Vegan Crepes (No Eggs, No Dairy), Sweet or Savory

Classic crepes rely on eggs to bind the batter and on milk and butter for tenderness. Vegan crepes have to replace all three, and the swaps are simpler than they sound: unsweetened soy or oat milk for the milk, a neutral oil for the butter, and two tablespoons of chickpea flour to do some of the work of the eggs. The result is a thin, flexible crepe that rolls and folds without tearing.

The same batter goes both ways. Add the tablespoon of sugar for dessert crepes with fruit and syrup, or leave it out and fill the crepes with garlicky mushrooms and greens for a savory lunch or dinner.

How to keep vegan crepes from tearing

• Rest the batter. Thirty minutes lets the flour hydrate fully, which gives the crepes the strength the eggs normally provide.
• Wait longer before flipping. Egg-free crepes set more slowly. When the top looks completely dry and the edges lift on their own, it’s ready.
• Use a non-stick pan and a little oil. A thin film wiped on with a paper towel is enough. Too much oil fries the edges and makes them brittle.
• Make them a little thicker. A scant 1/4 cup of batter for a 9-inch pan is about right. Very thin vegan crepes are harder to turn.

If a crepe still tears, see Why Are My Crepes Sticking, Rubbery or Tearing? for the usual causes and fixes. The batter can also be mixed in a blender in 20 seconds, as in Blender Crepes. Rest it the same way.

Sweet vegan crepe fillings

• Lemon and sugar. Brush the hot crepe with a little oil or vegan butter, sprinkle with 1 teaspoon of sugar and squeeze over lemon juice, as in Lemon Sugar Crepes.
• Berries and maple syrup. About 1/3 cup of sliced strawberries or blueberries per crepe, with a drizzle of maple syrup.
• Banana and peanut butter. Spread 1 tablespoon of peanut or almond butter over the crepe, add half a sliced banana and fold into quarters.
• Jam and coconut yogurt. A spoonful of each, rolled up.
• Chocolate. Many dark chocolate spreads and dark chocolate bars are dairy-free; check the label. Melt 1 ounce (28 g) of chopped dark chocolate over the crepe in the pan and fold.

Savory vegan crepes

Leave the sugar out of the batter for savory crepes. This filling makes enough for all 8 crepes:

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 8 ounces (225 g) sliced cremini mushrooms and cook without stirring for 2 minutes, then stir and cook until browned and dry, 6 to 8 minutes more.
2. Add 1 small onion, thinly sliced, and 2 cloves garlic, minced, and cook for 3 minutes.
3. Stir in 5 ounces (140 g) baby spinach a handful at a time until wilted. Season with salt, black pepper and a squeeze of lemon.
4. Spread each crepe with 1 tablespoon of hummus, spoon a line of filling down the middle and roll up.

Other good savory fillings: roasted vegetables with pesto (check that it’s made without cheese), black beans with avocado and salsa, or leftover ratatouille. For more ideas, see Sweet vs. Savory. If you eat eggs and only need to avoid dairy, Crepes Without Milk is a simpler batter.