Best Eggless crepes

A stack of crepes on a plate with strawberries, blueberries, and coffee beside.

5 from 9 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: American

Servings: servings

Calories: 230kcal

Author: Meesha

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

US Customary - Metric

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

Helpful tips

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!

Storing - Cooked crepes can be refrigerated for 1-2 days or frozen for 3 months. Before freezing, place a layer of parchment paper between each crepe to prevent them from sticking.

Allow frozen crepes to defrost overnight in the fridge, then reheat in the microwave or in the oven on a lined baking sheet covered with foil to keep them soft.

Nutrition