Total Time: 20 minutes  Yield: ~10 crêpes  Diet: Vegan

These vegan crêpes are just like the traditional french crêpes, but egg and dairy free. All you need is 5 ingredients, a nonstick skillet, and your favorite fillings (sweet or savory!). Don’t be intimidated – these are as easy as making homemade pancakes!

crêpe base
1 cup all-purpose flour
1 1/2 cup unsweetened almond milk (or plant-based milk of choice)
1/4 cup unsweetened applesauce
2 tablespoons melted coconut oil
1/8 teaspoon salt
Optional add-ins:
For sweet crêpes: 1 teaspoon vanilla extract and 2 tablespoons sugar
For savory crêpes: 1/2 teaspoon garlic powder and black pepper as desired
we served ours with
Chocolate Hazelnut Spread (from Jem Organics)
Cocowhip (from So Delicious)
Chocolate Sauce (from Ahlaska)
Powdered Sugar
Fresh Fruit
Mixing bowl
Large nonstick skillet or cast iron griddle
Measuring cups


  1. To a high-speed blender, sift in the all-purpose flour to ensure that there are no clumps. Add in the almond milk, applesauce, coconut oil, and salt. Blend until everything is smooth. If you do not have a high-speed blender, sift the all-purpose flour into a large bowl, then add the salt. Mix until well combined. Slowly whisk in the almond milk, applesauce, and coconut oil until a smooth crêpe batter forms, similar to a pancake batter.
  2. Heat a large nonstick skillet over medium-low heat. You may need to lightly oil the pan with coconut oil or vegan butter depending on how nonstick it is. Once the pan is heated, add in 1/4 cup of batter and then quickly tip and rotate pan to spread batter as thinly as possible. Once the crepe appears dry on top (after about 1 minute), use a spatula to gently flip it over and cook for about a minute more. Flip the crepe over once more and cook for another 30 seconds to ensure that everything is cooked through. You will know that the crêpes are done when you see nice golden streaks on them. Set the crepe aside on a large plate and continue until you have cooked all of the batter.
  3. Serve the crêpes rolled up or folded into triangles and with any toppings or fillings that you desire. We like to stuff our rolled crêpes with vegan chocolate hazelnut butter and fresh fruit, and then topped it with vegan whipped cream, chocolate sauce and powdered sugar. If you would like to keep it simple, you can serve the crêpes in triangles with fresh fruit, powdered sugar, and chocolate sauce. Enjoy!

Note :

This non-stick pan yield the best results for us with this recipe. If you have a cast iron griddle or crepe skillet, just be sure to cook it on low heat and to oil the pan before cooking.
A good rule of thumb is that the first crepe is always the test crepe! This one will help you determine whether or not you pan it too hot (or too cool) and it will also help you gage the best cooking time. The crêpes will get better the more you make!
We don’t use any special crepe tools of pans for this recipe, just a basic spatula and a large nonstick pan.
To make these gluten-free, we think that buckwheat may work well! We have not tested this yet, but since buckwheat is commonly used in crepe recipes and since it also works well as an all-purpose flour replacement in recipes that do not require rising, we are confident in it!
You can make these crêpes ahead of time to enjoy in the future! It is best to store them in an airtight container in the refrigerator for up to 3 days. Just keep that in mind that they will dry out a bit and are best when fresh. When you are ready to serve them, just pop them onto a heated nonstick (or oiled) pan for a minute or two to warm through. Another option is just popping them into the microwave.
These crêpes can be frozen. Cool the crêpes to room temperature after cooking them and then place them in an airtight container in the freezer for up to 2 months. Defrost the crêpes in the refrigerator overnight and then warm them in the microwave or on the stovetop to serve.