Vegan Crepes (Easy and Egg Free)

These vegan crepes are thin, soft and lightly sweet, with no dairy milk, no eggs and no butter. A ripe banana, flaxseed meal and chia seeds hold the batter together instead.

Everything goes into the blender at once, so the batter is ready in under a minute. Fill them with natural peanut butter, fresh fruit or a dusting of powdered sugar. Is your mouth watering yet?

The Best Vegan Crepe Recipe (No Eggs, No Dairy)

I have tried several vegan crepe recipes without success. They turned out either burnt or in one big pile of batter mess. Finally, I had success in creating the perfect crepe recipe! Oh, you’re going to fall heads over heels for these.

It’s difficult creating vegan recipes, with no dairy milk, eggs or animal products. Eggs are especially important for binding the ingredients together. However, flax seeds, chia seeds and mashed or pureed bananas are great egg substitutes! These substitute ingredients also add nutrition and flavor. Extra bonus!

One tip for cooking vegan crepes is to cook on a low to medium heat. Also, before flipping, the top should be bubbly and look dry.

A quick note on the sweetener: I’m well aware honey isn’t vegan. I suggest organic agave for true vegans, and maple syrup is also a great substitute. Many of my followers have sensitivities to dairy and eggs and aren’t necessarily avid vegans opposed to honey, so I list both options and let you choose.

Okay, I won’t keep you any longer. Enjoy these crepes with natural peanut butter, fresh fruit and/or powdered sugar. I’ve created several vegan and scrumptious breakfast options. Check out these delightful Peach Muffins too!

Why You’ll Love These Dairy Free Crepes

• Truly egg free. Banana, flaxseed meal and chia seeds bind the batter without any eggs.
• Blender batter. Add everything to the blender, blend for 30 to 45 seconds and start cooking.
• Naturally sweet. Ripe banana and a little agave, maple syrup or honey do the sweetening.
• Endless fillings. Go sweet with peanut butter and fruit, or keep it simple with powdered sugar.

Ingredients You’ll Need

Here is what goes into these vegan crepes and why each one matters. Exact amounts are in the recipe card below.

• Vanilla almond or coconut milk: Replaces dairy milk and adds a hint of vanilla. Unsweetened versions work too if you prefer a less sweet crepe. Oat or soy milk are good swaps if you have a nut allergy.
• Olive oil: Keeps the crepes tender and helps them release from the pan. A reader who used coconut oil found the batter a bit thick, so olive oil is the safer choice.
• Agave, maple syrup or honey: Use organic agave or pure maple syrup to keep the crepes fully vegan. Honey works if you are only avoiding dairy and eggs.
• Flaxseed meal: Ground flaxseed soaks up liquid and turns into a soft gel that binds the batter the way an egg would. Use ground flax, not whole seeds, so it can do its job.
• Chia seeds: Like flax, chia seeds absorb liquid and help hold the crepes together, plus they add a little fiber and texture.
• Ripe banana: The riper the better. Brown spotted bananas are sweeter and blend smoothly, and they add moisture and binding power.
• Whole wheat pastry flour: Finer and softer than regular whole wheat flour, so the crepes stay delicate instead of heavy. It is milled from soft wheat with less protein, which means less chewy gluten.
• Baking powder: Gives the crepes a little lift and creates the small bubbles that tell you it’s time to flip.
• Salt: Just a pinch to bring out the sweetness of the banana and vanilla. Without it, the crepes can taste a little flat.
• Olive oil cooking spray: A light coat keeps the batter from sticking without making the crepes greasy.

How to Make Vegan Crepes

1. Blend the batter. Add the ingredients to a blender, such as a Vitamix, in the order listed. Blend on high for 30 to 45 seconds, until the batter is smooth with no streaks of flour or banana. Let it rest for a few minutes while the pan heats so the flax and chia can thicken it slightly.
2. Heat the pan. Warm a skillet over low to medium heat and lightly spray it with cooking oil. Too much heat will burn the outside before the center sets.
3. Pour and swirl. Pour about 1/2 cup of batter into the center of the pan. Tilt the skillet in a circular motion so the batter coats the bottom evenly in a thin layer.
4. Cook the first side. Cook for about 2 minutes, until the top looks dry and slightly bubbly and the edges start to lift from the pan.
5. Flip and finish. Flip the crepe, press down lightly with a spatula and cook for about 2 more minutes, until golden on both sides.
6. Repeat. Lightly spray the pan again between crepes and keep finished crepes stacked on a plate. Cover the stack with a clean towel to keep them warm and soft while you cook the rest.

Ways to Customize Vegan Crepes

• Peanut butter and fruit. Spread with natural peanut butter and top with sliced bananas or berries.
• Simple and sweet. Dust with powdered sugar and a drizzle of maple syrup.
• Fresh fruit. Fill with sliced strawberries, peaches or blueberries and fold into quarters for an easy brunch.
• No banana? Use a flax egg instead: mix the 2 tablespoons of flaxseed meal with 5 tablespoons of water and let it sit for 5 minutes, as one reader suggested.

Vegan Crepes FAQs

• Are these crepes really vegan? Yes, when you use agave or maple syrup. Honey isn’t vegan, so skip it if you follow a strict vegan diet.
• Why are my crepes sticking to the pan? Make sure the pan is lightly greased and the heat is low to medium. One reader had trouble with sticking and baked her crepes in a 350°F oven for about 15 minutes instead, which worked great.
• My batter is too thick. What should I do? Blend in a little water, a tablespoon at a time, until the batter pours easily and spreads thin in the pan.
• Can I make them without a banana? Yes. A flax egg made from the flaxseed meal and water will bind the batter.
• Are these gluten free? No, they use whole wheat pastry flour. Try these gluten free crepes instead.
• Can I use regular whole wheat flour? You can, but the crepes will be thicker and heavier. Whole wheat pastry flour keeps them soft and thin.
• How do I know when to flip? The top should look dry and slightly bubbly, usually after about 2 minutes on the first side.
• Can I make the batter ahead? Yes, cover and refrigerate it for up to a day. The flax and chia will thicken it as it sits, so stir in a splash of water before cooking.
• How do I store leftover crepes? Stack cooled crepes with parchment between them, wrap well and refrigerate for 3 to 4 days. Warm them in a skillet over low heat.

Dairy Free Crepes (Vegan)

These dairy free crepes are made in the blender with almond or coconut milk, ripe banana, flaxseed meal, chia seeds and whole wheat pastry flour. They cook in about 4 minutes each, with no eggs or dairy.

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Ingredients

  

• 2 cups vanilla almond or coconut milk
• 2 Tbs olive oil
• 2 Tbs honey or organic agave
• 2 Tbs flaxseed meal ground flaxseeds
• 2 Tbs chia seeds
• 1 ripe banana peeled
• 1 cup whole wheat pastry flour
• 1 tsp baking powder
• 1/4 tsp salt
• olive oil cooking spray

Instructions

 

• In a Vitamix blender, add ingredients in order listed. Blend on high for 30 to 45 seconds until batter is smooth and mixed well.
• In a skillet over low to medium heat, lightly spray cooking oil and pour about 1/2 cup of batter into center. Tilting the skillet in a circular motion, coat the bottom of the skillet evenly.
• Cook until top looks dry and slightly bubbly (approximately 2 minutes). Flip crepe over, press down lightly with spatula, and cook for additional 2 minutes.

Made these crepes? Leave a star rating in the recipe card and tell me how they turned out in the comments below. I love hearing about your favorite fillings and swaps.

More Recipes You’ll Love

• Peach Muffins
• Basic Crepes
• Gluten Free Crepes
• Whole Wheat Banana Pancakes
• Fluffy Gluten Free Pancakes