A complete guide on how to make classic vegan crêpes at home. This super easy recipe will make the best crêpes that are soft and delicious. Dairy-free, egg-free, gluten-free and vegan!
Classic Vegan Crêpes
I am definitely a crêpe kinda girl, I look forward to pancake day each year just so I can have an endless supply of delicious, lightly crisp, sweet and zesty crêpes, drowned in zesty lemon juice and sugar. It’s just so good! The combination of the lightly sweet crêpe with lemon and sugar is super nostalgic and a flavour which is unbeatable.
The great thing about this recipe is that you don’t need any funny or unusual ingredients to make French style / classic crêpes! These are honestly the most amazing crêpes I’ve ever tried. Even my Dad who is a critic when it comes to pancakes and crêpes asked not only for seconds, but thirds! That’s a sign this recipe is SUPERB!
Whats the difference between crêpes and pancakes?
A crêpe is similar to a pancake but quite different. Crêpes are larger, thinner and more delicate than your classic pancake, due to creating a thinner batter, the size of the crêpe and due to the fact there is no raising agent in the batter, so they won’t rise and lift like fluffy pancakes.
Crêpes are also extremely versatile as you can serve them for dessert or as a treat with a sweet filling or for breakfast and brunch with a savoury filling. They are extremely popular in Europe, with most people choosing to serve them with lemon and sugar ( which is also my personal favourite way to serve crepes).
How to make the perfect Vegan Crêpe batter (ingredients)
- Gluten-free plain flour : I use gluten-free flour for my crêpes and they taste divine. To be honest, you won’t be able to tell they’re gluten-free! You are of course more than welcome to use regular plain flour for this recipe, keep the same measurements and you’ll be good to go. I use Doves Farm GF Plain flour. Don’t use self raising!
- Caster sugar : Just a little bit of sugar helps to add some sweetness to the crêpes. If you wanted them to be a little sweeter, you can add in a tablespoon more sugar.
- Dairy-free milk : To be fair, any dairy-free milk works great in these crêpes. My personal favourite though is soya milk, as it really helps to thicken the crêpe batter when resting.
- Sunflower oil : You want to use an oil which is of neutral flavour and colour. Sunflower oil is my personal favourite and think it works best in bakes.
How to cook vegan crêpes:
While there are fancy crêpe pans, you absolutely don’t need one! You simply need to use a regular non-stick frying pan, it works perfectly! Simply heat a teaspoon of oil in the pan, then pour in the crêpe batter.
The thinner the crêpe the better. If you add in too much batter, the crêpes will become thick and will result in a chewy texture. Once the batter is poured in the pan, swirl the pan around to coat the entire base of the pan and thin out the crêpe. Make sure to leave the crêpe to cook and brown before attempting to loosen the edges and flip it. Only flip when you can run a heat proof spatula until the edges of the crêpe, then flip and cook until golden in colour, then serve!
How to make Classic Vegan Crêpes
Homemade classic vegan crêpes are ridiculously easy to make, and actually difficult to mess up! The main ingredients for these French style crêpes is flour, milk, sugar and oil. You will need a frying pan, heat proof spatula and some very hungry family members and friends!
Mix the ingredients together to form a thin batter. Set aside for 15 minutes. This resting period helps with the batter and will make for epic crêpes.
Heat some oil in a frying pan, pour in some of the batter and cook for 2-3 minutes on each side, flipping the crêpe over with a heat proof spatula.
Serve the crêpes with whatever you fancy. I have listed lots of serving suggestions below!
Serving suggestions for vegan crêpes:
The best thing about this recipe is that it’s incredibly versitle. I have listed a few of my favourite crêpe fillings and optional flavours below:
- Lemon and Sugar : This is the most classic and BEST way to serve crêpes in my personal opinion. Serve a crêpe or two on a plate, squeeze over some fresh lemon juice and a few teaspoons of caster sugar. It’s light, zesty, sweet and scrumptious!
- Nutella and banana : Another personal favourite of mine is the classic combo of ‘Nutella and banana. Spread some vegan friendly Nutella over the crêpes and top with some fresh slices of banana. Fold over the crêpe and tuck in!
- Strawberries and cream : Go fresh and fruity with some dairy-free cream, fresh slices of strawberries and a very light drizzle of maple syrup. Gives summer vibes.
- Mixed berries : A simple mix of berries in a crêpe with a drizzle of maple syrup is a delicious breakfast option.
- Blueberries and yogurt : Spread some dairy-free yogurt over the crêpes and sprinkle over some fresh blueberries, you could even use some delicious blueberry compote. Dust with some icing sugar.
Tips for making the best vegan crêpes
- Make sure the batter is lump free : Vigorously whisk the batter before using. This will help break down and remove any flour lumps.
- Let the batter rest for 10-15 minutes before using. It will give you the best crêpes that are soft and delicious!
- Brush oil into the pan. It helps preventing them from sticking to the pan.
- Cook with even, medium (to medium high) heat. Make sure that the pan is evenly heated and there are no hot spots.
- Use a measuring spoon or same sized ladle to help to portion out the batter for each crepe. This will ensure even thickness with each crepe.
- Use a heat proof spatula to get under the crêpe to flip it over. Start by loosening around the edges, before flipping over the crêpe.
- Stack the cooked crêpes on a wired rack, and cover them with tea towell to prevent them from drying out.
- Go big on the fillings: Crêpes are a delicious blank canvas but even better when loaded to the brim with allll the delicious fillings.