Almond Milk Crepes

Almond Milk Crepes

Thin, delicate crepes made with almond milk for a lighter, nutty batter.

Total 45 min Makes 8 crepes Calories 190/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

These crepes use almond milk in place of dairy, resulting in a thin, tender crepe with a subtle nutty flavor. The batter rests briefly to relax the gluten, producing lacy, pliable crepes that fold easily around sweet or savory fillings. Serve for breakfast with fruit and syrup, or roll with ham and cheese for a quick lunch.

Ingredients

  • 1 1/4 cups unsweetened almond milk
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon neutral oil, for the pan

Method

  1. In a blender or large bowl, combine the almond milk, eggs, flour, melted butter, sugar, salt, and vanilla extract. Blend or whisk until completely smooth with no lumps.

  2. Cover the batter and let it rest in the refrigerator for 20 minutes to allow the flour to hydrate and the bubbles to settle.

  3. Heat a 9-inch nonstick skillet or crepe pan over medium heat and brush lightly with oil.

  4. Pour about 1/4 cup of batter into the center of the pan, tilting and swirling quickly to coat the bottom in a thin, even layer.

  5. Cook until the edges lift and the bottom turns light golden, about 1 minute.

  6. Flip the crepe with a thin spatula and cook the other side until lightly golden, about 30 seconds.

  7. Transfer the crepe to a plate and repeat with the remaining batter, lightly oiling the pan between crepes and stacking the finished crepes with parchment in between.

  8. Serve warm, filled or topped as desired.

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    Almond Milk Crepes

    These crepes use almond milk in place of dairy, resulting in a thin, tender crepe with a subtle nutty flavor. The batter rests briefly to relax the gluten, producing lacy, pliable crepes that fold easily around sweet or savory fillings. Serve for breakfast with fruit and syrup, or roll with ham and cheese for a quick lunch.

    45 min 8 crepes 190 cal

    Ingredients

    • 1 1/4 cups unsweetened almond milk
    • 2 large eggs
    • 1 cup all-purpose flour
    • 2 tablespoons unsalted butter, melted
    • 1 tablespoon granulated sugar
    • 1/4 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon neutral oil, for the pan

    Method

    1. 1

      In a blender or large bowl, combine the almond milk, eggs, flour, melted butter, sugar, salt, and vanilla extract. Blend or whisk until completely smooth with no lumps.

    2. 2

      Cover the batter and let it rest in the refrigerator for 20 minutes to allow the flour to hydrate and the bubbles to settle.

    3. 3

      Heat a 9-inch nonstick skillet or crepe pan over medium heat and brush lightly with oil.

    4. 4

      Pour about 1/4 cup of batter into the center of the pan, tilting and swirling quickly to coat the bottom in a thin, even layer.

    5. 5

      Cook until the edges lift and the bottom turns light golden, about 1 minute.

    6. 6

      Flip the crepe with a thin spatula and cook the other side until lightly golden, about 30 seconds.

    7. 7

      Transfer the crepe to a plate and repeat with the remaining batter, lightly oiling the pan between crepes and stacking the finished crepes with parchment in between.

    8. 8

      Serve warm, filled or topped as desired.