These Simple Vegan Crepes are light, slightly chewy, and wrap up perfectly. Any filling works from fruit and berries to sweet sauces, and nut butters. You can even add a little extra treat and top with maple syrup. And a dusting of icing sugar makes this an insta-worthy dish in seconds!
Simple Vegan Crepes tend to be a little bit chewy which makes them perfect for an oil-free substitute. I’ve used applesauce in these crepes to keep them oil-free. Many attempts at oil-free swaps over the years have taught me that applesauce can leave your baking with a chewy texture. That doesn’t always work well in a cake, it happens to be perfect for crepes!
Cooking the Simple Vegan Crepes
Crepe makers are inexpensive. But they’re “one more thing” to have in the kitchen. You’ll want to know how often you make crepes before deciding whether the investment would be worthwhile. We make crepes on a lot, so we went with a crepe maker.
A crepe maker is a fancy name for an electric, circular, nonstick cooking surface. It usually comes with a crepe spreader, too. A crepe spreader is really an essential tool for making crepes. I highly recommend you get one. It’s a simple wooden T-shaped tool that lets you smooth out the batter into a thin layer. The crepe cooks quickly and evenly this way.
Crepes cook well on medium to medium-high heat. Preheat your cooking surface and scoop out 1/4 cup of batter onto the middle of it. Quickly use your crepe spreader to evenly spread the batter in a clockwise motion. This will be the final shape and thickness of your crepe.
Knowing when your Crepes are done
Small air pockets will begin to form as the first side of the crepe finishes cooking. The edge will be firm enough to lift for flipping. And the batter will begin to look “cooked” throughout. The first side will take an extra minute or two compared to the second side.
The crepe will be ready to flip after a few minutes of cooking. Gently begin to lift the edges from the pan with a spatula or flipper. If your nonstick pan or crepe maker tends to stick, use a few drops of oil and grease your cooking surface before placing the batter. Crepes are delicate, so it is important that they don’t stick to the pan.
Flipping the Crepes
As you lift the edges, work your spatula or flipper underneath the middle of the crepe. This will go quickly once you get the hang of it. Just make sure that the underside of the crepe is completely loosened from the pan before flipping. Gently lift and flip the crepe onto its uncooked side. Another minute or two on the second side will be all you need for a perfectly cooked crepe.
Remove the finished crepe from the cooktop and let cool on a plate or wooden cutting board. Crepes can be filled and served right away. We let them pile up so that everyone can eat together at once 🙂
Simple Vegan Crepes are simple to make. They can be a bit deceiving though because they take longer to cook than alternatives like pancakes. That is because you can typically only cook one crepe at a time. If you have multiple cooking surfaces they will go faster, but still, need your attention. We like to save them for the weekends when we aren’t in a rush. They’re also a great way to get the kids involved in cooking on the weekends.
There are endless options for filling crepes. We love to stick with healthy fresh fruits. Strawberry banana and blueberry banana are big hits at our house. And whipped coconut cream is a delicious treat on top! Any seasonal berries or melons make for delicious fillings though. And homemade chocolate hazelnut spread with bananas is so good it doubles as a dessert. Whatever your preference for fillings, we hope you enjoy these crepes as much as we do!
Want more deliciousness? Check these out!
- The BEST Vegan Bagels (Seriously, try them. You won’t be disappointed.)
- Vegan Chocolate Crepes (Oil Free)
- Vegan Lemon Blueberry Muffins (Oil Free)
- Vegan Banana Walnut Muffins (Oil Free, Whole Wheat)
- Vegan Chocolate Banana Breakfast Cookies (Oil Free)
4 Ingredient Simple Vegan Crepes
- Crepe Maker or 9-12" non stick frying pan
- Spatula or wooden crepe spreader
- 1⅓ cup All purpose flour 160g
- 1½ cups Plant Based Milk 357g
- ⅓ cup Unsweetened Applesauce 81g
- ⅛ tsp Sea Salt
- ½ tsp Vanilla (Optional)
- Whisk together plant based milk, applesauce and salt.Sift in flour and whisk until batter is smooth with no lumps.Preheat crepe pan or crepe maker to medium high heat.Test the first crepe on the pan by using a ladle or measuring cup to scoop out about ¼ cup of batter into the centre of the pan.Use spatula or crepe spreader to evenly and thinly spread batter over the cooking surface.Once air pockets begin to form in the center of the crepe, gently use a dry spatula to ease the cooked side loose from the cooking surface, and flip (I find it easiest to flip with my fingers grabbing an edge).Cook another minute on the opposite side or until no raw batter is visible.Remove from pan. If sticking was an issue, add 2 small drops of oil and spread over cooking surface with a folded up paper towel or pastry brush before cooking the next crepe. Add desired filling(s), top with an optional dusting of powdered sugar and coconut milk whipped cream, and enjoy!