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!
The recipe is simple and you don't need special equipment to make these delicate and soft almond milk crepes. Love thin pancakes? Try our Russian Buttermilk Blini or classic Easy crepe recipe.
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 making crepes you can use a crepe maker or a good non-stick pan and a thin spatula that gets easily under crepe.
To make 12, 8-inch crepes use 10″ Non-Stick Fry Pan or 10″ Non-Stick Crepe Pan . You will need about ¼ cup (60 ml) of batter per 1 crepe.
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.
Crepe Toppings
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
- Honey
- 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.
More Delicious Breakfast Recipes You’ll Love
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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!
Almond Milk Crepes
Ingredients
- All-purpose flour-1 cup
- Salt- ¼ teaspoon
- Sugar-2 tablespoons
- Unsweetened almond milk- 1 cup
- Lukewarm water-½ cup
- Large eggs-4
- Vegetable oil-4 tablespoons
- Vanilla extract-1 tablespoon
Equipment
Instructions
- Add all the wet ingredients (almond milk, water, eggs, oil and vanilla extract) into a blender, then add all the dry ingredients (flour, sugar and salt). Blend on low speed until combined. Keep aside for 2-3 minutes to allow the bubbles to go down.
- Heat a 10-inch non-stick pan over medium heat. Spray it with a cooking spray or brush with vegetable oil. Pour ¼ cup of batter into the pan, swirling to evenly coat the bottom of the pan. Fill the gaps with extra batter. Cook for about 30 seconds or until the edges are golden.
- Using a thin spatula, flip the crepe. Cook further for 30 seconds or until the second side becomes golden. Transfer to a plate. Again spray the pan with a cooking spray and repeat with the remaining batter.
- Serve with dairy free condensed milk, fresh fruit or Nutella. Enjoy!
Nutrition
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