These french-style vegan crêpes will quickly take first place in your favorite regular rotation of brunch recipe. It is oh so easy and only uses ingredients you already have in your pantry!
This crêpe recipe is very straightforward so feel free to skip straight ahead to the recipe if you feel like it! ( But either way, all the personal blah-blah is after the recipe)
Top 1 Vegan crêpe recipe
Here are all the reasons why this vegan crêpe recipe will soon become one of your favorite no-fuss brunch recipes for the family.
- No chilling necessary
- It's hella quick! It takes me less than 5 minutes to make the batter.
- Even easier than non-vegan crêpes. Some of my non-vegan friends even asked for the recipe!
- No weird ingredients. This recipe uses ingredients you probably already have in your pantry. (PS: this recipe is actually the reason why I always keep a shelf-stable 1L soy milk container in my own pantry. You know, just in case I have a vegan crepe emergency)
How to perfectly cook a crepe
Here are some pro tips and tricks to cooking perfect vegan crêpes every time!
- Try to cook your crèpe on high or medium-high heat. Often people end up with failed first couples of crêpes because their pan was not preheated enough. The moment you pour your batter into the skillet, you should be hearing some light sizzling.
- You want the thinnest crêpe possible for an even cooking process. This is actually why this vegan crèpe batter is purposefully thin. After pouring some batter into a hot pan, immediately swirl the pan around to spread the vegan crepe batter from edge to edge. There should be the perfect amount of batter to coat the bottom of the skillet without having leftover batter. Pour out the extra batter as needed if you were too heavy with your original pour.
- Flip the crepe only after you see that the whole surface of the crèpe is matte and when the edges are starting to brown lightly.
- The first side of the crèpe should be a nice and uniform golden brown while the opposite side should have leopard-like spots.
How to easily flip a crepe
When your crèpe is ready to be flipped, take a silicone spatula and go around the edge of the crepe to release it from the skillet. With the tip of your finger, quickly grab one edge of the crèpe and flip it over. This is the easiest method I found to accurately flip crèpes everytime.
Of course, having a good nonstick skillet or crêpière will also make releasing the crepe from the pan a breeze.
RELATED: Fill these vegan crêpes with my delicious vegan vanilla pastry cream and fresh strawberry!
French-Style Vegan Crêpes
- 1000g (4 cups or 1L) plant-based milk , I use Natura unsweetened soy milk
- 360g (3 cups) unbleached all-purpose flour
- 100g (½ cup) white granulated sugar
- 1 teaspoon vanilla extract
- Place all the ingredients, in order they appear, in the container of a blender and blend on low for 20 to 30 seconds, or until the batter is completely smooth. The batter will be thin. This is normal. Alternative: If you don’t have a blender, you can whisk all the ingredients together in a large bowl.
- As needed, strain the batter to remove any unwanted lumps.
- Over medium-high heat, preheat a 9-inch non-stick skillet. Lightly oil or butter the pan and whip off any excess fat with a paper towel.
- Using a large container with a spout like a measuring cup, roughly pour ⅓ cup of batter ( adjust according to your skillet) into the preheated skillet. Immediately swirl the pan to coat the bottom of the skillet evenly with the batter.
- Cook for 1 to 2 minutes, or until the crepe looks mat all over. Flip the crepe and cook for an additional 30 seconds to 1 minute.
- Continue cooking the crepes until you have no more batter. If the crêpes start to stick, re-oil your pan.
- Serve warm with your favorite toppings. Enjoy!
- Store unfilled crepes in an airtight container in the refrigerator for up to 2 days or freeze each crepe individually separated with pieces of parchment paper for up to 1 month.
- For a savory vegan crepe, reduce the amount of sugar by half and remove the vanilla.
I've probably made this recipe hundreds of times or not more and I am very certain that you will love it. Why is that? Well, this recipe is actually an adaptation of a recipe I learned at a vegan restaurant I worked at. But before I started working there, their crepes were thick and hard to flip because they would often break.
Slowly I ended up doing all the prep for the restaurant and made a couple of changes to finally get to this final recipe that I am sharing with you. I've not only made this batter a lot of times but also cooked it under stress.
But the main reason why I know you will love this recipe is that I've actually heard some clients say that they were now regular of the restaurant because of those new thin crepes which were always filled with seasonal fruits, jams, creams or anything my mind could come up with ( hell yeah raw cookie dough crêpe).
If you are now also one of the crèpe addict in my life, well I 'd love to see your breakfast spread ( including the crêpes of course). Show me your filling and topping on Instagram and tag me so that I don't miss it.!
Isabela - from Brazil
Thank you so much for this recipe. The best vegan crepe I've ever made!
I’m so happy you like them 🙂
Hello, Berry Baker
Great post! But I think the measurements of your recipe are off. I tried it and it was way too dry. I added some more milk and it came out really crispy and delicious. I think you meant to put 100g of flour to 360g of milk.
Love your recipes!
There was actually a mistake which I've now fixed. 1L of soy milk is 1000g so I was missing a 0. Thank you for your sharp eye and for letting me know. 🙂