Create a French-inspired treat at home with these easy Vegan Crepes. Made from simple plant-based ingredients and cooked in a skillet, these eggless crepes turn out thin, tender, and perfect for filling. They’re finished with a homemade tahini maple cream that’s nutty, creamy, and lightly sweet — a lovely accompaniment for fresh fruit, nuts, or any of your favorite toppings.
Originally published February 1, 2021. Updated August 26, 2024.
You don’t need special equipment to make restaurant-quality vegan crepes. Crepes are simpler than they look: the batter is thin, you spread it in a hot skillet, and flip once the surface stops looking damp. This reliable dairy-free crepe method yields delicate, paper-thin crepes every time.
The tahini maple cream sauce is quick to make and brings a rich, slightly savory sweetness that complements fruit, jam, or chocolate. For a savory version, fill crepes with sautéed vegetables, avocado, or vegan cheese. The recipe below includes ingredient notes, step-by-step instructions, pro tips, storage advice, and serving suggestions.
Ingredients
All-purpose flour: Provides structure while keeping crepes tender. Use unbleached for best results. Swap a gluten-free blend if needed.
Arrowroot powder (or cornstarch): A small amount helps refine the batter’s texture.
Sugar: A tablespoon adds a touch of sweetness. Organic cane sugar keeps the recipe fully vegan. Coconut sugar or extra maple work too.
Salt: A pinch to enhance flavor; adjust to taste.
Non-dairy milk: Unsweetened soy, oat, or almond milk provide liquid and richness without extra sweetness.
Sparkling water: Optional, but it lightens the batter and adds delicacy. Still water will also work.
Neutral oil: Refined coconut, vegetable, or canola oil keeps the batter moist and helps the crepes spread.
Vegan butter: For greasing the skillet so crepes release easily.
Tahini: The base of the maple cream sauce; smooth tahini blends to a silky texture. Swap a creamy nut butter if preferred.
Maple syrup: Natural sweetness and depth for the sauce. Use 100% pure maple syrup.
Cinnamon and pinch of salt: Add warm flavor to the sauce; cardamom or nutmeg can be substituted.
How to Make Vegan Crepes
- Mix dry ingredients: Sift or whisk together flour and arrowroot/cornstarch in a large bowl. Stir in sugar and salt.
- Add wet ingredients: Make a well in the center and whisk in non-dairy milk, sparkling or still water, and oil until a smooth, thin batter forms.
- Heat the skillet: Warm a non-stick or lightly greased skillet over medium heat and coat with vegan butter.
- Cook crepes: Pour about 1/3 to 1/2 cup batter into the center of the pan. Immediately lift and rotate the pan so the batter spreads into a thin circle. Return to heat and cook until the surface no longer looks wet, about 2–3 minutes.
- Flip briefly: Use a large spatula to flip the crepe and cook the second side for 30–60 seconds until set.
- Keep warm: Place cooked crepes on a plate lined with a kitchen towel and cover. Continue until all batter is used; this batch yields several crepes depending on size.
- Prepare tahini maple sauce: Whisk tahini, maple syrup, 1–2 tablespoons non-dairy milk, cinnamon, and a pinch of salt until smooth and pourable. Add more milk to reach desired consistency.
- Assemble and serve: Spread sauce on each crepe and top with fresh fruit, jam, cacao nibs, powdered sugar, or other toppings. Serve immediately.
Recipe Pro-Tips
- Sift the flour: Use a sifter or fine mesh strainer to avoid lumps and ensure a silky batter.
- Sparkling water: Not required, but it helps make the crepes extra delicate and light.
- Non-stick pan: A dependable non-stick skillet or enameled cast-iron pan makes flipping easier and prevents sticking.
- Rotate immediately: After pouring batter, lift and rotate the pan to form an even, thin layer for consistent crepes.
- Prep toppings first: Make the tahini maple sauce and arrange fruit and toppings while the pan heats so assembly is quick.
- Keep them warm: Stack cooked crepes between clean paper towels or a cloth to retain warmth and softness.
Serving Suggestions
Serve crepes with a generous spread of tahini maple cream and seasonal fruit for breakfast, brunch, or dessert. Add chopped nuts, cacao nibs, granola, a dollop of coconut whipped cream, or a spoonful of jam. For savory crepes, fill with sautéed mushrooms, spinach, avocado, or vegan cheese.
Storage Directions
- Refrigerate: Store cooked crepes in an airtight container layered with paper towels for up to 3 days. Keep tahini maple sauce in a separate airtight container for up to 5 days.
- Freeze: Cool crepes completely, separate with parchment or wax paper, and freeze in a freezer-safe container for up to 2 months. Thaw in the fridge or reheat directly in a skillet or microwave on low.
- Reheat: Warm crepes in a non-stick skillet over medium-low heat for 20–30 seconds per side. Gently warm the sauce on low heat or briefly in the microwave.
Frequently Asked Questions
Yes — this recipe replaces eggs, dairy milk, and butter with plant-based alternatives like non-dairy milk and vegan butter.
Absolutely. This recipe omits eggs and uses arrowroot or cornstarch and non-dairy ingredients to achieve the thin, flexible texture of traditional crepes.
Yes. The batter can be refrigerated up to 24 hours. Stir well before using and add a splash of non-dairy milk if it thickens.
More Vegan Breakfast & Brunch Recipes
- Breakfast enchiladas
- Teff porridge
- Chocolate matcha sticky buns
- Vegan sweet potato pancakes
- Vegan chicken and waffles
Recipe Card (Summary)
Vegan Crepes with Tahini Maple Cream
Prep time: 5 minutes • Cook time: 20 minutes • Total time: 25 minutes • Serves: 4
Yield: several thin crepes depending on size. Use 1 1/2 cups all-purpose flour, 1 tbsp arrowroot or cornstarch, 1 tbsp sugar, 1/4 tsp salt, 1 cup non-dairy milk, 1 cup sparkling water, 2 tbsp neutral oil, and vegan butter for cooking. For the sauce, combine 1/4 cup tahini, 2 tbsp maple syrup, 1–2 tbsp non-dairy milk, 1/2 tsp cinnamon, and a pinch of salt.