Go Back

4 Ingredient Simple Vegan Crepes

These crepes are light, easy, slightly chewy and perfect to wrap around fruit, berries, sweet spreads and just about anything else you can dream up.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Healthy, North American, Plant Based, Vegan, Vegetarian
Servings: 4 people


  • Crepe Maker or 9-12" non stick frying pan
  • Spatula or wooden crepe spreader


  • 1⅓ cup All purpose flour 160g
  • cups Plant Based Milk 357g
  • cup Unsweetened Applesauce 81g
  • 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!