Almond Milk Crepes Recipe
These almond milk crepes are thin, dairy-free French crepes made with just 6 basic ingredients. Serve them for breakfast or dessert with sweet or savory fillings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes (plus resting time)
- Yield: 16 crepes 1x
- Category: Crepes and Pancakes
- Method: Cooking
- Cuisine: French
Ingredients
Scale
- 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.
Instructions
- Melt the butter in the microwave in 30-second 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.
- 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) without greasing. Keep the medium-high heat. Pour a ladle of batter into the center of the pan, then swirl it in a circular motion right away. Cook for about 1-2 min per crepe.
- Use a flexible turner or thin spatula to flip the crepe. Continue with the remaining batter. Place crepes on a serving plate, garnish with fresh berries, and dust with powdered sugar if desired.
Notes
- If the crepe batter seems thick, add a bit of almond milk or water.
- With a little practice, learn how to flip a crepe without a spatula.
Nutrition
- Serving Size: 1 crepe
- Calories: 100
- Sugar: 1.7 g
- Sodium: 45 mg
- Fat: 4.1 g
- Saturated Fat: 2.1 g
- Carbohydrates: 11.3 g
- Fiber: 0.3 g
- Protein: 3.9 g
- Cholesterol: 55 mg
Find it online: https://www.bakinglikeachef.com/almond-milk-crepes/