Easy Eggless Crepes

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

5 from 9 votes

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!

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 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

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.
(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

Helpful tips

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.

Storing - Cooked crepes can be refrigerated in an airtight container for 1-2 days. Crepes can also 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.

Nutrition