Crêpes are a staple dish from France; while they originated from the northwestern region of Brittany, they have gained popularity across the nation, and even across its borders. While savory galettes tend to be vegan (as they are made with only buckwheat flour and water), their sweet counterparts are made with eggs, milk and butter. Therefore, I wanted to challenge myself to replicate these crepes, without any of the animal products. Surprisingly, the I was able to impress my entire family, and am very satisfied with how they turned out. Though the recipe calls for some sweetener, this can be eft out if using a savoury filling. Measurements will yield about 8 crepes (depending on the size of your pan), so feel free to adjust these to the amount of crepes you want to obtain 🙂 🥞


  • 1 1/2 cups of soy milk (sub for another non- dairy milk of your choice)
  • 1 cup all purpose flour
  • 2 tbsp neutral coconut oil
  • 1 tbsp maple syrup or other sweetener of choice*
  • 1/4 tsp sea salt


  1. Start by adding all of your ingredients (except for the coconut oil) to a high- speed blender*
  2. Place it in the fridge and allow it to rest for at least an hour or overnight (this step is optional yet recommended)
  3. Place a non- stick pan over medium heat. Once heated, coat with some vegetable oil of your choice.**
  4. Working quickly, add about 3/4 cup of batter to the pan, tilting it so that it covers all of its surface. (the amount of batter will vary depending on the size of the pan)***
  5. Once the borders lift off the pan, flip the crepe with the use of a kitchen spatula. The crepe should have brown spots or of a nice and golden brown color. If this is not the case, flip it back and allow it to cook some more.
  6. Add your finished crepes to a plate; either stack/ roll them up, fold them in triangles, or simply fill with your desired toppings. Enjoy!


  1. This recipe can also be done in a bowl, with the help of a hand mixer. However, I find that using a whisk leads to inadequate results and that using a blender for this step is easier and more efficient.
  2. You want to make sure that the pan is hot enough to feel the heat when hovering your hand over it. However, it should not be smoking, and the oil should only be put after the pan is heated (right before pouring the batter).
  3. The amount of batter required to obtain your crepe will vary based on the size of your pan. If you find that 3/4 is too much or too little, adjust it to your needs. Think of the first crepe as your trial, so use it to find out this information.
  4. The sweetener in this recipe can be left out, especially if making savory crepes or using a sweetened plant milk.

2 thoughts on “Crêpes

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