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!
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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 pajamas 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 husband, who is the biggest skeptic when it comes to vegan food, prefers these to ordinary crepes or pancakes.
Give them a go, and I'm sure they'll become a favorite of yours too!
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 are truly my favorite out of all the ones that I've tried.
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. Yes, it is literally just the liquid from 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!
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 ¼ 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 ½ 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!
Recipe tips for success
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. You can also get creative by adding some fresh savory herbs.
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.
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 yogurt 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 always a fun way to go! I also love adding dairy-free chocolate chips.
Other vegan breakfast recipes you need to try
I actually love brunch so much that I've created an entire cookbook full of brunch-worthy vegan recipes. You can check out The Vegan Brunch Book here!
Or check out these other delicious recipes for more plant based inspiration:
- For a comforting brunch, make cinnamon rolls!
- I love chocolate pancakes served with caramelized 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 your own granola bars.
If you give these vegan crepes a go, be sure to tag me on Instagram (@ohmyveggies) and leave your feedback in the comments below together with a star rating!
📖 Recipe
Equipment
- Handheld mixer
- Crepe pan or frying pan
- Saucepan
Ingredients
For the crepes
Berry compote (optional - to serve)
- 1 tablespoon vegan butter
- 1 cup strawberries, chopped
- 1 cup blueberries
- 2 tbsp maple syrup
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 ¼ 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 ½ 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
- 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.
- 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.
Nutrition (estimated per serving)
Emily says
This is my go-to crepe recipe. I use the aquafaba I get when I cook chickpeas. My omni Mom and sister love it just as much as our family. Perfect texture and deeeeelish! Thank you for sharing 😊