The best vegan crepes, perfect for a weekend breakfast or brunch! Light, fluffy and with just the right amount of sweetness, they’re delicious served with toppings of your choice, whether melted dark chocolate, or a homemade berry compote. You won’t believe these are entirely dairy-free and eggless!

The best vegan crepes

You just can’t go wrong with crepes. They make the most exceptional start to the morning, especially when you have a lie in at the weekend and a slower start to the day. I love making a batch while still in my pyjamas and eating it with all the toppings while watching TV. The perfect self care Sunday, if I say so myself.

And I’m happy to say that I’ve developed the most exceptional vegan crepe recipe ever. These are seriously unbelievable, and even my step dad, who is the biggest skeptic when it comes to vegan food, prefers these to ordinary crepes/pancakes. Give them a go, and I’m sure they’ll become a favorite of yours too.

Plate of sweet vegan crepes

Fluffy and delicious vegan crepes

I’ve tried lots of different vegan crepe variations. A couple years ago, for instance, I shared my go-to gluten-free buckwheat crepes which are a reader favorite. But I can’t believe it’s taken me this long to finally share my go-to sweet crepe recipe! These ones are truly my favorite out of all the ones that I’ve tried.

Vegan crepes with berries

While made with just 5 ingredients and very uncomplicated, there are a few tips and tricks that you have to keep in mind to make sure that vegan crepes turn out *just right*, and avoid common mistakes. Don’t worry, though, because I’ve included plenty of helpful tips in this post!

What is aquafaba?

The secret ingredient here, and what makes these vegan crepes super fluffy, is aquafaba, which is the liquid which comes from cooking chickpeas. You can either make your own aquafaba by cooking chickpeas from scratch, or retrieve it by draining a can of chickpeas.

Aquafaba is often used as an egg replacement in many vegan recipes. When whipped, it forms a foamy consistency with peaks very similar to egg whites. And don’t worry, aquafaba has a neutral flavor, so it does not result in dishes tasting like beans!

Vegan savory crepes with soy yoghurt and chickpeas

It makes a great egg replacement in this crepe recipe, helping to create a very fluffy, light and airy texture. Although whipping the aquafaba does require a little bit of extra ‘work’, it’s entirely worth it for the end result!

How to make the best vegan crepes

Start by adding aquafaba, salt and sugar to a large mixing bowl. Start whisking the mixture using either a handheld or standing mixer, and continue whisking continuously for around 5 minutes in total, until a foamy consistency forms with semi-stiff peaks. Now add water, and whisk for around 30 seconds more.

Gradually add flour around 1/4 cup at a time, whisking for 10 seconds, then adding more flour. Continue whisking until the batter is very smooth, with no lumps (this should be quite easy to achieve using an electric mixer).

Lightly grease either a wide non-stick frying pan with vegan butter or olive oil. You can also use cooking spray. I use my 28-inch crepe pan to make crepes.

Pour out around 1/2 cup of the batter per crepe and gently tilt the pan to spread out the batter. Proceed to cook for around 2 minutes. You know that the crepe is ready to flip when the edges are crispy and it’s easy to slide a spatula under the crepe.

Dairy-free crepes with berries

Using a flat spatula, flip the crepe quickly and cook for around 30 seconds more on the other side. Now transfer to a warm plate as you make the rest of the batch.

Recipe tips for success

Savory crepe with chickpea scramble
  • Make sure to whip the aquafaba thoroughly to ensure the fluffiest texture – this usually takes around 5 minutes of continuous whisking.
  • Keep all the liquid ingredients at room temperature to prevent the flour from clumping.
  • Weigh the ingredients for best results, in particular the flour – small variations in the amount used will interfere with the texture and fluffiness of the crepes.
  • I would recommend using a crepe pan if you can find one, because it will allow the crepes to cook faster while preventing sticking, and also creating an even thickness throughout.
  • Add the flour to the aquafaba gradually to make sure that the aquafaba doesn’t lose its fluffiness.
  • Make sure that the pan isn’t too hot and tilt and swirl quickly when you pour out the batter, which will allow the crepes to cook evenly throughout.
  • To make savory crepes, simply leave out the sugar from the batter.

Homemade berry compote

I absolutely love serving vegan crepes with a homemade berry compote that requires just 3 ingredients: blueberries, strawberries, and maple syrup. You can use other berries of your choice, with frozen berries working really well too.

Eggless crepes with berries

The berry compote is super easy to make: simply add the berries and maple syrup to a saucepan over a low-medium heat, and cook for 8-10 minutes, stirring frequently. You can also add cornstarch to make it even thicker.

Other serving suggestions

  • If making savory crepes, I love serving them with scrambled chickpeas or a simple tofu scramble.
  • Vegan sour cream or any vegan yoghurt of your choice always makes a fantastic option!
  • You also can’t go wrong with nut and seed butters.
  • If you want to keep things simple, serve the crepes with icing sugar and berries/fruit of your choice.
  • Melted vegan chocolate is the way to go! I also love adding dairy-free chocolate chips.

Other vegan breakfast recipes you need to try

  • For a comforting brunch, make cinnamon rolls!
  • I love chocolate pancakes served with caramelised banana.
  • For a creative option, try out chocolate buckwheat porridge.
  • You just can’t go wrong with banana bread baked oatmeal!
  • For a breakfast on the go, make granola bars.
The best vegan crepes

If you give these vegan crepes a go, be sure to tag me on Instagram and leave your feedback in the comments below together with a star rating!

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How to make the best vegan crepes with just 5 ingredients! They are light, fluffy, and perfect for a weekend breakfast or brunch that's ready in 30 minutes.

Get the Recipe: The Best Vegan Crepes

The best vegan crepes, made with just 5 ingredients! They're incredibly fluffy, soft, and made with a secret ingredient to achieve the perfect texture. Serve them with toppings of your choice, whether sweet or savory, for a perfect breakfast or brunch.

Ingredients

For the crepes

  • 3/4 cup aquafaba, (the liquid from a can of chickpeas)
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/4 cup water
  • 1 1/2 cups flour

Berry compote (optional – to serve)

  • 1 tbsp vegan butter
  • 1 cup strawberries, chopped
  • 1 cup blueberries
  • 2 tbsp maple syrup

Equipment

  • Mixing bowl
  • Handheld mixer
  • Crepe pan or frying pan
  • Saucepan

Instructions 

  • Add the aquafaba, salt and sugar to a large mixing bowl. Whisk the mixture using either a handheld or standing mixer, and continue whisking continuously for around 5 minutes in total, until a foamy consistency forms with semi-stiff peaks.
  • Add water, and whisk for around 30 seconds more.
  • Gradually add flour around 1/4 cup at a time, whisking for 10 seconds, then adding more flour. Continue whisking until the batter is very smooth, with no lumps.
  • Lightly grease either a wide non-stick frying pan with vegan butter or olive oil. Pour out around 1/2 cup of the batter per crepe and gently tilt the pan to spread out the batter. Proceed to cook for around 2 minutes. You know that the crepe is ready to flip when the edges are crispy and it's easy to slide a spatula under the crepe.
  • Using a flat spatula, flip the crepe quickly and cook for around 30 seconds more on the other side. Now transfer to a warm plate as you make the rest of the batch.
  • To make the berry compote, melt the vegan butter in a saucepan and add the strawberries, blueberries and maple syrup. Cook on a low heat for 10 minutes, until thick and jammy.

Video

Notes

Recipe tips
  • Keep all the liquid ingredients at room temperature to prevent the flour from clumping.
  • Weigh the ingredients for best results, in particular the flour – small variations in the amount used will interfere with the texture and fluffiness of the crepes.
  • I would recommend using a crepe pan if you can find one.
  • Add the flour to the aquafaba gradually to make sure that the aquafaba doesn’t lose its fluffiness.
  • Make sure that the pan isn’t too hot and tilt and swirl quickly when you pour out the batter, which will allow the crepes to cook evenly throughout.
  • To make savory crepes, simply leave out the sugar from the batter.
Instructions for storage and freezing
  • Vegan crepes are best eaten immediately, but they can be frozen for up to 2 months. Place a piece of parchment in between the crepes to prevent sticking, and reheat from frozen in a lightly-greased frying pan.
Calories: 137kcal, Carbohydrates: 28g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Trans Fat: 1g, Sodium: 158mg, Potassium: 79mg, Fiber: 1g, Sugar: 9g, Vitamin A: 79IU, Vitamin C: 12mg, Calcium: 13mg, Iron: 1mg