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Yes, you can make crepes without milk! This vegan crêpe recipe uses 6 simple ingredients, including dairy-free milk (or water) to make tender, buttery crêpes with deliciously crisp edges.
Dairy free crêpes can be just as tender and delicious as traditional crêpes. This straightforward vegan crêpe recipe shows you how to make perfect crêpes with just 6 ingredients.
These homemade vegan crêpes are soft and flexible with lightly crisp edges and a subtle buttery flavour. The batter comes together easily in one bowl using a whisk — no blender required.
Today I’ll walk you through exactly how to make crêpes without milk step by step, share success tips for the best texture, and explain how to use dairy-free milk or water. I’ll also include both sweet and savoury vegan crêpe filling ideas that the whole family will love.
Once you get the hang of it, making crepes at home for the family becomes a joy! This dairy-free crêpe recipe is one I hope you’ll come back to again and again on pancake day.
Happy cooking, Tara x
Post updated on: 20th January 2026
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What is a crêpe?
A French classic, crêpes are very thin pancakes, often served for breakfast. Typically they are served folded or rolled with a variety of sweet and savoury fillings and toppings.
How are crêpes traditionally made?
Crêpes are traditionally made with milk, eggs and flour whisked together, sometimes with melted butter, sugar and salt, to form a thin batter. A small amount of this batter is poured into a crêpe pan and cooked briefly until the edges are crisp but the crêpe is still pliable. The crêpe is then folded or rolled and served with toppings such as lemon juice and sugar.
What is the difference between crêpes and pancakes?
Crêpes are larger, much thinner and more delicate than pancakes. The crêpe batter itself is thinner and crêpes do not include a raising agent, therefore stay thin as opposed to rising like a traditional fluffy pancake. In this almond milk crepe recipe we are making classic French style crêpes without eggs and milk.
Ingredients Needed to Make Crepes Without Milk
Milk substitute – to make delicious homemade crepes without milk you can use water or a dairy free milk. We recommend using a milk substitute such as almond, oat or soy milk, if you’ve got it, instead of water, for a richer flavour to the crêpes.
Dairy-free butter – adds richness and moisture to the crêpes. Vegan butter is the best option for flavour, however you can substitute for melted coconut oil instead.
Vanilla extract – adds sweetness and flavour. Omit if you’re making savoury crêpes.
Plain flour (all purpose)
Sugar – omit for savoury crêpes
Salt
Oil for frying – Coconut oil or vegan butter both work well. Don’t use olive oil unless you are making savoury crêpes. If you’ve got a great non-stick pan you could also try using cooking spray.
Success Tips for Perfect Vegan Crêpes Without Milk
Here are our tips for how to make crêpes without milk:
Tips for making crêpe batter
Bring the ingredients to room temperature. Bring the liquid (dairy-free milk or water) and melted butter (or coconut oil) to the same temperature before mixing. This is especially important if you are substituting butter for coconut oil since coconut oil hardens if it is mixed into a cold liquid such as refrigerated milk.
The perfect batter consistency. The batter should be a pourable consistency, thinner than pancake batter. Aim for a consistency that is similar to single cream (pouring cream) i.e. thinner than double cream (heavy cream) but thicker than milk.
Rest the batter. Resting time is important when making crêpes. For the most tender homemade dairy-free crepes you should rest the batter for 30 minutes at room temperature or up to 12 hours in the fridge. You can use the batter straight from the fridge, just give it a gentle stir before using it. If the batter has thickened whilst resting, add a tablespoon or two of dairy free milk or water to loosen the mixture to the consistency of single cream (pouring cream).
Tips for cooking crêpes
Preheat the skillet. You can use a crêpe pan or non-stick frying pan but whatever you choose, preheating it is a must. Place it over medium heat and give it a minute or two to fully warm up.
Don’t over-grease the pan. Grease the pan lightly with coconut oil or vegan butter and then carefully wipe away any excess with kitchen towel before adding your first crêpe. The pan should have a light, glossy sheen, not a pool of oil as this will cause your crêpes to turn greasy and burnt.
Cook over medium-high heat. If your pan is too hot the crêpe mixture will set before you get a chance to swirl it around to cover the pan. If the heat is too low, the crêpes could take too long to cook, resulting in a dry crêpe. For best results, use a medium-hot heat; we set our heat at 70%.
Don’t add too much mixture. Ladle the batter into the medium-hot pan whilst swirling the pan to evenly coat the entire base. You want just enough mixture to cover the base of the pan in a thin, even layer. Here’s roughly how much batter to use:
20cm (8”) pan – 50ml (3 tbsp) of batter
25cm (10”) pan – 60ml (1/4 cup) of batter
30cm (12”) pan – 80ml (1/3 cup) of batter
Don’t flip too soon. Wait until the top of the crêpe looks dry (without a sheen) and the edges are crispy, lightly golden and are lifting from the surface of the pan (after around 1.5 – 2 minutes of cooking).
Before rushing to flip your crêpe, lift the edge of the crêpe with a spatula or slice and peak underneath; if you see a few little golden spots then they’re ready to flip. We use a slice to flip our crêpes.
Note: vegan crêpes tend not to get as golden as non-vegan crepes so look for a few golden spots, rather than an all-over golden colour.
Crêpe no.1 is always a tester! The first crepe is never perfect (just like with pancakes) so don’t panic if it doesn’t work out. Think of it as a tester (the chef’s bonus!) – it’s a good opportunity to practice your flipping and check that you’re using the correct amount of batter.
Tips for making ahead and storing your crêpes
Cooking a batch. Once cooked, stack the crêpes on a wire rack covered in a clean cloth or paper towel until the whole batch is cooked. Don’t be alarmed if they seem quite crisp when freshly cooked, they soften up as they rest making them supple enough to fold and roll. Serve these crêpes warm with your favourite toppings (see this section for some inspiration!).
Making ahead and storing. To store your crêpes for another time, wait for them to cool fully and then stack them with non-stick parchment paper in between each one. Wrap them in eco cling film or pop them in a storage bag or airtight container and place them in the fridge for up to two days or the freezer for up to two months.
Reheating your crêpes. Defrost frozen crêpes in the fridge fully before use. To reheat, microwave for 30 seconds or warm both sides in a lightly greased skillet over a low heat.
How to make crepes without milk
Equipment
You can whisk these crêpes by hand or you can use a blender. Therefore you’ll need a large bowl, measuring jug, sieve and either a whisk or blender.
To cook the crêpes you’ll need a non-stick pan and slice for flipping. Whilst a special crepe pan is useful, it’s not necessary. We used a 30cm (12″) non-stick frying pan, however the size does not matter too much and we include tips on how to convert the recipe for a smaller pan.
Steps
Make sure to head to the recipe card below for the full recipe and instructions! With Shrove Tuesday fast approaching, let’s learn the basic steps for how to make crepes without milk:
Gather together your ingredients – we recommend using almond milk for this recipe, however you can use water if you wish.
1. Whisk together the liquid ingredients (almond milk, melted butter and vanilla)
2. Sift the flour, sugar and salt into a separate bowl. Stir to combine.
3. Add the wet ingredients to the dry and mix until smooth. Don’t over-mix – just enough to combine so that no dry flour remains.
4. Rest the batter for 30 mins at room temperature or up to 12 hours in the fridge.
5. Lightly grease and preheat a non-stick pan.
6. Add just enough of the smooth crepe batter to cover the base of the pan. Cook for around 2 minutes on the first side and 1-2 minutes on the second side, until cooked through with a few light golden spots.
Vegan Crêpes Filling Ideas
Here are some wonderful sweet and savory fillings to go with this almond milk crepe recipe this Ash Wednesday:
Sweet vegan crêpe filling ideas
Whipped vegan cream, fresh sliced strawberries and blueberries and berry coulis
Vegan chocolate spread, diced banana and chopped nuts
Lemon and sugar
Strawberry jam and fresh fruit
Cinnamon brown sugar
Savory vegan crêpe filling ideas
Note: If you are making savory crêpes, omit the sugar and vanilla from the crêpe batter.
Fill with finely grated dairy free cheese and vegan ham
Caramelised red onion and vegan cream cheese
Fried vegan chicken, fried diced potatoes, dairy free cheese and herbs
Dairy free cheese, caramelised onion, sun-dried tomato and balsamic glaze
Refried beans, diced red pepper, vegan cheese and barbecue sauce
For sweet crepes make the recipe as directed, for savory crepes omit the sugar and vanilla from the crepe batter.
Please share your favorite fillings and favorite toppings with us by posting a comment below!
Dairy-Free Milk vs Water in Crêpes
Can you use water instead of milk in crêpes?
Yes, you can absolutely make crêpes using water instead of milk, and the batter will still cook into thin, flexible crêpes. However, there are a few differences to be aware of:
Using dairy-free milk
Plant-based milks such as almond milk, oat milk, or soy milk add a little richness and flavour to the batter. So, if you have dairy-free milk to hand, it’s our preferred option for the best overall flavour.
Using water
If you don’t have any plant-based milk available, you can use water. Crêpes made with water tend to be a little lighter and slightly less rich, but they still work well and are delicious – especially once filled.
Tip: If using water, make sure it’s at room temperature and give the batter time to sit before cooking.
(If you’ve got a tin of coconut milk in the cupboard, you might prefer to try our Coconut Milk Crêpes recipe – no additional dairy free milk needed!)
FAQs
Can you make crêpes without milk?
Yes, crepes can be made without milk and still turn out thin, soft, and flexible. This vegan crêpe recipe uses dairy-free milk or water instead of dairy milk, with no eggs required.
Can you use water instead of milk in crêpes?
Yes, you can use water instead of milk when making crepes. While dairy-free milk adds more flavour and richness, water does still work. Use room-temperature water and follow the recipe as written.
Can you make crêpes with almond milk?
Yes, almond milk works very well in crêpes and is the milk we tend to use when making crêpes at home. It creates a tender batter with a mild flavour. You can also use other plant-based milks such as oat milk or soy milk in this dairy-free crepe recipe.
How do you make oat milk crêpes without eggs?
To make oat milk crepes without eggs, simply substitute the almond milk in this recipe with an equal amount of oat milk. Follow the rest of the method as written for soft, vegan crêpes with no eggs or dairy.
How do you make crêpes without eggs and milk?
This vegan crêpes recipe is made without eggs or dairy milk. There’s no need for egg replacers — the batter relies on flour, liquid (plant-based milk or water), and fat to create structure.
Vegan crêpes can be slightly more delicate, so allow them to cook until lightly crisp at the edges before flipping.
What is the best flour for crêpes?
Plain flour (all-purpose flour) is best for making crêpes.
Self-raising flour isn’t recommended, as crepes should be thin and flat without any added leavening.
How thin should crêpe batter be?
Crêpe batter should be pourable and thinner than pancake batter. Aim for a consistency similar to single cream (pouring cream) — thin enough to spread easily across the pan but not watery.
Crepes Without Milk (Dairy Free | Vegan Recipe)
Ingredients
- 400 ml dairy free milk (at room temperature (almond milk, soy milk, oat milk or water))
- 25 g dairy-free butter (melted and cooled to room temperature (substitute: melted coconut oil))
- 2 tsp vanilla extract
- 180 g plain flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- coconut oil for frying (substitute: vegan butter)
Equipment
- Non-Stick Frying Pan
Instructions
To make the batter:
- Add the room-temperature dairy free milk, melted butter and vanilla extract to a jug and whisk to combine.Note: If making savoury crêpes, omit the vanilla.400 ml dairy free milk, 25 g dairy-free butter, 2 tsp vanilla extract
- Sift the plain flour, sugar and salt into a mixing bowl and stir to combine.Note: If making savoury crêpes, omit the sugar.180 g plain flour, 1 tbsp granulated sugar, 1/4 tsp salt
- Make a well in the centre of the flour and add the milk mixture, a little at a time, whisking as you go.
- Once all of the liquid has been added to the bowl whisk the batter briefly until it is smooth.Note: If you would prefer to use a blender, add the liquids first (milk, melted butter, vanilla), then add the dry ingredients (sifted flour, sugar and salt). Blend for 30 seconds - 1 minute until smooth.
- Set the batter aside to rest for 30 minutes at room temperature or up to 12 hours in the fridge.
To cook the crêpes:
- Lightly grease a non-stick pan with coconut oil or vegan butter, removing any excess carefully with a paper towel. Put the pan over a medium-high heat and let the pan heat up.coconut oil for frying
- For a 30cm (12”) pan, add approximately 80ml of batter (1/3 cup) and swirl the pan around until the pan is evenly coated with a thin layer of batter.Note: For a 20cm (8”) pan you’ll need approximately 50ml (3 tbsp) batter and for a 25cm (10” pan) 60ml (1/4 cup).
- Cook the crêpe on the first side for around 2 minutes before flipping it over and cooking it for around 1 minute on the second side.Note: You will know when the crêpe is ready to flip when it goes dry on top and the edges of the crepe start to go crispy and lift away from the pan.
Notes
Nutrition
Loved these crêpes without milk? Here are some more delicious vegan breakfasts to try
I hope you LOVE this recipe for crêpes without milk! Please share this recipe with someone you think will love it because it’s our goal to encourage as many people as possible to try plant based eating.
Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x
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Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
