Simple 3-Ingredient Crepes

This delicious crepe recipe is one of the easiest out there. The best part is that there's no eggs, no butter or any fancy ingredients needed. 3 basic ingredients and a large mixing bowl, that's all you'll need! For a more traditional, high protein crepe recipe that includes eggs have a look at our Almond Milk Crepes.

Why You'll Love This Recipe

• With a prep time of 5 minutes, it's a super simple recipe!
• It's a very versatile 3-ingredient vegan crepe recipe- they can be enjoyed as a sweet breakfast or as a savory snack.
• It's dairy-free and vegan and can easily be made gluten-free.
• It's cholesterol-free as there's no eggs involved.
• It's low-fat, there's no butter and no cream involved!

Ingredients & Substitution Notes

• Flour: This recipe calls for white all- purpose flour. You could use whole wheat flour instead. To keep it gluten-free, replace regular flour with gluten-free flour (1:1 ratio). I do not recommend coconut flour as I haven't tested this recipe with coconut flour.
• Milk: To keep this recipe vegan, use any plant milk of your choice. I recommend using a neutral flavoured plant milk such as almond milk or soy milk if you want to make savory crepes. When making sweet ones I prefer using oat milk because it's naturally sweeter than other types of milk. Coconut milk would also work but this will also add a subtle coconut flavour. You could also use regular whole milk.
• Salt or Sugar: Depending on whether you like your crepes sweet or savoury, add 1 teaspoon of salt or 1 teaspoon of sugar. I used brown sugar in this recipe but feel free to use regular white sugar or coconut sugar. Alternatively, you could also use maple syrup or any other liquid sweetener of your choice instead of sugar. If you're filling your crepes with some sweet jam you can omit the sugar all together.

Step by Step Instructions

This 3-ingredient crepes recipe is one of the easiest recipes ever. It's vegan, made without eggs and super quick and easy to make.

Step 1: Mix dry ingredients

Add flour and a pinch of salt OR sugar to a big mixing bowl and whisk until well combined.

Step 2: Add milk + let rest

Now it's time to mix dry and wet ingredients! The easiest way would be to hand whisk them together, alternatively you could also use a hand mixer or a blender. Add your milk of choice and keep stirring with a whisk until flour and milk form a homogenous batter and there's no clumps left.

Cover with a kitchen towel and let rest for at least 30 minutes at room temperature or up to a day in the fridge.

Step 3: Cook crepes

Heat a nonstick pan over medium heat. Add a little oil (I prefer using olive oil from a cooking spray, you could also use a bit of coconut oil or any other type of neutral-flavored oil). If you have a special crepe pan, that's great! If not, simply choose a frying pan with a low edges- this will make flipping the crepe easier.

Pour around ⅓ cup of the crepe batter into the bottom of the pan with circular motions. Immediately lift up the pan and swirl around the batter. You should end up with thin layer of crepe batter.

Cook crepes on one side for about 30-60 seconds or until golden brown. Then carefully flip with a spatula and cook the other side for a couple of seconds more.

Crepe Filling Ideas

No matter if you like your crepes to be sweet or savory- the topping and filling options are endless! Below you'll find a couple of options but feel free to experiment with your own filling ideas.

Sweet Fillings

• Nut Butters: Such as our Homemade Almond Butter or regular peanut butter make an amazing sweet crepe filling.
• Caramel Sauce: If you're a fan of caramel, try our 2-Ingredient Vegan Caramel sauce as a topping! It's the one from the picture!
• Jam: Store-bough or homemade, generously spread your crepes with your favourite jam!
• Vegan Whipping Cream: Try this Homemade Vegan Whipped Cream (no coconut) for some extra silky topping.
• (Roasted) Nuts: Sprinkle with some roasted nuts for some extra crunch!
• Seasonal Fruits: Such as fresh berries or caramelized pears would make a great topping!

Savory Fillings

• Homemade Guacamole: For some great Mexican flavour vibes.
• Hummus: Either store-bought or homemade, both work great!
• Pesto, Mozzarella & Tomatoes: One of my favorite savory topping combination! Try my Vegan Walnut Pesto and choose a dairy-free mozzarella to keep this recipe vegan.
• Ragout: This Mushroom Ragout also makes an amazing filling.
• Cream Cheese/ Ricotta Cheese/ Feta: Spread generously with your favourite type of cheese!
• Sauteed tomatoes with feta and fresh basil
• Sauteed mushrooms and spinach

Expert Tips

• Keep the batter thin. Crepes are more or less thin pancakes so crepe batter isn't as thick as pancake batter! We would want to end up with a thin batter that can easily be spread around the pan!
• Coat pan evenly. Crepes, in contrast to pancakes, burn more easily so make sure to coat your pan evenly with oil! Cooking sprays usually do a great job of doing that! Otherwise, use a pastry brush or paper towel to distribute the oil evenly in the pan.
• Measure out the batter. Even if you manage to create a thin consistency- if you end up using too much batter, the crepe will still be thick. Use a measuring cup and try to use anywhere from ¼ cup to ½ cup of the mixture depending on how big your pan is!
• Use a crepe pan. It's not a make-or-break criteria for this recipe but it certainly helps because its low edges facilitate the flipping of the crepe.
• Measure out portions. Once you've come up with the perfect batter portion size for your pan, stick to it! That way, you'll end up with equally delicious crepes.
• Swirl around immediately. After you pour the mixture into the pan, lift it up and swirl immediately to distribute the batter evenly. Otherwise some parts or the crepe might be over/ undercooked.
• Use medium heat. Don't overpower with the heat as this can result in crispy crepes.
• Flip with a spatula. Use a spatula that you feel comfortable using. Carefully slide the spatula down the center of the crepe and flip.
• Don't flip too early! If after around 30 seconds, the crepe still feels very wobbly, wait for another 30 seconds or so until you flip it!

Storage

Leftover crepes can be stored in an airtight container in the fridge for up to 3 days.  

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