These crepes with almond milk are thin dairy free pancakes perfect as a sweet breakfast, dessert or an afternoon treat. All you need is 3 ingredients, plus any add-ins or toppings you like.
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🥘 Ingredients
Crepes only require 3 basic ingredients: almond milk, flour and eggs. As they are thin pancakes, they do not contain any leavening agents. Using the basic recipe will result in a plain, but tasty crepe that you can add any toppings to.
Additionally, you can add sugar, honey, vanilla extract, cinnamon, cacao powder or lemon juice to taste if you want to add more flavor to the crepes. These should be added according to your personal preference.
🔪 Instructions
Combine all the ingredients in a mixing bowl, and whisk until the crepe batter is smooth. It’s fine if there are some small lumps remaining.
Heat some cooking spray, vegetable oil or butter in a frying pan on medium heat. Add a ladle of crepe batter into the pan, and spread it thinly. Cook until the underside is golden and the crepe is mostly solid, then flip and cook on the other side.
Repeat until all the batter has been cooked. Keep the crepes under a tea towel to keep them warm while you finish cooking the batch, then serve.
🥞 What are crepes?
Crepes are essentially pancakes made with no leavening agent. The result is a thin pancake that’s commonly served as a sweet treat or dessert.
American vs British pancakes
Whereas thick, fluffy pancakes seem to be the pancake of choice for Americans, British and European people tend to prefer their pancakes thin. These pancakes are also mainly enjoyed as a sweet treat. It’s rare to see pancakes served as a breakfast in the UK.
Sweet or savory pancakes
Crepes can be made plain without any seasoning, which makes them perfect for any sweet or savory fillings. Sweet crepes are definitely the most common, but savory crepes are sometimes served as a light meal for lunch.
💭 Top tips
Here’s my top tips to get this recipe perfect:
- Keep an eye on the crepes. As they are thin, they will cook fast, and you have to be careful not to burn them.
- Only use as much cooking oil as you need. Too much, and the pancakes will be really greasy! The exact amount will vary depending on your frying pan, so you might have to do some testing.
- I don’t recommend adding things like berries etc. to the crepe batter. Chunky fillings don’t work as well in thin pancakes as they do in American style pancakes.
- Keep the heat at a medium. If the pan is too hot, you risk burning the crepes. Too low, and they might come out dry.
🍯 Toppings for crepes with almond milk
Toppings are the most important part of crepes! The toppings can be spread over the crepes, and then rolled into a burrito shape, or you can fold the crepes and add the toppings on top.
Sweet toppings
- Drizzle of chocolate, white chocolate, strawberry sauce, or peanut butter.
- Maple syrup, golden syrup, honey or agave syrup.
- Chocolate chips, raisins, chopped nuts, fresh or dried berries.
- Sliced or diced fruits such as apples, bananas or oranges.
- Rhubarb jam, blueberry jam, or other spreads.
Savory toppings
- Whipped feta, tomatoes and basil.
- Scrambled eggs and bacon.
- Spinach and ricotta.
- Ham and cheese.
🍲 Leftovers
You can store leftover crepes with almond milk in the fridge for up to 4 days, or freeze them for up to 6 months. Thaw frozen crepes in the fridge overnight, and serve the leftovers cold or reheat them in the microwave.
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📋 Frequently asked questions
Is this recipe allergy friendly? – This recipe is nut free, soy free and dairy free. Always consult the nutrition labels of the ingredients you use.
Can I use other types of milk? – Absolutely! I make these crepes with almond milk, as that is my personal preference. You can use cow’s milk, oat milk, coconut milk or soy milk if you prefer.
Recipe
Crepes with Almond Milk
Ingredients
- 2 ½ cup almond milk (600 ml)
- 1 ½ cup all-purpose flour (200 g)
- 4 eggs
Instructions
- Combine all the ingredients in a mixing bowl, and whisk until the crepe batter is smooth. It’s fine if there are some small lumps remaining. Optionally, you can add any add-ins such as honey, vanilla or cinnamon if you don't want the crepes to be plain.
- Heat some cooking spray, vegetable oil or butter in a frying pan on medium heat. Add a ladle of crepe batter into the pan, and spread it thinly. Cook until the underside is golden and the crepe is mostly solid, then flip and cook on the other side.
- Repeat until all the batter has been cooked. Keep the crepes under a clean kitchen towel to keep them warm while you finish cooking the batch, then serve.
Notes
Leftovers
You can store leftover crepes in the fridge for up to 4 days, or freeze them for up to 6 months. Thaw frozen crepes in the fridge overnight, and serve the leftovers cold or reheat them in the microwave.Top tips
Here’s my top tips to get this recipe perfect:- Keep an eye on the crepes. As they are thin, they will cook fast, and you have to be careful not to burn them.
- Only use as much cooking oil as you need. Too much, and the pancakes will be really greasy! The exact amount will vary depending on your frying pan, so you might have to do some testing.
- I don’t recommend adding things like berries etc. to the crepe batter. Chunky fillings don’t work as well in thin pancakes as they do in American style pancakes.
- Keep the heat at a medium. If the pan is too hot, you risk burning the crepes. Too low, and they might come out dry.
Stephanie B
Great recipe. I half the batch since we are a small family. We add vanilla extract, almond extract, sugar and cocoa powder in ours and roll them up with a little Nutella inside. Easy and my four year old son’s favorite breakfast/brunch.
Tonje
Thank you for your lovely comment! That’s a great way to make them a little sweeter, I bet the nutella version would make an excellent dessert too!
Jaime
This was so easy and came out perfect. We were looking for dairy free options for the lactose intolerant family members. We made savory crepes for new year’s day brunch, and it was a hit! Thank you.
Tonje
Thank you, Jaime, I’m so happy you liked them!