Easy to make, these eggless crepes make a perfect impromptu brunch. Thin, light, and with a pink twist, these dairy-free crepes are as delicious drizzled with chocolate as they are with berries.
Sweet or savory, breakfast or dessert, these eggless crepes works with both!
The dairy-free crepes can be made thicker and pancake-style (flat, not roller, topped with syrup), or thin, light, and filled with your favorite toppings.
But the best part is, they’re EASY.
Learning how to make crepes used to freak me out, they just seemed so delicate. This egg-free crepe recipe isn’t like that.
The crepes themselves are light, not overly filling and perfectly sweet. But they’re very similar to pancakes in terms of how easy they are to make.
Because they’re so versatile, they work perfectly for:
- Lazy Sunday brunches (just like this protein French toast)
- A Valentine’s Day indulgence
- Mother’s Day brunch (just like these protein crepes!)
- Anytime you’re hosting guests!
To go above and beyond, whip up multiple batches of the eggless crepes, then set up a buffet with 5-6 filling ideas and let everyone create their own!
And of course, if you're serving a celebratory crunch don't forget one of these fun brunch cocktails!
Ingredients You'll Need
Buckwheat flour: this is the base of the eggless crepes. It’s combined with arrowroot powder to help it hold together and give some bulk to the recipe.
Coconut milk: canned coconut milk will always make a recipe more indulgent. Opt for full fat.
Beet crystals: this is what makes the egg-free crepe recipe PINK. Beet crystals dye the batter when mixed with liquid.
Maple syrup: adds a hint of sweetness to the eggless crepes.
Molasses: helps bind the crepe batter and gives them a bit of a nutrient boost.
Applesauce: This helps keep the gluten-free crepes soft and much more pliable.
How To Make Eggless Crepes
- Whisk the ingredients together to make the crepe batter and let them sit for two minutes to absorb.
- Heat a pan over medium to high heat and spray with non-stick.
- Portion 1-2 crepes (depending on pan size) by pouring the liquid into the pan but letting it stay fairly thin.
- Cook until it bubbles on top, flip and cook one more minute.
- Remove from the heat, top or fill with your favorites and enjoy!
Important Teaching Tips
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.
Eggless 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!
Products You Need To Make Egg-Free Crepes
The secret ingredient to this crepe recipe is actually beet crystals (not beetroot powder as that will cause a funky taste).
Beets themselves contain a ton of fiber, folate, and vitamin C. They’re also a vegetable that we don’t often get enough of.
Thus, I like to sneak some into my girls' diets whenever I can (#momlife is pretty much just finding ways to hide vegetables in your kids' foods right?!). Likewise, as a Certified Nutrition Coach, I love helping clients use more natural colors!
Beets are also awesome as a liver detoxifier. You don’t need fancy detox elixirs to stay healthy, just give your body the real food nutrients that it needs to do its job… and beets are one of those!
Truthfully, beetroot powder is one of my staple ingredients to make anything pink
Adding beet crystals into batter causes them to dissolve and turn the batter pink.
Not only does this make the crepes look fancier but kids LOVE them because of it.
Making The Breakfast Crepes Ahead Of Time
You can actually make these in advance.
However, I will note that after re-heating them, they're not as pliable as they were when originally cooked.
I've cooked off a bit batch of the vegan crepes recipe, stored them in the fridge, and re-heated both in the toaster and the stovetop. What I found is that when reheated in the toasted they work best as pancakes.
However, if heated on the stovetop on low, they get most of their consistency back.
Likewise, if you freeze them, separate the crepes between pieces of parchment paper so that they come apart easily.
Crepe Filling Ideas
Topping the easy eggless crepes is the best part! You have your choice of making sweet crepes or savory ones.
The way I see it, these eggless crepes can be made two ways:
- you can add the filling to the inside and roll them, then top them with your favorites
- you can cold the easy, vegan crepes into triangles and drizzle everything on top of them
Personally, I find this eggless crepe recipe to be sweeter versus savory. However, you can really top them with anything you have on hand. Our favorites are:
- filling the easy eggless crepes with nut butter and jam and topping them with syrup
- topping them with any and all fruit and drizzling nut butter with Wildly Organics Chocolate Syrup on top.
- topping them in any way with coconut whipped cream and something sweet.
- Filling or topping them with dairy-free caramel sauce.
Other Recipes You’ll Love
- Egg & veggie scramble
- Savory blueberry oatmeal
- Gluten-free peanut butter pancakes
- Cookie dough overnight protein oats
- Gluten-free strawberry pancakes
- Cinnamon oatmeal baked apples
- 4 Ingredient protein pancakes
- Easy banana protein pancakes
- Oatmeal stuffed apples
- Healthy breakfast recipes
Frequently Asked Questions About The Eggless Crepe Recipe
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.
Traditionally, crepes are made using a base of eggs. However, it is possible to make eggless crepes. If using a vegan recipe, make sure to use vegan-friendly filling ideas (like jams, nut butter, drizzled vegan chocolate) as well.
- Large cooking pan
- ¾ cup buckwheat flour light
- 2 tablespoon arrowroot powder
- 1 tablespoon coconut milk powder
- 1 tbs beet crystals
- ¾ cup almond milk
- 2 tablespoon maple syrup
- 1 tablespoon molassess
- 1 teaspoon vanilla extract
- 2 tablespoon applesauce
- 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 over medium to high heat 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!
- 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)
- Grab the ingredients you need for this vegan crepes recipe from my Pantry Staples.
Nutrition values are estimates only, using online calculators. Please verify using your own data"
We take our breakfast very seriously in my house (mainly because we all wake up ravenous haha).
This eggless crepe recipe is not only simple but it comes out deliciously decadent but still healthy. Likewise, the sweet crepes make an awesome brunch recipe idea or just a weekend indulgence.
And of course, top with ALL THE THINGS.