Vegan crepes aren't too bad. You need to make them a little thicker without the egg to bind them, and the soya milk makes them a little heavier tasting than when you use cows milk. I used to use some gram flour (chick pea flower) but I can't remember the ratio that I used. The gram flour helped bind them. I never used egg substitutes. It also helps to chill the mixture for a while before you fry your crepes. The whipped cream's more of a problem, but I think some of the 'cream in a can' substitutes might be vegan. If you can live with all the chemicals that they're bound to contain.