Sweet Vegan Crêpes Recipe

Sweet vegan crêpes

  • makes 8
  • Easy

We make our vegan version of this French classic with plant milk and coconut oil for a plant-based brunch


We’ve added a little sugar and vanilla to our regular vegan crepe batter for a sweet, caramelly edge.

Make your own oat milk with our recipe here. An easy, creamy milk alternative for vegans – simply use rolled oats and water, blend together and strain through a muslin. To keep it vegan, use maple syrup as a sweetener.



  • plain flour 150g
  • oat milk or soya milk 250-300ml
  • coconut oil 1 tbsp, melted
  • caster sugar 1 tbsp
  • vanilla extract ½ tsp
  • groundnut oil for frying


  • demerara sugar
  • lemon juice
  • raspberries
  • bananas sliced
  • vegan chocolate spread


  • Step 1

    Put the flour in a bowl with a pinch of salt then gradually whisk in enough plant milk until you have a thin, pourable batter the texture of single cream. Whisk in the coconut oil, sugar and vanilla. Leave to sit for 5 minutes.

  • Step 2

    Heat a crêpe pan or frying pan to hot then brush lightly with oil. Add a small ladleful of the batter to the pan, swirling it around so that it thinly coats the pan. Cook for a few minutes or until golden, then flip and cook the other side.

  • Step 3

    Serve with lemon and sugar, or chocolate spread and raspberries.