Almond Milk Crepes (Dairy Free)
Looking for a delicious breakfast idea that is dairy free at the same time ? Why don’t you try these Almond Milk Crepes! And, I even recommend this recipe for anyone who is not dairy intolerant because the almond milk just add a very nice flavor to those homemade crepes.
The recipe is butter-free, so if you combine these almond milk crepes with fresh fruit and honey, you even get a super healthy breakfast.
Basic ingredients for a sweet crepe batter
To prepare the batter of traditional sweet crepes, you only need 4 simple ingredients : eggs, flour, sugar and milk.
Some recipes add butter to the crepe batter, but in the traditional French crepes recipe from Brittany Crêpes bretonnes sucrées that I grew up with, butter is never added to the batter. And for me, these are the perfect crepes, light, soft and thin at the same time.
Ingredients for Almond Milk Crepes (Dairy Free)
For this dairy-free crepes recipe with almond milk, I adapted the traditional French recipe and added a little twist to it! Here are the ingredients you need:
- Eggs: I use 4 medium size eggs.
- Almond milk: I recommend using an unsweetened almond milk, with no extract flavor. Pay attention to the ingredient list when choosing your almond milk, as some contain a lot of unnecessary additives. And of course, you can make your own homemade almond with just two ingredients : water and almonds.
- Flour: I use plain white flour.
- Almond flour: I replaced part of the flour with almond flour to give an additional almond taste to the batter. It is important to have an almond flour as thin as possible to have an homogeneous batter. If you don’t have almond flour at home, just use the same quantity in white flour.
- Sugar: I use white sugar. You could try this recipe with brown sugar or coconut sugar as well. If you want to make savory crepes, just leave out the sugar.
- Almond extract: And, this is optional but you can add a little bit of almond extract to enhance the almond taste even more. I tried both version with and without and both works very good. So, if you don’t have almond extract at home, just leave it out or replace it with vanilla extract.
- Salt: Even if it is a sweet crepe recipe, I always add a pinch of salt to the batter.
You will find the detailed recipe in the recipe card.
Prepare the crepe batter with almond milk
The first step to prepare this crepe batter is to mix all dry ingredients together. So, add your flour, almond flour and sugar to a large mixing bowl and mix them well. Make a hole in the middle.
In a small bowl, crack your eggs and whisk them a bit. Pour the eggs into the hole and then pour the almond milk gradually while stirring continuously with a hand whisk. You want to stir until you get a smooth batter. Add the almond extract at the end and stir well.
Before you cook your crepes, it is important to give the batter a little rest. 10 minutes at room temperature at least to allow to the flour to absorb the wet ingredients fully and also the gluten to relax. Your crepes will be lighter and softer. I normally use this time to clean up the kitchen and prepare the breakfast table!
If you want to prepare your batter in advance, you can place the batter in an airtight container and leave it in the fridge overnight.
Cook your crepes
Once your batter has rested, you can start cooking your crepes. For this, you ideally need a crepe pan which is a very thin but wide round pan. It is very practical to spread the batter easily and make and homogeneous and thin crepes.
But if you don’t have this special pan, you can still use any type of non-stick skillet, the thiner the better! As you can see in my video, my crepe pan was broken and I manage to cook my crepe with no special equipment.
First of all, heat your pan on medium heat. Your pan should not be too hot otherwise, you might burn your crepes.
To grease my pan I use a neutral vegetable oil such as sunflower oil. I then dip a piece of paper towel in the oil and coat my pan lightly. The goal is to have as little oil as possible to avoid the crepes having a greasy taste.
Once your pan is hot, pour a ladle of crepe batter which should correspond to one cup of batter to the center of the pan. Spread the batter quickly with a circular motion. The first crepe might not be perfect, but with a little practice you will get nice crepes!
Cook the crepes on one side and when the edge starts to brown, flip your crepe with a thin spatula. Let cook for one more minute. Continue until you don’t have any batter left.
How to serve these Almond Milk Crepes ?
You can serve these Almond Milk Crepes with your favorite fillings. Here are my suggestions:
- fresh fruits (apples, peaches, abricots, banana, kiwi)
- frozen or fresh berries
- honey, maple syrup or agave syrup
- roasted almonds or hazelnuts
- lime or lemon juice
- yoghurt or cream cheese
- almond or peanut butter
More dairy free breakfast ideas
- Breakfast Cookies with Fresh Ginger
- Ultra Soft Vegan Banana Bread with Chocolate Chips
- Healthy Spinach and Egg Tartine
- More…
Frequent asked questions
Which other dairy free milk can I use ?
This Almond Milk Crepe recipe works very well with other dairy free milk such as oat milk, coconut milk or soy milk.
Can I make a savory almond milk crepes ?
Yes, of course! In this case, do not add sugar to the batter. It is almost important to use unsweetened almond milk. You can serve them with savory fillings like cheese, mushrooms, salmon etc.
How long do crepes keep?
It is best to store your crepes on a plate covered with aluminum foil or plastic wrap in the refrigerator. They should be eaten within 2 to 3 days maximum.
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Almond Milk Crepes (Dairy Free)
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Ingredients
- 200 g flour
- 50 g almond flour
- 50 g sugar
- 4 eggs
- 500 ml almond milk
- 1 pinch of salt
- 2 drops almond extract
Instructions
- In a large mixing bowl, add flour, almond flour, sugar and salt. Mix well and make a hole in the middle.
- In a small bowl, crack the eggs and whisk them a bit. Pour the eggs into the hole and then pour the almond milk gradually while stirring continuously with a hand whisk until you get a smooth batter.
- Add the almond extract at the end and stir well. Let the batter rest for 10-20 min.
- Heat a pan on medium heat. Dip a piece of paper towel in the neutral oil and coat the pan lightly.
- Pour a ladle of crepe batter in the center of the pan. Spread the batter quickly with a circular motion. When the edge starts to brown, flip the crepe with a thin spatula. Let cook for one more minute.
- Continue until you don’t have any batter left.
