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Almond Milk Crepes

Almond milk crepes with fresh fruit.

5 from 1 review

These almond milk crepes made with just 6 basic ingredients are a beautiful dairy-free alternative. You can enjoy them for breakfast or dessert.


  • 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

* If needed, please refer to Baking Conversion Charts.


  1. Melt the butter in the microwave with 30 seconds intervals. Let it cool. 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. 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.

  2. Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes. Cook crepes in a hot pan (a crepe pan or a 9-inch/23 cm nonstick skillet) with no need for greasing. Keep the medium-high heat. Pour a ladle of the batter in the center of the pan, swirling it in a circular motion right away. Allow about 1-2 min of cooking time per crepe.

  3.  Use a flexible turner or thin spatula to flip the crepe. Continuer with the remaining batter. Place crepes on a serving plate, garnish with fresh berries, and dust with powdered sugar if desired.


  1. Please, read on how to make basic crepes for all the crepe tips and tricks.
  2. If the crepe batter seems thick, add a bit of almond milk or water.
  3. With a little practice, learn how to flip a crepe without any spatula.


Keywords: almond milk crepes




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