Easy Homemade Dairy-Free Crepes

Easy and Delicious Homemade Dairy-Free Crepes are made with eggs, flour, plant-based milk, and a dash of sugar. No dairy or lactose.

Tell me of one person, that doesn’t like pancakes. In our country, the French variety, crepes, is the preferred choice, and we, as in our household, often make it as a dessert after a bowl of vegetable soup. It’s like tradition. Eat the soup first, so you can have delicious crepes as dessert. No soup, no crepes.

And we love some Easy Homemade Dairy-Free Crepes.

What are crepes

Crepes, or crêpes (say it with a thick French accent) are basically paper-thin pancakes, made with a thinner and runnier batter than the American variety. You only need 3 main ingredients to make crepes: eggs, flour, and milk. For extra flavor, we like to add a pinch of salt and a spoonful of sugar (the latter is optional). 

Also, because we (as in Kristina) are dairy-free, we make them using plant-based milk. I find oat milk or soy milk work really well, better than almond milk, but any thicker plant-based milk will work. 

Dairy-free Crepes Ingredients

To make delicious homemade dairy-free crepes you only need 5 ingredients:

Eggs: contribute to the structure and stability of the crepes. They provide proteins that help in forming a cohesive batter, resulting in a tender and elastic texture. Eggs also add richness to the crepes and enhance their flavor.

Salt: is a crucial flavor enhancer. Even in sweet recipes like crepes, a pinch of salt helps balance the sweetness and brings out the flavors of other ingredients. It also plays a role in strengthening the gluten network in the flour.

Sugar: adds a touch of sweetness to the crepe batter, making it versatile for both sweet and savory fillings. The small amount of sugar also contributes to browning during cooking, giving the crepes an appealing color. If you are going for a savory flavor, you can skip the sugar.

Flour: is the main dry ingredient and provides the structure for the crepes. All-purpose flour is commonly used for crepes. The amount specified in the recipe is carefully measured to achieve the right balance of tenderness and thickness.

Plant-based Milk: serves as the liquid component in the crepe batter. It adds moisture and helps create a smooth, pourable consistency. The choice of plant-based milk, such as almond, soy, or oat milk, allows for a dairy-free alternative. The quantity can be adjusted based on the desired thickness of the batter.

Combining these ingredients in the right proportions creates a well-balanced crepe batter. The eggs and flour provide structure, while the sugar and salt enhance the flavor profile. The plant-based milk contributes to the desired consistency, ensuring the batter is thin enough to spread easily in the pan. Adjustments can be made based on personal preferences and dietary considerations.

How to make homemade dairy-free crepes

Making Dairy-Free Crepes at home is easy. In a bowl, mix your ingredients until you get a runny batter. Make sure to add flour by the spoon, thinning it out with milk as you go, to make sure no lumps form in your batter. You don’t want lumps in your batter! 

You can mix the batter by hand with a whisk, but an electric whisk will work even better.

Once your batter is done – and this is important – let it rest. Cover to bowl to prevent the batter from drying out, refrigerate it for half an hour, and let the batter sit. During this time, the flour will combine with the liquid, and the batter will thicken a bit. 

After the resting period, you’re ready to cook your crepes! 

Heat a non-stick pan, drizzle with some oil (we like to dip a paper towel in the oil and just lightly grease it over), and pour a scoop of batter on the pan, spreading it thinly and evenly over the pan. Place the pan back down on the heat and let it cook on medium for a minute or two. You’ll know your crepe is ready to be flipped when the surface dries out, bubbles form and the sides of the crepe retract from the pan. The bottom side should be golden-brown, but not burned.

Flip the crepe over and cook on the other side as well. Repeat until your batter is all gone, and you have a nice stack of crepes ready to be eaten.

Serving Suggestions

Crepes are incredibly versatile and can be filled or topped with a wide variety of sweet or savory ingredients. 

For the sweet version:

Homemade crepes are best served warm from the pan, with a spread of some jam or just a sprinkle of sugar and a drizzle of lemon juice on top.

Other popular choices are also a chocolate spread (Nutella) with some banana slices; or whipped coconut cream or yogurt topped with fresh strawberries.

For the savory option, try these combinations:

Spinach and Mushroom: Saute spinach and mushrooms with garlic, then fill the crepe with the mixture. Add a sprinkle of vegan cheese if desired.

Ratatouille Filling: Fill the crepe with ratatouille, a mixture of sauteed eggplant, zucchini, bell peppers, and tomatoes.

Vegan Cheese and Tomatoes: Spread vegan cheese on the crepe, add sliced tomatoes, and sprinkle with fresh basil.

Mushroom and Vegan Cream Sauce: Saute mushrooms and serve them with a creamy vegan sauce made with plant-based milk, flour, and herbs.

Avocado and Salsa: Spread mashed avocado on the crepe, top it with salsa, and fold it into quarters.

Unsweetened crepes can also be cut up into thin slices and added to your soup as a delicious topping!

Remember to get creative and customize your crepes with your favorite ingredients. Whether you prefer sweet or savory, crepes offer endless possibilities for delicious fillings and toppings.

Storage tips

The crepes will keep well refrigerated for a day or two so you can even make them as meal-prep ahead of time!

If you have leftover crepes or if you’ve made a batch in advance, storing them properly is essential to maintain their freshness and texture. It is best to store the crepes separately from any filling to prevent sogginess.

Here’s how you can store crepes:

Refrigeration:

• Allow the cooked crepes to cool completely at room temperature.
• Once cooled, stack the crepes with sheets of parchment paper or wax paper in between each layer to prevent sticking.
• Place the stack of crepes in an airtight container or wrap them tightly with plastic wrap.
• Store the container or wrapped crepes in the refrigerator for up to 2-3 days.

Freezing:

If you want to store crepes for a longer period, freezing is a great option.

• Again, let the crepes cool completely and stack them with sheets of parchment paper in between each crepe.
• Place the stack of crepes in a freezer-safe, airtight container, or seal them in a large freezer bag.
• Label the container or bag with the date for reference.
• Crepes can be stored in the freezer for up to 2-3 months.

Thawing:

• When you’re ready to use the stored crepes, remove them from the refrigerator or freezer.
• If they are in the refrigerator, you can reheat them directly. If frozen, let them thaw in the refrigerator overnight.
• Reheat the crepes in a skillet or microwave, depending on your preference.

Reheating:

• To reheat crepes, you can gently warm them in a non-stick skillet for a minute or two on each side.
• Alternatively, you can use a microwave. Place a damp paper towel between each crepe and microwave for short intervals until warmed through.

Remember that the texture of crepes may slightly change after refrigeration or freezing, but they can still be quite delicious when reheated. Additionally, the fillings and toppings you choose can also impact the overall freshness and flavor of the crepes.

Troubleshooting your crepe batter

If your batter is too thick after the resting period, add a drizzle of milk to it before cooking.

If your batter is too thin, add some more flour.

Your first crepe is likely not to form perfectly, or even break when you flip it. And that is quite normal. Once your pan heats up to the working temperature, your other crepes will cook better.

Note: I have updated this recipe in 2020 after getting some comments from you that the recipe did not include enough flour, as it was stated by the tablespoon. I’ve retested the recipe and measured out the flour in grams (360 grams) and cups (2 1/2 cups) for easier use. Let me know if the recipe works best this way or if you are still having trouble!

This recipe is sponsored by Hofer Slovenija (you may also know it as Aldi).

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