This easy Eggless Crepe Recipe results in thin, light, delicate crepes perfect for brunch. With a fun pink twist and completely dairy and gluten-free ingredients, they’re just as delicious drizzled with chocolate as they are piled high with fresh berries.
"I had to make them without the beet crystals as I just can't find them anywhere in Aus, but they turned out amazing regardless!" -Donna
A Quick Look At The Recipe
- ⏲️Ready In: 12 Minutes
- 👪Serves: 5
- 🍽 Calories and Protein: 135 kcals and 3 grams of protein
- 📋Main Ingredients: Buckwheat flour, arrowroot powder, almond milk, applesauce, molasses, and beet crystals.
- 📖 Dietary Notes: Dairy-free, gluten-free, egg-free, andvegan-friendly.
- ⭐ Why You'll Love It: These light, gluten-free crepes are easy to make, beautifully colored, and versatile enough to enjoy with your favorite sweet or savory fillings.
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These eggless crepes work for both a sweet or savory breakfast. They're thin but not too thin and light enough that they don't feel heavy after you eat them. And if you’re looking to boost the protein, my protein crepes are another great option to try.
I’ll be honest, learning how to make crepes used to totally freak me out because they seemed so delicate. But this egg-free crepe recipe is surprisingly simple. The crepes turn out light, flexible, and perfectly sweet, yet they’re just as easy to make as pancakes (much like these easy dairy-free protein pancakes).
💭Why You'll Love Them
Light texture: Thanks to the applesauce and molasses, these vegan crepes bind well and result in a light, delicate texture.
Versatile: Use the crepes for lazy Sunday brunches (along with protein French toast), a Valentine's Day indulgence, or as a cute addition to Mother's Day.
Flavorful: They have a subtly sweet flavor that's not too overpowering, which means you can make a sweet or savory breakfast out of them.
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Ingredients and Substitutions
- Buckwheat flour: This is the base of the crepe recipe with no eggs. It’s combined with arrowroot powder to help it hold together and give some bulk to the recipe. Opt for light buckwheat flour (not dark) for the best texture.
- Coconut milk: This is optional, but it does give the eggless crepes a richer taste. If using, make sure to grab canned coconut milk and only the thick, white part at the top (learn more about types of coconut milk).
- Beet crystals: This is what makes the egg-free crepe recipe PINK. Beet crystals dye the batter when mixed with liquid. Of course, this is just for fun and not totally necessary.
- Blackstrap molasses: Along with a dose of nutrients, molasses makes a stickier texture so that the crepes hold together.
See the recipe card for full information on ingredients and quantities.
How To Make The Eggless Crepes Recipe
Step 1: Combine the dry ingredients and stir lightly.
Step 2: Whisk together the wet ingredients and pour them into the dry. Mix and let sit.
Step 3: Portion the batter into a well-greased pan over medium to high heat and cook through.
Step 4: Finish cooking and drizzle with toppings!
Expert Tips
Let the crepe batter sit for 3-5 minutes after you've mixed the wet ingredients into the dry ingredients. This helps everything bind so that your gluten-free crepes hold together. Thinner batter is better though, if your batter looks thick and sticky, thin it out with 1 tablespoon more milk.
Do not flip the crepes until you're absolutely sure they need to be flipped. Otherwise, they'll tear. Eggless crepes are similar to egg white wraps in the sense that they're super delicate. Use a very thin, silicone spatula and move slowly so you don't tear the.
Make sure to whisk the batter each time before pouring it into the pan. The arrowroot tends to sink and cause the bottom of the batter to become thicker.
The beet crystals are purely optional, just a really fun way to color the vegan crepes for kids.
Storing and Meal Prepping
Store leftover homemade eggless crepes in an airtight container in the fridge. You need to lie them flat and separate layers with parchment paper. They'll stay fresh for 2-3 days.
Reheat the crepes on the stove in a greased pan over low heat. Know that, reheated, they're not as pliable as they are freshly made.
You can freeze these crepes as well, just separate them between pieces of parchment paper so that they come apart easily. Let them thaw overnight in the fridge and then reheat them.
How to Serve Them
This crepe recipe is delicate, and thus they're better served folded and topped than they are rolled. You can try rolling them, but it doesn't work as well. We enjoy serving ours with any of the following:
- Drizzled with no oil peanut butter, and jam
- With dairy-free chocolate glaze, coconut milk caramel sauce, and Whole30 whipped cream on the table.
- As part of a brunch spread with a chia pudding yogurt parfait and summer brunch cocktails (adults only, of course).
Eggless Crepes FAQs
To make the best egg-free crepes, make sure not to pour too much batter into the pan. You want gluten-free crepes to remain thin. You also want to make sure the pan is hot before pouring. Finally, let the crepes begin to bubble on top before flipping them.
Eggless crepes usually turn rubbery when the batter is too thick, the pan is too hot, or the crepes are overcooked. For soft, flexible crepes, make sure the batter is thin (pourable), cook them just over medium heat, and remove them as soon as the edges lift and the surface looks set. Resting the batter for a few minutes before cooking also helps improve the texture.
More Dairy-Free Breakfast Recipes You’ll Love
If you tried this Easy Eggless Crepes Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Dairy-Free Eggless Crepes
Equipment
Ingredients
- ¾ cup buckwheat flour light
- 2 tablespoon arrowroot powder
- 1 tablespoon coconut milk
- 1 tbs beet crystals optional
- ¾ cup almond milk
- 2 tablespoon maple syrup
- 1 tablespoon molassess
- 1 teaspoon vanilla extract
- 2 tablespoon applesauce
Instructions
- Whisk all ingredients together in a large bowl t create the crepe batter. Let sit for two minutes for the arrowroot to absorb the liquid and bind.
- Heat a crepe pan just over medium and spray with non-stick
- Portion out the crepes evenly and thinly.
- Cook uncovered for 3-5 minutes until starting to bubble on top. Flip and cook 1 more minute.
- Remove from the pan, top with your favorite nut butter, syrup, and jam and enjoy!
Notes
- The coconut milk should be from a can if you're using it, but it is optional. It just makes the crepes taste richer. If omitting it, replace it with more almond milk.
- Make sure to whisk the batter each time before pouring it into the pan. The arrowroot tends to sink and cause the bottom of the batter to become thicker.
- Use non-stick spray. It's important to be able to flip the gluten-free crepes evenly. Without non-stick spray (I use avocado oil), they'll tear.
- Crepes can be delicate, so take care when flipping them!
- Cook times vary depending on your pan. One of my pans cooks in 2-3 minutes and the other 3-5 minutes. So keep a close eye!
- The recipe makes 10 crepes. The serving size is two crepes per serving (without toppings)
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Donna says
I had to make them without the beet crystals as I just can't find them anywhere in Aus, but they turned out amazing regardless!
fitasamamabear says
Yea they can be tricky sometimes but they're still yummy! And you can color them any way you like. Glad you enjoyed them!