Dairy-Free Crepes with Lemon Butter Sauce
Delight your taste buds with these irresistible Dairy-Free Crepes with Lemon Butter Sauce! Perfectly thin and tender crepes are made from a simple batter of almond milk, eggs, and coconut oil, offering a lighter, dairy-free twist without compromising on flavor. The star of the recipe is the luscious lemon butter sauce, made with fresh lemon juice, dairy-free butter, and a hint of zest for a vibrant, tangy sweetness that beautifully complements the delicate crepes. With just 15 minutes of prep and 20 minutes of cook time, this quick yet elegant dish is perfect for breakfast, brunch, or dessert. Serve them warm with a drizzle of sauce, and consider adding fresh berries or powdered sugar for an extra touch of indulgence. Whether you're catering to dietary preferences or seeking a bright, citrusy treat, these dairy-free crepes are sure to impress!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.25 cups almond milk
- 2 large eggs
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.25 cup fresh lemon juice
- 3 tablespoons dairy-free butter
- 2 tablespoons sugar
- 1 teaspoon lemon zest
Instructions
In a large mixing bowl, whisk together the all-purpose flour, almond milk, eggs, melted coconut oil, vanilla extract, and salt until smooth. Ensure there are no lumps in the batter.
Let the crepe batter rest for at least 10 minutes, allowing the flour to fully hydrate.
Meanwhile, prepare the lemon butter sauce. In a small saucepan over medium heat, combine the fresh lemon juice, dairy-free butter, sugar, and lemon zest.
Stir the sauce mixture frequently until the sugar has dissolved and the butter is melted, about 3 minutes. Remove from heat and set aside.
To cook the crepes, heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a small amount of coconut oil.
Pour about 1/4 cup of batter into the skillet, tilting the pan to spread the batter evenly into a thin layer.
Cook for about 1-2 minutes, or until the edges begin to dry and lift. Flip the crepe using a spatula and cook the other side for another 1 minute, until golden.
Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat the process with the remaining batter, adding more oil to the pan as needed.
To serve, drizzle the warm lemon butter sauce over the stack of crepes. You can also garnish with fresh berries or powdered sugar if desired.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 48.7 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 573 mg | 44% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 445 mg | 9% | |
*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.
