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mulberry french vegan crepes

Egg Free Crepes (Vegan No Dairy)

Perfect vegan crepe for any type of sweet or savory filling of choice.
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
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
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