Vegan Crêpes: A Delicious Start to Your Dairy-Free Journey

Making the shift to a dairy-free lifestyle can feel both exciting and a little daunting — especially when you start thinking about all the foods you might miss. Butter, milk, and cream seem to find their way into so many of our favorite comfort dishes. But here’s the good news: you don’t have to give up flavor, texture, or that cozy weekend breakfast you love. Enter vegan crêpes — thin, golden, and perfectly soft, proving that plant-based eating can be every bit as satisfying.

These vegan crêpes are made with just a few simple ingredients — flour, almond milk, oil, sugar, and vanilla — yet they deliver the same delicate texture and melt-in-your-mouth experience as traditional French crêpes. The secret to making them perfect every time? A good nonstick cast iron pan.

A well-seasoned nonstick cast iron skillet distributes heat evenly, allowing the batter to cook into paper-thin perfection without sticking or tearing. It also gives that lightly crisp edge that makes every bite irresistible. Once you’ve mastered the swirl of the ladle and the quick flip, you’ll find yourself wondering why you ever needed dairy in the first place.

So, whether you’re new to the plant-based lifestyle or just cutting back on dairy, this recipe is a wonderful place to start.

Basic Crepes with Nondairy Chocolate Spread

Basic Crepes with Nondairy Chocolate Spread

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4 people

Course: Breakfast, Snack

Ingredients Equipment Method Notes

Ingredients

  

• 1 c all purpose flour
• 1 1/2 c almond milk or your preferred nondairy milk
• 1 Tbsp oil
• 1 Tbsp sugar
• 1 tsp vanilla extract

Chocolate Spread

• 1 can coconut milk
• 4 Tbsp cacao powder
• 6 Tbsp white sugar
• 2 Tbsp cornstarch
• 1 tsp vanilla extract

Equipment

• non-stick pan

Method

 

1. In a large mixing bowl, whisk together all the ingredients until smooth.
2. Heat a lightly oiled nonstick pan over a medium-high heat for several minutes. Ladle in approximately 1/4 cup for each crepe. With the back of the ladle, spread the batter over the pan with a circular motion.
3. Cook the crepe for about a minute until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about another minute.
4. Serve them rolled or folded with Chocolate Spread. You can add fruits too. And, dust some powdered sugar for some smiles!

Chocolate Spread Cooking Instruction

1. Combine all ingredients in pot (no heat yet) until smooth using a whisk.
2. After all ingredients get into a smooth paste. Cook over medium heat and keep whisking until it gets a little lumpy.
3. Lower down the heat and cook until the desired consistency.
4. To store, let the chocolate spread completely cooled down before putting in a jar to avoid moisture to get trapped in the bottle. Keep refrigerated.

Notes

Crepes can be made in advance, cover and chill them once cooled down, and reheat them briefly on each side in a dry frying pan.