Why you’ll love these dairy free crepes
My husband grew up eating crêpes pretty regularly and we definitely ate our fair share of crêpes while we were living in France. There was nothing I liked more than a warm crepe with a thin layer of Nutella inside while walking alone the Seine, but they’re just weren’t something we made regularly now that we’re back home.
At least, not until now… because my kids have been begging for them lately. So, I used my mother-in-law’s recipe as a starting point to get these dairy free crepes just right, and even though it took a little practice, I think they are absolutely perfect now – exactly how I remember them – perfectly thin, with delicate lacy edges and just enough stretch to hold some filling.
While these crepes aren’t necessarily difficult to make, they definitely take some practice to get right. So, please don’t make them for the first time and expect them to be perfect, but once you get the hang of it, they’re a piece of cake.
More breakfast recipes: dairy free waffles / dairy free breakfast casserole / dairy free quiche / dairy free cinnamon rolls
Ingredient notes:
- All purpose flour – I haven’t tried this with any other type of flour, so I can’t recommend anything else. If you want to make these gluten free, I suggest using a gluten free crepe recipe instead of adapting this one.
- Dairy free butter – We normally use Earth Balance buttery sticks, but any brand of dairy free butter should work. You can also use a neutral oil like canola or a vegetable blend instead of butter.
- Dairy free milk – Any unsweetened dairy free milk will work. We typically use almond, oat or flax milk depending on what we have at home. If you do want to use coconut milk, make sure it’s from a carton and not the full-fat canned kind.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Everything you need to make crepes:
equipment:
While I highly recommend these tools for making crepes, don’t let these equipment recommendations hold you back from trying them with what you have. Any blender will work, or you can whisk the batter by hand. You can use a regular nonstick skillet and a regular spatula.
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Buy Now → tips for making crêpes:
Crepes have a reputation for being tricky, but they’re actually pretty forgiving once you understand a few key techniques. Here’s what makes the difference between frustrating and easy crepe-making.
- Let the batter rest. This is not an optional step. You need to let the batter sit for at least 30 minutes after blending. This allows the flour to fully hydrate and lets the air bubbles dissipate.
- Make ahead tip: If you want to prep these in advance, get your batter done the night/day before you plan to make your crepes. The batter has to rest anyway, and it can keep for up to 2 days in the fridge.
- You want a thin batter. In order to easily spin your crepes the batter needs to be really thin. Thinner than you think. If you’re having issues with moving the batter in your pan (and you already check that your heat level is correct), this is probably the reason. Add 1 – 2 tablespoons of water to your batter.
Frequently asked questions
Why are my crepes tearing when I flip them?
There are a few things that might be going on here. First, make sure you aren’t flipping your crepes too early. Second, make sure you spatula is nice and thin so it slides the batter is too thin (add a tablespoon more flour), the crepes aren’t cooking long enough on the first side (wait until the edges fully set), or your spatula isn’t thin enough to slide under cleanly.
Do I have to use a crepe pan?
No! An 8 to 10-inch non-stick skillet will work just fine, but I highly recommend a nonstick pan. I prefer a smaller pan to help control the size of my crepes, but technically any size will work.
How do I reheat leftover crepes?
My favorite way is to warm them up is over low heat in a dry non-stick skillet (or use your crepe pan again!) for about 30 seconds per side. You can also microwave them for 10-15 seconds, but be really careful not to over cook them in the microwave or they will turn out rubbery.
More dairy free breakfast recipes
Ingredients
- 1 1/2 cups unsweetened dairy free milk - divided
- 2 large eggs
- 1 cup all-purpose flour - 120g
- 1 tablespoon sugar
- 1/4 teaspoon coarse salt
- 2 teaspoons cognac, brandy or vanilla extract - optional
- 2 tablespoons dairy free butter - melted
- 2 tablespoons water
- cooking oil - for greasing pan
- 1 1/2 cups sliced strawberries
- 1 cup blueberries
- 2 tablespoons maple syrup
- 1/4 teaspoon coarse salt
Instructions
- Prep your ingredients. In a small bowl, melt 2 tablespoons dairy free butter in the microwave (about 20-30 seconds). Let it cool slightly while you gather and measure your remaining ingredients.
- Make the batter. In a blender, combine the eggs, half of the milk, flour, sugar, salt, cognac (or vanilla), and melted dairy free butter. Blend at a low speed until just combined, about 5 seconds. The mixture should be smooth with no lumps. If needed, scrape the sides and add the remaining milk and water. Pulse to incorporated. The batter should be thin and pourable.
- Rest the batter. Transfer the batter to a large bowl or container and cover. Let the batter rest for at least 30 minutes, or up to 24 hours in the fridge. This allows the batter to hydrate and release any bubbles from the blending process. Do not skip this step.
- Cook the crepes. Heat a non-stick crepe pan or small skillet over medium-low heat. Lightly grease the pan with a thin layer of cooking oil using a paper towel or pastry brush. Remove the pan from the heat and pour about 1/4 cup of batter into the center. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer. Return to heat and cook until the edges begin to pull away from the pan and the surface looks dry and matte, about 1-2 minutes. Use a thin spatula to gently lift one edge, then quickly flip the crepe. Cook for an additional 45 seconds on the second side until lightly golden. Transfer to a plate and repeat with remaining batter, greasing the pan as needed between crepes.
- Make the topping. In a medium bowl, combine sliced strawberries, blueberries, maple syrup, and a pinch of salt. Toss gently and let sit for 5-10 minutes to release some juices.
- Garnish and serve. Fold each crepe into quarters or roll them up, then top with the berry mixture. Serve immediately while warm.
