Quick and easy to make, these Healthy Almond Milk Crepes come together with just 3 ingredients! They're soft, buttery, naturally dairy-free, and can easily be made gluten-free!
2tablespoonmelted 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!
Notes
StorageFridge: Let the crepes cool to room temperature, then transfer them to an airtight container and save them in the fridge for 5-6 days.Freezer: Let crepes cool completely. Transfer them to 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.To reheatStovetop (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 in a high-speed blender instead of mixing the ingredients in a bowl. ***Nutrition information is a rough estimate calculated without optional ingredients, and for 3 crepes.