Vegan Crepes (Chickpea Crepes)

This recipe for easy vegan crepes made with chickpea flour "eggs" will amaze you! They taste just like traditional crepes, plus they're light, lacy, and delicate and even though they're egg-free. Whether you want savory or sweet crepes, this is the recipe that you've been looking for.

Made with chickpea flour as an egg replacement, these chickpea crepes have an authentic taste that you just don't get in other vegan crepe recipes!

If you've never had a crepe before, they are kind of like a cross between a pancake and a tortilla. They can be served sweet with berries, jam, vegan cream cheese, or chocolate or served savory with vegan ricotta cheese, spinach, mushrooms, or anything that you would put in a wrap.

I know that you may be thinking that crepes sound too fancy and difficult, but honestly, they're easier than pancakes and I think more fun as well. There are endless ways to serve them and it's fun to just make up a toppings bar and let everyone create their own crepe masterpiece.

🌟 Egg replacer

Traditional crepe recipes have anywhere between 2-4 eggs in the batter to give them protein and structure. When cooked, the eggs bind them together allowing the crepe to be thin, soft, and pliable yet strong enough to roll and fill. So, to make a great vegan crepe with an authentic taste and texture, I use a chickpea "egg". 

Just like in my popular vegan French toast and chickpea omelet recipes, the chickpea flour has an unmatched egg-like taste and texture when fried. Many vegan crepe recipes use cornstarch to replace eggs. This helps to bind and keeps it soft, but it doesn't give you the authentic taste or satisfying protein that chickpea flour does.

Chickpea flour is the secret to the best vegan crepes recipe you will ever have.

🔪 Helpful tools

• Blender - this helps get a very smooth vegan crepe batter. If you don't have a blender, you can use a bowl and a whisk.
• Crepe Pan - or a 10-inch nonstick pan. You can also use a well-seasoned cast iron skillet.
• Crepe Spreader - this is a T-shaped tool that helps smooth and flatten the crepe batter. It's fun to use, but I find that just swirling the pan gives you the same result.
• Crepe Spatula - this is just a long thin wooden spatula that helps to get all the way under the crepe for flipping. You can just use a regular spatula as well.

Note - You can buy a crepe set that comes with the pan, spreader, and spatula if you would like. However, you can make them with nothing more than a 10-inch non-stick skillet and a regular spatula.

🥄 How to make vegan crepes

Step 1 - Pour 3/4 cup of water into a blender, then pour in 1/3 cup of garbanzo bean flour and blend until smooth. Be sure to pour the liquid in first so it doesn't stick to your blender.

Step 2 - Add 1 cup of vegan milk to the mixture with 3/4 cup of flour, 1/2 tsp salt, (and sugar and vanilla for the sweet recipe) then blend until you have a very smooth batter. You can use the batter immediately or place it in an airtight container in the fridge for up to 48 hours until you're ready to make the crepes.

Step 3 - Let the batter rest for about 10 minutes before cooking the crepes.

Step 4 - Set the heat to medium-low and allow your pan to warm up for about 2 minutes. Melt about 1/2 tsp of butter on the pan and then pour 1/3 cup of the crepe batter in a circular motion in the pan and immediately swirl the pan around until the batter is evenly covering the bottom of the pan.

Step 5 - Allow the crepe to cook for about 2-3 minutes until it appears dry, losses its shine, and the edges start to lift up from the side of the pan a little. Then loosen the edges completely with a spatula and quickly flip it over.

Step 6 - Cook the crepe for another 2 minutes on the other side until slightly golden and all of the crepe batter is fully cooked.

Step 7 - Stack on a plate until all of the crepes are finished and then serve with your choice of sweet or savory fillings.

🍚 Serving suggestions

You can stack the crepes as you make them. The heat on the top crepe keeps the others warm and soft. If you are serving them for a party, you can fold them in half and then in half again to make triangles. Arrange the triangles on a platter and dust them with powdered sugar if you are using them with sweet toppings. 

You can set up a little toppings bar and let everyone create their own masterpieces.

You can spread things like jams, jellies, or fresh fruit over top of your egg-free crepes or roll your crepes up with fillings like vegan ricotta cheese. If you make sweet crepes, you will probably want to use sweet fillings or topping, if you make savory crepes, you may want savory toppings.

🍫 Sweet toppings and fillings

• Powdered Sugar
• Berries, Peaches, or Bananas
• Berry Compote aka Berry Sauce
• Vegan Nutella
• Egg Free Lemon Curd
• Vegan Caramel
• Vegan Butterscotch Sauce
• Peanut butter
• Peanut Butter Caramel
• Vegan Whipped Cream
• Maple Syrup
• Nut Butter
• Agave Nectar
• Chocolate Syrup
• Soy Yogurt
• Vegan Ricotta Cheese
• Vegan Cream Cheese

🧀 Savory fillings

• Spinach Tofu Ricotta
• Vegan Scrambled Eggs
• Vegetarian Fajitas
• Vegan Pesto
• Sauteed Mushrooms and Spinach
• Vegan Mozzarella
• Vegan Alfredo Sauce

You can even use these savory vegan crepes to make homemade manicotti, or layer them and use them instead of noodles for a vegan lasagna. This is a great alternative to noodles, especially if you are gluten-free and have limited options.

🍞 Can I make it gluten-free?

To make these crepes gluten-free simply swap out the flour for an all-purpose gluten-free flour mix.  Make sure to use a grain-based mix and not almond flour or any other grain-free flour.

🥡 Storing

Yes, crepes make great meal prep and even party food because you can make up the batter the night before and keep it in the fridge for up to 48 hours. You can also cook up a bunch of crepes, and keep them in an air-tight container in the fridge until you are ready to serve. These vegan crepes also freeze perfectly. Simply place a piece of parchment paper between each crepe and store them in an airtight freezer bag for up to 2 months.

🔥 Reheating

To warm your eggless crepes, place a stack of them in a baking dish in the oven at 250° F for about 15 minutes. You can also reheat them individually by tossing them in a hot frying pan for about 30 seconds on each side.

Note - For more in-depth information, check out the article about storing and reheating crepes by Garlic Delight.

This easy vegan crepe recipe is perfect for Sunday mornings or special occasions. Everyone will love them and they're a true treat.

🌟 More chickpea flour recipes

• Vegan Eggdrop Soup
• The Best Vegan Pumpkin Pie
• Chickpea Bread
• Farinata aka Socca - Chickpea Flat Bread
• Chickpea Tofu
• 45 Chickpea Flour Recipes That Will Amaze You

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan crepes recipe

5 from 8 votes

Print Recipe

Vegan Crepes

Traditional tasting crepes made without dairy or eggs. These vegan crepes are light, lacy, and delicate and even though they're egg-free. 

Prep Time5 mins

Cook Time24 mins

Total Time29 mins

Course: Breakfast, Main Course

Cuisine: French, vegan

Keyword: dairy-free crepes, egg-free crepes, savory vegan crepes, sweet vegan crepes, vegan crepes

Servings: 6 crepes

Calories: 140kcal

Author: Monica Davis

Equipment

• Blender
• Crepe pan or 10 non-stick skillet
• Spatula

Ingredients

• 3/4 cup water
• 1/3 cup garbanzo bean flour aka chickpea flour
• 1 cup vegan milk (like soy, oat, cashew, or almond milk) use plain -flavored unsweetened for savory crepes.
• 3/4 cup flour (or any grain-based gluten-free flour mix)
• 1/2 teaspoon salt
• 2 teaspoons sugar optional for sweet crepes
• 1 teaspoon vanilla extract optional for sweet crepes
• 3 teaspoons vegan butter to spread on the pan before frying each crepe (optional)

US Customary - Metric

Instructions

• Pour 3/4 cup of water into a blender, then pour in 1/3 cup garbanzo bean flour and blend until smooth. Be sure to pour the liquid in first so it doesn't stick to your blender.
• Add 1 cup of vegan milk to the mixture with 3/4 cup of flour, 1/2 tsp salt, (and sugar and vanilla for the sweet recipe) then blend until you have a very smooth batter. You can use the batter immediately or place it in an airtight container in the fridge for up to 48 hours until you're ready to make the crepes.
• Let the batter rest for about 10 minutes before cooking the crepes
• Set the heat to medium-low and allow your pan to warm up for about 2 minutes. Melt about 1/2 tsp of butter on the pan and then pour 1/3 cup of the crepe batter in a circular motion in the pan and immediately swirl the pan around until the batter is evenly covering the bottom of the pan.
• Allow the crepe to cook for about 2-3 minutes until it appears dry, losses its shine, and the edges start to lift up from the side of the pan a little. Then loosen the edges completely with a spatula and quickly flip it over.
• Cook the crepe for another 2 minutes on the other side until slightly golden and all of the crepe batter is fully cooked.
• Stack on a plate until all of the crepes are finished and then serve with your choice of sweet or savory fillings.

Notes

• Measure the ingredients carefully. Slight changes in measurements will change the thickness of the batter.
• Your batter should be very thin and watery. If it is too thick add a small amount of water until it spreads out evenly by just swirling the pan. If it's too thin add a small amount of flour until the desired consistency is achieved.
• Don't taste-test the batter and be sure to cook the batter completely. Garbanzo bean flour tastes terrible before it is fully cooked!
• You want thin crepes, much thinner than a pancake. Only use 1/3 cup of the crepe batter and swirl it around until it takes up the whole pan.
• It takes a little practice to make a perfect crepe. The first crepe may be a little difficult, but keep practicing and they will be the most delicious vegan crepes ever

Nutrition

Serving: 1crepe | Calories: 140kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 422mg | Potassium: 157mg | Fiber: 2g | Sugar: 4g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg

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