A vegan matcha crepe recipe made without eggs or dairy — naturally gluten-free and easy to make.
These Japanese-style crepes are filled with tofu whipped cream, anko (sweet red bean paste), strawberries, and banana — a plant-based take on the classic Japanese street food crepe.
Jump to:
🧺 Why You'll Love This Recipe
- Egg- and dairy-free: made entirely with plant-based ingredients
- Gluten-free: the batter uses rice flour and chickpea flour
- Japanese-inspired flavors: anko, tofu whipped cream, and fresh strawberries
- Customizable: swap in your favorite seasonal fruit
🍓 Ingredients
Fillings
- Strawberries: the highlight of these crepes. Use ripe, sweet berries for the best flavor.
- Banana (optional)
- Anko (sweet red bean paste): I use my homemade anko — store-bought works too.
- Tofu cream (optional): light and fluffy tofu whipped cream to soften the sweetness of the anko and makes the crepe more satisfying.
Matcha Crepe Batter
Make sure all ingredients are at room temperature before starting.
- Rice flour: use a fine baking rice flour. I always use Koda Shoten rice flour.
- Chickpea flour (besan): I use AMBIKA chickpea flour. It adds body and a subtle richness to the batter. Leftover chickpea flour is great for making vegan kinishi tamago (thin vegan omelette).
- Matcha powder: I use Pioneer Kikaku Kyoto Uji matcha powder — sold in small packets and easy to find at most supermarkets in Japan.
- Beet sugar: powdered beet sugar dissolves easily and is my go-to. Any sugar works as a substitute.
- Unsweetened soy milk: other plant-based milks work too.
- Coconut oil: I use Brown Sugar 1st cold-pressed coconut oil. Melt it before adding to the batter.
Full quantities in the recipe card below👇
📖 How to Make the Crepes
- Mix the dry ingredients
- Combine the rice flour, chickpea flour, matcha powder, and beet sugar in a bowl and whisk until well combined.
- Add the soy milk and oil
- Add a small amount of soy milk and mix until there are no lumps.
- Pour in the remaining soy milk and mix well, then stir in the melted coconut oil.
🌿 If any lumps remain, strain the batter before adding the coconut oil.
- Cook the crepes
- Heat the pan over medium heat, add a little oil.
- Wipe away the excess oil with a paper towel, then reduce the heat to low.
- Pour in about ¾ to 1 ladle of batter and quickly swirl the pan to it into a thin layer.
- When the edges begin to crisp, gently loosen them (using a toothpick if needed), flip, and cook until the surface is no longer sticky.
- Transfer to a plate.
- From the second crepe onward, lightly re-grease the pan by wiping it with the oiled paper towel before each one.
🌿 Overcooking will dry out the crepe and make it prone to tearing.
- Prepare the fillings
- Slice the fruit into bite-sized pieces.
🥄 How to Wrap the Crepes
Once the crepes are ready, begin adding the fillings.
- Add the fillings
- Place the tofu cream and anko on the upper half of the crepe in a triangle shape. Position them slightly off-center to the left for a neater finish.
- Top with the sliced fruit.
- Fold ❶
- Fold the left side of the crepe toward the center.
- Fold ❷
- Fold the bottom of the crepe up toward the center.
- Fold ❸
- Fold the right side toward the center to finish.
🌿 A small dab of anko or tofu cream along the seam helps keep the crepe closed.
🫙 Storage
Best enjoyed fresh.
Once cooked, the cooked crepes tend to firm up in the fridge and may tear when folded. If you want to prep ahead, make the fillings in advance and cook the crepe skins just before serving.
📚 FAQ
Matcha crepes are a popular variation of the Japanese street food crepe.
The batter is made with matcha powder, giving the crepe its distinct green color and slightly bitter, earthy flavor. They're typically filled with whipped cream and fresh fruit.
Yes — matcha is made from ground green tea leaves and is naturally plant-based. This recipe uses matcha in the crepe batter alongside entirely vegan ingredients.
Yes, as long as it is unsweetened. Culinary-grade matcha works best, but other unsweetened types are fine as well.
If using sweetened matcha for drinks, you may need to adjust the sugar in the recipe.
My version uses rice flour, chickpea flour, matcha powder, soy milk, and a little coconut oil.
🍽️ More Strawberry Recipes
Vegan dessert ideas using leftover strawberries:
🍌 More Banana Recipes
Vegan recipes to use up leftover bananas:
🫘 More Anko Recipes
Recipes to use up homemade anko (sweet red bean paste):
🥄 More Vegan Japanese Sweets
Explore more vegan dessert recipes here（👉 full list）
If you feel like whispering a thought, asking a question, or simply saying hello — the comment section is always open 📮
✏️ Recipe Card
Vegan Matcha Crepes with Anko & Tofu Cream
Ingredients
Fillings
- strawberries (as needed)
- banana (optional, as needed)
- anko (sweet red bean paste, as needed)
- tofu whipped cream (optional, as needed)
Matcha Crepe Batter
- 20 g rice flour
- 10 g chickpea flour (besan)
- 1½ teaspoon matcha powder (adjust to taste)
- 1½ teaspoon powdered beet sugar
- 95 g unsweetened soy milk
- 1 teaspoon coconut oil (melted, about 3–5 g)
For cooking
- neutral oil (as needed)
Instructions
Make the batter
- In a bowl, combine the rice flour, chickpea flour, matcha powder, and beet sugar. Whisk until evenly mixed.20 g rice flour10 g chickpea flour1½ teaspoon matcha powder1½ teaspoon powdered beet sugar
- Add a small amount of soy milk and mix until smooth and free of lumps. If needed, strain the batter.95 g unsweetened soy milk
- Pour in the remaining soy milk and mix well, then stir in the melted coconut oil until fully combined.1 teaspoon coconut oil
Cook the crepes
- Heat a pan over medium heat and lightly oil it. Wipe away the excess with a paper towel, then reduce the heat to low.neutral oil
- Pour in about ¾ to 1 ladle of batter and quickly swirl the pan to spread it into a thin layer.
- When the edges begin to crisp, gently loosen them (using a toothpick if needed), flip, and cook until the surface is no longer sticky. Transfer to a plate.
- From the second crepe onward, lightly re-grease the pan by wiping it with the oiled paper towel before cooking each crepe.
Assemble
- Slice the fruit into bite-sized pieces.strawberriesbanana
- Place the tofu cream and anko on the upper half of the crepe in a triangular shape, slightly off-center to the left.
- Top with the sliced fruit.
- Fold the left side, then the bottom, then the right side toward the center to enclose.
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
Your quiet stories inspire me deeply 🕊️
Comments
No Comments