Healthy Almond Milk Crêpes (Sugar-Free + Vegan)

by Alena
Aug 20, 2020
table with several rolled whole wheat vegan crepes and date caramel

What do you make for breakfast on the weekend that feels that little bit extra special? Our healthy almond milk crêpes are surprisingly easy to make, taste exquisitely delicious and look really fancy.

They are a delicate, velvety breakfast option or dessert made from 5 basic staple foods and are like very thin wraps — just waiting to be filled with all the delicious vegan treats you can think of from nut butter to fruit, coconut whip or date caramel sauce.

We’re so happy we created this recipe for almond milk crêpes because this means we can still enjoy our childhood favorite when following a fully vegan whole food plant-based diet.

Yes, these are actually made without any dairy, eggs, oil or sugar! In fact, you can even swap out the flour and plant-based milk and still create the perfect vegan crêpes.

Growing up close to the French border made us develop a special kind of love towards their fantastic desserts — creamy custardy tarts, eclairs and crêpes were never far away and sure to put us into the next food coma very soon.

Luckily, we can recreate authentic tasting almond milk crêpes that are sugar-free, eggless and definitely lower in calories than the French original.

In fact, we were surprised to find that bloggers around the internet share everything from 2-ingredient vegan crêpes to 15-ingredient ones, using all kinds of little helpers to get the perfect result.

We hope that you will be really happy with our own recipe which is a mixture of super healthy, super easy and almost-like-the-original. Ready to dig in? Let’s get started.

white plate with fruit stuffed almond milk crepes in which a hand cuts with a fork

What Are Crêpes?

Crêpes are delicate and thin French pancakes (pronounced like “krep”) traditionally made from basic ingredients such as flour, water and salt. Oftentimes, richer foods such as milk and eggs are used to make crêpes along with sugar, butter and sweet spices.

This means they usually are the furthest thing vom vegan or healthy, more like a decadently sweet and buttery dessert. Once cooked in a pan, crêpes are filled with fruit, some chocolate spread, whipped cream or topped with sugar.

You can also create savory crêpes, using sour cream and veggies or animal products like salmon, cheese and eggs — which we obviously wouldn’t recommend.

In this article, we want to show you how you can make delicious, easy and perfectly healthy vegan crêpes from staple foods that make you feel satiated and nourished without causing any harm to your body!

How to Make Dairy-Free Eggless Vegan Crêpes

As we’ve just established, most crêpes recipes are made with animal products which are high in saturated fats, such as butter, eggs and dairy-based milk (hello, increased risk for heart disease).

However, it is totally possible to create fully vegan crêpes with almond milk and egg replacers such as the ones we listed below.

This saves you a bunch of empty calories and transforms a rather decadent dessert into tender yet wholesome eggless crêpes! Here are a few ideas for how you can achieve that.

woman standing by a table with a plate of whole grain vegan crepes and filling it with fruit

Best Egg Replacers

Which one of these works best depends on the recipe but this offers a starting point! Our almond milk crêpes are made with some applesauce but we’ve also completely omitted it in the past and they turned out well, too — perhaps due to the baking powder.

Chickpea Omelette Recipe

The Best Sugar-Free Vegan Crêpes

  • Easy 5-ingredient dessert recipe
  • 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 we love about freshly made almond milk crêpes 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!

Let’s see what’s needed to make these delicious plant-based treats.

table with sliced banana, raspberries, peaches, date caramel and homemade vegan crepes

Almond Milk Crêpes Ingredients

  • Whole Wheat Flour — our go-to flour for making healthy crêpes but pretty much any flour works!
  • Baking Powder — to make them soft and tender sans the eggs.
  • Applesauce — you won’t be able to taste this healthy oil replacement but it goes a long way in terms of texture!
  • Almond Milk — pretty much any plant-based alternative will do but almond milk crêpes are our favorites!
  • Lime Zest — optional, but recommended; can be replaced with lime or lemon juice.

If you don’t have all of these on hand, fear not! We’ll list a whole lot of adjustment tips for you below. 

Now, let’s move on to the fun part!

How to Make Sugar-Free Vegan Crêpes

Making your own almond milk crêpes from scratch might not be the best beginner’s recipe but with just a few tips and tricks, they are fairly easy to make.

We hope you’ve signed up for a fool-proof and super convenient way of making crêpes instead of looking for a traditional version!

The trick is to make almond milk crêpes in a blender to ensure there are no lumps left in the runny batter and it also helps us to skip the sifting of the whole wheat flour.

Simply add all of the ingredients to a blender (doesn’t need to be high-speed by any means!) and blend until smooth. You might want to add less almond milk at first so you don’t end up with a way too runny consistency — do keep in mind that you’re not going for a thick batter, though.

If you don’t have any kind of blender at home, you can whisk your almond milk crêpes batter together in a large bowl using a hand whisk. Combine the dry ingredients first, then add the wet ones and be sure to whisk until you have a lump-free smooth batter.

Now, let your almond milk crêpes batter sit for a few minutes and heat up a non-stick pan over medium heat — it’s important to not let it get too hot at any point when making your crêpes because you won’t be able to distribute the batter when it starts getting dry too quickly.

Either using a ladle or pouring straight from the blender jar (the easier the better, right?), add ¼ cup of vegan crêpes batter into the middle of your warm pan and immediately swirl it around to coat the base evenly.

Cook your crêpe until it starts to form little bubbles on top and becomes dry around the edges, then gently flip it using a spatula and cook for around one more minute. Now, remove your crêpe from the pan and put it on a plate before covering it with a damp towel.

Repeat this process until all of your almond milk batter is used up, then serve your vegan crêpes nice and warm with the fillings of your choice (we’ll list our favorites below!).

In our pictures, you can see that we like to use fresh seasonal fruit, shredded coconut, crushed almonds plus our easy and healthy homemade date caramel sauce.

white plate with filled vegan almond milk crepes that are being drizzled with homemade caramel sauce

Tips For The Best Vegan Almond Milk Crêpes

While making vegan crêpes might not be the most intuitive and 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.

How to Make Them Gluten-Free

What’s great about this almond milk crêpes recipe is that you can use pretty much any flour in place of the whole wheat flour! 

We’ve tried homemade oat flour made in our blender and have seen it work with all-purpose gluten-free flour as well as buckwheat flour.

Depending on the flour you want to use, you might need to adjust the almond milk to make a nicely pourable crêpes batter.

What Milk to Use for Crêpes

We have made our vegan crêpes with almond milk, soy milk and oat milk to this day. All of them worked equally well but the thickness of the batter and taste changes ever so slightly.

In any case, you can use pretty much any plant-based milk for this vegan treat — even vanilla or chocolate-flavored varieties if you want to go for that taste.

Since many vegan crêpes recipes call for added oils, you could recreate some of that smoothness and tenderness by adding some full-fat canned coconut milk instead of almond milk!

small glass jar with vegan caramel sauce dripping from a spoon

Delicious Vegan Crêpes Fillings

Since our almond milk crêpes recipe isn’t sweetened, you can make them either sweet or savory using a whole plethora of vegan fillings!

For especially scrumptious almond milk crêpes, try to create different layers of texture, as exemplified in our recipe: fresh fruit, crunchy nuts and creamy date caramel!

Here are more vegan crêpes fillings you can try! 

More Adjustment Ideas

For super chocolatey vegan crêpes, you can add cocoa powder into the batter and drizzle with chocolate syrup (healthy homemade recipe here).

When you opt for sweet crêpes in general and want the batter to be a bit sweeter but still refined sugar-free, you can replace the applesauce with half a mashed ripe banana or one date! Also, a little bit of vanilla extract or powder can go a long way.

Another good egg replacer, apart from applesauce, is one tablespoon of flaxseeds thrown into the mix before blending or — and this might sound strange — replacing ½ cup of the almond milk with sparkling water!

Lime zest tastes fantastic in these vegan crêpes but you can omit it or replace with lemon juice or lemon zest.

For a richer, more tender almond milk crêpes experience, you can add a bit of coconut oil or another heat-stable oil into your batter or the pan when baking them. Alternatively, feel free to add a tablespoon of nut butter to your crêpes for a higher fat wholesome version!

top view of a white plate with whole grain vegan crepes and fruit topped with some cutlery

How to Store Almond Milk Crêpes

We love making a batch of vegan crêpes at once and eating them over the next few days as a quick breakfast or dessert!

Our almond milk crêpes can be stored in the fridge for about 5 days and even frozen for a couple of months in a sealed container or ziploc bag.

If you want to freeze them, make sure to stack the individual crêpes between layers of parchment paper so they don’t stick together! Once you’re ready to eat them, defrost the almond milk crêpes in the fridge before warming each one individually in a non-stick pan.

By the way, the crêpes batter can also be made up to 24 hours in advance and stored in the fridge before making the crêpes!

More Sweet & Healthy Vegan Recipes

We love creating deliciously sweet yet fully whole food plant-based recipes without the use of any refined sugars or oils! Here are more wholesome dessert ideas for you.

Let us know if you made these almond milk crêpes and how you filled them! Share with us in the comments below, rate our recipe and Pin it here. You can also tag us on Instagram so we can see your uses and variations!

table with several rolled whole wheat vegan crepes and date caramel

Vegan Almond Milk Crêpes

Yield: 10 crêpes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Easy almond milk crêpes made with 6 simple staple foods in a blender before cooked perfectly tender and crispy without any oil or sugar! This healthy French dessert turned whole food plant-based is super scrumptious, secretly healthy and best served with our easy caramel sauce and fresh seasonal fruit.

Ingredients

Almond Milk Crêpes

  • 1 ½ cup whole wheat flour (180 g)
  • 1 tsp baking powder
  • 1 ½ cups almond milk, unsweetened (360 ml)
  • 1 tbsp applesauce, unsweetened
  • 1 tsp lime zest
  • Pinch of salt

Toppings (Optional)

  • Date Caramel Sauce*
  • Fresh raspberries and blueberries
  • Sliced peaches
  • Chopped almonds
  • Coconut flakes
  • Lime juice

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Make sure you end up with a homogenous, slightly runny almond milk batter, adjusting with more or less flour or almond milk if needed.
  5. Now, heat a cast-iron skillet or non-stick pan over medium heat, making sure it never gets too hot when making your crêpes. 
  6. After a few minutes, pour in enough crêpes batter to cover the bottom of the pan (about ¼ cup) once swirled around. If your batter is too thick to distribute evenly, use a spoon to create thin crêpes.
  7. 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.
  8. Continue with the rest of the vegan crêpes batter, covering the fresh ones on top of each other under the towel.
  9. 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. For more topping ideas, check our article.
  10. 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.
  • For a slightly better crêpes batter, sift your whole wheat flour first.
  • You can use all-purpose wheat or gluten-free flour as well as spelt flour instead of whole wheat, too.
  • Find a lot more customization tips and flavors in our article!

Nutrition Information:
Yield: 4 Serving Size: 2-3 plain crêpes
Amount Per Serving: Calories: 167Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 157mgCarbohydrates: 34gFiber: 5gSugar: 1gProtein: 6g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Alena enjoying a bowl of fresh plant-based food and coffe in a restaurant
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.
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