These vegan crepes are absolute perfection even without the eggs and dairy. Use them with sweet or savoury fillings, they’re delicious either way!
Eggs are one of the primary ingredients in crepes, so you may wonder how it’s possible to make them vegan. I’m happy to report that you can definitely make crepes without eggs (AND without an egg substitute ) and they are incredible! I am so in love with the texture—and I know they will be a favourite for you too.
Why You’re Going to Adore These Vegan Crepes
I am so excited for you to try this recipe! Here’s what makes it so amazing.
- Thin and delicate . Unlike pancakes , which you want thick and fluffy, crepes are meant to be thin so they can be rolled and folded. This recipe nails that texture!
- Easy to make . There’s always a bit of a learning curve with crepes (does the first crepe you make ever turn out perfect?!), but once you get the hang of it, they are so much easier to make than you would think.
- Versatile . These vegan crepes can go sweet or savoury, and the filling options are practically endless. Keep it simple with fruit and coconut whipped cream , or try some of the ideas below.
Notes on Ingredients
You only need 5 ingredients to make these vegan crepes! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- S oy milk or another vegan milk – Any vegan milk works but I love soy milk for its protein content and thickness.
- All-purpose flour – I like to sift my flour first to make sure it’s light and airy.
- Sea salt – To balance the flavours.
- Granulated sugar – This adds a subtle sweetness to the crepes and helps with texture.
- Vegan butter or oil – This gives the crepes the necessary fat for the right texture and ease to cook and flip. I love using my vegan butter .
How to Make Vegan Crepes
You’ll find the complete instructions for making vegan crepes in the recipe card. This is just a quick visual overview!
Combine ingredients inblender.
- Blend . Combine the milk, flour, sea salt, sugar, and vegan butter in a blender and blend until smooth.
- Rest . Cover and let the crepe batter rest for 30 minutes.
- Preheat your pan . Grease a pan set over medium heat. (If you have a crepe pan, use that! Otherwise, an 8- or 10-inch skillet is fine.)
Pour into pan.
- Add the batter . Pour ⅓ cup of batter into the pan. As you’re pouring, tilt the pan in a circle to distribute the batter evenly.
- Cook . Let the crepe cook for a minute or two, until dry to the touch. Use a spatula to loosen the crepe around all the sides, then carefully flip. Cook for 30 to 40 seconds on the other side. Repeat with the remaining batter.
Tips for Success
- Don’t skip letting the batter rest . This step helps the gluten to relax, giving your vegan crepes the perfect texture.
- Reduce the sugar for savoury crepes . If you want to use these crepes for a savoury dish, reduce the sugar to ½ teaspoon.
- Adjust the heat as needed . Sometimes near the end of the cooking process, as the pan heats up, you may need to reduce the heat a bit. If your crepes start getting very dark on the bottoms before they’re totally set and ready to flip, it’s a sign that the heat is too high.
Serving Suggestions
You can serve crepes folded into halves or quarters, or rolled up. Here are some of my favourite fillings:
- Hazelnut spread and strawberries . Slather the hazelnut spread onto the crepe and top with sliced strawberries and a dusting of powdered sugar.
- Jam . Keep it simple and spread your favourite jam onto the crepes. This Vegan Lemon Curd would be delicious too!
- Mushrooms and pesto . For a savoury version, fill your crepes with Garlic Mushrooms and Parsley Pesto .
- Apples and cinnamon . Fill your crepes with apple pie filling or sautéed apples and cinnamon, then top with Candied Pecans for crunch.
How to Store and Reheat Leftovers
- Refrigerator: Store any leftover crepes in an airtight container in the fridge for up to 3 days. I like to put parchment paper between the layers just to ensure they don’t stick to each other.
- Freezer: To freeze, place parchment paper between each crepe to prevent sticking and store them in an airtight container or freezer bag. They can be kept in the freezer for up to 2 months.
- To reheat : Warm the crepes in a skillet over low heat for 1-2 minutes on each side, or microwave them for 20-30 seconds.
More Vegan Brunch Recipes
- Easy Vegan Quiche
- Cinnamon Roll French Toast
- Pumpkin Banana Muffins
- Low Carb Vegan Waffles
- Buckwheat Pancakes
Ingredients
- 1 ¼ cup soy milk , or any non dairy milk, room temperature, 300 grams
- 1 cup Bob’s Red Mill Unbleached White All Purpose Flour , 120 grams
- ¼ teaspoon sea salt , 1.5 grams
- 1 tablespoon granulated sugar , white sugar, brown sugar or cane sugar works fine, 12.5 grams
- 2 tablespoons melted vegan butter , or oil + extra for the griddle/pan, 28 grams
Instructions
- In a high speed blender, add the milk, flour, sea salt, sugar and vegan butter. Blend for a minute until everything is fully melted.
- Cover and let the batter rest for 30 mins at room temperature. This helps the glutens to relax.
- Grease an 8” to 10” pan lightly over medium heat. Use a pan with a thin bottom or a flat bottom pan (like a thin griddle pan).
- Scoop ⅓ cup batter and pour the batter into the pan. As you’re pouring, tilt the pan in a circle – which makes it much easier to spread the batter than pouring it all down, then tilting. Tilt it in an even thin circle and place the pan back on the heat.
- Allow to cook for about 1 to 2 minutes – it’ll depend on your medium heat and the batter. The crepe should look fully cooked through and be dry to the touch. Using your spatula, release around the edges of the crepe. I like to use my finger to get under a bit too, then slide your spatula under and flip the crepe.
- Cook on the other side for about 30-40 seconds then remove to a plate.
- Repeat for all the crepes – makes about 4-5 crepes.
- Fill half of each crepe with your preferred topping – I like to do like a vegan hazelnut spread and strawberries. Close in half, then in half again till it forms a triangle.
- Top with a drizzle of hazelnut spread and more strawberries and lots of powdered sugar. Enjoy!
Notes
- Refrigerator: Store any leftover crepes in an airtight container in the fridge for up to 3 days. I like to put parchment paper between the layers just to ensure they don’t stick to each other.
- Freezer: To freeze, place parchment paper between each crepe to prevent sticking and store them in an airtight container or freezer bag. They can be kept in the freezer for up to 2 months.
- To reheat : Warm the crepes in a skillet over low heat for 1-2 minutes on each side, or microwave them for about 20-30 seconds.
Vegan Crepes
Ingredients
- 1 ¼ cup soy milk or any non dairy milk, room temperature, 300 grams
- 1 cup Bob’s Red Mill Unbleached White All Purpose Flour 120 grams
- ¼ teaspoon sea salt 1.5 grams
- 1 tablespoon granulated sugar white sugar, brown sugar or cane sugar works fine, 12.5 grams
- 2 tablespoons melted vegan butter or oil + extra for the griddle/pan, 28 grams
Instructions
- In a high speed blender, add the milk, flour, sea salt, sugar and vegan butter. Blend for a minute until everything is fully melted.
- Cover and let the batter rest for 30 mins at room temperature. This helps the glutens to relax.
- Grease an 8” to 10” pan lightly over medium heat. Use a pan with a thin bottom or a flat bottom pan (like a thin griddle pan).
- Scoop ⅓ cup batter and pour the batter into the pan. As you’re pouring, tilt the pan in a circle - which makes it much easier to spread the batter than pouring it all down, then tilting. Tilt it in an even thin circle and place the pan back on the heat.
- Allow to cook for about 1 to 2 minutes - it’ll depend on your medium heat and the batter. The crepe should look fully cooked through and be dry to the touch. Using your spatula, release around the edges of the crepe. I like to use my finger to get under a bit too, then slide your spatula under and flip the crepe.
- Cook on the other side for about 30-40 seconds then remove to a plate.
- Repeat for all the crepes - makes about 4-5 crepes.
- Fill half of each crepe with your preferred topping - I like to do like a vegan hazelnut spread and strawberries. Close in half, then in half again till it forms a triangle.
- Top with a drizzle of hazelnut spread and more strawberries and lots of powdered sugar. Enjoy!
Video
Notes
- Refrigerator: Store any leftover crepes in an airtight container in the fridge for up to 3 days. I like to put parchment paper between the layers just to ensure they don’t stick to each other.
- Freezer: To freeze, place parchment paper between each crepe to prevent sticking and store them in an airtight container or freezer bag. They can be kept in the freezer for up to 2 months.
- To reheat : Warm the crepes in a skillet over low heat for 1-2 minutes on each side, or microwave them for about 20-30 seconds.
Nutrition
Vegan Crepes https://jessicainthekitchen.com/vegan-crepes-5-ingredients/ April 14, 2025
Whether you serve it as a meal prep lunch or a light dinner, this orzo pasta salad will be a hit! A rainbow of veggies, vegan feta, and chickpeas are tied together with a zippy, garlicky vinaigrette.
Orzo is the rice-like pasta shape that’s perfect for adding to salads. Somehow, it makes a pasta salad a little bit more exciting—and those small grains of pasta are great for soaking up dressing and maintaining a nice balance of textures. (My Herb & Veggie Fregola recipe is also made with tiny pasta!) In this vegan orzo pasta salad, I’ve paired the pasta with Mediterranean-inspired veggies, chickpeas for protein, vegan feta, and a lemony vinaigrette flavored with garlic and oregano. When you have this for lunch, you’ll feel like you’re on a Greek island!
Why This Orzo Pasta Salad Will Become a Fast Favorite
Packed with fresh flavours and textures, this vegan orzo pasta salad is irresistible!
- A super simple pasta salad . This recipe is quick and easy to prepare, making it perfect for busy weeknights or workday lunches. It’s also great for picnics, potlucks, and other get-togethers!
- Balanced textures, flavours, and macros . The combination of vibrant vegetables, hearty chickpeas, and tangy vegan feta makes for a satisfying and balanced meal. Plus you get fiber, protein, carbs, and fat from the dressing, covering all your bases in one dish.
- Easy to customise . You can swap in your favorite veggies or add extras like olives, sun-dried tomatoes, or fresh herbs to make it your own. Even leftover Balsamic Grilled Vegetables would be delicious!
Notes on Ingredients
We keep it fresh and flavourful with lots of veggies in this orzo pasta salad! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Orzo pasta – While you obviously came here to make an orzo salad, if you’re ever in a pinch and want to make this recipe but don’t have orzo on hand, you can swap in quinoa , Israeli couscous, or another small pasta shape.
- Cherry tomatoes – Grape tomatoes also work well.
- Red bell pepper – You can use yellow or orange bell pepper as an alternative, since they have a similar sweet flavour.
- Cucumber – I like to use English cucumber, which has fewer seeds.
- Red onion
- Artichoke hearts
- Chickpeas – For protein to keep you full and satisfied! White beans can be used instead if you prefer them.
- Vegan feta – I use my Tofu Feta Cheese .
- Fresh basil
For the Dressing:
- Extra virgin olive oil
- Lemon juice – Fresh-squeezed is best!
- Red wine vinegar
- Dijon mustard – This enhances the flavour and helps emulsify the dressing.
- Garlic clove
- Dried oregano – If you’re not a fan, you can omit it or add Italian seasoning, which pairs oregano with other herbs so it doesn’t dominate.
- Salt and black pepper
How to Make Orzo Pasta Salad
Below, you’ll find a visual overview of the steps for making this pasta salad.
Cook the orzo.
- Cook the orzo. Boil the orzo in salted water per the package instructions. Drain and rinse with cold water.
- Make the dressing. Whisk the olive oil, lemon juice, vinegar, mustard, garlic, oregano, salt, and pepper in a small bowl.
Combine the ingredients.
- Assemble the salad. Stir together the orzo, cherry tomatoes, cucumber, red bell pepper, red onion, artichoke hearts, vegan feta, chickpeas, and basil in a large bowl.
- Add the dressing. Toss the salad with the dressing and season to taste.
- Chill and serve. Let the orzo pasta salad sit for 15 minutes, then serve.
Tips for Success
- Don’t overcook the orzo. Be sure to cook the orzo until just al dente. The pasta will absorb the dressing and soften further once you add it to the salad.
- Adjust the dressing as needed. I recommend tasting the dressing after whisking it and then again after you’ve added it to the salad. An extra grind of black pepper, a little bit more salt, or a pinch of sugar to balance the acidity can make a big difference!
- Make it ahead of time. This salad tastes even better after the flavours have time to meld. You can even prepare it a few hours in advance or the night before.
Variations
This orzo pasta salad is incredibly versatile! Here are some ideas for switching things up.
- Add some umami favourites . Kalamata olives and sun-dried tomatoes will add rich flavour. Regular black olives would also be delicious!
- Fold in some spinach . Add baby spinach for a boost of greens.
- Put your leftovers to use . Incorporate roasted zucchini, eggplant, or asparagus instead of the fresh veggies for a caramelised flavour. Balsamic Roasted Vegetables would be perfection!
- Give it some crunch . Toasted pine nuts or walnuts will add another layer of texture.
Serving Suggestions
This orzo pasta salad is balanced enough to be a light dinner on its own, but it also works well as a side dish with Marinated Tofu , Crispy Homemade Falafel , or Vegan Chicken Parmesan ! It especially pairs nicely with Mediterranean flavours.
How to Store
Store leftover orzo salad in an airtight container in the fridge for up to 3 days. Be sure to mix well before serving again since the dressing will settle.
More Satisfying Vegan Salads
- Farro Salad
- Fattoush Salad
- Jennifer Aniston Salad
- Vegan Nicoise Salad
- Loaded Potato Salad
Ingredients
- 1 ½ cups dry orzo pasta , 270 g
- 1 cup cherry tomatoes , halved – 150 g
- ½ medium red bell pepper , diced – 100 g
- 1 small small cucumber , diced – 120 g
- ¼ red onion , finely chopped – 40 g
- 1 cup artichoke hearts , quartered – 140 g
- 1 can chickpeas , 14 ounces, 396 g
- ½ cup vegan feta , crumbled – 80 g
- ¼ cup fresh basil , chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil , 45 ml
- 2 tablespoons lemon juice , 30 ml
- 1 tablespoon red wine vinegar , 15 ml
- 1 teaspoon Dijon mustard , 5 g
- 1 clove garlic , minced – 3 g
- ½ teaspoon dried oregano , 1 g
- ¼ teaspoon salt , or to taste – 1 g
- ¼ teaspoon black pepper , 1 g
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions (about 8 minutes) until al dente.
- Drain the orzo, rinse under cold water to stop the cooking process, and let it cool completely.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Set aside.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, artichoke hearts, vegan feta, chickpeas and chopped basil.
- Pour the dressing over the salad and toss well to combine. Taste and add more salt if needed, depending on the saltiness of the feta cheese used.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
