These savoury vegan crepes are an eggless crepe recipe made with aquafaba for a soft, unctuous texture. Finely chopped scallions folded directly into the batter are a quintessential detail, giving them their characteristic savoury note. Served with a fresh coriander (cilantro) chutney, this simple dish unmistakably reflects its Mauritian roots.
Mauritian cuisine has always been shaped by movement, by people arriving with what they knew and adapting it to what was available. French crêpes meet a whisper of Chinese influence through spring onions, and plant-based cooking naturally finds its place without effort or compromise. The result isn’t fusion in the modern sense, but something that evolved slowly, almost accidentally, and stayed because it worked.
This recipe is not entirely a departure from my earlier savoury crepes, but the addition of aquafaba brings a noticeable difference in texture. It gives the batter just enough elasticity and tenderness, making the crepes easier to handle and pleasantly soft once cooked. There’s a quiet richness to them that doesn’t rely on eggs or dairy at all.
The coriander chutney completes the picture. Fresh, vibrant, and slightly sharp, it balances the crepes beautifully and turns them into something deeply comforting and indulgent in a very Mauritian way. Take a bite and you might find yourself wondering how such simple elements come together so effortlessly. That question, in itself, is part of what defines Mauritian food.
A note on aquafaba
Aquafaba is simply the liquid from cooked or canned beans, most commonly chickpeas. I usually make my own by cooking beans from dry and saving the cooking water, which can be reduced slightly to thicken if needed. I’ve used aquafaba in many recipes over the years, from pastry to cookies to sweet crepes, and it remains one of the most humbly useful ingredients in vegan cooking.
You can watch the full video tutorial below to see how the batter behaves and how the crepes should look as they cook.
Crepe-making tips
Crepes can be quite a challenge for some. If your crepes turn out to be more like miserable thick and sticky blobs, then read on for these tips.
Get a good pan
A good pan makes all the difference. Whether you use a non-stick pan, a well-seasoned cast iron griddle, a carbon steel crepe pan, or an Indian tawa, what matters most is even heat and proper seasoning.
Understand your pan’s temperature
Temperature is just as important and each pan behaves differently. If the pan is too hot, the batter sets before you can spread it thinly. Too cool, and the crepe may stick or turn heavy. Adjust the heat as you go until you find the right balance.
Batter consistency
Batter consistency should be thin and pourable. Flour types vary, so small adjustments with water are sometimes necessary. Use the first crepe as a test, then adjust.
Aquafaba in crepes
Aquafaba helps with both texture and handling, making eggless crepes more forgiving. If you omit it, add a small amount of baking powder to maintain lightness.
Troubleshooting crepes
Crepes can feel intimidating at first, but they respond best to patience and attention rather than force.
Crepes sticking or burning
If the pan is too hot, the batter will cook too quickly and may stick. Lower the heat and let the pan cool slightly before continuing.
Crepes too thick or pasty
This usually means the batter is too thick. Thin it with a little water and try again. Flipping too early can also cause a pasty texture. Wait until the spatula slides easily underneath.
Crepes reward presence. Once you find the rhythm, they become almost meditative to make, and before long you’ll have a soft stack waiting to be filled and shared.
Savoury Vegan Crepe Recipe - Crêpes salées | Eggless + Dairy-free
Unctuous savoury vegan crepe recipe. Great as a snack for anytime of the day or enjoy as a vegan breakfast or brunch with a nice dollop of coriander (cilantro) chutney.
Ingredients
- 360 ml coconut milk, carton or use our homemade coconut milk recipe** (1½ cup)
- 60 ml water, (¼ cup)
- 60 ml aquafaba***, (¼ cup) or substitute with coconut milk or water + 1/4 teaspoon baking powder added into the flour
- 30 g whole spelt flour, (¼ cup) or substitute with whole wheat or all-purpose flour
- 85 g white spelt flour, (½ cup + 2 tablespoons) or substitute with all-purpose flour
- 2 tablespoons chickpea flour, or gram flour/besan
- ¼ teaspoon turmeric powder
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1 stem spring onions or scallions, chives are also good
- Oil for cooking
Instructions
- Finely chop the spring onions. Keep aside.
- Add all the dry ingredients in a large mixing bowl. Then add in the coconut milk and aquafaba and start whisking until a thick batter is obtained. Keep whisking vigorously to remove all the lumps and also to activate the aquafaba. Add the water to thin out the batter. The batter should be of a pouring or runny consistency.
- If you are not sure you can break all the lumps away, simply place all the ingredients in a blender (except for the chopped spring onions) and process until well mixed, or pass the batter through a fine sieve.
- Then add in the spring onions and mix well to incorporate evenly.
- Heat a crepe pan or cast iron griddle on medium-high temperature. Brush the pan with a thin layer of oil using a paper towel or a clean piece of cotton cloth.
- Once pan is hot (with the first light fumes starting to appear), ladle the batter onto it. Using the back of the spoon, swirl it around into a circular motion to spread it out thinly and evenly. Alternatively, if you have a light pan, you can pick it up and tilt the pan to swirl the batter around into a circular shape.
- Allow the crepe to cook for about 30 seconds on one side, then slide a thin spatula underneath around the edges. The spatula should be able to easily glide under the crepe. If it doesn’t, wait a few more seconds. Then flip the crepe and cook for another 30 seconds on the other side.
- Remove from the pan and place on a plate. Repeat for the rest of the batter.
- Serve warm with a refreshing coriander chutney.
Notes
**If using canned coconut milk, use ¾ cup coconut milk + ¾ cup water. Canned coconut milk is too creamy for this recipe and may make the crepes pasty.
If you want to substitute the coconut milk with another non-dairy milk (like soy or oat milk), I suggest adding 1 tablespoon of either vegetable, olive or coconut oil in the batter mix.
***Aquafaba is the liquid that comes from a can of beans/chickpeas or the liquid in which beans have been boiling from dried.
This crepe is best served with some Mauritian Coriander (cilantro) Chutney - https://veganlovlie.com/traditional-mauritian-roti-and-fillings-2/
Link to the original recipe - Vegan Savoury Crepe Recipe - https://veganlovlie.com/savoury-crepe-recipe-eggless-vegan/
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Those look perfect! I’ve always struggled with making crepes, but I haven’t tried them with aquafaba. I’ll definitely use your formula next time.
Nice to see you here Hannah. 🙂 Aquafaba does make a noticeable difference. It’s a lot easier to handle the crepes while cooking. We can’t be thankful enough for that magic bean liquid, hey? 🙂
Wonder if aquafaba would work when making a custard since a custard has a unique texture due to eggs and a cream sauce is not the same as a custard.
It might work in a custard although I haven’t tried it myself. I usually make vegan custards with cornstarch and non-dairy milk and they turn out pretty good like in this custard pie that I made a while ago – https://veganlovlie.com/vegan-pear-custard-tart-pie/.
with which curry could we eat those crepes ? thnk ou
This type of crepe is usually eaten with coriander/tomato chutney (see this post for the chutney – https://veganlovlie.com/traditional-mauritian-roti-and-fillings-2/). I am not familiar with accompanying it with curry. But if you want to, you may try it with the White Bean curry here – https://veganlovlie.com/traditional-mauritian-roti-and-fillings/
SUPER!!!!!!! Thank you.
Does the recipe require the chickpea flour?
It makes a slight difference to the texture but you can replace it with the spelt flour or all-purpose (plain) flour. Hope this helps.