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    Home » Recipes » Course » Breakfast

    The Best Vegan Crêpes (with Gluten-Free Option!)

    By: Thomas Published: 8 Feb, 22 Updated: 8 Feb, 22 39 Comments

    RecipePrintComments

    Learn how to make perfect vegan crêpes! Thin, light, and stretchy with crispy edges, these crêpes are easy to make and require just 5 ingredients! Ready for a crêpe party?

    Vegan French crêpes with powdered sugar, blueberries, and strawberries.
    Jump to:
    • ⭐️ Why You Will Love this Recipe
    • 🥞 What are Crêpes
    • 🥛 Ingredients to Make Vegan Crêpes
    • 🥣 How to Make Vegan Crêpes
    • 🍫 What to Serve with Crêpes
    • 📗 Tips
    • 💬 FAQ
    • 🍮 More French-Inspired Dessert Recipes
    • 📖 Recipe

    Crepes always make a hearty and easy breakfast since you can make the batter the day before and just cook them in the morning. Topped with fresh fruits or jam in the summer, peanut butter, maple syrup or chocolate in winter, or filled with stir-fry vegetables for dinner, you can use them in many ways!

    As a French, I have been eating crêpes during all of my childhood, and I can tell you these eggless crêpes taste just like the ones I used to love!

    ⭐️ Why You Will Love this Recipe

    • Very easy to prepare: Simple ingredients, simple process.
    • Perfect for breakfast: The batter can be prepared one day ahead, so you just have to cook the crêpes in the morning. It also makes a great afternoon snack.
    • Spot-on texture: Super thin with the right amount of elasticity, so you can fold or roll them easily.

    🥞 What are Crêpes

    Crêpes are very thin pancakes that originated in Brittany, a region of France. It is often served sweet, filled with sugar, chocolate spread, or jam, and enjoyed as an afternoon snack.

    Traditionally, crêpes are prepared using flour, eggs, milk, and butter. Here, I am sharing a version that is eggless and prepared using plant-based milk.

    Ingredients like flour, cornstarch, almond milk, salt, sugar.

    🥛 Ingredients to Make Vegan Crêpes

    Here is everything you will need to make the best vegan crêpes:

    • Flour - If you are making the classic non-gluten-free version, use all-purpose flour. For instructions on how to make gluten-free crêpes, check the FAQ.
    • Cornstarch - Cornstarch makes the crêpes lighter and gives them a little bit more elasticity.
    • Unsweetened almond milk - Or your favorite plant-based milk.
    • Oil - For richness and texture.
    • Sugar - You can use regular white sugar, a sweetener, or a refined sugar-free alternative like coconut sugar or maple syrup. Sugar helps with the caramelization, giving the crêpes a golden brown color.
    • Salt - Just a pinch, for taste.
    • Vanilla extract - While optional, vanilla extract makes the crêpes even tastier! Omit if planning to serve these crêpes with a savory filling.
    • Rum - Optional as well, add a splash of rum to add a wonderful flavor to your crêpes! You can also use orange blossom water for a more floral aroma.
    Whisking flour in a bowl.
    Pouring milk over flour mixture.

    🥣 How to Make Vegan Crêpes

    • Whisk the dry ingredients. In a large bowl, whisk together the flour, cornstarch, sugar, and salt.
    • Add the wet ingredients. Slowly pour in the milk and whisk to get a smooth batter. I used a combination of milk and water here (for a lighter result), but you can use only milk if you prefer.
    • Let the batter rest. Cover the bowl and let the batter rest for at least 2 hours. It will allow the crêpes to be more tender and hold up better.
    • Cook in a non-stick skillet. Pour in ⅓ to ½ cup of the batter, depending on the size of your pan, and tilt the pan to spread it into a thin and even layer. Cook until golden brown, flip, and cook for another 30-60 seconds.
    • Garnish!
    Pouring crêpe batter in a skillet.
    Flipping crêpe in a skillet.

    Thin and crispy edges is exactly what you want!

    Stacked crêpes on a plate.

    🍫 What to Serve with Crêpes

    • Vegan Nutella - Or your favorite nut butter. I personally love it with praline paste! It would also be delicious with this Vanilla Chocolate Spread!
    • Sugar - Sprinkle with white or brown sugar.
    • Fruit jam - Strawberry, blueberry, or even peach jam!
    • Chestnut spread - French crêpes are sometimes filled with sweet chestnut spread, which is a spread made from candied chestnuts.
    • Pastry cream - Fill the crêpes with vanilla pastry cream and some raspberries for a fresh and fruity dessert!

    Once filled, you can fold the crêpe in 4, or simply roll it. Personally, I prefer it rolled, but that is up to you!

    If you are more into savory crêpes, I highly recommend trying these Buckwheat Crêpes with Creamy Mushrooms!

    Folded crêpe on a plate.

    📗 Tips

    • If your batter is grainy: Pass it through a fine-sieve mesh or blend it until smooth.
    • Do not skip the resting time: The batter needs to rest in order to get the good consistency. You can prepare the batter the day before and keep it in the refrigerator. Quick tip: transfer the batter to a clean plastic or glass bottle, it will take up less space in your fridge!
    • Use a non-stick crêpe skillet: For the best results, I highly recommend using a Non-Stick Crêpe Pan. Not only it will be easier to cook the crêpes, but it will allow you to get them thinner and more evenly cooked.
    • Make sure the skillet is hot enough: Medium heat works best. If the skillet is not hot enough, your crêpes will be pale and doughy.
    • Check the consistency of the batter: The batter should be thin enough to spread evenly into a thin layer as you tilt the pan. If it's too thick, dilute it with more milk or water, you don't want pancakes!
    • The color of your crêpes will depend on: the heat of your skillet, the type of skillet used, and how long you cook the crêpes. French crêpes are usually golden brown, while for example, Japanese crêpes are more pale as they are cooked for a shorter period of time.
    Folded crêpes topped with melted chocolate and berries.

    💬 FAQ

    How Can I Make These Gluten-Free?

    You have two options:

    • Use a store-bought gluten-free flour blend: Depending on the brand used, you might have to adjust a little bit the amount of liquid.
    • Make your own gluten-free blend: Check out the recipe notes to read how to make gluten-free crêpes from oat flour and cornstarch. Be aware this version is a little bit more fragile to handle, especially during the flipping. However, it will result in golden brown crêpes that are just as thin and delicious!

    Note: the crêpes pictured here are not the gluten-free version.

    How Can I Flavor Crêpes?

    You can add spices like cinnamon, cardamon, orange blossom water, or your favorite spirit.

    My Crêpes Have Holes, is This Normal?

    Crêpes should have a smooth texture with no holes. If holes are forming when cooking the crêpes, it's probably because you didn't let the batter rest long enough and/or your pan is too hot.

    How to Reheat Crêpes?

    You can reheat crêpes in the microwave for 15-20 seconds, or in a pan over low-medium heat.

    What is The Best Way to Store Crêpes?

    First, stack your crêpes right after cooking and cover with a clean kitchen towel. This will prevent the crêpes from drying and keep them moist.

    To store the crêpes, cover the plate with aluminum foil or plastic film once they have cooled down. You can keep it at room temperature for the day, or store in the refrigerator for up to 2 days. Be aware crêpes are always best served the same day though.

    Vegan crêpes topped with chocolate spread and berries.

    If you ever wanted to make authentic French crêpes, look no further! You are going to love this recipe! Plus it's perfect to serve to kids for breakfast, or as an after school snack!

    🍮 More French-Inspired Dessert Recipes

    • The Best Vegan Flan
    • Vegan Île Flottante
    • Vegan Pastry Cream
    • Vegan Madeleines

    Let me know in the comments if you try this recipe!

    Update February 2022: Recipe has been completely revamped with new photos, tips and instructions.

    Vegan crêpes topped with powdered sugar, blueberries, and strawberries.

    📖 Recipe

    The Best Vegan Crêpes (with Gluten-Free Option!)

    Author: Thomas
    These delicious vegan French crepes are easy to make and great for breakfast or dessert! Thin, chewy, and so tender! With gluten-free option!
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Resting Time 2 hrs
    Total Time 2 hrs 25 mins
    Course Breakfast, Snack, Sweets
    Cuisine French
    Servings 14 Crepes
    Calories 115 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 cups all-purpose flour
    • ½ cup cornstarch
    • 3 tablespoon sugar or coconut sugar
    • ¼ teaspoon salt
    • 2 cups unsweetened almond milk or your favorite plant-based milk
    • 1 and ¼ cup water
    • 2 tablespoon oil
    • 1 teaspoon vanilla extract optional
    • 1 tablespoon rum optional

    Instructions
     

    • In a large bowl, whisk together the flour, cornstarch, sugar, and salt. Pour in the almond milk and whisk until smooth. Next, add the water, oil, vanilla extract, and rum if using. Whisk until well combined. Cover with plastic film and let it rest for at least 2 hours at room temperature, or overnight in the refrigerator.
    • Heat a teaspoon of oil in a large non-stick skillet over medium heat. Use a kitchen paper towel to remove excess oil in the skillet.
    • Once the skillet is hot, pour about ½ cup of batter into skillet and tilt the pan with a circular motion to spread the batter evenly into a thin layer.
    • Cook the crepe for about 2 minutes, until just golden brown. Loosen with a spatula, flip and cook the other side for 30-50 seconds.
    • Stack the crepes on a plate to keep them warm. You can also cover them with a clean damp kitchen towel to keep the crepes moist and tender.
    • Serve warm or at room temperature filled with melted chocolate, nut butter, etc.

    Notes

    For the Gluten-Free Version:

    Replace the all-purpose flour and cornstarch in the recipe with:
    • 1 and ½ cup oat flour
    • ¾ cup cornstarch
    Cook the crêpes on one side for 2-3 minutes, then carefully flip and cook for another 1-2 minute on the other side. Crêpes will be a little bit more fragile during cooking, but will have the perfect texture and elasticity after cooling down for a few minutes.

    Tips

    Temperature: Your skillet should be hot enough when you pour the batter. If it’s just warm, the crepes won’t cook properly and will be difficult to flip. If the skillet is too hot, you won’t have the time to rotate the pan to spread the batter evenly. I always cook my crepes on medium heat and wait 2-3 minutes to make sure the pan is hot enough.
    Skillet: For even browning and easy to flip crepes, I recommend using a non-stick skillet, a cast iron skillet is definitely not recommended for this recipe.
    Amount of batter: This will depend on the size of your skillet. If you add too much the crepes will be thick, heavy and have a gummy texture. You want thin crepes, not pancakes!

    Nutrition

    Serving: 1 CrepeCalories: 115 kcalCarbohydrates: 20.7 gProtein: 2 gFat: 2.6 gFiber: 0.7 gSugar: 2.6 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Thomas

      July 21, 2016 at 5:35 am

      Hey Monika, it should work! Let me know if you try it!

      Reply
    2. Adam Z

      July 21, 2016 at 6:51 pm

      do you do all your own styling and photography? It's really amazing.

      Reply
      • Thomas

        July 22, 2016 at 6:07 am

        Hey Adam, I do, thanks!

        Reply
        • Adam Z

          July 22, 2016 at 2:30 pm

          bravo! you could go pro!

          Reply
    3. Mish

      July 22, 2016 at 7:22 am

      5 stars
      Lovely blog, love that you add in macros nutrients too 🙂

      Reply
      • Thomas

        July 22, 2016 at 11:55 am

        Thanks Mish! 😉

        Reply
    4. Allie

      September 17, 2016 at 2:01 pm

      5 stars
      Just found this blog and am already in love with your recipes and photography. Great work!

      Reply
      • Thomas

        September 21, 2016 at 12:02 pm

        Thanks Allie!

        Reply
    5. Mikhaila

      April 22, 2017 at 6:01 pm

      5 stars
      I just made these! With two changes: I substituted extra ground flaxseed for some of the flour, and I didn't use any oil in my pan. They still turned out great! Served with peanut butter and banana. Thanks for the recipe!

      Reply
      • Thomas

        April 26, 2017 at 6:35 am

        Great! Glad to hear you liked them 🙂

        Reply
    6. Maeva

      February 24, 2018 at 8:52 am

      hey thomas!
      do you think I can prepare the recipe the day before and cook them in the morning? 🙂
      thx!

      Reply
      • Thomas

        February 25, 2018 at 5:31 am

        Hey Maeva,
        Yes you can, just store the batter covered, in the refrigerator. You may have to add a bit more water the next day since it will have thickened slightly.

        Reply
    7. Thomas

      January 27, 2019 at 4:52 pm

      Did you use the exact ingredients for this recipe? By the way, what do you mean by "not great at cooking"?

      Reply
    8. calgal

      April 01, 2019 at 9:11 pm

      5 stars
      I just made this and they turned out great, especially for being my first time making crepes! I didn't use oil in the pan as I have a good nonstick skillet. I subbed tapioca starch for cornstarch, not sure if that's ok but it seemed to work fine. Definitely trying these again!

      Reply
      • Thomas

        April 02, 2019 at 6:26 am

        Awesome! So glad you liked this recipe! 🙂
        Yes, cornstarch and tapioca starch usually act the same in recipes.

        Reply
    9. Sarah

      November 25, 2019 at 2:24 am

      Hi Thomas,
      These crepes look great and achievable to make - my only question is, what do you think you could substitute for oat flour? I have trouble with digesting oats and would prefer to not use them.

      Thank you 🙂

      Reply
      • Thomas

        December 02, 2019 at 11:40 am

        I'm afraid I cannot recommend another flour as you would have to make other changes (amount of liquid, etc) as each flour absorb liquid differently.

        Reply
    10. Pamela Weber

      January 15, 2020 at 8:52 pm

      5 stars
      Thank you for this recipe - they were wonderful and came out PERFECT!!! I put a beet-applesauce-date compote inside. Delicious! I will be using it in a dinner for 12 next Monday!

      Reply
      • Thomas

        January 18, 2020 at 5:50 am

        Great! Thanks for your feedback Pamela!

        Reply
    11. Robin

      May 31, 2020 at 4:28 pm

      5 stars
      Absolutely delicious. My allergy free child & the rest of my family LOVE these crepes. I will add them to our favorites. Thank you!

      Reply
      • Thomas

        June 01, 2020 at 7:31 am

        Thanks Robin 😉

        Reply
    12. Middleclasswench

      July 01, 2020 at 3:48 pm

      5 stars
      Excellent recipe followed it as written and I now can make GF pancakes that are vegan and taste great. Made them few times and nomming one as i write. I could never get gf ones quite right until i saw this recipe! Thank you.

      Reply
      • Thomas

        July 16, 2020 at 7:03 am

        Thanks so much for your feedback! Glad to hear you liked these crepes 🙂

        Reply
    13. Ruslan

      July 04, 2020 at 2:03 am

      Do you have your recipe in metric weight measurements?

      Reply
      • Thomas

        July 16, 2020 at 7:16 am

        I don't for this one yet, but you can look on internet for conversions.

        Reply
    14. Chris

      March 29, 2021 at 8:48 pm

      5 stars
      This turned perfect for me, I had to adjust the liquid but the crepes where perfectly crisp and golden brown and tasted delicious with maple syrup / jam / fruits.

      Reply
      • Thomas

        March 31, 2021 at 2:29 pm

        Awesome! Thanks for your feedback Chris 🙂

        Reply
    15. Scott

      May 09, 2021 at 12:52 pm

      5 stars
      Nice fairly simple recipe. I used gluten free flour instead and worked great. Topped it with powdered sugar. I subbed agave instead of maple syrup and used a bit more (white) rum.

      Reply
    16. Peggy

      May 17, 2021 at 11:56 pm

      How can I make these savory not sweet?

      Reply
      • Thomas

        May 18, 2021 at 2:33 pm

        I would just omit the coconut sugar and remove a tablespoon of maple syrup.

        Reply
    17. Eva

      July 05, 2021 at 7:51 am

      5 stars
      These crepes are amazing! Healthy and delicious! My kids love them and so do I. I make these for my picky eaters several times a week. I’m so happy I found this recipe!
      Sometimes I add 1/2 a banana to sneak some more nutrients into their food.

      Yes they are delicate but with a good pan and a very thin spatula they turn out perfect!

      Reply
      • Thomas

        July 07, 2021 at 9:12 am

        Thanks for your feedback Eva 😉

        Reply
    18. Aly

      July 17, 2021 at 8:46 pm

      Really amazing gf and vegan crêpe recipe! Loved the way they came out.

      Reply
      • Thomas

        July 22, 2021 at 8:37 am

        Glad you liked it Aly!

        Reply
    19. Maria

      February 22, 2022 at 2:20 am

      5 stars
      I'd tried quite a few vegan crepes recipes until I found this, it is certainly the best one. The only backflip is the batter needs to rest, but it is definitely worth the wait. Thank you

      Reply
      • Thomas

        February 24, 2022 at 1:42 pm

        Glad you liked these crêpes Maria 🙂 Thanks for your feedback and rating!

        Reply
    20. Jenniffer

      March 11, 2022 at 2:26 pm

      5 stars
      I really love your photos and recipes, you're doing a great job! Made this lovely Crêpes recipe today and turned out so good. I filled my crêpes with favourite vegan cheese violifefoods (chocolate version) and banana slices. Thank you so much, will definitely keep this recipe!

      Reply
      • Thomas

        March 14, 2022 at 11:55 am

        Thanks for your kind words and feedback Jenniffer! 🙂

        Reply

    Trackbacks

    1. 15 Eggless Easter Brunch Recipes You Want  – Vitamins Recipe says:
      April 10, 2020 at 10:16 am

      […] Easy Vegan French CrepesTurn your Sunday holiday into a fill-your-own crepe party with these easy-to-make, buckwheat and […]

      Reply

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