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    Home » Breakfast Recipes

    January 26, 2022

    3-Ingredient Almond Milk Crepes

    Jump to Recipe Print Recipe
    A collage of photos of almond milk crepes with text overlay "3-Ingredient Whole Wheat Crepes". A photos of almond milk crepes with text overlay "3-Ingredient Whole Wheat Crepes". A photos of almond milk crepes with text overlay "3-Ingredient Whole Wheat Crepes".

    Quick and easy to make, these Almond Milk Crepes come together with just 3 ingredients! They're soft, buttery, naturally dairy-free, and can easily be made gluten-free!

    Two white plates filled with almond milk crepes topped with raspberries and yogurt.

    Make these 3-ingredient almond milk crepes in just 25 minutes! They're high in fiber, easy to customize, and are thin enough to hold your favorite fillings.

    You'll love these healthy crepes for their tender and chewy bite, and that they can be made both sweet and savory!

    Jump to:
    • Ingredients and notes
    • How to make 3-ingredient crepes with almond milk
    • Expert Tips
    • FAQ
    • More Healthy Breakfast Recipes
    • 3-Ingredient Almond Milk Crepes

    Ingredients and notes

    Gathered ingredients for making 3-ingredient almond milk crepes.
    • Flour. We use whole-wheat flour, but both all-purpose flour or gluten-free all-purpose flour work as well!
    • Almond milk. Make sure to use one that is on the thicker side. This will make the batter rich and smooth!

    How to make 3-ingredient crepes with almond milk

    Step 1

    Add eggs to a bowl and mix well. Add almond milk and mix once again.

    Step 2

    Then, sift the flour into the bowl, and using a whisk, mix until a smooth batter is formed.

    Sifting the flour over the bowl with the wet ingredients.

    Step 3

    Heat some oil in a non-stick pan or a skillet. Once hot, pour the crepe batter and cook for 1 minute. Then flip, and cook for 30 more seconds, until golden.

    Repeat with the rest of the batter until all pancakes are done! We like to serve them with fresh fruit and yogurt, but you can add anything you want. Some raspberry chia jam would be delicious here!

    Expert Tips

    • Keep the heat to medium-low. If your skillet is too hot the pancakes will start to burn, so make sure to keep it to low flame.
    • Don't add too much batter at a time. My skillet is relatively small and I have found that just ¼ cup of batter is enough. If your skillet is bigger, you may need to use ⅓ - ½ cup, but don't go above this.
    • Oil your skillet before every crepe. This is important so that your crepes don't stick or turn out dry. You don't have to go overboard though, just a little bit of oil is enough.
    • To form a nice round crepe hold the skillet with one hand and pour the mix with the other. Once you've poured the batter start swirling it around immediately!
    • Use a whisk to mix batter. This will ensure that your batter will be smooth and there won't ber any clumps.

    FAQ

    Can I make this recipe with other types of milk?

    Yes, feel free to use any milk that you like here! We like to use soy milk, coconut milk, and even barista oat milk.

    Do I need to chill the batter?

    I know that there are a lot of opinions online about whether or not you should chill crepe batter, so I decided to test it.
    From my tests, 30 minutes of resting did *almost* nothing to the batter, but I did see some changes when the batter rested overnight. The pancakes were softer because the flour had time to soak in with the milk.
    So, if you can rest your batter overnight, go for it. If not, don't sweat it!

    Can you make these almond milk crepes ahead of time?

    You can make the batter the day before (which we recommend), otherwise, they will keep well for 3-4 days if stored in the refrigerator!

    Can I make this recipe in a blender?

    Yes! If you want to make it easier for yourself, you can add all of the ingredients to a blender and blend until smooth.

    Can I freeze crepes?

    Yes, these crepes will keep in the freezer for 1 month (and sometimes longer)!

    Almond milk crepes on a white plate, topped with raspberries, yogurt, and basil.

    More Healthy Breakfast Recipes

    4-Ingredient Banana Oat Pancakes

    Healthy Pumpkin Pancakes

    Blueberry Pancake Bundt Cake

    5-Ingredient Vegan Banana Bread

    Air Fryer Granola

    And if you'd like to try something new and fun, check out these German Pancakes!

    Almond milk crepes on a white plate, topped with raspeberries, yogurt, and basil.

    3-Ingredient Almond Milk Crepes

    Petranka
    Quick and easy to make, these Almond Milk Crepes come together with just 3 ingredients! They're soft, buttery, naturally dairy-free, and can easily be made gluten-free!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Breakfast
    Cuisine French-Inspired
    Servings 12 crepes (4 servings)
    Calories 227 kcal

    Equipment

    • Stovetop

    Ingredients
      

    • 4 large eggs*
    • 1 ¼ cups almond milk (or any other milk that you like)
    • 1 cup + 1 tbsp whole wheat flour, divided (or sub with all-purpose or gluten-free all-purpose flour)
    • Oil, for cooking

    Optional add-ins

    • ¼ teaspoon salt
    • ½ teaspoon ground cinnamon
    • 2 teaspoons vanilla extract
    • 2 tablespoon melted butter, either vegan or regular (for softer crepes)

    Instructions
     

    • To a bowl, whisk the eggs until smooth. Add milk and mix once again. At this point add any of the desired add-ins.
    • Sift 1 cup flour and whisk until a smooth batter is formed. If the batter is too thin, add the remaining 1 tablespoon flour and whisk again.
    • To a skillet, heat a little bit of oil (~½ tsp) over medium-low heat. Once the oil is hot (but not smoking), pour the batter and swirl it around to form a circle. Cook for 1 minute. Then flip and cook for another 30 seconds to 1 minute on the other side, until golden.
    • Repeat until all of the crepes are done. Serve right away with your favorite toppings! These crepes can be both sweet and savory!

    Notes

    Storage
    Fridge: Let crepes cool completely. Transfer to a container, stacking them on top of each other. Cover with a lid and save in the fridge for 3-4 days.
    Freezer: Let crepes cool completely. Transfer to a freezer-safe container, stacking them on top of each other and placing parchment paper between each one to prevent sticking. Cover with a lid and freeze for 1 month (and sometimes longer).
    To reheat
    Stovetop (recommended): Spray a skillet with cooking spray and heat over medium heat. Add pancake and cook for 1 minute on each side or until warm.
    Microwave: Add crepes to a microwave-safe plate. Cover with a damp towel and cook on high for 30 seconds to 1 minute, until warm.
    *If you want to make fewer crepes you can half the recipe.
    **You can also blend everything instead of mixing the ingredients in a bowl. 
    ***Nutrition information is a rough estimate calculated without optional ingredients, and for 3 crepes.
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    Reader Interactions

    Comments

    1. Boris says

      January 30, 2022 at 6:19 pm

      5 stars
      I am a pancake person so I know if a pancake is good from miles away… this one tops all others!

      Reply
      • Petranka says

        January 31, 2022 at 12:44 pm

        This is my favorite pancake recipe as well!

        Reply
    2. Sydney says

      February 01, 2022 at 8:03 pm

      Hey I was wondering could I make a vegan eggs?

      Reply
      • Petranka says

        February 02, 2022 at 8:44 am

        Hi, Sydney! I haven't tried it so I can't say for sure, but you could try to use 2 flax eggs, and maybe add a bit more milk if needed since flax eggs are a bit thicker. Let me know how it goes!

        Reply
    3. Julia says

      February 09, 2022 at 9:00 am

      5 stars
      So good!

      Reply
    4. Sue says

      February 13, 2022 at 11:56 pm

      Could you tell me if I would use equal amounts of almond flour to the wheat flour for substitute?

      Reply
      • Petranka says

        February 14, 2022 at 9:45 am

        Hi, Sue! I am not sure if this would work, but you can check out this recipe for crepes with almond flour. Hope that helps!

        Reply

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    Sunglow Kitchen is a food blog about healthy vegan and vegetarian recipes. We share easy-to-make and budget-friendly meal ideas that anyone can make at home! Cooking is a BIG passion of mine and I am excited to show you how simple it can be! More about me...

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