Vegan crêpes are very easy to make at home and perfect to make for a special occasion like Valentine’s Day.
Crêpes can be served for breakfast, brunch, lunch, or dinner. They are best when fresh, but the leftovers make for a great meal as well. So you can make a larger batch of crêpes at once, then keep the leftovers in the fridge and simply pop them into the microwave to warm up, then add your chosen toppings.
What’s especially cool about crêpes is that you can stuff them with so many different things, both sweet and savory. Raw, cooked, steamed, or roasted veggies, canned legumes, vegan cheese, chopped nuts, fresh greens, leftover vegan chicken, grilled tofu, hummus, cashew spread…the options are endless.
If you prefer a sweet version, then a chocolate spread, peanut butter, cashew butter, or any jam will be a great base. Then simply add whatever frozen or fresh fruits you like, some chopped nuts, or chocolate if you like. Ice cream or coconut whipped cream can be really fun additions as well.
You can keep your crêpes open, fold them in half or into triangles, or roll them into little logs.
You can also serve them enchilada style. Place them into a baking dish, top with vegan cheese, and bake until cheese is melted and bubbly.
- Very simple and quick to make
- Cheap ingredients
- Using only pantry staples
- Can be served sweet or savory
- Great for any time of the day
- Can be customized in a million different ways – make it as healthy/indulgent /seasonal, etc, as you want
- Crêpes are elegant and beautiful
Need a super budget-friendly version?
- Choose whatever vegetables or fruits are in season. Frozen or canned produce are usually even cheaper
- Beans and lentils are great fillings as well
- Instead of cashew-based sauce make one with sunflower seeds. Or use hummus or silken tofu instead of cashews
Planning on making these crêpes extra healthy?
- Use whole-wheat, buckwheat, or your favorite GF flour mix instead of all-purpose flour to make these
- Stuff your crêpes with lots of fresh fruits and veggies. Chop, grate, or slice them to create fun and interesting textures
- Mashed avocados, hummus, or sriracha make a really delicious sauce here as well
Want to take your crêpes to the next level?
- Get indulgent with your toppings! Choose fancy mushrooms, baby veggies, and all sorts of delicious nuts.
- Grate some vegan cheese on your crêpes, then place them quickly into the oven or microwave to melt.
- Make rainbow crêpes! Add beet or pitaya powder for pink crêpes, spinach powder or spirulina for green ones, turmeric for yellow ones, and blue spirulina for vibrant blue crêpes.
Prep time: 5 mins
Cook time: 15 mins
Sweet Vegan Crêpe
For the crêpe
- 10.5 oz / 300 g /2.4 cups flour
- 1/2 tsp baking powder
- 1.5 tbsp / 25 ml vegetable oil
- 1 tsp apple cider vinegar
- 1 cup / 250 ml unsweetened plant milk
- 1 2/3 – 2 cups / 400-450 ml sparkling water
For the filling
- 1 tbsp vegan Nutella
- 1.5 tsp chopped caramelized hazelnuts
- 1/2 cup raspberries or sliced strawberries
- Powdered sugar/icing sugar
For the crêpe
- In a bowl whisk together flour, baking powder, and salt.
- Add oil, vinegar, and milk, and whisk together. Start to add sparkling water, whisking constantly, until you get a smooth, pancake-batter-like consistency.
- Heat up a crepe pan over medium heat. Once hot, add a ladleful of the batter, then rotate the pan to spread the batter thinly across the whole pan.
- Cook for 1-2 minutes on each side. Repeat with the remaining batter. Keep crêpes covered with a towel until ready to serve.
- Serve crêpes with sweet or savory toppings of your choice.
For the sweet filling
- Spread crêpe with vegan nutella. Sprinkle with hazelnuts and top with raspberries or strawberries.
- Fold crêpe in half, and drizzle with maple syrup or sprinkle with sugar.