These tasty and healthy crepes with almond milk make such a delicious breakfast or dessert! They’re super easy to make in a blender and you can top them with your favorite sweet or savory ingredients depending on your mood. Made with whole wheat flour, and no butter or refined sugar, this is one breakfast you can feel great about! {Dairy-free & vegetarian}
Table of Contents
Healthy Crepes for Breakfast or Dessert!
For as long as I can remember, my mom has always made the best dessert crepes. So naturally, I decided to tweak her recipe and make a slightly modified healthier version without all the butter, sugar and plain white flour.
The end result? These delicious crepes with almond milk and whole-wheat flour!
It’s such an easy recipe to make and they taste just like your classic French crepes, but with a healthier twist!
Plus, they’re dairy-free crepes, making them a great option for a tasty breakfast, brunch or dessert for those with intolerances.
When all done up, they look so fancy, but don’t be fooled by their appearance. Once you get the hang of it, they are really simple to make. The hardest part is choosing which toppings to serve them with!
For more delicious breakfasts, be sure to try my Banana Protein Pancakes and Creamy Oatmeal with Almond Milk too!
What are Crepes?
Crepes are a traditional French recipe that can be enjoyed either sweet or savory. They’re like very thin pancakes, but are much thinner and flatter than American-style pancakes since they don’t contain a rising agent.
Additionally, they tend to be made with less sugar and have a much softer and more pliable texture so that you can roll or fold up all of your favorite toppings inside of them.
Why We Love These Almond Milk Crepes
- Can make the batter in a blender for low-mess pouring
- Ready to serve in just minutes
- Relies on super simple ingredients you almost always have on hand
- Can be served as sweet or savory crepes
- Naturally low in calories, sugar, and fat, especially when compared to regular crepes
Ingredient Notes
- Almond Milk: I typically use unsweetened original almond milk to reduce added sugar.
- Eggs: To bind the ingredients together and add some additional protein.
- Sweetener: I like to use a little sweetener like honey or maple syrup. Eliminate this if making savory crepes.
- Coconut oil: The melted coconut oil replaces the traditional butter. You can also replace the coconut oil with canola oil or a light olive oil if preferred.
- Flour: I like to use a mixture of whole-wheat and all-purpose flour to increase the fiber and nutrients, while maintaining a similar taste and texture to your classic crepe recipe. You can also use just whole wheat pastry flour for extra fiber.
- Seasonings: Vanilla extract and salt add a touch of extra flavor to the crepes.
How to Make Crepes from Scratch – Step-by-Step Instructions
- Place all ingredients in a blender in the order listed and blend until you have a smooth batter. Use a spatula to scrape down the sides of the blender to ensure all of the flour is mixed into the batter. Let the batter rest for 30 minutes.You can either keep it in the blender or transfer it to a mixing bowl.
- Over medium-high heat, melt and swirl around about 1/2 teaspoon of coconut oil in an 8 or 10-inch non-stick pan. You can also use cooking spray if preferred.
- Angle the pan and pour enough batter on one side to thinly and evenly cover the hot pan (I used 1/3 cup of batter). Very quickly swirl the batter around to cover the pan so that it’s coated in a thin layer.
- Immediately use your cooking spatula to push down the thinner edges of the crepe around the perimeter of the pan.
- After about 1 minute (and once it’s golden brown on the bottom), carefully flip the crepe over with a spatula.
- Cook for 30 seconds-1 minute on the other side (or a bit longer if you like crispy crepes) and then place crepes on a plate. Continue until all of the remaining batter has been used up.
- Serve with desired fillings or toppings.
Expert Tips for perfect crepes
- The recipe as written is for dessert crepes. If you want to make savory crepes, simply eliminate the vanilla extract and maple syrup.
- Adjust consistency of crepe mixture depending on how thick you like your crepes. I typically use a 1/4 cup of water but you can add a bit more (closer to ½ cup) if you like thinner crepes.
- Be sure not to over mix the crepe batter, pour it in the pan too thickly, or skip the “resting” step, as this might result in crepes with a more rubbery texture.
- Don’t use too much oil in the pan as it may result in greasy crepes. You’ll need just enough so that the crepes don’t stick to the pan.
- I typically use 1/3 cup batter for each crepe and a 10-inch pan. If you use a smaller pan or like really thin crepes, you may wish to use less batter (about 1/4 cup).
- Keep a close eye on the crepes as they cook very quickly. I cook mine for about a minute on the first side and even shorter on the second side. I like to set the timer so that I don’t lose track of time.
- I recommend using a thin spatula to help you get right under the crepes to help prevent them from tearing.
- The first crepe is always the trickiest, so don’t expect it to be perfect. Once you figure out the technique for cooking crepes, it gets much easier.
Storage and Reheating Guidelines
To refrigerate: Cooked crepes can be stored in the fridge covered on a plate with saran wrap or in an airtight container for up to 3 days.
To freeze: You can freeze the crepes for up to two months. Separate the crepes with parchment paper and freeze in a large freezer bag to prevent them from sticking together. Thaw them in the fridge or at room temperature before reheating.
To reheat: You can reheat crepes in an oiled skillet for about 30 seconds on each side. They can also be microwaved on a plate for around 30 seconds.
Dairy-Free Crepes Recipe FAQs
French crepes aren’t made with baking powder, so they are much thinner and wider than fluffy American pancakes. Unlike pancakes, the edges of crepes tend to get a little crispy too.
Be careful not to flip your crepes too early as this can cause them to stick and tear. You’ll know when the crepes are ready to flip when they’re no longer shiny and the edges are starting to brown.
Use a spatula to lift up the crepe from the edges and slowly move it towards the centre to flip. It may help to use your fingers while flipping to support it, but be careful not to burn your hands!
Crepe pans can be handy as they have short sides to help with flipping and a heavy bottom that evenly distributes the heat. That being said, it’s not 100% necessary. A non-stick frying pan or well seasoned cast iron skillet will work as well.
What to Put in Crepes
If you’re wondering how you can spruce up these almond milk crepes, there are so many options — for a sweet breakfast or dessert or a more savory meal!
You can either spread the filling over the flat crepes and roll them up or fold them and serve with any additional toppings.
Sweet Fillings
- Coconut or regular whipped cream and berries
- Pears or apples cooked with cinnamon and honey
- Strawberry cream cheese crepe filling
- Peanut butter and banana
- Nutella and strawberries or banana
- Jam (try this strawberry chia jam)
- Ricotta cheese and fresh fruit
Savory Fillings
- Smoked salmon and cream cheese
- Sautéed mushrooms and spinach
- Ham and cheese
- Bacon and scrambled eggs
My Favorite Crepe Toppings
- Maple syrup
- Greek yogurt
- Fresh berries
- Whipped cream
- Sprinkle of powdered sugar
Recipe Variations
- For 100% whole-wheat crepes: Use all whole-wheat flour instead of a mixture of whole-wheat and all-purpose flour.
- To make chocolate crepes: Add a couple tablespoons of cocoa powder to the crepe batter.
- For more zesty flavor: Add a bit of lemon juice or zest to the crepe batter.
- For nut-free crepes: Use regular cow’s milk or coconut milk, rice, oat, or soy milk instead of almond milk.
- For gluten-free crepes: Use a gluten-free flour blend instead of the wheat-based flours.
More Healthy Breakfast Recipes
- Cottage Cheese Banana Pancakes
- Chocolate Banana Protein Pancakes
- Protein Pancakes without Bananas
- Healthy Banana Oatmeal Waffles
- Kodiak Protein Waffles
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Crepe Recipe with Almond Milk {Dairy-Free}
Ingredients
- 1 cup unsweetened almond milk
- 4 large eggs
- 1/4-1/2 cup water (depending on how thin you like your crepes)
- 1 tablespoon maple syrup or honey
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Place all ingredients in a blender in the order listed and blend until smooth. Use a spatula to scrape down the sides of the blender to ensure all of the flour is mixed into the batter. Allow mixture to stand for 30 minutes.
- Over medium heat, melt and swirl around about half a teaspoon of coconut oil in an 8 or 10-inch frying pan. You can also use cooking spray if desired.
- Angle the pan and pour enough batter on one side to thinly and evenly cover the pan (I used 1/3 cup). Very quickly swirl the batter around to cover the pan in a thin layer.
- Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter of the pan.
- After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
- Cook for 30 seconds-1 minute on the other side (or longer if you like your crepes crispy) and then place the cooked crepe on a plate. Continue until all of the batter has been used up.
- Serve with desired fillings or toppings.
Notes
- The recipe as written is for dessert crepes. If you want to make savory crepes, simply eliminate the vanilla extract and maple syrup.
- Adjust consistency of crepe mixture depending on how thick you like your crepes. I typically use a 1/4 cup of water but you can add a bit more (closer to ½ cup) if you like thinner crepes.
- Be sure not to over mix the crepe batter, pour it in the pan too thickly, or skip the “resting” step, as this might result in crepes with a more rubbery texture.
- Don’t use too much oil in the pan as it may result in greasy crepes. You’ll need just enough so that the crepes won’t stick to the pan.
- I typically use 1/3 cup batter for each crepe and a 10-inch pan. If you use a smaller pan or like really thin crepes, you may wish to use less batter (about 1/4 cup).
- Keep a close eye on the crepes as they cook very quickly. I cook mine for about a minute on the first side and even shorter on the second side. I like to set the timer so that I don’t lose track of time.
- I recommend using a thin spatula to help you get right under the crepes to help prevent them from tearing.
- The first crepe is always the trickiest, so don’t expect it to be perfect. Once you figure out the technique for cooking crepes, it gets much easier.
Nutrition
This recipe was originally posted in May 2022 and the text, formatting and photos were updated in May 2025.
Leave A Review: