• 1 and 1/2 cups whole wheat flour
  • 3 tbsp brown sugar
  • 1 tsp baking powder
  • 1 and 1/2 to 2 cups alternative milk (soy, almond, coconut, hemp, etc.)
  • 1 tbsp extra virgin olive oil
  • 1 tsp vanilla extract vanilla extract (optional)
  • For toppings: Dairy-free yogurt and any seasonal fruit, honey and cinnamon


  1. Mix all the ingredients in a bowl. Add 1 and 1/2 cups of milk and if the batter is too thick, add more milk until you get the perfect consistency.
  2. Heat a nonstick skillet over medium-high heat and lightly coat with oil if needed. Pour 3 tablespoons of the batter, twirling it around to cover the whole bottom of the skillet.
  3. Cook for 1 to 2 minutes until the batter gets darker. Loosen the edges with a butter knife and flip the crepe.
  4. Cook 1 minute more until brown the other side of the crepe. Repeat with the remaining batter.
  5. Crepes can be stored for about 5 days in the fridge or up to 3 months in the freezer. Once cooled, stack them between layers of parchment paper and then keep them in a sealed container or a ziploc bag.


Recipe adapted from Simple Vegan Blog