Almond Milk Crepes {Vegan}

I was pleasantly surprised with the result of these vegan crepes. So incredibly close to the original in taste and texture, the filling options are endless! To make a dessert crepe, simply increase the amount of sugar used.
Author Veg Life Staff


  • Vegetable Oil to coat the pan, apply a light coating with a paper towel in between each crepe
  • 1 C All-Purpose Flour
  • ½ tsp vegan Sugar
  • ½ tsp Salt
  • ½ tsp Baking Powder
  • 1-1/4 C Almond Milk do not use the light version
  • 2-1/2 Tbl Vegetable Oil


  • Sift the flour, baking powder and salt into a bowl to remove any lumps and lighten it.
  • Add the sugar and mix together until well combined.
  • In a separate bowl, mix together the almond milk and oil. Gradually add the wet mixture to the dry with a whisk until you get a very smooth batter. It should have the consistency of cream.
  • Lightly grease a medium skillet. Heat over medium heat until hot. Cooking one crepe at a time, pour about ¼ C of batter and tilt and swirl the pan to coat the entire bottom to form an even layer. Cook for about 1 minute, or until small bubbles appear all over the surface, and using a spatula or fingers, flip and cook the other side of the crepe until golden.
  • Invert on a holding plate while you cook the rest of the crepes. Try our Spinach Mushroom Crepe!