These crepes with almond milk are dairy free and take less than 30 minutes to have on your table. Perfect for brunch, lunch or dinner!
what are crepes
French crepes are super thin and delicate pancakes. However, they are bigger in size and have a different texture. The crepe batter is very watery which prevents them from leavening.
I have been making crepes for years and love to come up with new recipes. Though, they are very delicate to deal with, don’t be intimidated with this fact! They are super easy to make at home.
You can serve them as savory or sweet crepes, depending on the filling and topping. They are extremely versatile!
What do you need to make almond milk crepes
- All-purpose flour
- Unsweetened almond milk: If you can’t get almond milk at your local supermarket, check how to make it at home. We prefer to use unsweetened milk to control the amount of sugar that goes into these crepes. Alternatively, you can use coconut or soy milk.
- Lukewarm water
- Large eggs
- Vegetable oil: Any vegetable oil will work well (Canola, sunflower or coconut). Don’t leave it out! It prevents crepes from sticking to the bottom of the pan.
- Vanilla extract
- Salt and sugar
The recipe doesn’t have a leavening agent as crepes are not supposed to be fluffy.
We love to add some lemon juice or cinnamon powder sometimes. Feel free experiment and customize the recipe to your personal liking.
How to make crepes with almond milk
- Add all the ingredients to your blender, starting with wet ingredients. Blend until well combined and lumps free, about 30-40 seconds.
- Heat a non-stick pan over medium heat. Spray the bottom with a cooking spray or brush with vegetable oil.
- Pour ¼ cup batter into the pan, swirling to cover the bottom completely. Cook for 30 seconds or until the edges become golden.
- Flip, using a thin spatula. Cook further for 30 seconds.
- Serve with fresh berries like strawberries, raspberries, dairy free condensed milk or your favorite pancake syrup.
The Best Crepe Pan
For 6, 10-inch crepes use 11-inch Cast iron pan. You will need over ⅓ cup (90 ml) of the batter.
To speed up the process, use 2 pans.
Crepes are the perfect vehicle for different toppings and fillings. Here are some of our favourite crepe toppings.
- Dairy free condensed milk and fresh strawberries
- Caramel sauce and fried banana.
- Nutella and fresh berries.
- Maple syrup
- Chocolate sauce
- For savory crepes (leave out vanilla and sugar) and fill them with shredded chicken, sautéed mushrooms or top with eggs.
How to store crepes with almond milk
To refrigerate: Cover with plastic wrap and store in the fridge 2-3 days. Bring to room temperature before serving.
To freeze: Use wax paper to separate crepes and put in a freezer safe container. Write down the date and freeze for 5-6 months. Thaw in the fridge overnight. Reheat in the microwave.
Tips for the Best Almond Milk Crepes
- Use a blender to combine the ingredients. This speeds up the process and provides lump free batter.
- Add some oil to the batter otherwise the crepes will stick even to the bottom of a non-stick pan.
- Use a non-stick pan. A pan with heavy bottom works best.
- Grease the pan with vegetable oil.
- Cook the crepes over medium heat. If the pan is too hot, you will burn them.
- Start swirling around right away because it takes seconds for the batter to settle.
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If you make these almond milk crepes be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!Print
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