Almond Milk Crepes

Author: Katie

These paper-thin crepes are made with only 3 ingredients! They make the perfect sweet breakfast or brunch but taste equally good with a savory filling. It sure is a recipe for the whole family!

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4.93 from 14 votes

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Prep Time: 5

Cook Time: 15

Resting Time: 30

Total Time: 50

Course: Breakfast

Cuisine: French

Servings: 8 crepes

Ingredients

(olive) oil *for greasing the pan
3 eggs
1 ½ cups (345 ml) almond milk *or any other type of plant milk
1 cup (120 g) flour (all purpose/ whole wheat)
pinch of salt
3 tablespoon maple syrup *for sweet crepes only. Or sub coconut/brown/white sugar.

You can find detailed step-by step-photos above the recipe card.

Instructions

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!

Video

Notes

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.

Top Tips

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

Topping suggestions:

- 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

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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