Vegan Crêpes made with Aquafaba - 3 ingredients

Vegan crepes made with aquafaba

Delicious vegan Crêpes easy to make.

You only need 3 ingdredients for these wonderful and tasty crêpes: aquafaba, flour and some no-dairy milk! Easy peasy and takes only a few minutes to prepare!

  • 100% oil free
  • 100% vegan
  • 100% easy
  • 100% delicious

These crêpes are very healthy and filled with protein. You can serve them with berries, fruit or veggies. 


Recipe in english and german.


Bon appetit!

                                                                                                                 Instagram @vegan.niinja

English                                                                                                                                     Deutsch

3 ingredient Crêpes


Makes about 5 medium crêpes



1 1/2 cup (225 g) flour (spelt flour, oat flour or any gluten free flour)

1 cup (240 ml) aquafaba (the liquid of canned or boiled chickpeas) + more (about 1/2 cup when needed depending on which flour you use.) 

1 cup (240 ml) oatmilk or any other no-dairy milk 


Optional: 2 tbsp cacao, 2 tbsp coconut flour or 2 tsp cinnamon, cardamom, sweetener, herbs, or what ever you desire!


  1. Whisk or blend all the ingredients together for about 1 minute. (if you want to use oat flour, blend 2 cups (225g) rolled oats in the blender until you have a fine oat flour, than add the liquid and blend for an other minute.)
  2. Let the batter set for 5 minutes.
  3. Heat up a pan on a medium heat and for the first crêpe you may add a little coconut oil, for the other ones you don´t need any oil.
  4. Add about 1/4 cup of the batter. (when the pan is hot!)
  5. Cook the crêpes for about 1-2 minutes each side.
  6. Fold your crêpes into pockets and fill with your favourite berries and some chocolate mousse or peanut butter/chocolate. (or add some veggies!)
  7. Bon appetit!

 Tips: you can storage your crêpes in the freezer with parchment paper in between. 

Vegan crêpes made with aquafaba
Vegan crêpes made with aquafaba

3 Zutaten Crêpes


für ca. 5 Crêpes



225 g Mehl (Dinkel, Hafermehl, oder andere Glutenfreie Mehle)

240 ml Aquafaba (Das dickflüssige Wasser von gekochten Kichererbsen, nur das Wasser, nicht die Kichererbsen!)

240 ml Hafermilch oder andere pflanzen basierte Milch + mehr  (1/2 Tasse) wenn nötig, manche Mehlsorten saugen mehr Flüssigkeit auf als andere.


Optional: 2 TL Zimt, 2 EL Kokosmehl oder 2 EL Kakaopulver für mehr Geschmack. (oder was ganz anderes! Ganz nach Geschmack.)


  1. Alle Zutaten mixen bis die Konsistenz sehr geschmeidig ist. (Wenn du Hafermehl verwenden möchtest, kannst du 225 g Haferflocken in dem Mixer geben und mixen bis du ein feines Hafermehl hast. Danach die Flüssigkeit dazu geben, und 2 Minuten weiter mixen.)
  2. Teig ca. 5 Minuten ruhen lassen.
  3. Pfanne auf mittlere Temperatur erhitzen, Kokosöl in der beschichteten Pfanne hinzufügen. (nur für das erste Mal notwendig, danach brauchst du kein Öl mehr.)
  4. Ca. 50 ml von dem Teig in die Pfanne geben.
  5. 1-2 Minuten auf jeder Seite braten lassen.
  6. Zu Taschen oder Rollen falten, rollen und mit Schokomousse, Erdnuss Butter, Beeren, Früchte, Gemüse oder Schoko Creme servieren.
  7. Einfach Genießen! 

Tipps: du kannst die Crêpes gut aufbewahren durch einfrieren und mit Backpapier zwischen jeden. Danach einfach auftauen lassen oder aufwärmen und beliebig servieren.




Vegane crêpes mit aquafaba
Vegane crêpes mit aquafaba



Hello and welcome to my blog Vegan Niinja. My name is Niina and I am a vegan from Sweden currently living in Austria (all recipes are also in german). I am the recipe creator, food stylist, writer and photographer for Vegan Niinja. All my recipes are easy to make and made with high quality products, 100% vegan, soy and refined sugar free. Read more...




Leave a comment below - I love to get feedback!

Write a comment

Comments: 15
  • #1

    Lori Faith Bouer (Saturday, 14 October 2017 02:06)

    Can you tell me, please, do these freeze well?

    I'm catering an event and would L O V E to do a crepe folded with an enormous array of beautiful veg...

    If I can do the crepes in advance and freeze with layers of wax/parchment paper in between, I can absolutely pull it off!

    I am *dying* for the answer!

  • #2

    Niina (Sunday, 15 October 2017 00:36)

    Hi dear Lori!
    I am so happy you want to try this out and use them on your event! I think that would work just fine if you freeze them with parchment paper in between, I haven´t tried it out, but if you like me to, I can try it out next week and get back to you! Or you can try it out! These crepes are super easy to make, hope you like them and good luck!
    Love, Niina

  • #3

    Lori Faith Bouer (Sunday, 15 October 2017 13:39)

    If you could try it, that would be INSANELY amazing...if not, I will make sure to try it by the end of the month and make sure to keep you posted. I have both wax paper and parchment, so I can try both!

    Thank you for this recipe! I am very excited to make 500 crepes , and know they are gluten free, and vegan, And healthy, AND there is the possibility of doing it in advance!

    Lori Faith Bouer

  • #4

    Niina (Sunday, 15 October 2017 23:48)

    Thank you!
    I will try to make some this week and freeze them. Will keep you updated! Which kind of flour do you wanna use?
    Love, Niina

  • #5

    Lori Faith Bouer (Monday, 16 October 2017 02:18)

    Likely the plain/not chocolate/savory ones (actually thinking about mincing some chives into them when I make the batter, or wizzing it all up in the blender and giving them an overall lovely color before making them...sorry, brain ferrets!)

    Want to do a savory veg filling, maybe roll them in advance (like the day before) and chafing dish brain is in a flurry...

  • #6

    Niina (Monday, 16 October 2017 23:26)

    Sounds terrific! I think they would fit perfectly with a savory veg fillings!
    Love, Niina

  • #7

    Niina (Saturday, 21 October 2017 14:13)

    Hi Lori!
    So I have tested to make these crepes again and had them in the freezer overnight with some parchment paper in between. It worked just fine! They tasted still really good and were soft as before after letting them defrost.
    I tried to make them with rolled oats this time, just blend the oats to flour before adding the other ingredients. I really love them!!! And don´t cook on to high heat!
    Good luck!!!

    Love, Niina

  • #8

    Lori Faith Bouer (Monday, 23 October 2017 19:50)

    BRILLIANT! Thank You So Much! I am truly hoping that this goes off blindingly well, and that I can get pictures to send you!

    You are *amazing*! Thank you for teaching me!

  • #9

    Niina (Tuesday, 24 October 2017)

    Thank you so much Lori! I would suggest you to try it out before the big event! I would love to get some photos from you, I wish you a lot of luck!����
    Love, Niina

    Ps. If you will serve these crêpes with veggies and dip, maybe add some fresh herbs to the batter or to the dips!�

  • #10

    Lori Faith Bouer (Thursday, 26 October 2017 02:17)

    Thinking about doing them as a lunch entree for the event-throw an enormous handful of WELL drained chopped fresh spinach into the batter, or a few handfuls of spring onions into the batter...some pressed diced sauteed extra firm tofu, edemame, red pepper slivers, orange and/or purple carrots, artichoke hearts, sun dried tomato diced fine, a little tamari or a sprinkle of lemon zest and splash of crisp white wine to brighten the flavor...

    Make the crepes in advance and freeze with layers of parchment/wax in between in vacuum sealed stacks of 50, lightly steam the crepes in a rice steamer veg basket, heat the veg lightly, fill/roll/serve per person...

    Good protein for a base for a meal (maybe serve a mixed green salad along with it), the veg could be served alone...If you have any ideas, I would L O V E to hear them...I am still learning and I will GLADLY accept any assistance/advice you have!

    Thank You So Much! You are A M A Z I N G!

  • #11

    Niina (Thursday, 26 October 2017 09:24)

    I think that all sounds great and delicious! Be sure the veg-filling is not to wet, because the crepes will absorb much fromthe filling .
    You could also make some beetroot hummus from the chickpeas that are left over after taking the aquafaba/or from the canned chickpea. The colour is really nice and I think if would go well with smoked tofu and the veggies. (not spinach though). Or what about making it into a healthy lunch snack platter, with one crepe each person, with the fillings inside and 2 kind of dip sauces/dressings (beetroot hummus and avocado dip or tahini dip) and some green salad and sauerkraut!

    I have a lot of ideas haha!

    Be sure all ingredients are organic and vegan:)(especially the aquafaba and raw food.

    The veggies would be perfect as filling for the crepes and the other things (salad and dips) would be great beside them.

    This meal will be a great and healthy lunch and I am sure the quests will love them.

    I would suggest you to use gluten free oat flour for the crepes!

    I haven´t tried adding onion to the batter, but try it out! Maybe it can be more difficult to fold the crepes when you add the onions to the batter, but I don´t know really.

    I am happy to get your feedback!

    Love, Niina

  • #12

    Lori Faith Bouer (Thursday, 26 October 2017 20:34)

    It's a convention I am cooking for. about 150 people, 20-50 of them (including VIP'S) are Gluten Free, Vegan or both. I am cooking 3 meals a day for 3 days, and 2 meals for 1 day. Doing platters isn't practical in that situation, that's why for the buffet line, it would be stellar. I have 5 LARGE (20 cup) rice steamers at my access. Have 2 in the VIP room running, have 3 in the staff suite running with the crepes being warmed and held. The veg will be cooked the day before it's served and held over sterno (gel heat source heating a water bath that the pan of veg is submerged in to keep it warm with less chance of overcooking). The chickpeas (as well as most of the other beans I am using) are already *mostly* planned for. I am likely doing a Channa Masala from the Minimalist baker (it went over like *wildfire* several years ago and have had requests for it), I have chick pea blondies planned for, Black Bean brownies, and a white navy bean, kale and tomato soup planned for.

    As far as adding onion, I'm thinking chives blitzed into the batter in the blender...I'd imagine the color as beautiful and the flavor will just add to the sauteed veg/tofu mixture...

  • #13

    Niina (Thursday, 26 October 2017 22:31)

    That sounds terrific! I really wish you luck and I am sure veryone will love all your food! That with the onion in the blender is really a good idea:)

    I also have a brownie recipe, it is so good and made with chickpeas and dates, no sugar, no gluten or flour and completely vegan. So far everyone loves it! ;)

    When is the event? I can´t wait to see some pictures! ( I can show them in my instagram story as well if you like me to!)

  • #14

    Lori Faith Bouer (Friday, 27 October 2017 00:52)

    HOLY MOSES!! I would love the brownie recipe! PLEEEESE and Thank You! I bake "normal" (omni) brownies for folks, but the idea of having brownies that are gluten free and vegan for everyone else is *insane*...the people who run the event may have their brains implode! :D

    The event isn't until March in Baltimore, MD. If I can manage to get pictures before the room gets decimated, I would ABSOLUTELY **LOVE** for you to post them! I'm over the Moon for that idea!

  • #15

    Niina (Friday, 27 October 2017 17:03)

    Here is the recipe:
    The recipe is very easy to follow and it taste insane delicious!! You have to try them!
    Thank you so much! So exciting!!!