Dairy-Free Crepe with Caramel Sauce
Transform your breakfast or dessert routine with these delectable Dairy-Free Crepes with Caramel Sauce—a light, melt-in-your-mouth treat that's entirely free of dairy yet bursting with flavor. Featuring a silky almond milk-based batter and golden caramel sauce crafted from coconut milk and coconut sugar, this recipe is a perfect indulgence for those avoiding dairy or simply seeking a healthier twist. The crepes, delicately fried in coconut oil, boast just the right hint of sweetness and vanilla, while the rich, glossy caramel sauce provides an irresistibly indulgent finishing touch. Ready in just 35 minutes, this simple yet elegant recipe is ideal for special occasions or everyday pampering. Serve them warm for a truly unforgettable moment of plant-based decadence.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 cups almond milk
- 2 large eggs
- 2 tablespoons coconut oil
- 1 tablespoon sugar
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 cup coconut sugar
- 0.5 cup coconut milk (full-fat)
- 2 tablespoons coconut oil
- 0.25 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
In a medium mixing bowl, whisk together the flour, sugar, and salt. In another bowl, whisk the eggs, then add almond milk, melted coconut oil, and vanilla extract. Gradually add the flour mixture to the wet ingredients, stirring until smooth. Let the batter rest for about 15 minutes.
Meanwhile, make the caramel sauce. In a small saucepan over medium heat, combine coconut sugar and coconut milk. Stir until the sugar dissolves. Once it starts bubbling, reduce the heat to low and let it simmer. Cook for about 5 minutes, until slightly thickened, stirring often.
Remove the kitchen scapula from the heat and stir in the coconut oil, sea salt, and vanilla extract, mixing until the oil is completely incorporated. Set aside to cool slightly.
Heat a non-stick skillet over medium heat and lightly coat with coconut oil. Pour about 1/4 cup of the batter into the skillet, swirling it around to spread evenly into a thin layer.
Cook the crepe for about 1-2 minutes or until the edges start browning and the surface appears set. Flip carefully and cook for another minute on the other side.
Remove the crepe and keep it warm while cooking the remaining batter, re-greasing the skillet as needed.
To serve, drizzle warm caramel sauce over the crepes and enjoy!
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 259.7 g | 94% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 161.7 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 682 mg | 52% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 721 mg | 15% | |
*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.
