Looking for a foolproof vegan Eggless crêpe recipe that’s light, tender, and easy to make? These eggless crêpes are just what you need—no eggs, no dairy, and no fancy ingredients. Whether you're planning a sweet brunch or a savory dinner, this simple recipe delivers beautifully thin, flexible crêpes that can be customized any way you like.
After testing multiple egg substitutes like chia and flaxseed, I discovered that they’re not even necessary for perfect vegan crêpes! Just a few pantry staples—flour, plant-based milk, a bit of oil, sugar, and vanilla—come together to create a silky batter that cooks up into classic French-style crêpes, completely egg-free.
They’re slightly sweet on their own, which makes them perfect for fresh fruit or vegan chocolate sauce. Want to go savory instead? Just skip the sugar and fill with your favorite veggies or dairy-free cheese. These versatile crêpes are the ideal base for breakfast, dessert, or even dinner!
On their own, vegan crêpes are a simple mix of flour, plant-based milk, and oil. Whether they’re healthy depends entirely on how you serve them! Top with fruit, nut butter, or veggies for a more nutritious option. For extra fiber, swap in whole-wheat or gluten-free flour.
To get soft, pliable crêpes without eggs, it’s important to let the batter rest before cooking. Resting the batter for at least one hour (or overnight in the fridge) allows the flour to absorb the liquid and results in a smoother, thicker consistency. This step helps mimic the binding power of eggs and ensures perfect results every time.
1.How can I make crêpes ahead of time?
Prepare the batter up to a day in advance and refrigerate. After cooking, let crêpes cool completely, then stack them with parchment paper in between. Store in an airtight container in the fridge for up to 2 days or freeze for up to 4 months.
2. Which plant-based milk works best?
Use any non-dairy milk that contains some fat. Soy milk, almond milk, and cashew milk all work great for tender, flexible crêpes.
3. Why are my crêpes chewy?
Chewy crêpes usually happen when the batter is too thick or the pan is overloaded. Use about 1/4 cup of batter per crêpe and swirl it around the pan for a thin, even layer.
Top your crêpes with:
For a savory twist, fill with sautéed spinach, mushrooms, or vegan cheese for a satisfying brunch or light lunch.
If you loved these easy eggless crêpes, you might also enjoy some of our other reader-favorite recipes! Whether you're craving something savory, sweet, or perfectly comforting, there's something for every mood and mealtime:
✨ Keep browsing Recipita.com for more tried-and-true vegan, gluten-free, and comforting homemade recipes your whole family will love.
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I used oat milk and a flax egg, and the crepes came out soft and foldable. A perfect breakfast option for anyone avoiding eggs or dairy.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2025-01-14", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Jonas", "reviewBody": "These vegan crepes are a game-changer. I made them using just three ingredients and topped them with some fresh berries. As someone allergic to eggs, I’m thrilled to have found crepes without eggs and milk that actually taste amazing.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-08-27", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Sofía", "reviewBody": "The texture is spot on — light, slightly crisp edges, and flexible enough to roll. I tried it with a chickpea flour egg replacer and it worked great. A fantastic eggless crepes recipe for both sweet and savory fillings.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-09-24", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Theo", "reviewBody": "I used this recipe for a Sunday brunch with friends and everyone was shocked they were egg-free. The crepes had that perfect golden color and didn’t stick at all. Definitely the best eggless crepes I've tried — even better than some regular versions.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-05-29", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Lotte", "reviewBody": "As a new vegan, I’ve been craving crêpes and this recipe did not disappoint. I used almond milk and banana as an egg substitute and it added a lovely hint of sweetness. Perfect for breakfast or dessert.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-06-12", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Markus", "reviewBody": "Tried the eggless savoury crepes version and filled them with sautéed mushrooms and spinach. Absolutely delicious and very filling. Love how easy this recipe is — ideal for plant-based meal planning.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-08-21", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Céline", "reviewBody": "Finally, a pancake mix crepe recipe without eggs that works! I used a store-bought vegan pancake mix and just added a bit of plant milk. They turned out better than expected and my kids loved them with a sprinkle of cinnamon sugar.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-05-09", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Olivia", "reviewBody": "I was skeptical about eggless pancakes turning out well, but these crêpes were soft, light, and folded beautifully. This will be my go-to for dairy-free breakfasts from now on. I topped mine with maple syrup and strawberries — perfection!", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-10-24", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Elias", "reviewBody": "This is the easiest eggless crepes recipe I’ve ever tried. Just a few pantry ingredients and no special skills needed. I love that it’s also a vegan-friendly option and worked great with oat milk.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2025-03-03", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Anya", "reviewBody": "Absolutely loved this plant-based crepe recipe! I made them for my daughter who’s allergic to eggs, and she devoured them. We used an egg substitute made from chia seeds and it held up really well.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2023-12-27", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} }] } { "@context": "https://schema.org", "@type": "BlogPosting", "mainEntityOfPage": { "@type": "WebPage", "@id": "https://recipita.com/recipe/eggless-crepes/" }, "headline": "Eggless Crêpes", "image": [ "https://recipita.com/wp-content/uploads/2025/05/EGGLESS-CREPES.jpg", "https://recipita.com/wp-content/uploads/2025/05/3-ingredient-crepes-no-eggs-1.jpg", "https://recipita.com/wp-content/uploads/2025/05/vegan-crepes-with-egg-replacer.jpg" ], "author": { "@type": "Person", "name": "Mary Licon", "url": "https://recipita.com/about/" }, "publisher": { "@type": "Organization", "name": "Recipita", "logo": { "@type": "ImageObject", "url": "https://recipita.com/wp-content/uploads/2025/04/cropped-Untitled-design-8-1-1.png" } }, "datePublished": "2025-05-03T08:00:00+00:00", "dateModified": "2025-05-03T08:00:00+00:00" }These eggless vegan crêpes are soft, thin, and incredibly versatile—made without eggs or dairy, yet taste just like the classic French version. Ideal for breakfast, brunch, or dessert, and ready to fill with your favorite sweet or savory toppings!
Whisk the dry ingredient: In a large mixing bowl, whisk the flour to break up any clumps and create a light, airy base.
Add wet ingredients: Pour in the almond milk, vegetable oil, vanilla extract, and sugar.
Mix the batter: Whisk everything together until the mixture is smooth and free of lumps. The consistency should be thinner than pancake batter—this helps create delicate, paper-thin crêpes.
Cook your first crêpe: Pour about 1/4 cup of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer.
Flip and finish: Gently flip the crêpe using a spatula and cook the other side for another minute, just until set and golden.
Repeat: Transfer the cooked crêpe to a plate and repeat with the remaining batter, re-greasing the pan as needed.Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
