I love making these easy crepes whenever I want something quick, simple, and dependable. They are made with just four basic ingredients, contain no eggs, and cook in only a few minutes. I enjoy them for breakfast, dessert, or even a light meal depending on how I fill them.
Why You’ll Love This Recipe
I like this recipe because it is effortless and approachable. I don’t need eggs or complicated tools, and the batter comes together in one bowl. The crepes cook quickly, turn out soft and flexible, and work perfectly with both sweet and savory fillings. I also appreciate how budget-friendly and versatile this recipe is.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1 cup plant-based milk
1/2 cup water
1 tablespoon neutral oil
Directions
I start by adding the flour to a mixing bowl. I slowly pour in the plant-based milk and water while whisking to avoid lumps. Once the batter is smooth and thin, I stir in the oil until fully combined. I let the batter rest for about 5 minutes when I have time, which helps improve the texture.
I heat a non-stick pan over medium heat and lightly grease it. I pour about 1/4 cup of batter into the pan and immediately swirl it to spread it thinly. I cook the crepe for 1 to 2 minutes until the edges loosen, then flip it and cook the other side for about 30 seconds. I repeat this process with the remaining batter.
Servings And Timing
I usually get about 6 crepes from this recipe, which serves 2 people. Each crepe takes around 2 to 3 minutes to cook, and the total preparation and cooking time is about 15 minutes.
Variations
I sometimes add 1 teaspoon of sugar or a splash of vanilla extract for sweet crepes. For savory crepes, I like adding a pinch of salt or dried herbs. I also enjoy replacing half of the all-purpose flour with whole wheat flour for a slightly denser texture.
Storage/Reheating
I store leftover crepes stacked in an airtight container in the refrigerator for up to 2 days. When reheating, I warm them in a non-stick pan for about 30 seconds per side or microwave them briefly until soft.
FAQs
Can I prepare the batter in advance?
I often make the batter a few hours ahead and keep it in the refrigerator. I just stir it well before cooking.
What consistency should the batter have?
I aim for a thin, pourable batter similar to heavy cream so it spreads easily in the pan.
Why are my crepes breaking?
When this happens, I usually find the pan is too hot or the batter is too thick, so I adjust accordingly.
Can I freeze these crepes?
I freeze them by layering parchment paper between each crepe and storing them in a freezer-safe container for up to one month.
Which pan works best?
I always use a good-quality non-stick pan to ensure the crepes flip easily and cook evenly.
Conclusion
I keep this egg-free crepe recipe on repeat because it is fast, flexible, and made with ingredients I always have at home. Whether I go sweet or savory, these crepes turn out soft, delicious, and perfect every time.
A simple, egg-free crepe recipe made with just four ingredients. These soft, flexible crepes are quick to make and perfect for sweet or savory fillings.
Total Time:15 minutes
Yield:6 crepes
Ingredients
1 cup all-purpose flour
1 cup plant-based milk
1/2 cup water
1 tablespoon neutral oil
Instructions
Add flour to a mixing bowl.
Gradually whisk in plant-based milk and water to avoid lumps.
Once smooth and thin, stir in the oil until fully combined. Let rest for 5 minutes if possible.
Heat a non-stick pan over medium heat and lightly grease it.
Pour about 1/4 cup of batter into the pan and swirl to spread thinly.
Cook for 1–2 minutes until edges loosen, flip, and cook the other side for about 30 seconds.
Repeat with remaining batter.
Notes
Add sugar or vanilla for sweet crepes, or salt and herbs for savory versions.
Replace half the flour with whole wheat flour for a denser texture.
Letting the batter rest helps the texture improve.
