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Simple Egg Free Crepes

Simple Egg Free Crepes

Classic French crepe flavor without the eggs! These delicate French style crepes are incredibly flavorful and the perfect base for any of your favorite fillings. Vegan and non dairy too!

It is fair to say that I serve a lot of crepes in my home. My family and I like them so much that I’ve made dozens of sweet and savory recipes.

And I still make a couple of batches of crepes every week. I love the versatility of this recipe and it offers all of the delicious thin pancake flavor without the egg and dairy.

It’s perfect for those on a vegan or non dairy diet. By using your favorite dairy free filling you can make yourself a simple and flavor packed breakfast or dessert!

How To Make Crepes Without Eggs

folded crepe in crepe pan and spatula

This recipe is super quick and easy to prepare. It can be made using a crepe pan, or just a regular skillet.

There are only five ingredients and prep to serve is just fifteen minutes. Scroll down to the recipe card for the fill recipe.


  • 3 Tbs. Sugar (Substitute Coconut Sugar for a sugar free version)
  • 2 Cups All-Purpose Flour
  • 2 1/4 Cups Coconut Milk
  • 2 Tbs. Coconut Oil or Avocado Oil
  • 2 tsp. Pure Vanilla Extract
  • 1 tsp. Ground Cinnamon

Add your flour, sugar, oil, vanilla extract, and coconut milk to your blender or food processor. Process for about thirty seconds. Scrape down the sides of your container and process again until smooth.

Spray pan with desired oil and heat your crepe pan or skillet to medium low heat.

Next test your batter by pouring a tablespoon into heated pan. Tilt your pan in a circular motion. Batter should move around your pan freely. Discard test batter.

Add enough batter to your pan to thinly cover the bottom. Cook the first side until tiny bubbles form. Crepe is ready to flip after about one minute.

To flip your crepe, run a thin spatula around the edges of crepe to make sure it’s not sticking. Lift crepe just enough to grasp with fingers, and in one motion flip your crepe over (be careful not to burn yourself).

The second side of your crepe should cook for about one minute. It is done when light brown begins to form on bottom of crepe.

Remove from pan and repeat until all crepe batter has been used.

Spread desired filling into crepe, fold, and serve immediately.

You Can Make Your Crepes Gluten Free

To make this recipe gluten free, simply replace your all-purpose flour with a gluten free all-purpose flour. All other ingredients and recipe steps remain the same.

What Are The Best Vegan Crepe Fillings?

The great thing about this crepe recipe is that it goes so well with many vegan friendly fillings. You can make these crepes in so many different ways, it is an extremely versatile dish. Feel free to try any of your favorite fillings, plus here are some ideas to get you started.

Remember to pin this recipe so you can try all the different types of vegan crepe fillings.

  • Maple syrup with fresh mangos or pineapple
  • Dark chocolate melted with banana and strawberries
  • Chocolate hemp spread
  • Almond butter and toasted walnuts
  • Fresh strawberry jam and natural peanut butter
  • Cashew butter and chia seeds
  • Mulberries and Sunflower Seed Butter

Dairy and Egg Free Crepe FAQ

How do I store crepe batter?

Cover your batter and refrigerate for up to three days. You can freeze cooked crepes in freezer safe bags for up to three months.

How do I reheat frozen crepes?

Place crepes on a baking sheet and bake at 325 degrees for about seven minutes.

Can I make crepes without a blender?

Yes! Read here for the how to guide.

Do I need a crepe pan to make crepes?

Nope. While a crepe pan is great to have, as making crepes is much easier on one. You can make crepes in a regular medium sized skillet.

How do I fill a crepe?

First prepare your crepes according to your recipe. Immediately add any spread filling and solid filling ingredients to the inside of your crepe. Next fold your crepe and if toppings are desired add those now. Serve immediately after filling and folding your crepes.

mulberry french vegan crepes

Egg Free Crepes

Perfect vegan crepe for any type of sweet or savory filling of choice.
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 180 kcal


  • Blender
  • Crepe Pan or Medium Skillet


  • 3 Tbs. Granulated Sugar or Coconut Sugar
  • 2 Cups All-Purpose Flour or Gluten Free Flour
  • Cups Coconut Milk
  • 2 Tbs. Coconut or Avocado Oil
  • 2 tsp. Pure Vanilla Extract
  • 1 tsp. Ground Cinnamon


  • Add flour, sugar, oil, and coconut milk to blender. Process for about thirty seconds.
  • Scrape down the sides of your blender container and process again until batter is smooth.
  • Add oil to skillet or crepe pan and bring to medium low heat.
  • Test crepe batter by add a tablespoon to heated pan. Tilt your pan in a circular manner. Batter should move around freely. If it does not, lower your heat a bit. Discard test batter.
  • Add enough batter to create a thin layer of batter on bottom of pan. Heat for about one minute. Crepe is ready to flip when tiny bubbles form around the edges.
  • To flip, run spatula along edge to loosen crepe. Lift crepe with spatula just enough to grasp with fingers. In one motion, flip crepe using your fingers (being careful not to burn yourself).
  • Cook second side for approximately one minute. Your crepe is done when light brown begins to show on bottom side of crepe.
  • Repeat until all batter has been used.
  • Fill crepes and fold.
  • Serve immediately.


Calories: 180kcal
Keyword Crepes, Dairy Free, Egg Free, Vegan
Tried this recipe?Let us know how it was!