Easy Vegan Crepes
If you’re dreaming about walking around the streets of Paris on a cold night savoring some delicious Nutella crepes, then you’re in luck! They are surprisingly easy to make yourself at home. The batter is just four ingredients you likely already have in your pantry, and you can fill them with your pick of fresh berries, sliced fruit, and homemade vegan Nutella (magical chocolate hazelnut spread).
If you’re used to making fluffy vegan pancakes, crepes are like their delicate, elegant cousin. They’re thinner, more flexible, and perfect for rolling or folding around your favorite fillings. Once you try them, you might just become team crepe—at least on the weekends.
Have you tried crepes before? As simple as the recipe is, there are a few tricks to make them to perfection. Wanna learn the ropes? I promise this recipe is such a treat!
Ingredient Notes and Substitutions
The best part about these crepes? You probably already have everything you need.
- Flour – I use all-purpose for that perfect crepe texture. You can sub a 1:1 gluten-free flour blend if needed (see FAQs below!).
- Granulated sugar – Just a little to lightly sweeten the batter. You can use coconut sugar or skip it if you prefer.
- Plant-based milk – I like unsweetened coconut or oat milk here. Any non-dairy milk works—just make sure it’s not too thick.
- Vanilla extract – Optional, but it adds that warm, bakery-style flavor.
- Oil – Just a touch in the pan to prevent sticking. I use a neutral oil like avocado or vegetable oil.
How to Make These Vegan Crepes
They sound fancy, but they’re actually super easy. A few crepes in and you’ll be a pro.
Step 1: Make your batter. Whisk together the flour, sugar, milk, and vanilla in a bowl. Stir just until combined—no need to overmix!
Step 2: Heat your pan. Use a nonstick pan or crepe pan on medium heat. Add a little oil to coat.
Step 3: Cook the crepes. Pour in a ladle of batter and quickly swirl the pan to spread it out into a thin circle. When bubbles form and the edges lift, gently flip it. Cook the other side just briefly.
Step 4: Fill and fold. Spread vegan Nutella on one half, fold it in half, then fold again into a triangle. Top with fruit, a dusting of powdered sugar, or a drizzle of maple syrup—whatever your heart desires.
Tips & Tricks
Finally, when you try this recipe, we want you to get the perfect crepes. For this to happen, there a few (not complicated) tips and tricks you should be aware of before embarking on your crepe journey.
- Do not over mix your batter. This is a widespread mistake! It’s always very tempting to keep on mixing but resist the temptation and combine until there are no lumps.
- Let the batter sit for a smoother consistency. This is not necessary, but if you have the extra time, give it a try! 30 minutes to an hour at room temperature or in the fridge.
- Don’t flip too early! The basic rule is to wait until bubbles come to the surface and the edges are slightly brown.
- Keep your heat in check. When we are in a hurry, we tend to heat up our pan as quickly as possible to get on with it, but when it comes to crepes, don’t go above medium. You don’t want to burn them!
- Use a crepe pan or maker if you can. If you think this recipe will become part of your weekly list, then it might be a good idea to get a crepe pan (which is basically a smaller and thinner frying pan) or a crepe maker, which could make the process easier.
Bring On The Crepes Fillings!
Ok, these crepes are filled with creamy and insanely delicious homemade vegan Nutella, but let me tell you. There are so many amazing ways to fill your crepes! From sweet to savory, you’ll be able to reinvent this recipe over and over again. For the savory ones, you might want to skip the sugar and vanilla when making the crepes batter. Let’s look at some examples:
Sweet Crepe Fillings:
- Peanut butter with jam (or jelly?)
- Fresh fruits (topped with whipped vegan cream or powdered sugar)
- Apple sauce (sprinkled with cinnamon)
- Roasted apples with cinnamon (topped with some vanilla custard or just coconut cream)
- Bananas (and topped with vegan caramel sauce)
Savory Crepe Fillings:
- Tofu scramble (a vegan version of traditional egg crepes)
- Sautéed spinach and mushrooms (with a savory cashew cream, perhaps?)
- Mexican style (refried beans, corn, avocado, and tomatoes)
- Vegan ricotta (topped with some marinara sauce)
- Roasted butternut squash (topped with a cashew cream sauce)
These are only a few ideas—but you can come up with so many other different combinations! Although we must say, crepes with vegan Nutella, strawberries, and banana are hard to beat. Vegan crepes for the win!
Recipe FAQs
Yep! A 1:1 gluten-free flour blend works really well here. The batter might be slightly more delicate, but it still cooks up beautifully.
Not at all. A good nonstick skillet with a flat surface is all you need.
Yes! Just let them cool completely, layer with parchment paper, and freeze. Reheat gently and you’re good to go.
More Vegan Breakfast Inspiration
Print me! Did you know you can easily print our recipes? Just tap the “Print Recipe” button in the recipe card. You can keep a stack of new recipes to try in your kitchen—or better yet—create a recipe binder where you keep all your favorites!
Easy Vegan Crepes
Ingredients
For the Crepes:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 cups plant-based milk, such as coconut milk
- 1 teaspoon vanilla extract
- Vegetable oil, as needed
For the Toppings:
- 1 batch vegan Nutella
- 2 bananas, sliced
- 6 fresh strawberries, sliced
- Powdered sugar, to taste, optional
- Maple syrup, to taste, optional
Instructions
- Heat up a large nonstick pan with a broad flat surface (or a crepe pan) over medium heat.
- Prepare your batter by mixing together the flour, sugar, milk, and vanilla extract with a whisk. Mix until fully combined, but don't over-mix it!
- Add a tiny bit of vegetable oil to your pan—just enough to prevent the crepes from sticking to it. Pour one ladle of the batter into the pan, and quickly but gently tilt your pan in a circular motion to help the batter spread wide so you have a very thin layer. This may take some practice. (Note: if the pan gets too hot, the batter will firm up before you're able to spread it out fully.)
- Once you see bubbles start to form on the surface of the crepe, and the edges get slightly golden and start releasing from the pan, and the crepe is browned underneath, flip your crepe. To flip, use a rubber spatula to gently nudge the edges, and then with your fingers carefully lift and flip the crepe. Once the crepe has cooked on the first side it doesn't take long to cook on the other. Repeat for each crepe.
- Once you're done cooking your crepes, use a knife or spatula to spread vegan Nutella evenly across half of the crepe. Fold the bare half over the Nutella half, creating a half-moon shape. Fold it once more (it should now look like a triangle).
- Add your toppings! We love using sliced bananas and sliced strawberries. If you'd like, you can also add some drizzled vegan Nutella and/or maple syrup on top and sprinkle with powdered sugar. Enjoy!
Notes
Nutrition
Many thanks to our recipe testers, Nicole Benson, Helen Di Renzo and Anandee Seshadri.
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Finally got to make my own crepes! This transported me straight to Paris 🙂
Crepes are a total childhood flashback for me! My Dad used to make them every Sunday and it was a big weekend highlight This recipe is so easy to make and you can fill them up with anything you love. Nutella is one of my favs but, in true Southamerican fashion, dulce de leche is a MUST! Please try it!
I made these the other night, so easy and fun! I was too lazy to make the vegan Nutella from scratch so I actually used a vegan nutella I got off Amazon that’s DEEEE-LISH. The brand is called Rigoni Di Asiago and it’s called “Nocciolata” chocolate hazelnut spread. Make sure to get their dairy-free kind which is vegan (they also have a dairy-based one). Get ready to be blown away!!
Crepe Conundrum! Shall I have sweet or savory crepes?? Ahhh – too many delicious choices! I love the combination you chose for the sweet crepe with vegan nutella, bananas and strawberries (though I think the crepes will only be a convenient vehicle for the nutella) – lol! I also really love savory treats, so I was seriously considering a warm tofu scramble with chopped green onions, baked crispy potato fries and some super spicy hot sauce on top. I think I’m using this more like a soft taco shell, but who cares? Such a perfect consistency and they’re just so lovely and light. Thank you!
This is such an elegant treat and delicious dessert or breakfast item. Bring on the Paris memories!