The Best Dairy-free Crepes
The best dairy-free crepes recipe made with almond milk. The batter comes together quickly in the blender. And the result is delicious authentic French crepes.
This dairy-free crepe recipe is based off of a family crepe that my mother, aunt and grandmother have made for years. For some background, my mother and her family is from France, so this recipe has an authentic French taste.
I tweaked their recipe to make it dairy free, and to make it easier to make. The batter comes together quickly in the blender. And the crepes are fantastically delicious.
Table of Contents
- Why this recipe works
- Recipe ingredients
- Additions/ Substitutions
- Step by step instructions
- Expert tips
- How to serve these crepes:
- Other breakfast recipes you’ll love:
Why this recipe works
- It is easy to make. All you have to do is put the ingredients into a blender!
- It is delicious! Seriously, these crepes melt in your mouth.
- They are great to make for a special breakfast or brunch.
- They are made with almond milk and olive oil, which makes them great for those with a dairy allergy or who are dairy-free.
- Almond milk– make sure that your almond milk doesn’t have added sugar or flavors to them. Plain almond milk is best.
- Flour– any all purpose flour will work here. I like to use organic.
- Baking powder– this is key to the batter. Make sure to use baking powder and not baking soda.
- Eggs– you’ll need 4 fresh eggs in this recipe.
- Olive oil– any kind of olive oil works. I like using extra virgin olive oil.
- Sugar– I like to use cane sugar because it is less refined than white sugar, but either works.
- Bourbon or rum– the alcohol in this recipe that really makes the flavor pop and gives it that authentic taste. You can use either one that you have on hand or prefer, just make sure it is a decent quality alcohol.
- Instead of almond milk, you can use another non-dairy milk like oat milk or cashew milk.
- Instead of almond milk, you can use regular milk ( if you can tolerate dairy).
- Instead of olive oil, you can use avocado oil.
Step by step instructions
Step 1: Put the almond milk, flour, salt, baking powder, eggs, and olive oil into a blender and mix.
Step 2: Then add the sugar and bourbon (or rum) and blend again.
Step 3: Put some of the batter into a crepe pan and wait until bubbles start to form.
Step 4: Use a crepe spatula to flip the crepe.
Step 5: Let the other side of the crepe cook for 30-60 seconds.
Step 6: Stack the cooked crepes on top of each other on a plate.
- If you don’t have a blender, you’ll need to mix your batter in bowls and use a strainer!
- In a large bowl, you add the salt, baking powder, and flour together. Then add the eggs, olive oil and almond milk to the bowl and mix. Lastly add the sugar and bourbon or rum and mix again.
- Then use a large strainer and strain the batter into another large bowl, making sure to press the chunks of flour into the strainer. Once you have strained it as much as possible, pour the remaining thick remnants from the strainer into the bowl of batter and mix it all together.
- How to cook crepes
- You will need a crepe pan (or two) and a crepe spatula.
- Put a small amount of oil onto your crepe pan and spread it around. Then add some batter to the pan. The batter needs to coat the whole pan in a thin layer.
- You don’t need to oil the pan before every crepe. Just oil the pan at the beginning and maybe half way through making the crepes if needed.
- Heat the crepe pan over low-medium heat and flip with a crepe spatula when you see bubbles or you see the crepe has hardened a bit on the sides.
- You may need to adjust the temperature based on your stovetop.
- Once you flip the crepe, the crepe only needs to cook for another 30 seconds or so.
- Stack your crepes on top of each other on a plate as you go. Don’t worry if the crepes feels stiff, just keep stacking them and they will soften.
- Note: The first crepe is usually a dud.
- It is too thick or doesn’t cook right. Once you get the hang of it and adjust the temperature and figure out the amount of batter you need to pour into the pan, the rest will be great.
How to serve these crepes:
- With a little brown sugar on top, and then folding it in four.
- With fruit in the middle, then rolled into the shape of a cigar.
- With jam inside.
- With lemon juice and white sugar.
- Any way you choose!
Other breakfast recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
The Best Dairy-free Crepes
- 2 1/4 cups almond milk
- 1 3/4 cups flour
- 1/2 tsp salt
- 1.5 tsp baking powder
- 4 eggs
- 1/4 cup light olive oil
- 2 Tbs sugar
- 1/4 cup bourbon (rum works too)
- Put the almond milk, flour, salt, baking powder, eggs, and olive oil into a large blender and mix. Then push down sides of blender with spatula, add the sugar and bourbon ( or rum) and mix again.
- Cook your crepes using a crepe pan. Set your stove-top to low-medium heat and then put a small amount of oil on the crepe pan and spread it around. Then add some batter. The amount of batter you need depends on size of pan. Start by adding a large spoonful of the batter to the center of the pan and spread it out in the pan by physically moving the pan from side to side in a circle. The batter needs to coat the whole pan in a thin layer.
- Cook the crepe over low-medium heat and flip with a crepe spatula when you see bubbles or you see the crepe has hardened a bit on the sides. Once flipped, they only need to cook for another 30 seconds or so. Note, you may need to adjust the temperature based on your stovetop.
- Put the cooked crepes on a plate. Stack the crepes on top of each other as you make them.
- Serve with brown sugar, fruit, or jam.
- Makes 15 crepes
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