Dessert

Classic Vegan Crêpes Recipe

ByNaomi Fletcher November 26, 2025November 26, 2025

Introduction

Classic vegan crêpes are light, thin, and perfect for a delicious breakfast or dessert. Made with simple ingredients and dairy-free milk, these crêpes are versatile and easy to prepare. Enjoy them with your favorite sweet toppings or fresh berries for a delightful treat.

The image shows a white plate with a gold rim holding three folded crepes, each with a light golden brown color and thin texture. The crepes have a sweet chocolate spread inside, visible on the edges and in a dollop on top of the front crepe. Around and under the crepes are banana slices and halved strawberries adding soft yellow and red colors to the dish. The plate sits on a white marbled surface covered with a soft white cloth, with a gold fork resting on the left side of the plate. Around the plate, there are some blueberries in a clear bowl, halved lemon pieces, a glass bottle with light-colored milk, a small bowl with white sugar and a gold spoon, pink roses, and a book with text in the background. The scene is lit by soft natural light giving a warm and cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g gluten-free plain flour (or regular plain flour)
35g caster sugar
520ml dairy-free milk (soya milk works best)
20ml sunflower oil
Fresh lemon juice (for serving)
Caster sugar (for serving)
Vegan ‘Nutella’ (for serving)
Fresh berries (for serving)

Instructions

Step 1: In a large mixing bowl, sift together the flour and caster sugar. Add the dairy-free milk and sunflower oil, then whisk thoroughly to combine and break up any lumps. The batter will be thinner than regular pancake batter but should be slightly thick and pourable. Set aside for 15 minutes to allow the batter to thicken.
Step 2: Heat 1 teaspoon of oil in a medium-sized non-stick frying pan over medium heat. Once hot, pour or scoop approximately 3 to 4 tablespoons of batter into the pan. Tilt the pan in a circular motion to spread the batter evenly and thinly across the surface.
Step 3: Cook the crêpe for 1 to 3 minutes until the underside becomes crispy and starts to lift away from the pan. Use a heatproof spatula to loosen the edges and carefully flip the crêpe to cook the other side for another minute or until lightly golden.
Step 4: Transfer the cooked crêpe to a serving plate. Repeat the process with the remaining batter, adding more oil to the pan if needed.
Step 5: Serve the crêpes with your choice of toppings such as fresh lemon juice and caster sugar, vegan ‘Nutella’, fresh berries, or a dusting of icing sugar.

Tips & Variations

For extra flavor, add a splash of vanilla extract or a pinch of cinnamon to the batter.
If you prefer a richer crêpe, substitute part of the sunflower oil with melted coconut oil.
You can replace soya milk with almond or oat milk if you prefer a different dairy-free option.
To make savory crêpes, omit the sugar in the batter and fill them with sautéed vegetables or vegan cheese.

Storage

Store any leftover crêpes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a non-stick pan over low heat or microwave wrapped in a damp paper towel for about 20 seconds. Avoid overheating to keep them soft and pliable.

How to Serve

A white plate with gold trim holds three thin crepes folded into quarters, each crepe light golden with a soft, slightly uneven texture. The top crepe shows a thick spread of dark chocolate hazelnut spread visible at the edges. Slices of pale yellow banana peek out from underneath the crepes, adding a soft texture and color contrast. Halved bright red strawberries with green tops are placed around the plate, adding freshness. A gold fork with a white handle rests on the plate, touching one crepe. A light dusting of powdered sugar covers the crepes and fruit lightly. The setting is on a white marbled surface with some lemon slices and a book edge just visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance. Store it in the refrigerator and whisk again before cooking. The batter may thicken, so add a little dairy-free milk if it becomes too thick to pour.

Why is my batter too thin or too thick?

If the batter is too thin, add a little more flour to achieve the right consistency. If too thick, gradually add more dairy-free milk while whisking until it reaches a smoothly pourable texture similar to heavy cream.