Crepes Without Milk (Dairy Free | Vegan Recipe)
Yes, you can make crêpes 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.
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Serves: 6 crêpes
Calories: 161kcal
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
Vegan / Dairy Free / Egg Free
Recipe inspired by: France
Please note: This recipe was originally posted in January 2024 and was updated in January 2026.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 161kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 218mg | Fiber: 1g | Sugar: 2g | Net Carbohydrates: 24g
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