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Vegan crepes with Raspberries & Blueberries

Vegan Crepes

Jack Slobodian
These are the most easy Vegan Crepes I have ever made. They only use 2 ingredients and take less then 5 minutes to prep!
5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Course Breakfast, Brunch, Dessert
Cuisine French
Servings 12 Crepes
Calories 67 kcal



  • 200 g Plain Flour
  • 500 ml Almond milk Sweetened
  • 1 Pinch Sea salt


  • Sift the flour into a large mixing bowl, make a well in the center and gradually whisk in the milk until the mixture is fully incorporated and smooth.
  • Heat a non stick pan over medium heat until hot. With one hand lift the pan from the flame and with the other hand pour in a ladle of batter. At the same time give the pan a rolling motion, rapidly distributing the batter evenly across the pan. Return the pan to the heat and leave to cook for 60-90 seconds.
  • Delicately lift the edge of the crepe with a spatula to check (after a few times you will have a feeling and everything will go automatically). Gently slide the spatula underneath the crepe and flip. You can also toss it if you prefer (it's fun but requires practice).
  • Continue to cook for about 30 seconds then remove from the pan and repeat (if your crepe sticks to the pan you either need to add a little more oil before cooking or let it cook for a longer).
  • Served immediately with your choice of toppings.


  • The pan should sizzle at contact with the batter, if it doesn't turn up the heat slightly.


Calories: 67kcalCarbohydrates: 13gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 58mgPotassium: 18mgFiber: 1gSugar: 1gCalcium: 53mgIron: 1mg
Keyword Easy Vegan Crepes, Vegan Crepes
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