Name: Almond Milk Crepes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: French
Ingredients: 1 1/2 cup + 1 1/2 tablespoon (200 g) all-purpose flour; 1 pinch of salt; 4 large eggs, room temperature; 2 cups + 2 tablespoons (500 ml) almond milk, room temperature; 1 tablespoon vanilla extract; 3 tablespoons (40 g) plant-based butter, melted

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Quick Summary: Almond milk crepes are thin, dairy-free French crepes made with almond milk instead of regular milk. The batter needs just 6 basic ingredients, rests briefly, then cooks in minutes in a hot nonstick pan. They work for both sweet and savory fillings.

What are almond milk crepes?

Can you make crepes with almond milk? Yes. Swapping regular milk for almond milk gives you soft, light, dairy-free crepes with the same thin, lacy texture as the classic French version.

Almond milk makes the crepes naturally fragrant and slightly sweet, so they taste great plain or with just a dusting of powdered sugar. They suit both breakfast and dessert and work with sweet or savory fillings.

A quick note: The aroma and golden color of crepes come from the Maillard reaction, the browning that happens when the batter meets the hot pan.

Folded crepes with fruit and icing sugar

Why you'll love this recipe

Naturally dairy-free. Almond milk stands in for regular milk, so the crepes suit anyone with a dairy sensitivity or allergy without changing the classic result.
Simple pantry ingredients. Aside from the almond milk, everything else stays the same as basic crepes, so you likely have most of it at home already.
Mild, slightly sweet flavor. Almond milk adds a subtle sweetness and a smooth texture that works with both sweet and savory fillings.
Endlessly customizable. Serve them plain, dust with powdered sugar, or fill them with fresh fruit coulis, vanilla sauce, or savory options.
No special equipment. A nonstick frying pan is all you need, so you don't need a crepe pan to get thin, even crepes.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Flour: the recipe calls for all-purpose flour, but you can try a combination of whole wheat and plain white flour.
Salt: as always, salt enhances the flavors.
Eggs: use large eggs at room temperature.
Almond milk: this is the key ingredient to make this easy almond milk crepes recipe. Use fresh or thawed almond milk.
Vanilla extract: optional. Add it or omit it, as desired. Or replace it with another flavor extract, for example, almond extract, orange extract, etc.
Butter: it brings the butter flavor and taste to crepes. Also, you don't need to grease a crepe pan, which saves time while cooking crepes. To make dairy-free crepes, replace the regular butter with a plant-based alternative. You can use vegetable oil (or olive oil) as 80% of the butter amount.

Equipment

You only need a few basic tools to make these dairy-free crepes:

How to make almond milk crepes

Step 1. Melt the butter in the microwave in 30-second intervals. Let it cool.

Step 2. Sift flour and a pinch of salt into a large bowl using a flour sifter. Make a well and crack the eggs into it. Mix using a wooden spoon or hand whisk.

Step 3. Gradually pour in the almond milk while whisking. Add vanilla extract. Pass the batter through a fine-mesh sieve. Add the melted butter and mix. You will get a runny batter; this is key to thin crepes (photo 1).

Step 4. Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes.

Step 5. Cook crepes in a hot pan (a crepe pan or a 9-inch (23 cm) nonstick skillet) without greasing. Keep the heat medium-high.

Step 6. Pour a ladle of the batter into the center of the pan, swirling it in a circular motion right away. Cook for about 1-2 min per crepe (photo 2).

Almond milk crepe batter in a mixing bowl

Photo 1

Photo 2

Flip the crepe when its edges start to brown, and it comes off the pan.

Step 7. Use a flexible turner or thin spatula to flip the crepe. Continue with the remaining batter (photo 3).

Step 8. Place crepes on a serving plate, garnish with fresh berries, and dust with powdered sugar if desired (photo 4).

Photo 3

Photo 4

Expert tips

Warm the almond milk. Warm the almond milk before mixing. Lukewarm liquid blends into the flour more evenly and helps the batter come together without lumps.
Aim for a runny batter. The batter should be thin and pourable, close to heavy cream. If it seems thick, whisk in a little more almond milk one tablespoon at a time.
Use a blender for a smooth batter. Blending the ingredients for a few seconds removes lumps quickly and gives you an even, pourable batter without extra sifting.
Heat the pan properly. Cook over medium-high heat in a hot nonstick pan. A well-heated pan is what makes each crepe thin and evenly browned.
Do not worry about the first crepe. The first one often cooks unevenly while the pan settles to temperature. It is normal, and the rest will turn out well.
Keep the crepes warm. Stack the cooked crepes on a plate and cover them, or keep them in a low oven, so they stay soft and warm while you finish the batch.

Recipe variations

Lighter crepes. Replace half the almond milk with water or beer for a thinner, lighter batter.
Flavored batter. Stir in orange flower water, rum, or coffee liqueur, or add sugar and a pinch of cinnamon for sweet crepes.
Chocolate crepes. Swap 1 ounce (30 g) of the flour for the same amount of unsweetened cocoa powder.
Sweet toppings. Finish with strawberry sauce, maple syrup, honey, chocolate chips, chopped nuts, caramelized apples, or fruit jam.
Savory fillings. Fill the crepes with scrambled eggs, bacon, ham, mushrooms, or cheese.
Crepe cake. Stack the crepes with whipped cream and fresh fruit between the layers for a simple crepe cake.

Storing & freezing

To store almond milk crepes, keep them covered at room temperature if you plan to serve them the same day, or wrap them in plastic film and refrigerate for up to two days.

To freeze, stack the crepes with wax or parchment paper between each one, wrap the stack in plastic and foil, then place it in an airtight container for up to 3 months. Thaw at room temperature for a few hours or in the fridge overnight, and reheat in the microwave in 20-30 second bursts.

Recipe FAQ

Can you make crepes with almond milk?
Yes. Almond milk works as a direct, one-to-one swap for regular milk in crepe batter. It keeps the crepes thin and light while making them dairy-free, and it adds a mild, naturally sweet flavor.

What is the difference between crepe and pancake batter?
Crepe batter has no raising agent such as baking powder or baking soda, so it stays thin and pourable. Pancake batter uses a leavening agent, which makes it thicker and fluffier.

Can you use other types of milk to make crepes?
Yes. Coconut milk, oat milk, or soy milk all work in place of almond milk if you want a different dairy-free option.

Does almond milk change the taste of crepes?
A little. Almond milk gives the crepes a subtle nutty note and a touch of natural sweetness, but the flavor stays mild and pairs well with both sweet and savory fillings.

How do you make crepe batter smooth?
Pass the batter through a fine-mesh sieve or blend it for a few seconds. Both methods remove lumps and give you an even, pourable batter.

Does crepe batter need to rest?
Resting helps the gluten relax and lets the flour absorb the liquid, which gives tender crepes. If you are short on time, use warm milk and start cooking right away.

Why is the first crepe always the worst?
The first crepe usually cooks unevenly because the pan is not yet at a steady temperature. Once the pan is fully and evenly heated, the rest turn out well.

Can you make almond milk crepes gluten-free?
Yes. Swap the all-purpose flour for a one-to-one gluten-free flour blend. The batter may need a little extra resting time to thicken properly.

How many calories are in almond milk crepes?
One almond milk crepe has about 100 calories.

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