Vegan Crepes

Vegan Crepes


"This is the first recipe for crepes that I have ever been able to make right. I was psyched that I didn't have to use egg replacer because it is such a pain in the neck. So here you vegans go and enjoy but don't eat too many too fast like I did cause now I have a belly ache!!!! For a twist, replace the maple syrup with hazelnut syrup, or any other flavor you like. If you want to throw some semi-sweet chocolate chips on the top and fold the crepe up over them, they melt and get all gushy on the inside. Makes about 16 crepes with a 6-inch diameter."
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2 h 25 m servings 268 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
  2. Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.


  1. 66 Ratings

Most helpful positive review

These crepes taste great (very close to the real thing). The only reason I didn't give this recipe five stars is because they are very hard to flip in the cooking process. I ended up ruining abo...

Most helpful critical review

Ok but not great. Too greasy and breaks easily.

These crepes taste great (very close to the real thing). The only reason I didn't give this recipe five stars is because they are very hard to flip in the cooking process. I ended up ruining abo...

This is about as good as crepes can get without eggs. I had some trouble at first flipping the crepes, however, I found that using a very thin spatula, I could sort of loosen the crepe around i...

These crepes were very tasty! If you make them, be sure to wait at least an hour before cooking them. I was impatient and so they didn't turn out so well.

I adapted this recipe in every way possible so that it would also be gluten and soy free...and it worked!! I have longed for crepes and you have made me so happy. Here's what I did: used hemp...

I've been making these for quite a while now, great for my toddler son who's allergic to eggs and dairy. The key to successful flipping is to not flip the crepe too early. I keep it on medium ...

Awesome! Not the easiest things to make, but the ones that don't turn out pretty are still delicious. crepes left to cool then wrapped tightly in cellophane keep well in the fridge for days - th...

I was quite excited when I found this egg-free recipe for crepes! This is the best alternative for vegetarians and they taste like the real thing. Thick or thin- they're great!

delicious! i'm amazed at how well they turned out, considering that eggs are a generally major component of crepes... i did have to thin the batter out quite a bit with water before i cooked the...

These Crepes are truly amazing! My only complaint was having to wait two hours, I love these things so much I want 'em instantly.. is there any way to do that?? :) Honestly, these are so close t...