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!
Make these 3-ingredient almond milk crepes in just 25 minutes! They're delicious, easy to make, and made with basic ingredients. And just like our banana pat pancakes, they make for the perfect breakfast or brunch!
You'll love these healthy crepes for their tender and chewy bite, and that they hold your favorite fillings.
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Why You'll Love This Recipe
- Made with simple ingredients!
- These homemade crepes are super soft, thin, and have a crispy edge.
- No special equipment is needed!
- Delicious with both sweet and savory toppings.
- You don't need a crepe pan!
- Low in sugar and high in fiber.
Ingredients and Add-ins
See the recipe card below for the exact amounts of the ingredients.
- Flour. We use whole-wheat flour, but both plain white flour and gluten-free 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!
- Eggs. For binding the ingredients together and making the crepes soft.
- Oil for cooking. You can use either olive oil, coconut oil, or butter.
- Sweetener (optional). If you're making sweet crepes, you'd want to add 1-2 tablespoon maple syrup or white sugar.
- Salt (optional). A pinch of salt helps to enhance the flavors.
- Vanilla extract (optional). If you having on hand, adding 1 teaspoon of vanilla extract to the batter can be really nice. Skip if you're making savory crepes tough!
How to Make Almond Milk Crepes
Step 1: Mix the wet ingredients
Add eggs to a large mixing bowl and mix well using a hand whisk. Add almond milk and mix once again.
Step 2: Add the dry ingredients
Then, sift the flour into the bowl, and mix until a smooth batter is formed.
Step 3: Cook the crepes
Heat some oil in a non-stick pan or a crepe pan over medium heat. Pour ¼ cup of the crepe batter into the hot pan and immediately swirl it in a circular motion. This is how you make thin crepes.
Cook for 1 minute or until bubbles appear and the edges look dry. Then flip using a thin spatula, and cook for 30 more seconds, until golden. Repeat with the rest of the batter until all crepes are done
Chef's Tips For Perfect Crepes
- Don't make the batter too thick. Crepes are basically thin pancakes so it's important for the batter to be pourable and on the thinner side.
- Use a hand whisk to mix the batter until smooth. You don't want any big chunks of flour.
- Cook at medium heat. If your skillet is too hot the crepes will start to burn. Usually, medium-high heat is too hot to make soft crepes, and low heat won't give you the same bubbles.
- Don't add too much batter at a time. My skillet is relatively small and I have found that just 3 tablespoon of batter is enough. You'll need to find the perfect amount for your pan, and then stick to it for the best results!
- Oil your skillet before every crepe. This is important so that your crepes don't stick or turn out dry. It also gives them that crispy edge, while the center remains soft.
- To form a nice round crepe hold the skillet with one hand and pour the batter with the other. Then, start swirling it around immediately!
- Don't flip too early! You want to wait for bubbles to appear, then wait a little longer and flip when the edges look set.
- Rest the batter for 30 minutes if you have the time! This is important for every crepe batter, but especially for these almond milk crepes.
FAQ
Yes, feel free to use any milk that you like here! We sometimes like to use soy milk, coconut milk, and even barista oat milk.
If you have the time, yes! Cover the bowl with a kitchen towel or plastic wrap and let the batter rest for 30-60 minutes at room temperature, or up to 1 day in the fridge. This helps the flour to hydrate and allows the gluten in the batter to rest, which results in tender and fluffy crepes.
You can make the batter the day before (which we recommend), otherwise, cooked crepes will keep well for 3-4 days if stored in the refrigerator!
Yes! If you want to make it easier for yourself, you can add all of the ingredients to a high-speed blender and blend until smooth.
Yes, these crepes will keep in the freezer for 1 month (and sometimes longer)! Store them in an airtight container or a zip-log bag and layer parchment paper between each crepe to prevent them from sticking. Let them thaw overnight in the fridge before serving.
When it comes to crepes, the rule goes the thinner, the better. So try to make your crepes as thin as possible without them falling apart or breaking.
Filling Ideas
The best part about these almond milk crepes is that they're versatile and customizable. You can add both sweet and savory filling, and the choices are endless.
Sweet fillings
- Fresh fruit such as sliced bananas, strawberries, etc.
- Jam such as blueberries jam, raspberry jam, etc.
- Nut butter such as peanut butter, almond butter, cashew butter, etc.
- Whipped cream or coconut whipped cream
- Melted chocolate or a hazelnut-chocolate spread
- Maple syrup, honey, or agave syrup
- Crushed nuts such as walnuts, almonds, pecans, etc.
Savory fillings
- Vegan cream cheese and sliced cucumbers
- Scrambled eggs and avocado slices
- Hummus and veggies
- Sauteed mushrooms and spinach
- Ricotta cheese, sliced tomatoes, and fresh basil
- Shredded cheese and ham
Storage
Let the crepes cool to room temperature, then transfer them to an airtight container and save them in the fridge for 5-6 days.
More Healthy Breakfast Recipes
4-Ingredient Banana Oat Pancakes
5-Ingredient Vegan Banana Bread
And if you'd like to try something new and fun, check out these German Pancakes!
📖 Recipe
Almond Milk Crepes
Equipment
- Mixing bowl
- A whisk
Ingredients
- 4 large eggs*
- 1 ¼ cups almond milk (or any other milk that you like)
- 1 cup whole wheat flour (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
- Add eggs to a large mixing bowl and mix well using a hand whisk. Add almond milk and mix once again. At this point, mix in any desired add-ins.
- Then, sift the flour into the bowl, and mix until a smooth batter is formed.
- In a non-stick pan or a crepe pan, heat a little bit of oil (~½ tsp) over medium heat. Once the oil is hot (but not smoking), pour the batter and swirl it around immediately. Cook for 1 minute, or until bubbles appear and the edges look set. Then flip using a thin spatula 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!
Bob says
I am a pancake person so I know if a pancake is good from miles away… this one tops all others!
Petranka says
This is my favorite pancake recipe as well!
Sydney says
Hey I was wondering could I make a vegan eggs?
Petranka says
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!
Julia says
So good!
Sue says
Could you tell me if I would use equal amounts of almond flour to the wheat flour for substitute?
Petranka says
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!