Almond milk crepes are thin pancakes perfect for any breakfast menu or brunch.
Filled with a sweet or savory filling, these crepes can be ready for any occasion.
Making crepes with almond milk is a perfect way to serve up something fancy and dairy free. This classic breakfast item is always a huge hit but making it dairy free opens the door to many new possibilities.
Why This Recipe Works
- It can be made 100% dairy free. So many of us have trouble digesting dairy products or develop allergic reactions to consuming dairy so having tasty food options that won’t hurt us is always a welcomed relief. You can make these dairy free crepes with coconut oil instead of butter in the pan to prevent sticking and to add a subtle flavor.
- You can use other kinds of milk too. While we love making this crepe recipe with almond milk, you can just swap it out for coconut milk, rice milk, or even soy milk.
- They’re versatile. You can fill these crepes up with a savory filling or a sweet filling depending on what you are in the mood for. We have included the ingredients and steps for both fillings on the card below so that you can pick and choose what sounds good to you.
For the crepes:
- Almond milk
- Butter or coconut oil
For the fillings:
For a savory filling, you will need:
- Any sliced cheese like mozzarella, cheddar, or parmesan
- Slices of ham
- Spring onion
For a sweet filling you will need:
- Whipped cream, coconut yogurt, or Greek yogurt
- Sliced strawberries
For the exact amounts needed, please see the recipe card below.
- Medium-sized pan
- Medium-sized bowl
- Rubber spatula
- Measuring cups
How to Make Almond Milk Crepes
To make the batter, first start by mixing together the almond milk, egg, flour, and a pinch of salt in a medium-sized mixing bowl until smooth. It should be runny but also be a little thick.
In a medium-sized pan, add in ½ teaspoon of butter or coconut oil.
Heat the pan over medium-low heat. Spread the utter around well using a pastry brush or paper towel.
Take a portion of the crepe batter and add it to the pan, right over the top of the melted butter. Move the pan around to make sure that the batter gets spread around.
Let it cook for a couple of minutes or until you notice some bubbles forming and the surface of the crepe no longer looking shiny.
Run a rubber spatula over the edge of the crepe to help lift it from the pan. This will make it easier to flip.
Flip the crepe over and cook the other side for one additional minute. The crepes should look nice and browned.
Once one side has finished, store it on a covered plate until all of the crepes have been cooked.
Fill the crepes with your desired fillings and enjoy.
If you fill your crepes with ham and cheese, fill the crepe inside of the pan before folding it in half and cooking for another 30 seconds so that the cheese can melt.
Can you make crepes with almond milk? Yes, you can make these crepes using almond milk, soy milk, or even regular dairy milk if desired.
Make Ahead Instructions
These crepe batter can be made in advance and can be stored in the fridge for up to 3 days. The cooked crepes can be stored in the fridge for up to a week. Just heat a bit whenever you want to eat them and fill them with your favorite fillings.
Do I need a special pan for making crepes?
No, you will not need a special pan to make these crepes. While there are crepe pans available for purchase you can make these crepes in your favorite kitchen skillet and et the same great results.
When making crepes how much batter is added to the pan?
The general rule of thumb for making crepes is to add in about ¼ to ⅓ cup of batter. This should be more than plenty to fill the bottom of the pan as it gets swirled around.
Can you freeze crepes?
Yes, you can cook and cool your crepes are per usual and then place them into an airtight container with a cut sheet or parchment or wax paper between each. Freeze for up to 2 months and allow them to thaw in the fridge before reheating and using. You can warm them up one at a time in the microwave or in a skillet on the stove.
For more breakfast favorites, check out these tasty recipes:
- Red, White and Blue Dessert Crepes
- Raspberry Hazelnut Dutch Baby
- KETO Almond Flour Crepes
- Toasted Coconut Pancakes with Maple Ginger Syrup
- Crepes with Nutella Whipped Cream
- Lemon Ricotta Zucchini Pancakes
- Healthy Protein Crepes
- 1 egg
- 1 cup white flour
- 1 cup almond milk
- A pinch of salt
- 1 tablespoon butter or coconut oil
- Any sliced cheese like mozzarella, cheddar, parmesan…whatever you prefer.
- Slices of ham
- Spring onion sliced thinly
- Whipped cream, coconut yogourt, or Greek yogourt
- Sliced strawberries
- For the batter: Add the almond milk, the egg, the flour, and the pinch of salt to a medium-sized bowl and mix well until a smooth texture is achieved. It should be runny but a bit thick.
- In a medium-sized pan add ½ teaspoon butter (or coconut oil if you want to keep it dairy-free) and melt it on medium-low heat. Spread it well. For this, you can use a kitchen paper towel or a kitchen brush.
- Take a portion of the batter and spread it over the butter. Move the pan around to make sure the batter gets spread evenly.
- Let cook on medium-low heat for a couple of minutes until you notice some bubbles forming and the surface of the crepe will no longer look shiny.
- Run a rubber spatula on the edge of the crepe to help the flipping.
- Flip the crepe and cook for 1 more minute. The crepes should look nicely browned.
- Once one is done store it in a covered plate until all of them are done.
- Fill with either sweet or savory fillings and enjoy! If you fill it with ham and cheese, fill the crepe inside the pan, fill half of the crepe and fold over the other half and let cook for 30 seconds or so until the cheese has melted.
Amount Per Serving Calories 235Total Fat 11gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 3gCholesterol 46mgSodium 254mgCarbohydrates 22gFiber 2gSugar 8gProtein 11g