These dairy free crepes come together with 8 simple ingredients in under 1 hour. They're light, delicate, and delicious. Great for breakfast or brunch!
My dairy free crepe recipe is quick and easy to make! Simply stir the ingredients together, cook one by one, serve, and enjoy. If you're looking to switch up your breakfast routine, these sweet crepes are for you.
Why you'll love this recipe
- Classic crepes call for milk, egg, butter, and flour. These eggless crepes are great if you have dietary restrictions or are low on pantry items.
- These vegan crepes have an incredible texture and the same great taste.
- They're incredibly versatile! Serve them with fillings and toppings of your choosing.
- Nonstick skillet: I used a 10-inch pan, but using a specialty crepe pan with a flat surface makes homemade crepes easier than ever!
- Mixing bowl: These vegan crepes come together in one large mixing bowl.
- Spatula: This long, narrow spatula is ideal for flipping thin crepes.
Here's what you'll need to make dairy free and egg free crepes! Plus my recommended substitutions.
- All purpose flour: If you're making gluten-free crepes, use your favorite gluten-free flour blend.
- Plant-based milk: I suggest using a thick dairy-free milk like oat milk or soy milk, however almond milk or coconut milk also work.
- Oil: Use a neutral tasting vegetable oil like canola oil. As a substitute, you could use refined coconut oil or olive oil.
- Sugar: We'll use granulated sugar in the sweet crepe batter and dust powdered sugar on top.
- Baking powder: This ingredient acts as the leavening agent, so we can have beautifully fluffy crepes!
- Vanilla extract: For that classic crepe flavor.
- Salt: Just a pinch to enhance the flavors.
How to make dairy free crepes
The full directions for this recipe are in the printable recipe card below.
- Whisk all of the ingredients together in a mixing bowl then let the crepe batter rest at room temperature for at least 30 minutes.
- Heat a small amount of oil in a 10-inch skillet over medium heat. Pour about ⅓ cup of the batter into the center of the pan and swirl around immediately to create a thin circle.
- Let the crepe cook until mostly set then flip and let continue to cook until golden brown. Repeat with the remaining batter, adding extra cooking oil as needed.
- Store leftover vegan crepes in an airtight container or bag in the refrigerator for up to 3 days. Reheat in the microwave or warm in a hot pan.
Does crepe batter need to rest?
Letting the crepe batter rest enhances the flavor, let's the batter thicken, and results in fluffy, stretchy, and soft crepes. Because of this, I highly recommend the rest time!
Crepe filling ideas
It’s incredibly simple to make sweet or savory crepes! Here are a handful of our favorite ways to serve them:
- Sweet fillings: Vegan ganache drizzle, confectioners sugar, maple syrup, strawberry jam, nut butter, dairy free whipped cream, fresh fruit, chopped nuts.
- Savory fillings: First, leave the sugar and vanilla out of the crepe batter. Then stuff with sautéed mushrooms and spinach or vegan ricotta cheese.
Tips for making perfect crepes
- The crepe batter should be thinner than pancake batter. If the batter is too thick after the resting period, add about a tablespoon of dairy-free milk before cooking. If the batter is too thin, stir in a little extra flour.
- Coat the pan evenly with oil or cooking spray so the crepes don't stick or burn.
- Don't flip the crepes too early. Let each side cook for about 1-2 minutes.
- Think of your first crepe as a test run! It typically doesn't turn out the best, as the pan is still heating up and you're getting into the groove.
Try these dairy free and egg free breakfast recipes next:
- My vegan pancakes are ultra soft and fluffy!
- These vegan waffles are large with perfectly crisp edges.
- Vegan french toast is custardy on the inside and crispy on the outside.
- Other breakfast favorites include my vegan loaf cake, vegan blueberry muffins, and vegan banana bread.
Dairy Free Crepes (Without Eggs)
- 1 cup all purpose flour
- 1 cup dairy free milk
- ¼ cup water
- 3 tablespoon canola oil
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Stir ingredients together in a large mixing bowl. Let batter rest at room temperature for 30 minutes.
- Heat a large pan over medium heat. Add about ½ teaspoon of extra cooking oil and pour about ⅓ cup of the batter into the skillet. Tilt the pan in a circular motion to make an even thin circle.
- Let the batter cook until mostly set, about 1-2 minutes. Flip and cook until golden brown. Repeat with the remaining batter, adding extra cooking oil to the skillet as needed.
- Fill, fold, or roll the cooked crepes then serve and enjoy! Store leftover crepes in an airtight container or bag in the refrigerator for up to 3 days. Reheat in the microwave or warm in a hot pan.