Go Back
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
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.