Dairy-Free Classic French Crepes
Delight your taste buds with these Dairy-Free Classic French Crepes, a light and versatile delight perfect for breakfast, dessert, or brunch. Crafted with unsweetened almond milk and coconut oil, this recipe is a dairy-free twist on the beloved French classic, offering the same delicate, melt-in-your-mouth crepes without compromising flavor or texture. The subtly sweet batter, enhanced with a hint of vanilla (optional), rests to create perfectly smooth and pliable crepes that are easy to flip and fill. Whether you prefer sweet fillings like fresh berries and nut butter or savory options like sautéed veggies, these customizable, golden-brown crepes come together in just 25 minutes and are sure to become a staple. Quick, elegant, and delicious—this recipe is your gateway to mastering effortless dairy-free French cuisine.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Unsweetened almond milk
- 2 pieces Large eggs
- 2 tablespoons Coconut oil
- 1 tablespoon Sugar
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract (optional, for sweet crepes)
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix well to distribute evenly.
In another bowl, whisk together the unsweetened almond milk, eggs, melted coconut oil, and vanilla extract if using.
Gradually add the wet ingredients to the dry ingredients, whisking continually to form a smooth batter. Ensure there are no lumps for a seamless crepe texture.
Once combined, set the crepe batter aside for at least 15 minutes to rest and allow the flour to absorb fully.
Heat a non-stick skillet over medium heat and lightly grease with a bit of coconut oil.
Pour approximately 1/4 cup of batter into the center of the skillet. Immediately swirl the skillet in a circular motion to spread the batter evenly to the edges.
Cook the crepe for about 1-2 minutes, or until the edges start to lift and lightly brown. Flip the crepe using a spatula and cook the other side for an additional 1 minute.
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, adding more coconut oil to the pan if needed.
Serve the crepes warm with your favorite fillings, whether sweet like fruit preserves and nut butter or savory like sautéed vegetables and tofu scramble.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 13.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 600 mg | 46% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 374 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
