Vegan Crepes

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Vegan Crepes

As with any recipe on my site, I’m slowly modifying my favorites to offer a vegan option. The process of converting standard recipes to vegan is actually a lot easier than it seems. For the case of our beloved Vegan Crepes, it was a simple swap of eggs and milk. The original crepe recipe I’ve had in my collection for almost 30 years. What helps achieve the perfect thin crepe is working with the right pan. There are actual crepe pans which are made out of iron and are thin with high edges. This promotes the thin outcome of the perfect crepe. Crepes can be enjoyed any way you choose. Savory or sweet, breakfast, lunch or dinner. For our non vegan eaters, feel free to try the original recipe, but for the vegan diners, I’m certain you will love and enjoy our new vegan version.

I’d like to add a little note. Tools of the trade usually help ensure success in any recipe. In the case of making crepes, I highly recommend working with an authentic crepe pan (found in most kitchen supply stores) and a crepe spatula. In France, you’ll see the crepe makers working with a long thin spatula. This is great for rolling the crepe in the end to take it off the pan. I would suggest finding such a tool. Mine happens to be from Victorinox, and I believe its original use was for icing cakes, but I found that it works much better than the standard spatula.

finished crepes

Enjoy your vegan version of crepes anytime of day.

Vegan Crepes

Just as delicious as the original crepe recipe, but Vegan! Modified quite simply to provide a delicious vegan variant. Very simple, easy and amazing!
Course Appetizer, Breakfast, Dessert, Main Course, Side Dish
Cuisine French
Keyword vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 crepes


  • 2 cups oat milk
  • 1 cup powder sugar
  • 2 cups flour
  • 1/2 tsp salt
  • 2 tbsp cornstarch added to flour mix/your substitute for eggs


  • curved spatula


  • Add all the ingredients in a bowl and mix in mixer until combined
  • Add a bit of oil to the pan, then add a 1/2 to 3/4 ladle of batter to the crepe pan. Spread around until edges meet the edge of pan, thus to ensure it's nice and thin, and not thick.
  • after about 1-2 min, use the special Victorinox spatula and flip the crepe, cook for another few seconds or until light colored.
  • As you cook the crepes, keep the oven on warm and stack the finished crepes on top of one another…they will not stick.
  • create a nicely set table to enjoy this special meal.
  • fresh fruit for the fill-I used what I had.
  • now, build.
  • and of course, enjoy


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