Dairy-Free Crepes

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It’s easy to make dairy-free crepes for a fun family meal. This 5-ingredient recipe makes a dozen delicious crepes that you can enjoy any time of day.

A few years back, I found a crepe pan at a church rummage sale right before Mother’s Day. I love crepes because of my French studies years ago and my travels to Montreal and Quebec in recent years. That crepe pan started a tradition of dairy-free crepes for Mother’s Day breakfast every year. I always look forward to that breakfast.

But that’s not the only time of year we eat crepes in my house. They’re not very complicated to make, so I add them to our meal plan for a fun dinner every once in a while. We can fill these thin pancakes with fruit, homemade Nutella, or savory ingredients for a light meal. Everyone loves them!

How to Make Dairy-Free Crepes

Step One: Gather the ingredients

Measure out 5 simple ingredients for this crepe recipe: gluten-free flour, salt, eggs, coconut milk, and coconut oil.

Step Two: Mix the flour, salt, and eggs

In the large mixing bowl of a stand mixer, whisk together the flour, salt, and eggs.

Step Three: Add the remaining wet ingredients

Slowly add the dairy-free milk and coconut oil, and mix until combined.

Step Four: Cook the dairy-free crepes

Heat a crepe pan or nonstick skillet over medium heat. Pour enough batter into the pan to make a thin crepe, and swirl the pan around to cover evenly. When the bottom of the first side of the crepe is beginning to brown (after about one minute), carefully flip the crepe with a spatula and cook the other side for about 10 seconds.

Frequently Asked Questions

Do crepes have dairy?

Crepes are often made with butter and cow’s milk, but my dairy-free crepe recipe features coconut milk and coconut oil instead. You can’t really taste the difference. Other non-dairy milks such as oat milk and almond milk also work well, and you can use a different oil such as avocado oil.

Do crepes have gluten?

Many crepe recipes use all-purpose flour, but these gluten-free crepes use my gluten-free flour blend as a base. I also like Bob’s Red Mill or King Arthur’s Flour for other gluten-free flour mixes. Buckwheat flour can be used as well.

What are the best crepe fillings?

The filling options are endless. For savory crepes, fill them with spinach and mushrooms or whatever vegetables you have on hand. A sweet version could include everything from peanut butter and strawberries to bananas and Nutella. Just about any fruit is delicious in crepes. They can be topped with a drizzle of pure maple syrup or vegan whipped cream for a dessert.

Prep Time:10

Cook Time:20

Total Time:30

Recommended Equipment

Ingredients

2/3 cup gluten-free flour
1/2 tsp sea salt
3 eggs
1 2/3 cups coconut milk or other non-dairy milk
2 tablespoons melted coconut oil

Instructions

Preheat the oven to 200 degrees.
In the bowl of a stand mixer, combine the dry ingredients (flour and salt) and the eggs. Slowly add the milk and coconut oil until combined. The batter should be quite thin so it can be easily poured. Since the melted coconut oil may thicken the batter a bit when it combines with other cooler ingredients, you may need to add up to an additional 1/4 cup of liquid to reach a thin, pourable consistency.
Heat a crepe pan over medium heat. Pour enough batter into the pan to make a thin crepe (about 1/4 cup for an 8-inch crepe), swirling the pan around to cover evenly. When the bottom of the crepe is beginning to brown (after about one minute), carefully flip the crepe and cook the other side for about 10 seconds. If it’s difficult to flip, you may need to cook it a little longer. Once both sides are lightly browned, carefully remove the crepe from the pan and continue with the rest of the batter. It may take a few tries to get a hang of it and get it to the brownness you want.
After each crepe is cooked, place it in a covered casserole dish in a 200 degree oven. Repeat until all the crepes are cooked. This recipe makes about 12 8-inch crepes. Store leftovers in an airtight container in the fridge for a few days, or freeze for later.

Approximate Nutrition Info

Servings:

Calories: 201kcal

Author: Annemarie Rossi

Cost: $.46 per serving

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