Easy Vegan Crepes

What sets these sweet vegan crepes apart is their unique flavor profile. The tartness of fresh lemon balances perfectly with juicy blueberries and a dusting of powdered sugar, resulting in something truly special.

If you couldn’t tell by the multitude of pancake recipes here on Vegan in the Freezer, I looooove me a short stack. A tall stack, if we’re being honest with each other. So it’s only natural that crepes--the thinner, more flexible cousin of pancakes--have a hold on my heart as well. 

The thing I love most about these soft, smooth delights? Their versatility. I’ve had dessert crepes filled with chocolate and vegan whipped cream. Working my way through a stack of savory crepes is a top memory from visiting Montreal. And a pat of vegan butter and a drizzle of maple syrup turns any crepe into one of my favorite sweet vegan breakfast recipes. 

For this recipe though, I wanted to take things to a different, less expected place. To let the crepes shine on their own and have the accompanying blueberry and bright lemon flavors--while completely delicious in their own right--serve to lift the core flavor of these crepes even higher. They’re endlessly impressive and, with just a couple of practice crepes (don't worry, my first crepe still always turns out wonky), unbelievably easy. Bon appétit!

Vegan Crepe Ingredients

• All-purpose flour -  I recommend using all-purpose flour for the best results on this crepe recipe as other flour options tend to make crepes too thick and inflexible. AP flour has the best soft, powdery texture that makes these crepes thin and tender. 
• Vegan cane sugar - Vegan sugar options include organic cane sugar, coconut sugar, and unrefined sugars. Some refined granulated sugars are processed through animal products therefore avoiding those is key to keeping this recipe vegan. 
• Almond milk - I like the nutty yet subtle flavor and smooth texture of almond milk for most of my baking and pastry recipes. If you prefer other vegan milks, you could certainly try oat milk or soy milk instead. 
• Vanilla extract - Adds just the right floral flavor that makes these crepes special and a little more sweet! 
• Cooking spray or oil - You’ll need some oil handy in order to grease your crepe pan and prevent sticking. Vegan cooking spray is a great choice here as it creates a uniform, light coating on the pan, but you could always use a brushing of neutral oil such as grapeseed, sunflower, or peanut. Melted vegan butter works too! 
• Fresh blueberries + Lemon slices - Blueberry and lemon is one of my all-time favorite flavor combos, and these crepes are a perfect place to showcase it! 
• Vegan powdered sugar - A dusting of powdered sugar makes these classic crepes au sucre. As with the cane sugar, opt for organic powdered sugar here too as you can be assured it is vegan.

How to Make Easy Vegan Crepes

1. Combine dry ingredients. Place the all-purpose flour and vegan cane sugar in a large mixing bowl, then stir until well mixed.
2. Whisk in milk. Add the almond milk and whisk until the batter is smooth and uniform.
3. Add vanilla. Stir in the vanilla extract. 
4. Cook the crepes. Heat a non-stick pan (or crepe pan, if you have one) over medium-high heat. Lightly brush it with oil and pour about ¼ to ⅓ cup of crepe batter into the skillet. Tilt the pan as needed to swirl the crepe batter around the skillet, so that the bottom of the pan is completely covered in a thin layer of batter. Cook until bubbles appear at the surface, then lift the edge of the crepe and flip it over. I like to use my hands for this as it allows better control--though it can be a bit hot!--but you could also use a thin rubber spatula to help with this. Cook the crepe for just 30 more seconds. 
5. Cool and repeat. Transfer the cooked crepe to a wire cooling rack, then repeat the process with the rest of your batter until all of the crepes are cooked. You may need to oil your skillet again in between each crepe or every other crepe. 
6. Serve! I like to serve crepes folded in quarters with fresh blueberries, a dusting of powdered sugar, and lemon slices for squeezing.

Watch Us Make Easy Vegan Crepes

Chef Tips 

Controlling the heat is my most important tip for successful crepe making! You really want to be sure that your skillet is just about the same temperature each and every time you go to add another scoop of crepe batter to it. Try to avoid leaving the pan on the heat while it is empty as this will cause it to heat up very quickly, potentially burning the next batch of crepe batter that you add to it. Don’t forget, removing the pan from the stovetop is the quickest, easiest way to cut the heat! 

To produce crepes of uniform size and thickness, measure the amount of batter you are adding to the pan each and every time. This may sound like an extra step, but it’s one that is well worth the time as it ensures that each crepe will be the same size and therefore cook the same way. 

For the perfect powdered sugar dusting, use a strainer! Just place a spoonful of powdered sugar in a small fine mesh strainer, then, while hovering over your plate of vegan crepes, use the heel of your hand to gently bump the strainer. This will cause the powdered sugar to sift out of the mesh and cover the crepes with a uniform, fine coating that is evenly distributed and free from lumps. 

How to Store 

Refrigerating. I like to stack my cooked crepes on top of each other (like a pile of tortillas) with layers of parchment in between, then place the whole stack flat in a zip-top bag, but you can keep your crepes in any airtight container you like. Refrigerate them for up to 3 days. 

Freezing. After making the crepes, allow them to cool completely before stacking them with parchment paper or wax paper between layers. Then place them in a zip-top bag and store them in the freezer for up to 3 months. 

Thawing. Crepes are thin and will defrost quickly, so there is no need to thaw them in advance! 

Reheating. If frozen, simply place your crepes on a baking sheet and warm them in a 350℉ oven for about 10 minutes. If you’re reheating crepes from refrigeration, they should be warm in just a couple of minutes, so check them often.

📋 Recipe