These eggless crepes are light, delicate, and incredibly easy to make with just 7 simple ingredients! Whether you’re in the mood for something sweet or savory, these versatile crepes have you covered.
Fill them with nut butters, chocolate hummus, or yogurt for a sweet treat, or go savory with curry tofu scramble or seitan bologna. Plus, no fancy equipment is needed—just a regular skillet to whip up these delicious crepes in no time!
Although I’m more of a pancake person (evidence by my collection of pancake recipes including my protein pancakes without bananas and 3-ingredient vegan pancakes), I love making my almond milk French toast and these crepes on the weekends. There’s something so satisfying about cooking these thin, delicate eggless crepes and filling them with my favorite flavors!
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💚Why you will love this recipe
- Light, flexible, and delicious
- Easy to make with simple ingredients and no fancy equipment needed
- Versatile and perfect with both sweet and savory fillings
- Freezer-friendly – making it great for meal prep!
🥛What you will need
- Flour – All-purpose flour works best, but you can use a gluten-free blend to make this recipe gluten-free.
- Cornstarch – The secret ingredient for ultra-flexible, soft crepes.
- Milk – Any dairy or plant-based milk will work.
- Oil – Adds richness and tenderness. Use a neutral oil like light olive, canola, or sunflower oil.
- Vanilla extract – Omit if making savory crepes.
- For savory crepes – You can add a pinch of salt, garlic powder, and black pepper for extra flavor.
See the recipe card for full information on ingredients and quantities.
🔪How to make eggless crepes
Step 1: Whisk all ingredients together until a smooth batter forms, then allow it to rest for 30-60 minutes.
Step 2: Heat some oil in an 8-inch non-stick pan over medium heat, and add ¼ cup of batter. Cook for 60-90 seconds or until the top looks dry.
💡Tip
Once the batter hit the pan, tilt it in circular motions to stretch it as far as it can for thin and flexible crepes.
Step 3: Using a flexible silicon spatula, gently flip it over. Cook for another minute on the other side or until lightly browned.
Step 4: Fill your eggless crepes with sweet or savory fillings, and serve while warm!
✅Helpful tips
- Make it in a blender – Add all ingredients to a blender and mix until smooth, but don’t overblend, as this can lead to rubbery crepes.
- Let the batter rest – Allow it to sit for 30-60 minutes or refrigerate overnight. This helps the flour hydrate, improving both texture and flavor of these eggless crepes.
- Prevent sticking – Grease the pan between each crepe and use a good non-stick pan or crepe pan for best results.
- Check the consistency – The batter should be much thinner than pancake batter and should resemble heavy cream. If it’s too thick, add more milk; if too thin, add a bit more flour.
🍫Eggless crepe filling ideas
Here are my some of my favorite fillings for these eggless crepes -
Sweet fillings
- Nutella/peanut butter and banana
- Whipped cream with fruits (peaches, strawberries etc.)
- Strawberry or raspberry jam/sauce
- Cookie dough hummus
Savory fillings
- Silken tofu scramble, seitan bacon, and cheese of choice
- Ricotta (or tofu ricotta), mozzarella, and homemade vegan marinara sauce
- Seitan chicken, broccoli, and cheddar cheese
- Homemade pesto, like my Thai basil pesto with sauteed veggies of choice
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❄️Storing suggestions
Prep the batter ahead – You can make the crepe batter a day in advance and store it covered in the fridge.
Storing cooked crepes – While best enjoyed fresh, cooked crepes can be refrigerated for 1-2 days in an airtight container.
Freezing for later – Freeze crepes in a zip-top bag, placing parchment paper between each crepe to prevent sticking.
Reheating crepes – Allow frozen crepes to thaw overnight in the fridge. Then, reheat in the microwave or heat them up in the oven on a lined baking sheet, covered with foil to keep them soft.
❔Commonly asked questions
If your crepes turned out rubbery, it could be due to a few common mistakes. Overmixing the batter can cause the gluten to overdevelop, resulting in tough, chewy crepes. Mix until batter is just smooth is sufficient.
It’s also important to let the batter rest for at least 30 minutes—this allows the gluten to relax, giving you softer, more tender crepes. Another key factor is cooking temperature. If the heat is too low, the crepes will cook too slowly and dry out, making them chewy instead of delicate.
Most crepes are not gluten-free since they’re traditionally made with wheat flour. However, you can easily make them gluten-free by swapping all-purpose flour with a gluten-free blend. Just be sure to use a 1:1 gluten-free flour for the best texture!
While traditional crepe recipes call for eggs, it's easy to make delicious, delicate crepes without them. This recipe is specifically egg-free, yet still light, flexible, and perfect for sweet or savory fillings!
You’ll know your crepes are ready to flip when the edges start lifting and the surface looks dry. Let them cook for another 30 seconds on the other side until they’re lightly golden. Be careful not to overcook, as this can make them rubbery instead of soft and flexible!
🍽 More easy vegan breakfasts
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📖 Recipe
Best Eggless crepes
Ingredients
- 2 cups soy milk or other plant-based/ dairy milk
- 1 ½ cup all purpose flour or gluten-free flour blend
- ¼ cup sugar or brown sugar/ coconut sugar/ sugar-free substitutes
- 2 tablespoons olive oil or another neutral-tasting oil
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon optional
Instructions
- Whisk all ingredients together until a smooth batter forms. You can also use a blender to blend until everything is just well combined.
- Allow batter to rest for 30-60 minutes. You can also refrigerate it overnight and cook the crepes on the next day.
- Heat some oil in a non-stick pan over medium heat. Add ¼ cup of batter, then wirl the pan in a circular motion to spread the batter. Cook for 60-90 seconds or until the top looks dry.
- Using a flexible silicon spatula, gently flip it over. Cook for another minute on the other side or until lightly browned.
- Repeat for the remaining batter. Fill your eggless crepes with fillings of choice, and serve while warm!
Notes
- Check the consistency – The batter should be much thinner than pancake batter and should resemble heavy cream. If it’s too thick, add more milk; if too thin, add a bit more flour.
- Let the batter rest - Allow it to sit for 30-60 minutes or refrigerate overnight. This helps the flour hydrate, improving the texture and flavor of these eggless crepes.
- Prevent sticking – Grease the pan between each crepe and use a good non-stick or crepe pan for best results.
- Making batter ahead of time - You can make the crepe batter a day in advance and store it covered in the fridge.
- Filling ideas - These crepes are great for both sweet and savory fillings. Check out the section above "eggless crepes filling ideas" if you need some inspiration!
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
zeena says
Hello, this crepe receipe looks delicious, what can I substitute for the chickpea flour & still keep it gluten free thank you
meesha says
Although I have yet to try it, you can try using more oat flour in place of it !
Sanna says
Excellent crepes recipe!! I love making crepes.
meesha says
Me too ! Thanks.
Colleen says
Looks delicious, how do you freeze them so they don’t stick together? Parchment paper between each crepe?
meesha says
Yes this is what I usually do ! Optionally, you can put them in one layer and place it in the fridge for 1-2 hours then transfer them to ziplock bags or container of choice. Hope this is helpful !
Swathi says
Vegan almond milk crepes looks delicious kids will love it.
meesha says
Do try them out ! I am sure your kids will enjoy it !
Kay says
Perfect, was just what I needed, the whole family enjoyed these!
meesha says
Glad you like them !
kerri says
we love weekend crepes! perfect for brunch and dairy free!
meesha says
Glad you like them !
Taleen | Just As Tasty says
I love making crepes as a fun little weekend treat! Can't wait to try this recipe!
meesha says
Enjoy !
Sue says
My guy LOVES crepes, and you have inspired me to try to make them myself!
meesha says
Thanks for your kind words ! Hope he likes it 🙂
Emily Flint says
Thanks for a great recipe, I love making crepes!
meesha says
Me too ! Wlc and enjoy !