Vegan Crepes

Vegan Crepes

If you know me well, you know that I LOVE crepes. Those thin pancakes that have elasticity enough to hold a good serving of delicious contents (savory or sweet) and still retain their shape, ready to be devoured by ME (and you soon!) These crepes are so easy to make and are such a party-pleasing meal, think taco bar, but with crepes! 

  • Makes: 4-6 crepes (depending on size)
  • Prep time: 10 minutes 
  • Cook time: ~15 minutes
  • Cost: ~ $5


  • 1 cup flour 
  • 1/4 tsp salt
  • 1/2 cup milk (oat or almond are both good!) 
  • 1 cup seltzer (I like plain for this recipe but lemon/lime works too) 
  • 1/4 cup coconut oil 
  • 2 Tbs maple syrup 

In a big bowl, combine the flour and salt. In a smaller bowl, combine milk, seltzer and syrup. Melt the coconut oil and then let it sit for a moment so it’s not incredibly hot when you stir it in as it can have the tendency to harden with all the other cold stuff it’s mixing with. Pour the wet ingredients into the dry and combine well, trying to minimize clumps. Heat up a flat skillet pan on medium heat and add a bit of coconut oil to get the moisture moving. Pour a ladle of batter into the pan, let it spread even and thinly and flip the crepe once you see bubbles forming. Cook on the second side for about 10 seconds. I keep all my crepes warm on a plate under a towel until they’re ready to serve! 


Favorite Savory crepe: Field Roast Sausage, Cheese Sauce, some kind of sauteed green vegetable (like asparagus or kale!)  

Favorite Sweet crepe: Homemade fruit sauce, local maple syrup, Forager cashew yogurt (unsweetened!)

I’ll do separate recipes for these sauces! 

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