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    30-Minute Recipes » Vegan Crepes

    Published: Sep 17, 2017 · Updated: Mar 6, 2019

    Vegan Crepes

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    Vegan crepes are easy to make, can be made with a sweet or savoury filling, and taste just like the non-vegan version. This versatile recipe is one you’ll want to make again and again!

    Vegan crepes are easy to make, can be made with a sweet or savoury filling, and taste just like the non-vegan version. This versatile recipe is one you’ll want to make again and again!

    Right, so a lot of you have been asking me for more dessert recipes. I have to admit that I don’t have a sweet tooth. At all. That’s why almost all the recipes on the blog are savoury; I just never conceptualize sweet recipes because they don’t appeal to me.

    Well, it’s not all about me. You’re the ones who are reading this so you’re the ones I want to please! So here you have sweet vegan crepes!

    Crepes have always been a favourite of mine and they’re so easy to veganize. I usually make my crepes savoury with a mushroom and arugula filling, but you can easily use the same recipe to make a sweet version simply by adding a touch more sugar.

    Vegan crepes are easy to make, can be made with a sweet or savoury filling, and taste just like the non-vegan version. This versatile recipe is one you’ll want to make again and again!

    Of course it all comes down to the fillings you put in them and the toppings you add at the end. The possibilities are endless! If you watch the video below, you’ll see I slather my vegan crepes with this pumpkin spice almond butter. It’s soooo good! Then I top it with some powdered sugar, sliced almond and a scoop of soy nice cream.

    If you want yours a bit healthier, go for some sliced fruit and a drizzle of chocolate sauce. If you’re gluten free you can use other types of flour (lots of recipes on the interwebs to guide you). If you’re oil free, you can omit it from the recipe and use a non-stick pan for cooking. If you want savoury crepes, simply reduce the sugar. Like I said, the possibilities are endless!

    Vegan crepes are easy to make, can be made with a sweet or savoury filling, and taste just like the non-vegan version. This versatile recipe is one you’ll want to make again and again!

    For whatever reason, vegan crepes have a reputation for being difficult to make. Not at all! Just keep a couple things in mind. You want them to be really thin so use just enough batter to cover the pan in a very thin layer otherwise you’ll end up with a doughy pancake. Also, the first one ALWAYS comes out wonky so don’t sweat it. Finally, practice makes perfect with the pan swirling technique.

    So if you’ve got a sweet tooth, give these vegan crepes a try and let your imagination run wild!

    Wanna see how to make vegan crepes? Watch the video and share it on Facebook:

    Vegan crepes are easy to make, can be made with a sweet or savoury filling, and taste just like the non-vegan version. This versatile recipe is one you’ll want to make again and again!

    Vegan Crepes

    Vegan crepes are easy to make, can be made with a sweet or savoury filling, and taste just like the non-vegan version. This versatile recipe is one you’ll want to make again and again!
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    Course: Breakfast, Dessert
    Cuisine: French
    Total Price: $0.67
    Price per Serving: $0.11
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 6 crepes
    Calories: 157kcal
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    Ingredients

    • 1 cup (140 grams) all-purpose flour - $0.08
    • 1 - 2 tablespoons sugar* - $0.06
    • ½ teaspoon salt - $0.01
    • ½ teaspoon baking powder - $0.03
    • 1 ¼ cups (300 ml) plant-based milk (I used soy) - $0.29
    • 2 ½ tablespoons olive oil plus more for the pan - $0.20
    • Toppings in the video (optional): pumpkin spice almond butter**, sliced almonds, powdered sugar, vegan nice cream. You can add fruit, chocolate, coconut whipped cream, jam, maple syrup, etc.

    Instructions

    • Place all the ingredients in a blender and blend until smooth and bubbly. Transfer to a bowl.
    • Heat a large pan (mine measures 17 cm / 7 inches) over medium-high heat. When hot, add a drizzle of oil and spread it evenly around the pan. Place a small ladleful of batter in the pan and swirl the pan around to evenly coat the bottom with the batter. Cook until the top is dry and the edges begin to lift off the pan. Gently slide a spatula underneath and flip. Cook for a couple more minutes until golden brown on both sides.
    • Transfer to a plate and keep warm under a towel or in a warmed oven while you make the remaining crepes.
    • Finish with your fillings and toppings of choice.

    Notes

    *For me, the amount of sugar I add depends on how sweet my fillings are. For fruit I’d add 2 tablespoons, for something sugary just 1. You can also use this recipe for savoury crepes. In that case, reduce the sugar to ½ teaspoon or omit it all together. ** Recipe for pumpkin spice almond butter.
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    Nutrition

    Calories: 157kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Sodium: 219mg | Potassium: 125mg | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 3.5mg | Calcium: 86mg | Iron: 1.2mg
    Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


    « Pumpkin Spice Almond Butter
    Curried Rice Vegan Buddha Bowl »

    Reader Interactions

    Comments

    1. Mia says

      September 21, 2017 at 2:10 am

      Can you use Coconut flour or will that change everything?

      Reply
      • Melissa says

        September 22, 2017 at 3:41 pm

        I think it'll work since gluten is not important for this recipe, but I haven't tried it. Let me know if it works!

        Reply
    2. francesca says

      February 02, 2018 at 1:37 pm

      Hey Melissa, thank you so much for being part of my Vegan Crêpes party round-up, the post in now live! ♥ your recipe is perfection

      Reply
      • Melissa says

        February 02, 2018 at 4:37 pm

        Wow, that was fast! Thanks so much for including my recipe, will share your round-up all around!

        Reply
    3. Eva says

      March 11, 2018 at 4:05 pm

      Amazing!! Just made them and turned it fantastic! Only had to add more almond milk because the consistency wasn't runny enough. Thank you for the recipe!!

      Reply
    4. tTavis says

      March 19, 2018 at 1:38 am

      Just tried these crepes out. Great recipe! Some times it can help to let the batter rest for 5-10 minutes to get the consistency right. You may also need to add more milk as well.

      Reply
    5. Angie says

      October 15, 2019 at 8:30 am

      Hi. I'm wondering, can I freeze these like non vegan crepes?

      Reply
      • Melissa says

        October 15, 2019 at 10:40 am

        Good question. I haven't tried freezing them but I don't see any problem with it.

        Reply

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