If you’re looking to start your day off on a sweet note, these vegan crepes are such a fun & delicious way to switch things up! They’re made with only 6-ingredients, and can be filled with so many different toppings.
These vegan oat flour crepes are slightly thicker compared to your traditional French crepes. They’re basically a much lighter, thinner pancake that give you all of the fancy feels while eating them.
I love topping mine with a little powdered sugar, fresh berries, and dark chocolate. They would be delicious as a weekend breakfast, or a fun snack throughout the day.
There are so many topping options for your crepes, the possibilities are truly endless. Here are some of my favorite ones-
Filling options for your vegan crepes
- Dairy-free chocolate hazelnut spread– I love this option more as a dessert, and always pair it with some fresh berries
- Nut butter– if you’re aiming for a balanced breakfast, nut butters add a delicious flavor, while also contributing some protein and fat
- Yogurt– for a creamy boost of protein
- Fresh fruit– berries & bananas are my favorite!
- Melted dark chocolate
- Slivered almonds or other nuts!
You can even turn these crepes savory by leaving out the maple syrup from the batter!
Cooking your crepes
The first step is to work with a hot pan. While the batter sits, allow your pan to heat for about 2 minutes. Once it’s hot, grease it with your favorite vegan butter.
The key to getting the crepes to cover the pan and thin out is to swirl the pan around really quickly once you pour in the batter. I find that the easiest way to do this is to lift the pan off of the stove top, start pouring your batter into the pan while simultaneously swirling it around.
If needed, you can add a little more plant-milk between each batch if it starts to thicken.
These crepes are truly so easy to make, and come together in less than 30 minutes. Try them out next time you’re looking for a fun breakfast idea!
This was amazing! My daughter is allergic to eggs, wheat, and dairy. We tried these for her sleepover (tradition staple at sleepovers) and it was a hit! Will use this recipe for pancakes in the future. Thank you!!
So glad you enjoyed it!
Can you make this recipe without the tapioca flour? I only have oat flour on hand. I’m hoping to give this recipe a try! 🙂
I grew up loving my English dad’s “oatcakes” and this is the best recipe I have come across. They turned out perfect (except the first one which happens a lot and then the rest hold together very well.);I think I used just a half cup more of plant-based milk to thin the batter right after making the first oatcake. (I used unsweetened almond milk.) I put butter and Lyle’s Golden Syrup on my oat crepe and folded it over. Just delightful! Thank you. I have shared your page on Facebook today.
That sounds amazing, Cara! Thank you so much for sharing my page- I appreciate it 🙂