These soft & paper thin almond milk crepes happens to be vegan, gluten-free & healthy ! Incredibly easy to make and is beginner-friendly.
Despite of it's fancy name, making your own crepes at home is actually really easy ! All you need is a few simple ingredients, a good non-stick pan or crepe pan.
This version of almond milk crepes is also vegan and healthy, and they go equally well with either savory or sweet fillings. I had dedicated a whole section on fillings / serving suggestion, so be sure to check it out if you are unsure how to serve it !
🥛What you will need
📓Notes / Substitutions
- Make this gluten-free by using certified gluten-free oat flour.
- To make this oil-free, cook them without oil. But do make sure to use a good non-stick pan or it will be really messy !
- Tapioca starch can be substituted with other kinds of starch like potato starch or cornstarch.
- If you are planning to fill these almond milk crepes with savory fillings, skip the maple syrup and add a pinch of salt instead.
- Baking powder is optional, but I do like how it slightly fluff up the crepes.
✅ Top tips
- Using baking powder - As this recipe is eggless, I find that baking powder works really well to prevent the crepes from being dense and gummy.
- Controlling the heat - Avoid the pan from being to hot. I recommend heating the pan with low to medium heat. Or not, the crepes are at a big risk of being burnt and it will most likely turn out to be crispy instead of soft.
- Allow time for the batter to rest - This step is a must in my books. This enable the flour to soak up the liquids thus preventing the crepes from breaking apart. Let it rest for at least 30 minutes or up to 2 hours.
- Non-stick pan / crepes pan - Trust me, a non-stick pan will making the cooking process must easier and save you some frustrations. And if you are thinking of making crepes regularly, consider investing in a crepes pan. But it is not necessary !
- After pouring in the batter, swirl immediately - To swirl, lift up the pan and rotate your wrist in circles so that the batter spread out thinly.
- Using a flexible and thin silicon spatula - This will make the flipping process less stressful and your crepes are less likely to break apart.
🌾Making Oat Flour
If you don't have any oat flour on hand, don't worry ! It is actually extremely easy to make diy your own at home.
In a high speed blender, place in rolled oats / quick oats. Blend for 30 seconds on medium high until it turns into flour.
🔪 How to make
Start by placing all ingredients needed for the crepes into a blender. Let it blend at medium speed for around 10-15 seconds, until the batter is just well mixed. Alternatively, you can mix it by hand.
Pour it into a large bowl and let it sit for 30 minutes- 2 hours. Alternatively, you can just let it sit in the blender ( and save washing one more bowl ! )
Heat up a pan and in the meantime, give your batter a quick stir and add more water, if needed. Place ¼ cup of batter at a time and immediately swirl the batter around.
Let the batter cook for about 2 minutes, or until the top has dried out and cooked through.
Carefully flip the crepes and let it cook for another 30 - 60 seconds, or until slightly browned.
Serve it with whatever fillings you want ! Below are a list of both savory and sweet crepes ideas :
🍇 Crepes filling ideas
- Maple syrup, berries and sliced bananas ( the classic ! )
- Drizzle it with melted chocolate / chocolate sauce and some peanut butter and fill it with chocolate chips.
- Homemade coconut flavored almond butter and desiccated coconut.
- Fill it with apple butter + caramelized apples
- Top it with some freshly made mixed berry compote
- Fill it with some rich and creamy chocolate dessert hummus
- Creamy vegan ricotta cheese
- Serve it with some fresh tomatoes blender salsa if you prefer something lighter
- Tofu bacon or curry tofu scramble for a more filling meal
- Sweet and sour chickpeas for an Asian twist
- Spread on a thick layer of smoky hummus together with avocado and chopped tomatoes
❔ Commonly asked questions
Do rest the crepe batter for at least 30 minutes to 2 hours. This allow time for the flour to absorb the liquid, yielding soft and flexible crepes. Letting your batter hydrate also help prevent fragile crepes that will fall apart easily !
Water can be used instead of milk in a pinch, but these crepes will definitely be tastier if you use almond milk or other milk substitute. Crepes that are made with water are less flavorful and rich, but will still be pretty good regardless !
The batter for these almond milk crepes should be really thin and resembles the consistency of heavy cream. Do make sure that there are no lumps of flour in the batter, hence the use of blender is recommended to really get that silky smooth texture.
If you do not have a blender, I highly recommend sifting the flour beforehand, especially if your flour is clumpy.
There are 2 main factors that might have cause your crepes to be crispy -
First of all, your pan might be too hot. One way to tell that your pan is too hot is when the batter starts to set almost immediately once you pour it in. Hence, it is recommended to use a medium low heat to cook them.
The other factor is that you might have cook them for too long.
Yes, these vegan almond milk crepes freeze really well ! To freeze, let them cool down before transferring them to zip-top bags or sealed containers. You might want to add a layer of wax paper or parchment paper in between every layer for easy separation.
They can now be frozen for up to 3 months.
To reheat, let them thaw in the fridge overnight or on countertop for a few hours. You can now reheat them in the oven until they are thoroughly heated. Alternatively, reheat them from frozen using a microwave oven.
🍽 More easy vegan breakfasts
- Healthy vegan sweet potato oatmeal muffin
- Chocolate banana baked oatmeal
- Vegan banana protein pancakes
- Vegan banana French toast mug
If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉
Vegan Almond Milk Crepes
- 1 ½ cup almond milk
- ½ cup oat flour ( use gluten-free if necessary )
- ½ cup chickpea flour
- 2 tablespoons tapioca starch ( or cornstarch / potato starch )
- 1 tablespoon maple syrup ( omit for savory crepes )
- 1 teaspoon apple cider vinegar/ rice vinegar
- ½ teaspoon baking powder ( optional )
- pinch of salt ( omit for sweet crepes )
- tart by placing all ingredients needed for the crepes into a blender. Let it blend at medium speed for around 10-15 seconds, until the batter is just well mixed. Alternatively, you can mix it by hand.
- Pour it into a large bowl and let it sit for 30 minutes- 2 hours. Alternatively, you can just let it sit in the blender ( and save washing one more bowl ! )
- Heat up a pan and in the meantime, give your batter a quick stir and add more water, if needed. Place ¼ cup of batter at a time and immediately swirl the batter around.
- Let the batter cook for about 2 minutes, or until the top has dried out and cooked through. Carefully flip the crepes using a thin flexible spatula and let it cook for another 30 - 60 seconds, or until slightly browned.
To reheat frozen crepes, let them thaw in the fridge overnight or on countertop for a few hours. You can now reheat them in the oven until they are thoroughly heated. Alternatively, reheat them from frozen using a microwave oven.