With just 7 simple ingredients, you can make thin, delicate French-style crepes without eggs. No fancy equipment required; all you need is a skillet and a blender!
These crepes are great served sweet or savory. Fill them with nut butters, sliced fruit, chocolate chips, or cookie dough hummus for a treat, or go savory with curry tofu scramble or vegan chicken.
This crepe recipe has been our go-to Sunday brunch recipe for many years now. After multiple tests, I have perfected this no-egg crepe recipe that closely resembles the taste and texture of regular ones.
If you enjoy brunch recipes like this, you might also like my almond milk French toast and no-banana protein pancakes.
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💚Why you will love eggless crepes
- Soft and flexible crepes that don't break easily
- Highly versatile - can be served sweet or savory
- Easy to make with a handful of pantry staples
- Freezable, making it a great meal prep recipe!
🥛What you will need
- Flour - Go with all-purpose flour. Use a gluten-free blend to make this recipe gluten-free.
- Cornstarch - Acts as a binder for this no-egg recipe.
- Oil - Enhance the richness and tenderness of crepes. Any neutral oil (including light olive, canola, or sunflower oil) would work.
- Make savory crepes - Omit vanilla, sugar, and cinnamon. Instead, add salt, pepper, or any other seasonings you like.
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 crepe batter in a blender - Add all ingredients and mix until just combined. Avoid overblending, as crepes might turn out rubbery.
- Batter's consistency - It should be thin, resembling heavy cream. If it is too thick, add more milk; if it is too thin, add more flour.
- Rest your batter - For 30-60 minutes or overnight in the fridge. It relaxes the gluten, preventing crepes from turning out rubbery.
- Adjust the heat - A medium to medium-high heat works for crepes, but if it's browning too quickly, dial it down.
- Grease the pan between each crepe - This ensures crepes do not stick and helps achieve crispy edges.
🍌Crepes filling and topping ideas
These eggless crepes are the perfect blank canvas for various fillings, be it sweet or savory! Here are some ideas to get you started:
- Jams, sauces, and fruit compotes
- Fresh berries and whipped cream
- Icing sugar
- Nutella or dark chocolate hummus with banana slices
- Sweeteners and syrups - maple syrup, honey, chocolate sauce
- Scrambled eggs (or soft tofu scramble) and cheese
- Ham and cheese - I especially love using my vegan bologna
- Tofu ricotta with homemade vegan marinara sauce
- Pesto with roasted veggies of choice - I especially love using my Thai basil pesto
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❄️Make-ahead and storing suggestions
Crepe batter - Batter can be made the night before and kept refrigerated in an airtight container.
Storing cooked crepes - Cooked crepes can be refrigerated in an airtight container for 1-2 days.
They can be frozen for 3 months. Stack the crepes with wax paper between each layer, then place in a zip-top bag.
Reheating - Thaw frozen crepes overnight in the fridge. Reheat on the skillet until warm. Or reheat in oven preheated to 150 °C/300 °F for 5-10 minutes, covered with foil.
❔Commonly asked questions
Rubbery crepes are usually a result of overdeveloped gluten. This usually results from overmixing the batter, especially when making it in a blender.
Allowing the batter to rest is also crucial, as the gluten relaxes, giving you softer crepes.
Cooking temperature also matters. If the heat is too low, crepes will cook too slowly and dry out.
Crepes can be easily made gluten-free by swapping all-purpose flour with a 1:1 gluten-free blend.
You can substitute milk for water to make crepes. However, crepes without milk will be less rich than traditional crepes.
Crepes are ready to be flipped when the surface looks dry, and the edges start to lift. Flip over and cook for another 30 seconds, or until lightly golden.
Be careful not to overcook crepes; they might dry out and turn rubbery.
🍽 More easy vegan breakfasts
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📖 Recipe
Easy Eggless Crepes
Ingredients
- 2 cups soy milk or other plant-based/ dairy milk
- 1 ½ cup all purpose flour or gluten-free blend
- ¼ cup cane sugar or other granulated sweetener
- 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. (Crepe batter should resemble that of heavy cream; adjust texture with milk or flour as needed.)
- Allow batter to rest for 30-60 minutes, or refrigerate overnight and cook it the next morning.
- 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
- Rest your batter - For 30-60 minutes or overnight in the fridge. It relaxes the gluten, preventing crepes from turning out rubbery.
- Adjust the heat - A medium to medium-high heat works for crepes, but if it's browning too quickly, dial it down.
- Grease the pan between each crepe - This ensures crepes do not stick and helps achieve crispy edges.
- Crepe filling - I recommend checking out the section "crepe filling" in the above post for 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 !