How to Make Crepes | Vegan + Easy Recipe

Plate topped with three folded crepes surrounded by fresh berries

Crepes have a reputation for being difficult to make. They are much thinner than pancakes, delicate, and frilly around the edges. The best crepes are light, soft, and crispy – ideally straight from the skillet. Some recipes will take you through a million steps to get there, but the truth is, all you really need is a wooden spoon and some vigorous mixing. In this easy crepe recipe, dry and wet ingredients are mixed together in one bowl, saving washing up so you have more time to eat crepes!

The secret ingredient

Experts have long argued over the best method for achieving super-light crepes. Many have their own secret ingredient – which is often some sort of carbonated liquid. It sounds strange, but the tiny bubbles stop the batter from becoming heavy.

In this recipe, we use soda-water, because it doesn’t affect the flavor of your vegan crepes, and creates a melt-in-the-mouth texture. It earns bonus points for eliminating the need for eggs.

Another tip for perfect crepes is to set the batter aside for 20-30 minutes to rest. This helps crepes turn out soft, light and crispy! You can find even more tips here.

Crepe batter is thinner than pancake mix and requires more liquid to stop it becoming too thick. Most types of plant milk work, but we like oat milk the best. Its creamy consistency creates a deliciously rich finish and adds a healthy dose of B vitamins. If you don’t like oat milk, almond, cashew, soy, macadamia, and coconut all work great too. If you do use coconut then make sure it is from a carton – tinned does not work in this recipe.

Mixing bowl filled with crepe batter with a whisk sitting in the bowl

How to make crepes: Soft, light + Crispy

When your batter is ready, spray a crepe pan or shallow skillet with a little cooking oil and place it over medium heat. Using a skillet with low edges will help you wiggle your turner under your crepe to flip it, but don’t worry if you only have access to a regular one.

Pour 1/3 of the batter into the center of the skillet. Then, swirl the batter while tilting the pan until you have a thin, even coating over the surface.

The trick to getting crispy, golden edges, is letting the batter spread up the sides of your pan a little. This achieves a paper-thin layer that will crisp to perfection as it cooks.

Skillet with cooked crepe, with two other cooked crepes on the side and a cup of tea.

After a few minutes grab your turner and peek underneath the crepe. If it’s golden brown, carefully flip it over and cook the other side.

Serve your sizzling crepe straight from the pan, and fold or roll it around your choice of toppings. Our personal favorites are tart berry jam and fresh fruit. Classic maple syrup, or lemon and sugar, are also delicious.

We hope you enjoy this guide on how to make crepes! If you try our crepes recipe, please let us know what you think with a comment and rating. Every bit of feedback helps make the Plant Riot even better.

If you’re looking for more flippin’ good recipes, check out our Fluffy Pancake recipe and our Almond Orange Flour Pancakes. Or if it’s gluten-free breakfast you’re looking for, you might like our Zesty Oatmeal Hazelnut Waffles and Lemon Lavender Blueberry Scones.

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Plate topped with three folded crepes surrounded by fresh berries

How to Make Crepes | Vegan + Easy Recipe

  • Author: Rachel Steenland | The Plant Riot
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 crepes 1x


Easy guide showing How to Make Crepes | Soft, Light + Crispy – 100% plant-based with secret ingredient | Mix in one bowl for perfect crepes every time!



To serve:


  1. Into a medium size mixing bowl, add all-purpose flour, plant milk, soda water, baking powder, maple syrup, vanilla extract and a small pinch of salt, whisk to combine. Set the batter aside to rest for 20-30 minutes (resting the batter helps your crepes turn out soft and light).
  2. Heat a crepe pan/shallow skillet* over medium heat and spray with a little cooking oil. Pour a third of the batter into the hot skillet and swirl the skillet around to spread the batter across the surface and up the sides of the skillet (this is how you achieve a thin crepe with crispy edges).
  3. Cook until the crepe is golden brown on both sides. Repeat process with the remaining batter.
  4. Serve the crepes while warm topped with fresh fruit, maple syrup, jam and/or vegan butter.


  • Use a crepe pan or shallow skillet to make flipping your crepes a breeze!

Keywords: how to make crepes, crepes easy recipe, crepes recipe, The Plant Riot

This post contains affiliate links, which means that The Plant Riot (SteenPow Collective LLC) will make a small commission if you purchase using these links. The price you pay as a consumer does not change. The Plant Riot only recommends products that we know, trust and love!

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