stars
    Thanks for this recipe. I used a sweet filling so I left out the vanilla extract and sweetener. Result was perfect!

  7. 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.

  8. 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!!

  9. 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?

  10. 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!

  11. 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

    • I never used rice flour before so I am unsure but I guess yes, any gluten free flour blend should be ok. Otherwise, you can try my buckwheat crepes recipe it is vegan and gluten free. Enjoy the vegan crepes. XOXO Carine.

  12. 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.

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

    • Great news! I store mine for up to 3 days in an airtight container in the fridge. Enjoy the crepes. XOXO Carine.

    • The authentic french crepes has egg in it, that is all. Since then, I realized that you need it if you balance the amount of flour and liquid differently, it works, that how this recipe came to the world. Enjoy! XOXO Carine.

      • 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.

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