• Leanne Maala - For Micah Siva

Vegan Crepes

What makes a good crepe?

A good crepe (or crêpe, if you want to be fancy about it) should be:

  1. Thinner than a pancake

  2. Easy to fold

  3. Won't break easily

  4. Undeniably delicious

… bonus points if they’re vegan!

Guess what? My Vegan Crepes recipe ticks off all the boxes… bonus points included.

Crepes are pancakes’ fancier cousin, but they’re deceptively simple to make, and even more fun to eat! They should be larger and thinner than pancakes, but similar in shape and size to wraps.

Vegan crepes are 100% eggless and dairy-free, made with almond extract, your plant-based milk of choice, and neutral oil. My vegan crepes have a secret ingredient, chickpea flour, which acts as an egg to help keep these crepes fold-able and fillable!

Crepes are also either served with a sweet filling or a savory filling. I’ve seen people stuff theirs with jam and Nutella, but I like to stuff mine with fresh fruit and too much nut or granola butter - how do you fill yours?

Give this Vegan Crepe recipe a try this week and have fun filling them up with all sorts of jams until you find your favorite one. Just roll or fold your crepes into a triangle shape and eat while they are still warm!


Vegan Crepes

Author: Micah Siva

Makes: 8-10


  • 1 cup all purpose flour

  • ¼ cup chickpea flour

  • 1 ⅔ cup plant based milk

  • 1 tbsp neutral oil

  • 1 tsp almond extract

  • 2 tsp sugar

  • Pinch sea salt


  1. Combine flour, chickpea flour, milk, oil, almond extract, sugar and salt in a bowl. Whisk to combine. Let sit for 20-30 minutes.

  2. Lightly grease a non-stick fry pan. Over medium-low heat, pour ⅓-½ cup batter into the pan, swirling to coat the bottom.

  3. Cook until the top of the crepe is completely dry, about 3-4 minutes.

  4. Gently flip, and cook the other side of the crepe.

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