Vegan crepes| 3 ingredients

Crepes are my thing!

Way before vegan crepes!

Back in the day when I was in college, my girlfriends and I used to have a standing crepe date every Friday. We used to go to this restaurant chain that was the Haitian equivalent to Ihop in the States.

They offered a large variety of pizza, sandwiches only them know how to make, ice creams, other odd selection and a large offering of crepes!vegan crepes

The crepe maker had her own station tuck into a corner of the store. She worked fast and was great to comply to some of the most eccentric demands!

Those days were fun!

My go-to crepe at that point was the crepe Suzette, some time for a change of pace I’d ask to surprise me!

Surprise I was every single time!

Have you ever have crepe stuffed with a heart of palm and peppers? It’s a feast for the palate!

My crepe skills are nowhere near those seasoned crepe makers from my beloved island but I do know how to make a few mean ones.vegan crepes

This recipe is one my go-to for a quick batch on Saturday morning for brunch.

They take less than 15 minutes to make!

What to expect?

These vegan crepes are:


melt in the mouth!




3 ingredients vegan crepes

5 from 1 reviews
3 ingredients vegan crepes
Prep time
Cook time
Total time
These vegan crepes are heavenly delicious! They are so delicious! Soy-free, gluten-free, and so quick to make!
Recipe type: Breakfast
Cuisine: Vegan, Gluten-free, Soy-free
Serves: 8-10 crepes
  • 2 cups rolled oats
  • 2½ cup rice milk
  • 1 tbs. pumpkin spice (optional)
  • ½ cup coconut sugar
  1. In a blender, add the oats the rice milk, the sugar, and the pumpkin spice.
  2. Blend until completely smooth.
  3. Warm up a nonstick pan on medium heat.
  4. Add ⅓ cup of batter. Cover the bottom of the pan with it.
  5. Let cook until little bubbles start to form on the surface.
  6. Flip and cook for another 3 minutes.
  7. Repeat with the rest of the batter.
  8. Serve topped with your favorite toppings. The sky is the limit!
  9. Enjoy!

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