The Best Dairy-free Crepes
An authentic French crepes recipe that is naturally dairy-free and absolutely delicious.
Servings: 15 crepes
Equipment
- blender
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)
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.
Nutrition
Serving: 1crepe | Calories: 120kcal | Carbohydrates: 13.4g | Protein: 3.1g | Fat: 5.1g