Dairy Free Crêpes
Learn how to make perfect dairy free crepes with this easy blender recipe! These delicate French pancakes make a great breakfast or sweet treat, and they're versatile. Top them with anything you like – sugar, berries, chocolate for crêpes sucrées – or go for savory ingredients to make a crêpe salée.
Servings: 6 -8 crepes
Calories: 193kcal
Ingredients
For the crepes:
- 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
For the topping:
- 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.
Video
Nutrition
Serving: 1crepe | Calories: 193kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 284mg | Fiber: 2g | Sugar: 10g | Vitamin C: 24mg