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Vegan Wholewheat Crepes

Author: Pavani
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Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 1 hr 35 mins
Course: Breakfast, brunch, Dessert
Cuisine: French
Servings: 10 Crepes


Crepe Batter:

  • cups Wholewheat Pastry Flour
  • 1 tbsp Corn Starch (or 2tbsp Tapioca flour)
  • 1 cup Almond milk or any other non-dairy milk
  • 1 cup water
  • ½ tsp salt
  • 2 tbsp Oil
  • 2 tbsp Maple Syrup or Agave Nectar

Filling/ Topping Ideas:

  • As needed Vegan Chocolate spread (or Nutella)
  • As needed Bananas, chopped
  • As needed Strawberries, sliced
  • As needed Maple syrup or Chocolate syrup


To make Crepes:

  • Combine all the ingredients for crepe batter in a blender. Blend for 30 seconds, scraping the sides of the blender, until everything is very smooth. Batter will be quite thin.
  • Refrigerate the batter for about 1 hour.
  • Heat a crepe pan or a nonstick skillet over medium-high heat. Once the pan is hot, lightly spray with cooking oil.
  • A measuring cup with long handle would be ideal to do pour the batter into the pan. Ladle about ⅓~½cup of batter in the center of the pan, lift it off heat and tilt it in a circular motion to spread the batter around into a thin layer.
  • Cook until the top of the crepe is dry and the center is bubbling. Edges will turn light brown and pull away from the pan when ready, takes about 1~1½minutes. Gently run a spatula under the crepe to loosen it and carefully flip it over and cook on the other side for 30 seconds. Slide the crepe onto a plate and repeat with the remaining batter.

To serve:

  • Spread your favorite ingredients on the crepe, fold or roll, drizzle with more sweetness and enjoy!!