From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Egg-Free Vegan Crêpes Recipe
Treat your tastebuds with the 6-ingredient vegan crêpe recipe—egg-free, sugar-free, and gluten-free. Read on for more details about this guilt-free indulgence!
Prep Time: 5 Mins | Cook Time: 5 Mins
Total Time: 10 Mins
Servings: Adjustable
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Crêpes without eggs and sugar? Yup, it’s happening.
While vegan crêpes seem like one of those fancy dishes that require complex ingredients and MasterChef hands, they’re actually pretty simple to make—in fact, one of the first things I learned to cook!
And now it’s time to pass on my super easy recipe to you guys.
Table of Contents
Why This Recipe Works
Nutrient-Packed Dessert—or Breakfast!
Forget the guilt and give your sweet tooth a nourishing solution with the plant-based crêpe recipe that uses clean, high-nutrient ingredients.
High protein and iron from pea protein powder and flour.
Healthy fats from soya/oat milk.
Vitamin K and fibre from buckwheat flour.
Vitamin C from fruits.
Probiotics from vegan yogurt.
Vitamin B12 from fortified plant-based milk and yogurt.
Helps with Sustainable Weight Loss & Weight Management
Don’t let your fat loss journey stop your sweet tooth cravings and enjoyment. Remember, the secret to an effective healthy diet is about balance and abundance, not deprivation. It’s high time to replace the all-or-nothing mentality with healthy indulgences like these vegan crêpes!
Easy to Make
Crêpes are super easy to make—yes, that applies to vegan and dairy-free options, too. The technique is all about figuring out and mastering the right recipe, just like it was for the plant-based oat and banana pancakes.
After trying crêpes in tons of different ways, I’m finally confident enough to say I’ve perfected the recipe and got the hang of it, so here it is. Simple, delicious, and quick.
Recipe Ingredient Notes
Buckwheat flour (or whole wheat flour). Buckwheat flour is slightly nutty, while whole wheat flour has a touch of wheaty sweetness. Both are good sources of fibre and complex carbohydrates. Buckwheat flour is also gluten-free, so your vegan, sugar-free crêpes can also be gluten-free!
Pea protein powder. Choose a pea protein powder you enjoy the taste of, unflavoured works well here. Also, look for brands that are low in additives and fillers. Note: You can skip the pea protein powder altogether, but the crêpes will have a lower protein content. Consider adding a scoop of nut butter (like almond or cashew) to the batter mix for some alternative protein and healthy fats.
Oat milk (or soya milk). Oat milk has a naturally sweet taste, while soy milk is more on the neutral side. I’d recommend looking for unsweetened versions to avoid extra sugar.
Vanilla extract. While not a powerhouse of nutrients, vanilla adds a delightful aroma and complements the other ingredients.
Plant-based plain yogurt. It offers a tangy and creamy element, perfect for topping the crêpes.
Fresh or frozen fruit. Fresh berries, sliced bananas, chopped apples, or even diced mangoes are all fantastic options.
How To Make The Egg-Free Vegan Crêpes Recipe
Mix the dry ingredients. In a bowl, whisk together your chosen flour(s) and the pea protein powder (if using).
Combine the wet ingredients. Whisk together the oat milk (or soy milk) and vanilla extract in a separate bowl.
Create the batter. Combine the wet ingredients with the dry ingredients. Whisk continuously until a smooth batter forms. The consistency should be slightly thinner than the pancake batter. If needed, mix in some more milk or water to achieve the desired flow.
Heat up the pan. Lightly spray oil a skillet or crepe pan and heat it over medium-high heat for a few minutes.
Cook the crêpes. Using a spoon or ladle, pour a portion of the batter into the hot pan. Swirl it slightly to create a thin and even circle. Let the crêpe cook for a few minutes, until you see bubbles on the surface (and the edges begin to set).
Flip the crêpes. Carefully slide a spatula under the cooked edges of the crepe and flip it over. The second side cooks much faster, so keep an eye on it. Repeat with the remaining batter and adjust the heat as needed.
Add the toppings and enjoy. Load the plant-based crêpes with your favourite toppings and delve in!
Variations, Ideas & Notes
Variation Tips
Use all-purpose flour instead of buckwheat/whole wheat flour.
Mix in different flavoured vegan protein powders like vanilla or chocolate.
Add water instead of plant-based milk (although the crepes won’t be as creamy).
Substitution Options
Almond or rum extract instead of vanilla extract.
A dollop of plant-based ricotta cheese instead of yogurt.
Fruit compote instead of frozen fruit.
Add-on Ideas
Turmeric (mixed in the batter) to add a natural yellow colour.
Shredded coconut, vegan caramel sauce, and chocolate chips for a sweet topping.
Sautéed or roasted vegetables and tofu scramble seasoning for a savoury topping.
Pro Tips For Egg-Free Vegan Crêpes
Looking for a richer flavour profile? Consider toasting your buckwheat flour before using it. Simply toast the flour in a preheated oven at 175°C for 5-7 minutes, stirring occasionally. Let it cool before using.
Adding chocolate chips? Sprinkle them after pouring the batter in the pan, but before flipping. This way, the heat gently melts them into a creamy texture without burning during the first cook. Resist the urge to mix them in—that's a recipe for crispy chocolate, not the melty goodness you’re looking for.
Trying to avoid flour lumps in the batter? Keep all the ingredients at room temperature.
Frequently Asked Questions
Can I make vegan crepes in my regular non-stick pan?
Definitely, however, I personally like using a crêpe pan. Being thinner than a regular pan, it cooks food faster and keeps the crêpe borders thin and crispy. Skillets work well too.
How do I prevent my crêpes from sticking?
Use a non-stick pan and lightly grease it before cooking.
Can I make these crêpes ahead of time?
Absolutely! Store them in the fridge for up to 3 days or freeze for later.
How to make ahead vegan crepes in advance?
The crêpe batter keeps well in the refrigerator. Cover the bowl of batter (preferably with plastic or tin foil wrap) and shift it in the fridge.
You’re all set to enjoy an indulgent breakfast or dessert any day, any time.
Can I store cooked crêpes?
Yes. Allow the crêpes to cook fully and stack them on a plate. Using plastic or tin foil wrap, cover the plate loosely and store it in the fridge for up to 3 days.
When ready to enjoy your crêpes, reheat them gently in a non-stick pan over medium-low heat for 30 seconds per side.
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Final Words
Ready to indulge your sweet tooth (and fuel your body) without sacrificing taste? Try the delicious crêpe recipe—a guilt-free pleasure that is incredibly nourishing!
If you made the recipe, make sure to tag me on Instagram @vegan.susy
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