These soft & paper thin almond milk crepes happens to be vegan, gluten-free & healthy ! Incredibly easy to make and is beginner-friendly. Only simple wholesome ingredients needed and is ready in 30 minutes.
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!
Jump to:
🥛What you will need
📓Notes / Substitutions
- Oat flour - If you do not have any on hand, make your own by blending up some oats in a blender until finely ground.
- Tapioca starch - can be substituted with other kinds of starch like potato starch or cornstarch.
- For savory crepes - Skip maple syrup and add pinch of salt instead.
- Baking powder - An optional ingredient, but I do like how it slightly fluff up the crepes.
- 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 !
- Make this gluten-free by using certified gluten-free oat 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. Or, 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. Repeat until batter is used up.
✅ 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.
Serve your almond milk crepes with whatever fillings you want ! Below are a list of both savory and sweet crepes ideas :
🍇 Crepes filling ideas
Sweet
- 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 almond milk crepes with apple butter+caramelized apples
- Top it with some freshly made mixed berry compote
- Fill it with some rich and creamy chocolate dessert hummus
Savory
- Creamy vegan ricotta cheese
- Serve almond milk crepes 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 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
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📖 Recipe
Vegan Almond Milk Crepes
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
- 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.
Reheating - 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.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
zeena
Hello, this crepe receipe looks delicious, what can I substitute for the chickpea flour & still keep it gluten free thank you
meesha
Although I have yet to try it, you can try using more oat flour in place of it !
Sanna
Excellent crepes recipe!! I love making crepes.
meesha
Me too ! Thanks.
Colleen
Looks delicious, how do you freeze them so they don’t stick together? Parchment paper between each crepe?
meesha
Yes this is what I usually do ! Optionally, you can put them in one layer and place it in the fridge for 1-2 hours then transfer them to ziplock bags or container of choice. Hope this is helpful !
Swathi
Vegan almond milk crepes looks delicious kids will love it.
meesha
Do try them out ! I am sure your kids will enjoy it !
Kay
Perfect, was just what I needed, the whole family enjoyed these!
meesha
Glad you like them !
kerri
we love weekend crepes! perfect for brunch and dairy free!
meesha
Glad you like them !
Taleen | Just As Tasty
I love making crepes as a fun little weekend treat! Can't wait to try this recipe!
meesha
Enjoy !
Sue
My guy LOVES crepes, and you have inspired me to try to make them myself!
meesha
Thanks for your kind words ! Hope he likes it 🙂
Emily Flint
Thanks for a great recipe, I love making crepes!
meesha
Me too ! Wlc and enjoy !