Create a French delicacy in your kitchen with this easy Vegan Crepes recipe, made with simple plant-based ingredients and a skillet! The soft eggless crepes are cooked to tender perfection and then stuffed with a homemade tahini maple cream sauce for a sweet anytime treat.
This recipe was written on Februrary 1, 2021. It was updated with additional recipe information on August 26, 2024.
You don’t need fancy equipment to make the best vegan crepes rivaling your favorite crepe spot! While crepes can seem intimidating if you’ve never made your own, I find them easier and more fun than preparing pancakes. Plus, unlike pancakes, you can never really undercook a crepe! They have no center, so you simply flip them once they are fully cooked in the skillet. Rest assured that this fool-proof dairy-free crepe recipe will always produce the perfect delicate, thin, and tender crepes.
This recipe also includes instructions to make a tahini maple cream sauce – a delightful blend of creamy, nutty, and sweet flavors that beautifully complement the delicate texture of vegan crepes. The delicious sauce is a fantastic addition paired with fresh fruit and other desired toppings such as chopped nuts, cacao nibs, granola, or a dollop of coconut whipped cream. Or make your egg-free crepes savory by filling them with sautéed veggies, vegan cheese, or avocado.
For more dairy-free crepes and pancakes, try my Buckwheat Crepes, Perfect & Fluffy Spelt Pancakes, or Vegan Gluten Free Pancakes.
Ingredients
All-Purpose Flour: This provides a sturdy yet tender structure for the eggless crepe recipe. For the healthiest option, opt for unbleached flour. For a gluten-free version, use a gluten-free flour blend.
Arrowroot Powder: Used as a thickening agent to improve the texture of the vegan crepe batter. Alternatively, use cornstarch instead to achieve the same effect.
White Sugar: Adds a touch of sweetness to the crepes. Organic cane sugar is best as it is vegan-friendly and least processed. You can also swap with coconut sugar or maple syrup for a different flavor profile.
Sea Salt: Enhances the overall flavor of the crepes. Use fine sea salt for easy blending or kosher salt if preferred. Adjust the quantity based on your taste preference.
Non-Dairy Milk: Plant-based milk like soy, oat, or almond milk provides the necessary liquid and richness to the batter and tahini maple sauce. Opt for an unsweetened, plain option to avoid adding extra sweetness or flavor to the crepes.
Sparkling Water: Helps lighten the batter and achieve a delicate texture. Sparkling water adds bubbles for extra fluffiness, but still water will also work as an alternative.
Oil: Choose a neutral-flavored oil like refined coconut oil, vegetable oil, or canola oil. This helps add moisture to the batter and also helps prevent the crepes from sticking.
Vegan Butter: Used to grease the skillet before cooking the crepes without eggs. Choose a vegan butter that spreads and melts easily.
Tahini: Used to make the tahini maple cream sauce, adding a rich nuttiness. Choose a smooth variety for easy blending. Alternatively, substitute with a creamy nut butter like almond or cashew.
Maple Syrup: Sweetens the tahini sauce with a natural, rich, caramel-like flavor. Opt for 100% pure maple syrup for the most robust taste. Adjust the sweetness to taste.
Cinnamon: Adds warm, aromatic flavor to the tahini maple sauce. Substitute with other spices like cardamom or nutmeg for a different spice profile.
How to Make Vegan Crepes
- Prepare Dry Ingredients. Sift the flour and cornstarch into a large mixing bowl. Stir or whisk in the sugar and salt until well combined.
- Add Wet Ingredients. Make a well, or hole, in the center of the dry ingredients. Add the non-dairy milk, water, and oil. Whisk well.
- Prepare Skillet. Warm a skillet over medium heat and grease with vegan butter, coating the entire surface of the skillet.
- Cook Crepes. Ladle about 1/2 cup of the crepe batter into the center of the pan. Immediately pick the pan up and rotate it to help the batter spread into a very thin layer. Return the skillet to the heat. Cook for about 3 minutes, or until the crepe no longer looks damp.
- Flip Crepes. Using a large pancake spatula, flip the crepe. Cook on the other side for about 30 seconds to a minute until it looks well-cooked.
- Set Crepes Aside. Transfer the cooked crepes to a plate lined with a kitchen towel, and cover with another towel. Continue the cooking steps with the remaining crepes. I made 6 large crepes with this no egg crepe recipe.
- Prepare Tahini Maple Sauce. Combine the tahini, maple syrup, non-dairy milk, cinnamon, and salt in a bowl. Whisk until smooth and creamy.
- Serve. Fill the crepes with the sauce, fresh fruit, and other desired toppings. Serve immediately!
Recipe Pro-Tips
- Sift the flour. If you don’t have a sifter, use a mesh strainer to sift the flour before mixing it with other ingredients to remove any lumps. This step ensures a smooth batter and avoids clumps that can affect the crepe texture.
- Don’t skip the sparkling water. This optional ingredient helps create a delicate texture, making the crepes more airy and delicious.
- Use a non-stick skillet. This will significantly help prevent the crepes recipe with no milk from sticking. An enameled cast iron skillet also works well.
- Rotate the pan immediately when cooking. After pouring the batter into the center of the skillet, immediately pick up and rotate the pan to ensure the batter spreads evenly and thinly to achieve the perfect crepe consistency.
- Ready the filling. While your pan is warming up to cook the crepes, prepare the tahini maple sauce and gather your toppings. This ensures everything is ready to assemble and serve once the crepes are cooked.
- Keep the crepes warm. As you cook each crepe, stack it between layers of clean paper towels to keep it soft and warm. This method retains its delicate texture and ensures it is ready to serve hot off the skillet.
Serving Suggestions
Enjoy this vegan crepe recipe with a generous spread of tahini maple cream and your favorite seasonal fruit for a tasty breakfast, sweet snack, or dessert. Or serve alongside other dishes for a full-spread breakfast or brunch like some of the recipes below:
Storage Directions
- Refrigeration: Crepes are best when served immediately, but you can also store leftovers for up to 3 days in the refrigerator. Stack the cooked crepes between layers of paper towels to prevent them from sticking or drying out and store them in an airtight container. Store leftover tahini maple sauce in a separate airtight container in the refrigerator for up to 5 days.
- Freezing: Leftovers can also be frozen in a freezer-safe container for up to 2 months. Cool the crepes to room temperature and place sheets of parchment or wax paper between them before freezing to keep them from sticking together. Defrost frozen crepes in a skillet or microwave on low heat.
- Reheating: Heat a non-stick skillet over medium-low heat and place refrigerated crepes in the skillet. Warm for about 20-30 seconds on each side until heated through. Gently reheat the tahini maple sauce in a small saucepan over low heat or the microwave until warmed through.
Frequently Asked Questions
Yes, this crepe recipe is vegan! While traditional crepes are typically made with eggs, milk, and butter, this recipe replaces animal products with plant-based ingredients like non-dairy milk and vegan butter.
Absolutely! This crepe recipe has no milk or eggs and instead uses arrowroot powder and non-dairy ingredients to achieve a similar texture and taste to traditional crepes.
Yes, you can prepare the crepe batter up to 24 hours in advance. Store it in the refrigerator until you are ready to cook it. Stir the batter well before using it. If it thickens, add a little more non-dairy milk to thin it back out before cooking.
More Vegan Breakfast & Brunch Recipes
Recipe Card
Vegan Crepes
- 1 1/2 cups unbleached all purpose flour, 225 grams
- 1 tbsp arrowroot powder, or cornstarch. 7 grams
- 1 tbsp white sugar 17 grams, preferably organic cane sugar to be vegan-friendly
- 1/4 tsp sea salt 2 grams
- 1 cup unsweetened plain non-dairy milk, such as soy, oat, or almond milk
- 1 cup sparkling water, or still water
- 2 tbsp neutral flavored oil, such as refined coconut oil, vegetable, or canola oil
- vegan butter, for cooking
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Sift the flour and cornstarch into a large mixing bowl. Stir or whisk in the sugar and salt.
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Make a well in the center of the dry ingredients. Add the non-dairy milk, water, and oil. Whisk well.
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Warm a skillet over medium heat and grease with vegan butter.
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Ladle about 1/3 cup of the crepe batter into the center of the pan. Immediately pick the pan up and rotate it to help the batter spread into a very thin layer.
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Return the skillet to the heat. Cook for about 3 minutes, until the crepe no longer looks damp.
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Using a large pancake spatula, flip the crepe. Cook on the other side for about 30 seconds to a minute.
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Transfer the cooked crepes to a plate lined with a kitchen towel, and cover with another towel.
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Continue the cooking steps with the remaining crepes. I made around 12 with this recipe.
Tahini Maple Sauce
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Combine the tahini, maple syrup, non-dairy milk, cinnamon, and salt in a bowl. Whisk until creamy.
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Fill the crepes with the sauce, fresh fruit, and other desired toppings.
Storage Directions
- Refrigeration: Crepes are best when served immediately, but you can also store leftovers for up to 3 days in the refrigerator. Stack the cooked crepes between layers of paper towels to prevent them from sticking or drying out and store them in an airtight container. Store leftover tahini maple sauce in a separate airtight container in the refrigerator for up to 5 days.
- Freezing: Leftovers can also be frozen in a freezer-safe container for up to 2 months. Cool the crepes to room temperature and place sheets of parchment or wax paper between them before freezing to keep them from sticking together. Defrost frozen crepes in a skillet or microwave on low heat.
- Reheating: Heat a non-stick skillet over medium-low heat and place refrigerated crepes in the skillet. Warm for about 20-30 seconds on each side until heated through. Gently reheat the tahini maple sauce in a small saucepan over low heat or the microwave until warmed through.
Recipe Pro-Tips
- Sift the flour. If you don’t have a sifter, use a mesh strainer to sift the flour before mixing it with other ingredients to remove any lumps. This step ensures a smooth batter and avoids clumps that can affect the crepe texture.
- Don’t skip the sparkling water. This optional ingredient helps create a delicate texture, making the crepes more airy and delicious.
- Use a non-stick skillet. This will significantly help prevent the crepes recipe with no milk from sticking. An enameled cast iron skillet also works well.
- Rotate the pan immediately when cooking. After pouring the batter into the center of the skillet, immediately pick up and rotate the pan to ensure the batter spreads evenly and thinly to achieve the perfect crepe consistency.
- Ready the filling. While your pan is warming up to cook the crepes, prepare the tahini maple sauce and gather your toppings. This ensures everything is ready to assemble and serve once the crepes are cooked.
- Keep the crepes warm. As you cook each crepe, stack it between layers of clean paper towels to keep it soft and warm. This method retains its delicate texture and ensures it is ready to serve hot off the skillet.