Learn how to make the best easy vegan crepes at home! Perfectly tender, thin and delicate. Can be paired with sweet or savory fillings.

folded vegan crepes on a plate with powdered sugar and strawberries

Crepes are one of the first things I ever learned how to cook. I was in college and didn’t know how to cook or bake AT ALL, but for some reason I had to make crepes!

These crepes are just like the ones I used to make, but vegan. They’re tender, delicate, thin and delicious with a variety of toppings/fillings.

My absolute favorite way to eat crepes is with a squirt of lemon juice, powdered sugar, berries and pure maple syrup. YUM.

3 rolled crepes with strawberries, whipped cream and powdered sugar

How to make vegan crepes

First, make your crepe batter. Whisk together the dry ingredients (flour, cornstarch, sugar, salt) then add in your wet ingredients (oil, non-dairy milk, water). Whisk until very smooth and combined. You could also use a hand mixer or put everything in a blender and blend until smooth.

Melt some vegan butter in a pan, then add about 1/3 cup of the crepe batter. Immediately lift the pan and rotate it to create a thin, round crepe.

vegan crepe in a pan cooking

Cook until the top looks fairly dry, then carefully flip and cook for 30 seconds on the other side. Remove from the pan and repeat with the rest of the batter.


  • Don’t heat the pan too hot. You want them a light golden color, but not burnt or they won’t be as pliable or foldable. Medium heat is best.
  • Use sparkling water instead of regular water if you can, this makes them even lighter and tastier! If you don’t have it, no worries regular water will work fine.
  • For best results, use a medium sized non-stick pan and definitely use vegan butter in the pan for buttery flavored crepes.

crepe in a pan flipped over cooking on second side

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Do you need a special crepe pan?

No, you really don’t need a special pan to make crepes. However, if you get really into making crepes you may want to get a crepe pan! I recommend using a non-stick pan of some kind, cast iron isn’t the best choice here.

Can crepes be made gluten free?

I haven’t tried it myself, but I think you should be able to use a quality gluten free flour blend in place of the white flour to make them gluten free. If you try it, let me know!

Sweet crepe filling ideas:

Savory crepe filling ideas:

plate of vegan crepes, folded with berries

Want more sweet vegan breakfast recipes?

folded vegan crepes on a plate with powdered sugar and strawberries
5 stars (46 ratings)

Easy Vegan Crepes

Learn how to make the best easy vegan crepes at home! Perfectly tender, thin and delicate. Can be paired with sweet or savory fillings.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 servings


Crepe batter

The rest

  • 2-4 tablespoons vegan butter, for the pan
  • 2-3 lemons sliced, for serving
  • 2-4 tablespoons powdered sugar
  • berries, optional for serving
  • maple syrup, for serving


  • In a large bowl, whisk together the flour, cornstarch, sugar and salt. Now add the oil, non-dairy milk and sparkling water OR regular water (sparkling water makes them even lighter, but is not necessary). Whisk well until smooth and well combined.
  • Heat a medium sized, non-stick pan to medium heat. Once hot, add a tablespoon or two of vegan butter to the pan. Once melted, add about 1/3 cup of the batter to the pan. Immediately pick up the pan and rotate it to move the batter into a thin circle.
  • Cook until the top looks fairly dry, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 seconds on the other side. Remove from pan and repeat with the rest of the batter.
  • Serve: My favorite way to serve crepes is by squirting a little lemon juice on the crepe, add some powdered sugar, and roll or fold. Dust with more powdered sugar and serve with fresh berries and maple syrup.


  1. If desired, you may use white whole wheat or whole wheat pastry flour instead of white flour. For gluten free, use a quality gluten free flour blend. I haven't tried this myself, but I think it would work quite well.
  2. Tapioca starch may be used in place of cornstarch.
  3. Omit the sugar for savory crepes.
  4. You can use another kind of non-dairy milk if desired, such as almond, coconut, cashew or oat milk.
  5. Other crepe serving ideas: Vegan Whipped Cream, Vegan Nutella, Vegan Caramel, non-dairy chocolate chips. For savory, try filling with tofu scramble, tempeh bacon or tofu bacon crumbles and/or cheese sauce.


Calories: 313kcal | Carbohydrates: 42g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 214mg | Potassium: 123mg | Fiber: 2g | Sugar: 3g | Vitamin A: 393IU | Calcium: 82mg | Iron: 2mg
Course: Breakfast
Cuisine: French
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Just made these today and they were absolutely delicious! It was also an added bonus to not be bloated after a meal 🙂 thanks Nora for all your wonderful recipes!

  2. Great-my French husband said it tastes just like a crepe! He actually preferred it to typical crepes!

  3. This was good, but way too thick for me. Not sure what happened. I did use gluten free flour. Just had to thin It out with an entire extra cup (half seltzer water and half cup coconut milk) and it worked well.

    1. Hi Jayne, it was likely the gluten free flour. It can absorb more liquid than all purpose flour, so that makes sense that they would need more liquid. Hope you enjoyed the crepes!

  4. It took me a couple of tries to make the crepes (why is the first one always a dud?) But mastered it now, this is the best recipe everrrr!!  I lived in Paris, so I know crepes!! They taste delish and the texture is spot on!!!!

    1. Hi Janice. I’m glad the crepes worked out for you! I take this as a high compliment from a crepe lover! Thank you!

  5. I made these for dinner tonight. They are so good! My husband could not stop commenting on how amazing they are. Nora you’re the best, your recipes are always spot on. Loved the lemon juice and powdered sugar too. Thank you

    1. Hi Jules. Thank you for using my recipes, and for sharing your kind and wonderful comments! I’m glad you and your husband enjoyed the crepes!

  6. I made these this morning for Sunday breakfast, super delicious!!! My husband loved them too. They are also super easy to make. Thanks Nora!!!

  7. We haven’t had crepes since hubby went gluten free 5 years ago. We always made vegan crepes but I’m not as comfortable with GF flours. This looked so easy that I decided to go for it. I made them with Bob’s Red Mill Gluten free All Purpose Baking Flour and oat milk and they were divine! So yes it works gluten free and yes they were amazing! Thank you so much!!! 

  8. Literally just made these and the consistency is wonderful. I subbed cashew milk and added some maple syrup (~2tbsp) into the batter for additional sweetness and a splash more fizzy water to get it just right and I couldn’t be happier. Thank you for this wonderful recipe!

  9. I’ve been messing around with pancake recipes trying to just come up with a vegan crepe recipe myself, and kept falling short (shocker lol), but it was fun to try. This was my first attempt actually following a vegan crepe recipe, and it turned out soooo good! I grew up eating crepes with eggs but these didn’t taste any different and the texture was on point too! I followed the recipe exactly, even measuring the batter each time, which I don’t normally do, but this time it paid off!! Also helps that my grandma has an amazing non stick pan haha. Thanks Nora! 

  10. I hadn’t made crepes since going vegan 13 years ago, but being home bound  these last few months made me get curious. These were great,  just like I remember crepes tasting. The family loved them.

  11. Due to Covid19 my kids were not able to go to Europe with their grandparents and enjoy they “palachinkas” (crepes in Czech). I looked everywhere for vegan recipe that could make the trick, and I found it here!
    I used Lakanto monkfruit for sugar and I think next time will try changing the white flour. But thanks to this recipe my kids were able to enjoy their palachinkas. Thanks!

  12. I used Gluten-Free 1 to 1 Baking Flour from Bob’s Red Mill instead of regular flour and these crepes were absolutely amazing!!

  13. These look SO good — I’m going to make them tonight! One question: How many crepes are in a serving? It says it makes 5 servings but I’m thinking one crepe can’t possibly be 313 calories. Thank you!

    1. I hope you love them! One serving is about 3 crepes, depending on how big you make them of course. A decent sized serving for one person!

      1. Thanks, Nora. These were a hit! I subbed unsweetened applesauce for the oil and got 8 crepes out of the batter. It took me a couple of tries to get the crepes cooked just right but then it was a breeze. Thanks for another delicious vegan recipe!

    Made them this morning to beat the social distancing blues…and they were PHENOMENAL! I followed the recipe exactly. The only thing I did differently was allow the batter to sit in the fridge for an hour and it was perfect consistency. I made a couple crepes before I put the batter in the fridge and they were a tiny bit too fluffy; so I let it sit. And vóila! It was just the perfect thin-ness.
    Wonderful recipe. Simple and quick. Your recipe is the only one online that works perfectly every time. I won’t recommend any other. Thank you for putting this together and sharing Nora!

      1. I followed the recipe and it is really watery. Is there an egg substitute that didn’t make it on the recipe list?

        1. No, there is nothing left off the list. It’s possible your measurements were slightly off, if it’s too watery just add a little more flour. But it is a thin batter, as crepes should be thin.

  15. Hi there! I’m interested in cooking these for my family Christmas morning. I was wondering, can I substitute almond milk instead of the soy milk? Thanks!

  16. I can’t wait to try these. I used to love crepes with strawberries. My one attempt at vegan crepes was a big fail.

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