These light, delicate vegan crêpes come together without eggs or dairy, but you won’t miss either. The best part? They’re made entirely with staples you likely have on hand. Olive oil takes the place of butter, while soy milk steps in for both milk and eggs. And instead of topping them with whipped cream, you’ll whip up a silky one-ingredient tahini cream that’s rich, nutty, and perfect for drizzling.

A recipe for successful vegan crêpes

1. Let them cook fully before flipping

Like, let them cook a bit longer than you normally would with conventional crêpes. Without eggs, they’re a bit more delicate and they need a bit longer to set.

2. Don’t make them too large

Relatedly, don’t make them too large. They’re much easier to flip when they’re on the smaller side.

The easiest way to flip these is with a large spatula. If you make your vegan crêpes too large, they will tear from their weight. So if you make them too large, you might want to use the technique of sliding the crepe onto a lightweight cutting board, and then flipping it back onto the pan.

3. Make sure your batter is smooth and fully blended

Whether you’re using a blender or mixing with the one-bowl technique described in the next section, make sure your batter is completely smooth. This isn’t like making muffins, where you want to avoid over-mixing the batter. In this case, it’s actually good to develop a little gluten. This will give these vegan crêpes that classic chewy-tender texture.

How to get away with not using a blender

You can make this recipe for vegan crêpes with a blender, but if you don’t have one, don’t sweat it! I’ve made this recipe in many-an-airbnb with no blender in sight. All you’ll need is a whisk and a bowl.

The key to making these without a blender is to add the liquid in stages rather than all at once. Whisk until completely smooth before adding the next addition of soy milk.

I’m including my video for classic crêpes here, even though it has different ingredients, because the technique is exactly the same:

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Vegan Crêpes

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Total Time: 30 minutes
Yield: 12 to 15 crepes

Ingredients

1 1/4 cups flour (200g)
2 tablespoons sugar (25g)
1/4 teaspoon salt (1.5g)
1/4 teaspoon vanilla extract (1g)
2 1/2 tablespoons extra virgin olive oil (33g)
2 1/2 cups soy milk (590g)
Neutral oil for coating the pan (canola, vegetable, etc.)

Serving inspiration:
Tahini cream: equal parts tahini and water (measured by volume, e.g., 1/4 cup of each), whisked together until smooth and creamy
Date molasses (or grape molasses or honey)
Bananas, sliced
Figs, sliced

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Instructions

Whisk together the flour, sugar, and salt in a medium mixing bowl.
Add the vanilla, olive oil, and just 1 cup of the milk*. Whisk together until it’s completely smooth.
Add 1 cup more of the milk, and whisk together until well combined. Repeat with the final 1/2 cup.
Place a non-stick skillet over medium to medium-high heat, and let it pre-heat for a couple minutes.
Dip a paper towel in oil, and use tongs to swipe it across the pan, coating it evenly and lightly. Or use cooking spray to evenly spray the pan with a layer of oil.
Pour about 1/4 – 1/3 cup of batter (more or less, depending on the size of your pan) into the oiled pan, and quickly tilt the pan around to coat the surface evenly. Let it cook for about 2 minutes, then flip and cook for 30 more seconds.**
Remove finished crepes to a plate, and continue cooking the rest of the batter. Serve immediately, or cover and refrigerate for a few days (reheat in the same pan for about 30 seconds on each side, or microwave briefly).

Notes

* You can use a blender for this recipe. If you do, just add all the milk at once and blend until completely smooth.

** These vegan crepes are more delicate than classic eggy crepes, so make sure they cook all the way through on the first side before you flip them. Also, the thicker you make them, the harder they are to flip without tearing (totally counterintuitive, but true). If you ever have trouble flipping crepes, make them smaller, so they’re easier to manage.

The best thing to do is make them on the small side, let them cook through, use a big spatula to gently peel them up, and carefully flip them over with the spatula. Or toss them in the air if you can swing it!