Crepes Without Milk (Easy Recipe With Water or Dairy Free Milk)
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 sugar
- ¼ tsp salt
- coconut oil for frying (substitute: vegan butter)
Equipment
- Non-Stick Frying Pan
Instructions
To make the batter:
- MIX WET INGREDIENTS. 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
- MIX DRY INGREDIENTS. 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 sugar, 1/4 tsp salt
- ADD WET INGREDIENTS TO DRY. Make a well in the centre of the flour and add the milk mixture, a little at a time, whisking as you go.
- WHISK. 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.
- REST THE BATTER. Set the batter aside to rest for 30 minutes at room temperature or up to 12 hours in the fridge.
To cook the crêpes:
- PRE-HEAT THE PAN. 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
- ADD THE BATTER. 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: Flip when the crêpe goes dry on top and the edges start to go crispy and lift away from the pan. Lift the edge of the crêpe carefully to check the underneath is cooked, with a few golden spots, before flipping.Note 2: The first crêpe always takes longer to cook than the rest!
Notes
Vegan / Dairy Free / Egg Free
Recipe inspired by: France
Please note: This recipe was originally posted in January 2024 and was updated in April 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
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!