Easy almond milk crepes made with 3 simple staple foods in a blender! This delectable French dessert or brunch idea is perfectly tender and crispy and can be served sweet or savory with your favorite fixings!
What do you make for breakfast on the weekend that feels that little bit extra special? Stuffed almond milk crepes!
This healthy treat is surprisingly easy to make, tastes exquisitely delicious, and looks really fancy.
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They are a delicate, velvety breakfast option or dessert made from 3 basic staple foods and are like very thin wraps — just waiting to be filled with all the goodness you can think of from nut butter to fruit, coconut whip or date caramel sauce!
Just like my blueberry pancakes, apple crumble, and fruity flapjacks, these crepes are made with whole grain flour and other healthy ingredients while still tasting fantastic.
Find out how to make soft and tender crepes without eggs in this article!
What are crepes?
Crepes are delicate and thin French pancakes (pronounced like “krep”) traditionally made from basic ingredients such as flour, water and salt.
Nowadays, most crepes recipes call for milk, eggs or butter. Once cooked in a pan, they can be stuffed with chocolate spread, whipped cream and fruit or topped with sugar!
You can also create savory crepes, using sour cream and veggies, vegan cheese and more.
Why you’ll love them
- Perfect for weekend breakfast or brunch
- Can be made sweet or savory
- Perfectly thin, tender & delicate
- Quickly made in a blender
- Sure to impress any guests or friends
- Meal prep-friendly & wholesome
What I love about freshly made almond milk crepes is that just adding a spritz of lemon or lime juice along with something sweet like sugar or syrup can be enough to make them taste like heaven!
Ingredients needed
- Whole wheat flour — my go-to flour for crepes, but spelt or all-purpose can also be used.
- Almond milk — delicious dairy-free alternative for this recipe!
- Applesauce — accessible replacement for eggs and oil!
We’ll list the exact amounts below and share my top tips and adjustments in just a bit. Here’s how to make your own almond milk if you don’t have any!
In terms of kitchen equipment, you need a blender (or bowl and whisk), non-stick skillet, spatula and measuring equipment.
How to make almond milk crepes
- Add all ingredients to a blender and blend until very smooth without any lumps left. Although not traditional, it’s my favorite way to prepare the batter!
- Adjust as needed with flour or almond milk to create a slightly runny and homogenous batter.
- Heat a non-stick skillet over medium heat and let the batter sit for 5 minutes until your pan is warm.
- Pour about ¼ cup batter straight from your blender into your hot pan and swirl it around immediately to coat the bottom evenly.
- Gently flip it with a spatula to cook on the other side once the batter starts to get slightly dry.
- Remove the crepe after about one more minute once you notice golden streaks.
- Place it on a plate and cover your crepe with a damp towel to keep it warm!
- Repeat until there’s no batter left, covering each fresh crepe on top of your last one under the towel.
- Serve warm with your favorite fillings!
Storage & serving
These healthy crepes taste best right after cooking them! However, they can also be prepared ahead of time and stored in a sealed container in the fridge for 4 days.
Reheat them at your convenience in the microwave, oven or in a skillet.
By the way, the crepes batter can also be made up to 24 hours in advance and stored in the fridge before cooking them!
Delicious crepes fillings
Since my almond milk crepes recipe isn’t sweetened, you can make them either sweet or savory using a whole plethora of fillings!
Our favorite combination is fresh fruit, crunchy nuts and creamy date caramel. You can also go for a simple sugar and lemon juice combo when serving them during brunch.
Choose more options from this list below!
- Almond yogurt
- Vanilla custard
- Maple syrup or sugar
- Cinnamon
- Banana
- Lemon juice or zest
- Jam or fruit puree
- Nut butter
- Vegan ice cream
- Melted chocolate or chocolate sauce
- Whipped coconut milk
- Pineapple, pear
- Spinach, mushrooms & leeks
- Vegan ricotta
- Tomato salsa
- Scrambled tofu
Tips & FAQs
No-blender option
If you don’t have any kind of blender at home, you can create your almond milk crepes batter in a large bowl using a whisk.
Combine the dry ingredients first, then add the wet ones and whisk until you have a lump-free, smooth batter.
Cooking tips
While making almond milk crepes might not be the easiest recipe, practice does make perfect!
Any time I’m preparing them in the kitchen, the last few crêpes turn out best — so if you’re new to them, keep this in mind and make a larger batch to account for any mishaps.
Make sure your skillet is really warm when you add the batter but don’t let it get too hot!
Try to make your crepes as thin as possible and immediately til the pan when you start pouring the batter!
How to freeze crepes
If you want to freeze your crepes, let them cool completely, then stack them between layers of parchment paper so they don’t stick together!
Transfer to a sealed container or Ziploc bag and store for a couple of months.
Once you’re ready to eat them, defrost the almond milk crepes in the fridge before warming each one individually in a non-stick pan.
Replacement ideas
- Whole wheat flour: all-purpose flour, gluten-free all-purpose blend, spelt flour
- Applesauce: flax egg, sparkling water (reduce almond milk)
- Almond milk: soy milk or oat milk are my favorite swaps
Adjustments
Make chocolate crepes by adding cocoa powder and a pinch of sugar to the batter, then drizzle with chocolate syrup!
If you want to create sweeter crepes, add sugar to the batter. A little vanilla extract can also go a long way.
Likewise, add black pepper, turmeric garlic or onion powder to the batter to make savory crepes.
I love adding some lime juice or zest to balance out the sweetness!
Add some heat-stable oil to your batter or pan when baking to make the crepes richer and higher in calories.
More healthy vegan treats
- No-Bake Caramel Slice
- Almond Pulp Pancakes
- Matcha Overnight Oats
- No-Bake Mini Fruit Tarts
- Silken Tofu Chocolate Mousse
Did you make these almond milk crepes and like them? Share with us in the comments below, rate my recipe and Pin it here!
Ingredients
Almond Milk Crepes
- 1 ½ cups whole wheat flour 180 g
- 1 ¾ cups almond milk unsweetened (420 ml)
- 1 tbsp applesauce unsweetened
- Pinch of salt
Toppings (Optional)
- Date Caramel Sauce*
- Fresh raspberries and blueberries
- Sliced peaches
- Chopped almonds
- Coconut flakes
- Lime juice
Instructions
- Place all of the ingredients for the almond milk crêpes into a blender jar and blend until very smooth without any lumps left. Let the batter sit for 5 minutes until your pan is warm.
- Alternatively, you can whisk everything together in a large bowl with a hand whisk, starting with the dry ingredients and then adding the wet ones.
- For sweet crêpes, you can add one additional date, vanilla extract or any vegan sweetener to the blender mix — for savory crêpes, some black pepper, turmeric, and garlic or onion powder taste great.
- Make sure you end up with a homogenous, slightly runny almond milk batter, adjusting with more or less flour or almond milk if needed.
- Now, heat a cast-iron skillet or non-stick pan over medium heat, making sure it never gets too hot when making your crêpes.
- After a few minutes, pour in enough crêpes batter to cover the bottom of the pan (about ¼-½ cup) once swirled around. If your batter is too thick to distribute evenly, use a spoon to create thin crêpes.
- Once your batter starts to get slightly dry on top, gently flip it with a spatula to cook on the other side for about one more minute. When you notice nice golden streaks on your crêpe, remove it from the pan and transfer it to a plate, then cover with a damp towel to keep the crêpe warm.
- Continue with the rest of the vegan crêpes batter, covering the fresh ones on top of each other under the towel.
- When all the batter is used up, serve your almond milk crêpes warm filled with fresh fruit and drizzle them with some lime juice and vegan caramel sauce. You can thin out the caramel sauce with a bit of non-dairy milk (start with ¼ cup). Add more to get the consistency you want. For more topping ideas, check out our article.
- Any leftovers can be stored covered in the fridge for about 5 days and even frozen for a couple of months in a sealed container or ziploc bag.
Notes
- *this date caramel needs to be thinned out with half a cup of almond milk to make a pourable sauce.
- You can use all-purpose wheat, spelt or gluten-free flour instead of whole wheat.
- Nutrition information has automatically been calculated without any toppings.
- Find a lot more customization tips and flavors in our article!
This recipe is amazing. It’s much tastier than the traditional recipe. This is a keeper. Thanks! :)