Healthy Crepes with Almond Milk {Dairy-Free}
Servings 8 10-inch crepes
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 without butter or refined sugar, this is one breakfast you can feel great about! {Dairy-free & vegetarian}
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
Calories: 113kcalCarbohydrates: 13gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 82mgSodium: 145mgPotassium: 72mgFiber: 1gSugar: 2gVitamin A: 119IUCalcium: 57mgIron: 1mg
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