vegan classic French crepes

Vegan Classic French Crepes

Welcome to a guide on how to realize the perfect recipe for a vegan and healthy version of the famous french crepes. All you need to make these Vegan Classic French Crepes is 6 ingredients and 30 minutes of your time. Recipe for 8 crepes. 

vegan classic french crepes with chocolate on white background

A simple recipe with basic ingredients to experience the pleasure of delicious Classic French Crepes, with the benefit of being free from egg (what’s wrong with eggs?) and dairy (what’s wrong with dairy?). 

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Traditional French crepes are vegetarian but not vegan as they are made with eggs and cow milk. But the good news is, you DON’T have to use animal products to make traditional French crepes. This Vegan Classic French Crepes recipe is 100% vegan and cruelty-free.

classic french crepes with chocolate


Step 1: make the vegan crepe batter with the 5 ingredients listed below:

plain flour


-non-dairy milk


vanilla extract

Note the crepe batter is free from oil. The only oil required for this Vegan Classic French Crepes recipe will be so the crepe doesn’t stick to the pan! You might also like this Chocolate Chips Muffins recipe (oil-free | vegan) if you enjoy eating oil-free!

Step 2: Pour some crepe batter in a hot crepe pan and twist it quickly with a circular movement.

crepe batter in mixing bowl with crepe on pan

Step 3: Cook crepe on each side.

Step 4: Repeat steps 2 and 3 until you have used all the batter.


Melted chocolate, chocolate spread, peanut butter, sugar, jam, fruit syrup… your options are endless on how to stuff your crepes.

All you have to do is place the filling of your choice on one half of the crepe, fold over in half, and fold over one more time into quarters!

chocolate crepes folded on white plate

My favorite filling is melted dark chocolate, and here is a little pro tip for you if you choose this option:

Add 2 or 3 squares of a chocolate bar while the second half of the crepe is cooking! This way the chocolate will melt while the crepe finishes to cook and you will just have to fold it and eat it! I did a visual demonstration of this process on my Instagram story, so feel free to check out my Instagram @thedorkyfrench for more video demonstrations!


1- Twisting the crepe pan quickly with a circular movement is a very important step for your crepes to be thin and uniform. Fill the middle of the pan with remaining batter if necessary. 

2- Make sure the pan is well heated up before you start making crepes.

2- When you eat your crepes, I highly recommend you to start from the biggest end; it’s gonna get really dirty if you start eating from the small end!

vegan classic french crepes with chocolate on white background


I use soy milk for this recipe. You can substitute with any other non-dairy milk, but keep in mind it will slightly affect the final taste and texture.

You can substitute cornstarch with potato starch.

Brown sugar can be replaced with white sugar or coconut sugar.


Make sure you bookmark (or pin) this recipe and impress your family with the best Vegan Classic French Crepes and some delicious filling.

the ultimate vegan classic french crepes

You can also tag me on Instagram @thedorkyfrench for a chance to be featured!

For other delicious dessert ideas, check out this Vegan Chocolate Stuffed Pancakes (gluten-free) recipe, or again these Chocolate Chips Muffins (oil-free | vegan) for something really quick and easy to make!

Now time to get into your kitchen! I would love to hear about how this recipe went for you, so make sure to leave a comment if you try it!


classic french crepes with chocolate

Vegan Classic French Crepes

Welcome to a guide on how to realize the perfect recipe for a vegan and healthy version of the famous french crepes. All you need to make these Vegan Classic French Crepes is 6 ingredients and 30 minutes of your time. Recipe for 8 crepes. 
5 from 1 vote
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Course: Dessert, Snack
Cuisine: French
Keyword: classic french crepes, oil-free, vegan crepes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 crepes
Calories: 191kcal
Author: Marlène Mamia


  • Mixing bowl
  • Whisk
  • Crepe pan
  • Soup ladle



  • Watch the one minute recipe video to see all instruction steps.
  • Add the plain flour, cornstarch, and brown sugar to a mixing bowls. Mix with a whisk.
  • Progressively add the soy milk to the melange while beating it with the whisk.
  • Add the vanilla extract and beat until totally smooth.
  • Heat up a crepe pan on medium heat.
  • Slightly oil the heated pan with a soaked paper towel or brush.
  • Mix the batter before making each crepe.
  • Using a soup ladle, pour 3/4 scoop of batter in the hot pan and twist quickly with a circular movement. Fill the middle with remaining batter if necessary.
  • Cook crepe on medium heat for about 2 minutes, until edges of the crepes become slightly crisp. Flip the crepe over and cook again for 30 seconds to 1 minute, depending on how cooked you want your crepe.
  • Repeat until the batter is empty. You don’t need to oil the pan before every crepe, only once every 3 crepes is enough, or when the pan gets sticky (I use and recommend this non-stick crepe pan to make crepes).
  • Stack the cook crepes on a plate.
  • Serve warm, and enjoy with filling of your choice! (See recipe description for filling recommendations.)



-Make sure the pan is hot when pouring in the batter for the first crepe, so the batter starts cooking instantly and evenly.
-It is very important to move and twist the pan quickly as soon as pouring in the batter. A crepe is thin and therefore cooks really fast. Don’t give up if your first crepe is a mess, practice makes perfect!
-The less you cook your crepe the softer it’s gonna be. For well cooked crepes, wait until the edges are slightly brown to flip them over, and cook for an extra minute. For softer crepes, flip as soon as the crepes are set at the surface, and cook for an extra 30 seconds.
-If your crepes are not warm when served, cover with another plate and microwave for 40 seconds, until warm. Uncover the crepes as soon as comes out of microwave, so the crepes don’t become moist.
Tried this recipe?Mention @thedorkyfrench or tag #thedorkyfrench on instagram!


Calories: 191kcal


Please note that all nutrition facts found on this website are for informational purposes only. Refer to a professional for medical advice.

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    • Hi Anna! You wouldn’t get the same results using flaxseed instead of starch. You could substitue starch with tapioca flour, rice flour or again almond flour (even though the best option is still to use starch). I hope this helped, let me know how it goes!

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