The Best Dairy-free Crepes recipe. An authentic French crepes recipe that is naturally dairy-free and absolutely delicious.

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These dairy-free crepes are part of my regular breakfast rotation. The batter comes together easily (in a blender to be exact).

And the crepes are fantastically delicious, and very authentic.

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This dairy-free crepes recipe is based off of a family crepe recipe of mine. It is a recipe that my mother, aunt and grandmother have used for years and years.

For some background, my mother is from France, so this recipe has that authentic French taste to these. ( Or so I think 🙂 )

The key to that taste is in the ingredients!

Ingredients needed to make The Best Dairy-free Crepes:

  • almond milk
  • flour
  • salt
  • baking powder
  • eggs
  • olive oil
  • sugar
  • bourbon or rum

It’s the alcohol in this recipe that really makes the flavor pop and gives it that authentic taste.

Trust me! You need the bourbon or rum here.

I can’t decide which I like better… using bourbon or rum. Either way, though, make sure it is a decent quality alcohol.

Also, if you don’t need to be dairy-free, feel free to make these with regular milk. They turn out just as good!

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Tips on how to make these dairy-free crepes:

Well for starters, you need a blender. ( Don’t worry if you don’t have one, I’ll give you tips on how to make these without a blender below).

Blender directions:

If you are using a blender to make these, you’ll be surprised at how easy it is to make them!

All you have to do is put the almond milk, flour, salt, baking powder, eggs, and olive oil into a blender and mix. Then you add the sugar and bourbon (or rum) and blend again.

If you don’t have blender…

If you don’t have a blender, you’ll need to mix your batter in bowls and use a strainer!

So, you’ll start off by mixing the salt, baking powder, and flour together in a large bowl. 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 you’ll 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.

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How to cook these dairy-free crepes:

You will need a crepe pan (or two) and a crepe spatula.

I’ve tried making these without these items and it just doesn’t work.

Ok, now for how to cook the crepes! Start off by putting a small amount of oil onto your crepe pan and spread it around. Then add some batter to the pan.

The amount of batter you need depends on size of pan. Start by adding a large spoonful to the center of your crepe 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.

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.

Once you flip the crepe, the crepe only needs to cook for another 30 seconds or so.

**Note, you may need to adjust the temperature based on your stovetop.

**Also 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.

**Another note: With a crepe pan, you don’t need to oil it before every crepe. Just oil the pan at the beginning and maybe half way through making the crepes if needed.

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.

How to serve these crepes:

This is all based on personal preference!

My personal favorite way to serve these crepes is with a little brown sugar on top, and then folding it in four.

You can also put fruit in the middle. If I do this, then I like to roll the crepe like a cigar.

Jam is also delicious inside these crepes.

And one of my personal favorite ways to serve these crepes is with some white sugar and lemon juice. SO good!

What do you like to put in your crepes?!

Other dairy-free breakfast recipes you may enjoy:

The BEST Paleo Blueberry Pancakes (GF)

Paleo Dairy-free Belgian Waffles (GF)

The Best Dairy-free Crepes | Perchance to Cook, www.perchancetocook.com
The Best Dairy-free Crepes | Perchance to Cook, www.perchancetocook.com
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The Best Dairy-free Crepes

Servings: 15 crepes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 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)

Equipment

  • blender

Instructions

  • 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

Notes

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.
Note: With a crepe pan, you don’t need to oil it before every crepe. Just oil the pan at the beginning and maybe half way through making the crepes if need be.
Note: Don’t worry if your crepe feels too stiff, just keep stacking them once they are cooked and they will soften.
Note: you can use a good quality brown rum instead of bourbon. 
Course: Breakfast
Cuisine: French
Keyword: dairy-free crepes
Author: Dominique | Perchance to Cook