Basic Vegan Crepes

stack of crepes topped with raspberries

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  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 8 servings

Try these easy vegan crepes which are lower in fat than traditional French crepes, and are cholesterol-free as well. If you like crepes, no need to give them up when you adopt a dairy-free vegan diet! Dress up this basic and easy recipe for vegan crepes with fabulous vegan fillings: fresh fruit, chocolate sauce, peanut butter, jam, powdered sugar or get creative!

A few tips for making the perfect vegan crepes:

  • Be patient, and practice often! Making crepes is a bit of an art form, and even regular (non-vegan) crepes are a bit tricky and take a bit of practice. 
  • A non-stick pan is a must, and a crepe pan is even better and will serve you well if you make homemade crepes more than just once every blue moon.
  • There's an unspoken rule that for some reason, the first crepe always turns out bad. Don't get discouraged; the second one will definitely be better!


  • 1/2 cup flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup soy flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups soy milk

Steps to Make It

  1. Mix the dry ingredients and make a well in the middle. Pour in the soy milk and combine. The batter should be very thin.

  2. Heat a non-stick crepe pan and lightly coat with a non-stick spray.

  3. Pour in about 1/4 cup of the batter, tilting the pan so that the batter covers the bottom with a thin coating. Cook until it is browned from underneath and starts to pull away from the edge of the pan. Carefully flip it over and brown on the other side.

  4. Serve with your favorite filling and enjoy!