Easy Vegan Crepes

Ligia Lugo

Published:

June 20, 2024

Last Modified:

April 16, 2026

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The brightness of fresh lemon and aroma of flowery vanilla will envelop your kitchen as you cook up these delicate vegan crepes. Juicy blueberries and a dusting of powdered sugar provide a sweetly simple finish.

thin and airy vegan crepes are piled on a plate, then dusted with powdered sugar to serve

Working my way through a stack of savory crepes at a quiet, sunlit upstairs cafe in Montréal is a core food memory of mine. As soon as the plate hit our tiny table, the scent of the lightly sweetened batter and airy melt-in-your-mouth texture had me hooked.

If you’ve enjoyed crepes before, you might already know just how versatile they are! Aside from being wonderful hosts to savory fillings, crepes can also beautifully support a variety of sweet toppings from fresh berries to chocolate or maple syrup.

My recipe for easy vegan crepes simplifies things way down though. The batter is a quick combination of flour, sweeteners, vanilla, and plant milk. As for toppings: a simple handful of fresh blueberries, sunny lemon wedges, and a sprinkle of powdered sugar turn these crepes into an easy yet special breakfast.

Ingredient Notes

All-purpose flour – Stick to all-purpose flour for this crepe recipe. It has the perfect powdery, uniform consistency that will give your crepes their delicate tenderness.
Vegan cane sugar + vegan powdered sugar – The cane sugar is what gently sweetens your crepe batter while the powdered sugar gives that perfect snowy finish on top. Many refined sugars are not vegan due to their processing; organic options are vegan though.
Almond milk – Almond milk has an ideal flavor and texture for most of my baking recipes. The creamy consistency thins your crepe batter to perfect viscosity, and the subtle nutty taste gives a hit of flavor without overpowering the delicate vanilla. If you prefer a different non-dairy milk, you could certainly try unsweetened soy milk or oat milk instead.
Cooking spray or oil – Vegan cooking spray is a great choice here as it creates a uniform, light coating on the pan. You could also lightly brush any neutral oil such as grapeseed, sunflower, or peanut.

Step-by-Step Instructions

Combine dry ingredients. Combine the all-purpose flour and vegan cane sugar in a large bowl, then stir until well mixed.
Whisk in milk. Whisk the mixture as you pour in the almond milk, continuing to stir until the batter is smooth and uniform. You’ll know it’s ready when the mixture looks like a very thin pancake batter or melted ice cream
Add vanilla. Stir in the vanilla extract, just until the streaks disappear into the batter.
Cook the crepes. Heat a medium-sized non-stick pan (or nonstick crepe pan, if you have one) over medium heat. Lightly coat it with oil, then pour about ¼ to ⅓ cup of your crepe batter into the skillet. Tilt the pan as needed to swirl the batter around the skillet until the bottom of the pan is completely coated by a thin layer of batter. After about 30 seconds or so, you’ll notice bubbles appearing on the surface; this is when you know it’s time to flip! I like to use my hands to carefully pick up the edge of the crepe and flip it as it allows for better control, just be careful not to touch the pan itself! If it’s too hot, use a soft silicone spatula. Cook the crepe for just 30 more seconds until it is cooked through with a light golden color on both sides.
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.

Serve! Fold your crepes into quarters. To dust your crepes with powdered sugar like a pro, first place a spoonful of powdered sugar in a small fine mesh strainer. Then while hovering the strainer over the crepes, use the heel of your hand to gently bump the strainer. A perfect, clump-free shower of powdered sugar will crown the top of your crepes. Add fresh blueberries and lemon slices to serve!

Tips From Ligia

Controlling the heat is my most important tip for successful crepe making!

You really want to be sure that your skillet is at a consistent temperature every time you go to start another crepe. Try to avoid leaving the pan on the heat while it is empty, as this can cause it to overheat and remember that 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 add to the pan for each crepe. This may sound like an extra step, but it’s well worth the time! You’ll thank yourself when you are rewarded with a stack of evenly sized crepes. Not to worry if your first crepe or two turns out wonky, mine always do. Just keep on going and before you know it you’ll be able to open your own creperie!

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.