The basic recipe for these Almond Milk Crepes consists of only 3 simple ingredients and is very quick and easy to prepare! These homemade crepes are dairy-free and refined sugar-free. They also don't include any butter or oil making this recipe lower in fat than more traditional crepe recipes. They make the most delicious breakfast, lunch or even dinner!
Almond Milk is just so versatile and makes an amazing dairy substitute. Because of its neutral taste it's great to use in sweet as well as savory recipes.
Check out Almond Milk Overnight Oats, Almond Milk Chia Pudding or our Almond Milk Eggnog for more ideas!
For more fancy breakfast recipes see Dairy-Free French Toast or Milk-less Waffes.
Why You'll Love This Recipe
- It's super versatile! These crepes can be enjoyed as a sweet treat or as a savory meal!
- It's one of the easiest recipes! You'll only requires 5 minutes of prep time and there's no special equipment needed!
- These healthy almond milk crepes are made without cream and without sugar. There's also no butter involved!
- For a vegan, eggless crepe recipe try 3-Ingredient Crepes.
Ingredients & Substitution Notes
The basic recipe for these crepes consists of 3 ingredients: eggs, flour and (almond) milk. We usually also always add a tiny pinch of salt to enhance the flavours. Additionally, you could include some maple syrup if you decide to make sweet crepes.
- Eggs: This crepe recipe calls for 2 eggs. We highly recommend getting organic, free-range eggs whenever possible.
- Almond Milk: Is used instead of regular whole milk in this recipe. Other types of plant milks such as soy milk or oat milk could be used instead. Even coconut milk would work but you'll get a subtle coconut flavour as well!
- Flour: This recipe includes white all-purpose flour. Feel free to replace it with whole-wheat flour.
- Salt (optional): Adding salt helps bringing out the flavours even more. It is optional but we highly recommend it.
- Maple Syrup (optional): Add the maple syrup only if you decided to make sweet crepes. Skip for savory crepes! Alternatively, you could use any other sweetener of choice such as agave syrup or brown sugar or coconut sugar.
How To Make Almond Milk Crepes
Making dairy-free crepes with almond milk is super easy and only requires a couple of basic ingredients that you have probably already at home. They can be made in a blender or in a mixing bowl using a hand whisk.
Step 1: Mix wet ingredients
Put all of your wet ingredients (eggs, almond milk & maple syrup) into a (high-speed) blender and blend on low to medium speed only for a couple of seconds. Don't include the maple syrup if you want to make savory crepes!
Alternatively, you could whisk the ingredients together by hand. It will take a couple of minutes longer but works just as well!
Step 2: Add dry ingredients + let rest
Add flour and salt and blend again on low speed for a couple of seconds until you end up with a thin, runny batter forms.
Cover with a kitchen towel and let the batter rest for at least 30 minutes at room temperature or up to a day in the fridge.
Step 3: Cook.
Heat some olive oil in a frying pan over medium heat. You could also use coconut oil or any other vegetable oil of choice. Using a crepe pan makes the flipping easier (because of its low edges) but is not a must!
Spoon about ⅓ cup of the batter into the hot pan. Tilt the pan immediately to evenly spread the batter. Cook first side for about 30 seconds, until you can see little bubbles forming, then flip with a thin spatula and cook second side for a couple of seconds more.
Repeat the process with the remaining batter!
Serve immediately with your fillings or toppings of choice!
Top 10 Tips for Making Perfect Crepes
- Don't make the batter too thick. Crepes are basically thin pancakes so crepe batter isn't as thick as pancake batter! You should end up with a thin batter that can easily be spread around the pan! Stick to the ration below to ensure that you'll end up with thin crepes.
- Coat pan evenly with oil! Thin crepes burn more easily than thick ones so make sure to coat your whole pan with oil! I find that using a cooking spray certainly helps! If you don't have a cooking spray, use a pastry brush or paper towel to coat the pan evenly with oil.
- Don't use too much batter! Even if your crepe batter is thin- if you end up using too much, the crepe will be thick again. I would recommend using anywhere from ¼ cup to ⅓ cup depending on the size of your pan!
- Use a crepe pan! That's not a must but it certainly helps because its low edges help with flipping the crepe.
- Measure out portions! Once you've found your perfect portion size (which also depends on how big your pan is), stick to it! That way, you'll end up with the same results!
- Swirl around immediately! I usually hold the pan in one hand and pour the mixture in with the other hand. I IMMEDIATELY swirl the pan to distribute the batter evenly.
- Use medium heat!
- Coat pan evenly with pancake batter! Otherwise some parts may be cooked and others still uncooked.
- Use a spatula to flip! Use a spatula that you feel comfortable using. Carefully slide the spatula down the center of the crepe and flip.
- Don't flip too early! If after say after 30 seconds, the crepe still feels very wobbly, wait for another few seconds until you flip it!
Crepe Filling Ideas
There are many different ways to enjoy crepes. This recipe can easily be customized and used to make sweet or savory almond milk crepes. The options when it comes to fillings is endless.
Sweet Filling Ideas
- Nut Butter: Nut butter such as our Homemade Almond Butter or peanut butter tastes amazing as a crepe topping!
- Caramel Sauce: Our Homemade 2-Ingredient Caramel Sauce tastes great as a stand-alone topping but even better in combination with a big scoop of nut butter or jam!
- Homemade Vegan Whipped Cream: Try adding some plant based whipped cream to make it look and taste more like a dessert!
- Fresh Fruit: Adding fresh fruits such as fresh berries or sliced bananas make a great addition to this crepe! Try to opt for fruits that are in season, that way you'll be more likely to enjoy their full flavor potential.
- Jam: Tastes even better in combination with some nut butter!
- Melted Chocolate: Needless to say that melted chocolate is never not a good idea ;-). Use vegan chocolate to keep this recipe vegan!
- Maple Syrup
Savory Filling Ideas
- Homemade Guacamole: Makes an amazing crepe filling! Either alone or for some more flavor in combination with one of the following:
- Ragout of Mushrooms: try this vegetarian ragout recipe as a hearty filling idea.
- Ricotta Cheese/ Cream Cheese/ Goat Cheese: Could work in combination with some sweet filling as well!
- Hummus: Either store-bought or homemade, both work great!
- Sauteed tomatoes with feta and fresh basil
- Sauteed mushrooms and spinach
Storage & Filling
Stored in an airtight container you can keep them up to 3 days in the fridge.
Yes, store cooked, cooled crepes in an airtight container or in a plastic zip-lock bag (you might want to put a wax paper/ parchment paper in between). Let thaw in the fridge or at the counter overnight.
To avoid any clumps when mixing the ingredients, you'll need to thoroughly stir with a whisk or use a blender. I prefer using a blender- it's much more convenient and you'll end up with a smooth, lump-free batter for sure!
While the pancake batter is thick and has a rising agent in it (e.g.baking powder), crepes are thin pancakes and don't contain any leavening agent. The texture of the batter is very different.
It's not a make or break rule for this recipe but if you have the time, I certainly would let it rest. Chill for 1 to 2 hours (or also overnight in the fridge) before using it. Apparently that will allow the gluten in the batter to rest and you're more likely to end up with delicious, fluffy crepes.
It will also allow the air bubbles to go down (that came from blending the batter).
To thicken crepe batter add more flour. But be careful not to add too much. Add one tablespoon at a time, mix well and check the texture before adding the next one. Repeat until you end up with a preferred crepe batter.
Your pan could have been too hot or the crepe batter Try to cook them on medium to low heat. not distributed evenly in the pan. Another reason could be because you cooked it too long.
For the flour to become a batter, some sort of liquid is needed. You could use water instead of milk but it will result in a very different flavour and even texture. So I highly recommend using some sort of (plant) milk.
Even heat is one of the secrets for perfect crepes! The pan needs some time to evenly heat up, which is why the first crepe often doesn't turn out as perfectly as the last one. Also the pan is more evenly coated in oil after you've repeated the process a couple of times.
Other Recipes To Try
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Almond Milk Crepes
- (olive) oil *for greasing the pan
- 3 eggs
- 1 ½ cups almond milk *or any other type of plant milk
- 1 cup flour (all purpose/ whole wheat)
- pinch of salt
- 3 tablespoon maple syrup *for sweet crepes only. Or sub coconut/brown/white sugar.
- Add eggs, almond milk and maple syrup (only for sweet crepes) to a (high speed) blender. Alternatively, combine them in a mixing bowl and whisk by hand.
- Blend for only a couple of seconds until or well combined.
- Next add flour and salt and quickly blend again until there are no remaining lumps and a smooth batter forms.
- Cover the batter with a kitchen towel and let it rest for at least 30 minutes (or up to 1 day in the fridge). Stir for a few seconds before using the batter.
- Heat a nonstick skillet over medium heat. Coat the pan evenly with oil (a cookings pray could help).
- Measure out between ¼ and ⅓ cup of the batter (depending on the size of your pan). Pour or spoon in a thin layer of the crepe batter into the pan .
- Tilt the pan immediately to evenly spread the batter. Cook first side for about 30 seconds to 1 minute, until you can see little bubbles forming. Then flip with a thin spatula and cook second side for a couple of seconds more or until golden brown.
- Repeat the process with the remaining batter!
- Stack the cooked crepes and serve with fillings/ toppings of choice!
- Storage & Freezing: Leftover crepes can be stored in an airtight container in the fridge for up to 3 days. Can also be frozen, thaw overnight and heat them up in the microwave.
- Vegan: For a vegan crepe recipe try our Simple Vegan 3-Ingredient Crepes.
- Measure out portions: Even if your crepe batter is thin- if you end up using too much, the crepe will be thick again. I would recommend using anywhere from ¼ cup to ⅓ cup depending on how big your pan is! Once you’ve found your perfect portion size stick to it! That way, you’ll end up with the same results!
- Crepe Pan: Using a crepe pan makes the flipping easier (because of its low edges) but not a must!
- Don’t flip too early! If after say around 30 seconds, the crepe still feels very wobbly, wait for another few seconds until you flip it!
- The first crepes: might not turn out as perfectly as it takes some time for the pan to be evenly heated
- Sweet: Homemade Almond Butter, Caramel Sauce, Homemade Vegan Whipped Cream, fresh fruit, melted chocolate, jam, maple syrup, nuts
- Savory: Homemade Guacamole, Ricotta/ Cream/ Goat Cheese, hummus, sautéed tomatoes with feta and fresh basil, sautéed mushrooms and spinach
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