Skip to Main Content

Vegan Crepes

It’s not often that I come across veganized French food in restaurants or stores, which means that if I’m in the mood for the rich cuisine of one of my favorite European countries, I have to make it at home. Cream and wine sauces are easy to alter, and I often do, but what about crêpes?


Crêpes are very thin, almost paper-like pancakes made from a wheat-flour batter. It’s fairly simple to make a veganized version—once you have the technique down. Best of all, though, is that crêpes are diverse. Unlike the pancakes that I’m used to, crêpes can play a sweet or savory starring role in any meal.

Here’s a recipe for basic crêpes, but I’d like to know: What’s your favorite filling?

Vegan Crêpes

1/2 cup soy milk
1/2 cup water
4 Tbsp. nondairy margarine, melted
1 Tbsp. sugar
2 Tbsp. American maple syrup
1/4 tsp. salt
1 cup all-purpose flour
Oil, for frying

•In a large bowl, using an electric mixer, blend together the soy milk, water, nondairy margarine, sugar, maple syrup, and salt. Add the flour and mix again. Cover the bowl with plastic wrap and refrigerate it for 2 hours.

•Lightly oil a small nonstick skillet or crêpe pan and place it over medium-high heat. When the pan is hot, pour in 1/4 cup of the batter and swirl it until it covers the entire bottom of the pan. Cook the crêpe until it is golden then flip it and cook the other side.

Makes 12 to 14 crêpes


Commenting is closed.
  • Jessica Duggan says:

    I don’t have soy milk, could vanilla almond milk be a good substitute?

  • Anna D says:

    Vegan dulce de leche mix? It’s available exclusively from Pangea’s vegan shoppe at the link above or visit

  • Angie says:

    I like my crepes with dulce de leche…(that is how we eat them in Argentina, where I was born)or I used to when I wasn’t vegan. I don’t know how to make vegan dulce de leche since the non-vegan kind is made with condensed milk. Do you have a recipe for it? I would sooooooooo appreciate it!!!!!

  • Virginia says:

    Thank you for the recipe. I like crêpes with chocolate, lemon and sugar or cheese sometimes…

  • Amy says:

    Yes. 🙂 Thanks!

  • Veggie Recipes says:

    Hey Amy, do you take your own photos of the dishes? That crepe photo looks too delicious to be a still 🙂

    But answering your question, I like my crepes with fresh strawberries.

  • megan says:

    This was delicious! I put peaches in mine and some powder suger on top and my family just loved it!

  • Mary says:

    Nice recipe. I love crepes and i will try this very soon. However, since i discovered Betty Crocker’s new baking mix recetly thigs are a lot easier for me.

  • evangeline says:

    hi !
    thank you for this delicious recipe !
    i’m french and it has been a long time since i have such wonderful crepes !
    where i live (in france, in a very, very small town ^^), it’s very hard to find vegan products ! so i have to do all by myself, but i’m not a great coocker 🙂 so i’m happy when i can find good and easy recipes !

    bye !

  • TheShoeGirl says:

    Yummmmmm!! I can’t wait to try these out!

  • Sendy says:

    wow, thanks for the tip, would go start some now. I have been craving some crêpes but had not found any recipe that was convincing enough.

  • Kathy says:

    Your crepes look amazing! They look so light, fluffy, and flexible… perfect for stuffing delicious somethings into.

    My all time favourite crepe filling isn’t very original, but still delicious – strawberries and vanilla frozen yogurt. I’ve also tried some of Lolo’s recipes from the VeganYumYum website, and wow the asparagus one is delicious!

  • The Vegan Good Life says:

    Thank you for taking the cruelty out of one of my favorite French dishes!

    Lemon juice and sugar are great for sweet crepes, as is strawberry preserves.

    Ratatouille or mushrooms are wonderful savory crepe fillings, perfect paired with a nice green salad.

    I cannot wait to try your version.

  • Marta says:

    You’re killing me, Amy. This looks amazing!