Finally, a light, vegan, Eggless Crêpes recipe that is just as delicious as traditional French crêpes.
After sharing my French crêpes recipe recently, I started thinking about a vegan alternative—it was practically a necessity, given how many vegan friends I have! The challenge, of course, was finding a way to recreate the delicate elegance of real crêpes without the eggs and milk, which are essential to the original recipe. After plenty of trial and error, I’m happy to report that I’ve cracked the code for perfect eggless crêpes.
Initially, I experimented with the usual vegan substitutes—chia and flaxseed “eggs”—since both work well as binders in baking. But to my surprise, they weren’t even necessary! With just a few basic ingredients you probably already have on hand, you can whip up these vegan crêpes in no time.
The recipe is simple: flour, plant-based milk, oil, sugar, and vanilla. The result? Delicate, traditional-style crêpes, ready to be filled with anything your heart desires. While this version leans slightly on the sweeter side, they’re incredibly versatile. If you’re aiming for dessert, great! If you prefer a sweet-savory combo, go for it. For a more savory crêpe, just omit the sugar. The possibilities are endless!
Are Eggless Crêpes Healthy?
Alone, these eggless crêpes aren’t necessarily healthy. It really depends on how you serve them. Chocolate sauce, powdered sugar, or salted caramel? Delicious, but not very healthy! Fresh fruit or sautéed veggies? Healthy! If you want, you can replace the flour with whole-wheat white flour or gluten-free flour.
Make the Batter in Advance
While making eggless crêpes is quick and relatively foolproof, it’s best to prepare the batter in advance. Since we’re not using traditional eggs to bind the ingredients, giving the batter time to rest becomes essential. Letting it sit for at least an hour—or even overnight—allows the flour to fully absorb the plant-based milk, resulting in a smoother, thicker batter. This extra step ensures your crêpes will have the perfect consistency when cooked, even without the help of eggs.
How to Make Ahead and Store
As noted earlier, making the batter in advance is recommended. Once the crêpes have cooled to room temperature, store them between parchment or wax paper in an airtight container in the refrigerator for up to 2 days. They can also be frozen (also with a piece of parchment between each crêpe) for up to 4 months.
Serving Suggestions
Serve these eggless crêpes with fresh fruit and a good drizzle of this rich Vegan Caramel Sauce. So, SO, tasty! You can also opt for dairy-free whipped cream, vegan chocolate sauce, or Vegan Cake Batter Cashew Butter With Macadamia Nuts.
In the mood for savory crêpes? Try them with Sautéed Spinach and some freshly grated Comté cheese!
Recipe
Ingredients
- 2 cups unbleached all-purpose flour
- 2 1/4 cups almond milk at room temperature
- 2 tablespoons vegetable oil plus extra for greasing
- 2 tablespoons granulated sugar
- 1 tablespoon pure vanilla extract
Instructions
- In a large mixing bowl, whisk the all-purpose flour to remove any lumps.
- Add the vanilla extract, sugar, vegetable oil, and almond milk to the bowl with the flour.
- Whisk the mixture vigorously until a smooth, lump-free batter forms. The batter should be thinner than pancake batter.
- Heat a non-stick crêpe pan or skillet over medium heat and lightly grease with vegetable oil.
- Pour about 1/4 cup of batter into the center of the pan, tilting and swirling the pan to spread the batter thinly.
- Cook for 2-3 minutes, until the edges of the crêpe begin to lift and the bottom is lightly golden.
- Carefully flip the crêpe using a spatula and cook for an additional minute on the other side.
- Transfer the cooked crêpe to a plate and repeat with the remaining batter, greasing the pan as needed.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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