Servings
Font
Back
The Best Vegan Crepes
5 from 6 votes

The Best Vegan Crepes

The best vegan crepes, made with just 5 ingredients! They're incredibly fluffy, soft, and made with a secret ingredient to achieve the perfect texture. Serve them with your favorite sweet or savory toppings for a perfect breakfast or brunch.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 crepes
Calories: 137 kcal
Course: Breakfast, Brunch
Cuisine: French

Ingredients

For the crepes
  • ¾ cup aquafaba (the liquid from a can of chickpeas)
  • ½ tsp salt
  • 2 tbsp sugar
  • ¼ cup water
  • 1 ½ cups flour
Berry compote (optional - to serve)
  • 1 tbsp vegan butter
  • 1 cup strawberries chopped
  • 1 cup blueberries
  • 2 tbsp maple syrup

Instructions

    Cup of Yum
  1. Add the aquafaba, salt and sugar to a large mixing bowl. Whisk the mixture using either a handheld or standing mixer, and continue whisking continuously for around 5 minutes in total, until a foamy consistency forms with semi-stiff peaks.
  2. Add water, and whisk for around 30 seconds more.
  3. Gradually add flour around ¼ cup at a time, whisking for 10 seconds, then adding more flour. Continue whisking until the batter is very smooth, with no lumps.
  4. Lightly grease either a wide non-stick frying pan with vegan butter or olive oil. Pour out around ½ cup of the batter per crepe and gently tilt the pan to spread out the batter. Proceed to cook for around 2 minutes. You know that the crepe is ready to flip when the edges are crispy and it's easy to slide a spatula under the crepe.
  5. Using a flat spatula, flip the crepe quickly and cook for around 30 seconds more on the other side. Now transfer to a warm plate as you make the rest of the batch.
  6. To make the berry compote, melt the vegan butter in a saucepan and add the strawberries, blueberries and maple syrup. Cook on a low heat for 10 minutes, until thick and jammy.

Notes

  • Recipe tips
  • Instructions for storage and freezing
  • Keep all the liquid ingredients at room temperature to prevent the flour from clumping.
  • Weigh the ingredients for best results, in particular the flour - small variations in the amount used will interfere with the texture and fluffiness of the crepes.
  • I would recommend using a crepe pan if you can find one.
  • Add the flour to the aquafaba gradually to make sure that the aquafaba doesn't lose its fluffiness.
  • Make sure that the pan isn't too hot and tilt and swirl quickly when you pour out the batter, which will allow the crepes to cook evenly throughout.
  • To make savory crepes, simply leave out the sugar from the batter.
  • Vegan crepes are best eaten immediately, but they can be frozen for up to 2 months. Place a piece of parchment in between the crepes to prevent sticking, and reheat from frozen in a lightly-greased frying pan.

Nutrition Information

Calories 137kcal (7%) Carbohydrates 28g (9%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 1g (5%) Trans Fat 1g (50%) Sodium 158mg (7%) Potassium 79mg (2%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 79IU (2%) Vitamin C 12mg (13%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 crepes

Amount Per Serving

Calories 137

% Daily Value*

Calories 137kcal 7%
Carbohydrates 28g 9%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Sodium 158mg 7%
Potassium 79mg 2%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 79IU 2%
Vitamin C 12mg 13%
Calcium 13mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.