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Two thin pancakes with walnuts on a plate.
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4.72 from 7 votes

Crepes with Almond Milk

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.
Prep Time3 mins
Cook Time15 mins
Course: Breakfast, Dessert
Cuisine: British, French
Keyword: almond milk, dairy free, egg, flour, soy free, vegetarian
Servings: 10 crepes
Calories: 102kcal
Author: Tonje
Cost: Cheap

Ingredients

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

Is this recipe allergy friendly? – This recipe is 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.

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.

Nutrition

Calories: 102kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 107mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Calcium: 88mg | Iron: 1mg