These delicious vegan crepes are easy to make and taste fantastic. Dairy free, egg free, vegan and sugar free, these crepes are about to become your new favourite recipe.
It took me more than a few goes to get this vegan crepes recipe right.
Every recipe that I looked at online differed in some way.
Some used an egg replacer, some didn't.
The ratio of milk to flour varied considerably.
Adapting a traditional crepe recipe fell flat
In the end I started off by adapting my traditional crepes recipe with a like for like ratio of egg replacer and milk fully confident that I'd get good results.
Sadly this wasn't the case and the first attempt at vegan crepes totally fell apart into a crumpled mess when I tried to turn them over.
The second attempt was even worse.
I then hit on a version that used ground flaxmeal as an egg replacer. However, they still weren't perfect.
Many more attempts followed until finally we have this version - which I'm really happy with. I hope you love these vegan crepes too.
You will find that this batter is a little thicker than a traditional crepe batter - it just seemed to work better that way.
What kind of milk is used in this vegan crepe recipe?
I tested this recipe using oat milk, but I can't see why other plant-based milks wouldn't work just as well.
I would love you to let me know in the comments if you make this recipe using a different plant-based milk.
Do you need any special equipment for this recipe?
No. As long as you have a mixing bowl, a whisk and a frying pan you're good to go.
I would say, however, that a good non-stick frying pan is essential. Also, be sure to heat your frying pan up before starting to cook your batter.
Although it's almost crepe law that the first one never works so don't be discouraged if that happens to you.
Vegan crepes for Pancake Day
These vegan crepes are perfect to serve on Shrove Tuesday, or Pancake Day. When I was a child Pancake Day was the only day in the year when we'd eat pancakes.
They were always crepes, never American-style pancakes.
My mum used to make them for us for dessert and we'd eat more of them than could possibly be good for us smothered in sprinkled sugar and lemon juice.
It was one of my favourite days of the year.
What to serve with your pancakes
I like to enjoy them with lemon and sugar - because it reminds me of being a kid.
Dentists, I'm sure, would not approve.
However, they are also delicious with:
- chocolate sauce
- maple syrup
- vegan salted caramel sauce, or with
- savoury fillings.
More vegan pancake recipes
- Blackberry and apple pancakes by The Veg Space
- Semolina pancakes by Recipes From A Pantry
- Green pancakes with spinach by Sneaky Veg
- Perfect free from pancakes by Intolerant Gourmand
- Oat, almond, banana pancakes by Easy Peasy Foodie
- The best dairy and egg free pancakes by Free From Farmhouse
- Oat pancakes by Food Allergy Pantry
- Gingerbread fluffy pancakes by Veggie Desserts
- Stuffed apple pancakes by The Peachicks Bakery
- Pea protein pancakes by Tin and Thyme
- Pecan, maple, banana pancakes by The Veg Space
- Pink pancakes with beetroot by Sneaky Veg
- Peanut butter banana pancakes
- Spinach dosa with masala potatoes by Sneaky Veg
- Easy vegan pancakes
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How to make vegan crepes
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
How to make vegan crepes
- A good non-stick frying pan
- 180 g plain flour
- ½ tsp bicarbonate of soda
- 400 ml oat milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract optional
- 2 tbsp sunflower oil plus more for cooking
- Place 180g plain flour and ½ tsp bicarbonate of soda into a mixing bowl and whisk to combine.
- Place 400ml oat milk in a jug with 1 tsp apple cider vinegar, 1 tsp vanilla extract (if using) and 2 tbsp sunflower oil.
- Pour into the flour a little at a time, whisking constantly to avoid lumps. You could also use a blender to combine them.
- Heat a little oil in a frying pan and pour in a little batter. I like to use a ¼ cup measure for this (60ml). Lift the pan up and tilt gently to allow the batter to spread around the pan.
- Reduce the heat to low-medium. Cook for around three minutes before carefully flipping with a rubber spatula onto the other side to cook.
- Keep warm in a low oven or serve immediately with the toppings of your choice.
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