Perfect Vegan Crepes (Blender Recipe)
by Olivia Biermann
on Nov 16, 2021 (updated Mar 5, 2026)
These vegan crepes are soft, delicate, and have the perfect crisp edges. This plant-based recipe is made with oil and non-dairy milk and requires no eggs. Easy to make in just 5 minutes with the help of a blender, the crepes are amazing with both sweet and savoury fillings.
The trick to skipping the eggs
Admittedly, this crepe recipe without eggs took me a few tries to master. In traditional crepe batter, eggs act as a binder, making the crepes easy to flip without ripping. I played around with different pans, different amounts of batter, and different amounts of oil to finally land on a technique that worked perfectly and resulted in buttery soft, melt-in-your-mouth vegan crepes that stay together!
Liv’s secret to perfectly round crepes every time
Did you know that you can cheat perfect crepes? The majority of my crepes didn’t spread in a perfect circle. When this happened, I filled the gaps with a little extra batter to complete the circle.
Why I use a blender
As mentioned, it took quite a few tries (and fails!) to nail this recipe. I found that making crepe batter in a blender gives you the smoothest results with no lumps, and I love that it makes it even quicker to whip up in the morning!
If you don’t have a blender (or the kids are still asleep and you’d like to keep it that way) you can make it by hand with a whisk instead, but be prepared to see a few lumps left behind. This is totally normal and most of the lumps should dissolve as the batter rests.
Yes, I really do recommend chilling the batter!
I once read that the key to “real” French crepes is to refrigerate the batter for a few hours or overnight.
Don’t worry, a 30-minute chill is all that’s required for this recipe. But, if you want to save time you can make the batter ahead and refrigerate overnight to a fresh batch of crepes in the morning.
My favourite crepe fillings and toppings
Once you have a stack of warm crepes ready to enjoy, you can roll them up or fold them with all of the toppings and fillings you can imagine. Despite their buttery and slightly sweet flavour, crepes are delicious with both sweet (think lemon curd, whipped coconut cream or fruit) and savoury fillings (like tofu scramble, pan-fried veggies or tofu ricotta).
More of a thick and fluffy pancake stack person? My fluffy vegan buttermilk pancakes are even quicker to make than these crepes as they require no chill time. Personally I always gravitate to the best vegan French toast for breakfast!
Super Simple Vegan Crepes (Blender Recipe)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes (plus chilling)
- Yield: approx 8 crepes
Description
These vegan crepes are soft, delicate, and have the perfect crisp edges. This plant-based recipe is made with oil and soy milk and requires no eggs. Easy to make in just 5 minutes with the help of a blender, the crepes are amazing with both sweet and savoury fillings. Try serving them with fresh fruit, vegan butter, and more!
Ingredients
Instructions
- In a blender, add the nondairy milk, flour, oil, sugar and salt and blend until completely smooth and combined. Refrigerate 30 minutes up to overnight (I like to do overnight for convenience).
- Heat a medium to large (8-10 inch) nonstick skillet/frying pan (see note below on types of pans I recommend for this recipe) over medium heat. Brush with oil to coat pan evenly. Pour 1/4 cup batter into the hot pan, turning and tilting it to coat the bottom as evenly as possible. Use a bit of batter to fill in any gaps and smooth out uneven blobs with a rubber spatula.
- Cook until the top is set and not wet-looking, edges start to crisp and lift from the pan and bottom is golden brown in spots.
- Slip a rubber spatula around the edges to ensure crepe is not stuck, then gently flip in one swift motion. Cook until bottom is golden brown in spots and edges are crisp, another 45 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with oil in between each crepe.
- Serve immediately folded or rolled, with desired toppings.
Notes
I use a stainless steel frying pan for this recipe, as I am very used to using this pan! However, a really great (not worn out) non-stick frying pan is your best bet if you haven’t made crepes before.
You can store the eggless crepes for up to 3 days in the fridge or up to 3 months in the freezer. Lay them flat in a large airtight container or on a plate and cover them to prevent them from drying out. Let the frozen crepes thaw in the refrigerator overnight before serving.
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Good baseline to experiment from – I made mine with slightly less milk and they were delicious.
Best vegan crêpes out there, truly.
This recipe looks amazing!
I was also wondering how to sign up for emails about your latest recipes.
On the home page sidebar, right under the “author bio” there is a little sign up form :)!
I always use the proportion of 2 to 1 where 2 is 1:1 soy milk and sparkling water, and 1 is flour! Always works!! Sometimes need to add a bit more liquid depending on how thin you want them 🤍