Valentine’s Day is another excuse to cook more delicious food in our home. One thing that every member of my family knows is how to execute our recipe for delicious crepes. There is so much joy at the breakfast table when the sweet smell of cooked batter and maple syrup is in the air. My husband, Mr. T, could whip this easy dairy-free crepe recipe instantly; he is the sweet, thin crepe pro! Just writing about it makes me hungry! These are so delicious! No special pans are required for these regular French crepes. And, best of all, you only need a few basic ingredients!
Tips for effortless homemade (dairy-free) ‘crêpes’.
The dairy-free crepe recipe I am using is a twist on one of my heirloom family recipes. Because I am allergic to milk, I found a way to do my original crepes recipe with a dairy-free substitution. You need to know that my family members are famous food critics. If it does not taste good, I will know it and fast! Because I have only positive critics so far, I am confident about sharing this delicious recipe.
Why ‘crêpes’ are so important to me?
When I was young, crepe making was usually done on the weekend. On Saturday morning, my father would wake up earlier than everyone else and prepare a big breakfast feast: a pile of crepes, breakfast sausage, lots of fresh fruit in the middle of the kitchen table, and, of course, a bottle of maple syrup. My husband continued the tradition, and we did the same for our son. He would always enjoy a couple of crepes with maple syrup or his favorite, chocolate sauce and banana.
My dear ‘Papa’ taught me his recipe and it was dear to me. Because, at the end of his life, I would remember this forever, he had a last request from me. This sounds cheesy but it is true. He asked me to make him a crepe with a ton of maple syrup. I believe this was his last full meal. I was proud to return the kindness and make him his favorite breakfast for the last time. And every time I make crepes, I think about him.
Why do I like those dairy-free crepes so much?
That said, crepes are delicious, and they will always have a big place in my heart. Your dairy-free crepe can be filled with a variety of ingredients. They’re easy to make and can be enjoyed at any time of the day, sweet or savory. Here are a few tips and tricks for preparing them. I switch from cow milk to almond milk or oat milk since I am allergic to the protein in cow milk, and with that substitution, I can continue to enjoy my crepes so much.
You could use any other non-dairy milk because the crepe batter always looks good and tastes almost the same. Instead of butter, I cook with coconut oil for sweet crepes recipes. For savory crepes, I used olive oil, peanut oil, or any oil that is available in my pantry. If you have nothing else, olive oil will do, but be careful not to add too much because you will have the taste of olive, which I don’t always like in my sweet.
There are a ton of crepe recipes. I think there are as many recipes as there are French cooks! Every mom puts her little unique, simple ingredients. And this is the best way to enjoy them!
Dairy-Free Crepe Recipe
This Dairy-free, Easy Crepe recipe brings joy to the breakfast table as the family gathers to enjoy the sweet aroma of freshly cooked crepes. Perfect for a memorable morning, these crepes pair wonderfully with maple syrup. Let's Dive in!
Ingredients
- 1 cup of homemade almond milk ( or other plant-based milk)
- 4 eggs
- 1 cup of white flour
Instructions
Make Crepe batter
In a stainless steel bowl, whisk all-purpose flour, plant-based milk, and eggs until smooth. Some people put the batter in a mixer to smooth it out. I think it's just another dish to wash. Let's keep it simple! If you have too much lump, you can refrigerate it for 30 minutes or during the night; stir for a few seconds before using.
Add batter to the skillet
Heat an 8-inch nonstick skillet over medium heat. Lightly coat with canola oil or a cooking spray. Quickly pour 1/4 cup of batter into the center of the skillet, tilting and swirling the pan until the batter evenly coats the bottom.
Cook crepe
Cook until the crepe is golden and the edges begin to lift from the pan, 1 to 1 1/2 minutes. Use an offset spatula to lift one edge of the crepe. Flip when the edge begins to curl away from the skillet and the edge is lightly golden, about 90 seconds.
Don't forget the second side
Cook crepe on the second side until just set and golden in places on the bottom, about 45 seconds. Slide the crepe onto a plate.
Repeat
Repeat with the remaining batter, coating the pan with more oil as needed and stacking crepes directly on top of one another. Let cool to room temperature before using. Accumulate the cooked crepes on a plate on the side.
Notes
Variation: you can add a teaspoon of vanilla extract
A tablespoon of vegan butter or any oil for brushing on the pan
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The First Crepes is Never Looking Good!
Don’t worry about the first time you put the batter in. The first crepe is never gorgeous. This has to do with the distribution of heat in your pan. Keep it for you or your dogs!
Dairy-free Milk (best milk alternative)
In your recipes, you can easily replace cow’s milk with alternatives like oat milk, homemade almond milk, or soy milk. These options provide a neutral flavor that won’t interfere with the taste of your dishes. However, I would advise against using coconut milk for savory crepes due to its strong coconut flavor, which might clash with the other ingredients. That said, coconut milk can be delightful in sweet crepe recipes, adding a richness and sweetness that’s hard to beat. Ultimately, it’s all about your personal taste preferences, so feel free to experiment!
Topping your dairy-free crepe
I am the only one in my family with dairy allergy. So I make the dairy-free crepes, and everybody puts the topping they want, vegan or not. Let’s stay on the non-dairy subject, and here are some vegan suggestions:
- Dairy-Free Savory Fillings: I like them salty with eggs, mushrooms, and spinach.
- Dairy-Free Sweet Fillings: Chocolate vegan sauce and banana with coconut whipped cream or just plain maple syrup with fresh fruits.
Valentines dairy-free crepes
Few things convey affection as beautifully as the heartfelt question, “Will you be my valentine?” This sentiment, paired with a thoughtfully prepared breakfast in bed, creates an unforgettable experience for your loved one. Picture this: delicate crepes generously filled with sweet strawberry jam
and a rich, velvety chocolate vegan sauce, all accompanied by an array of vibrant, fresh fruits like juicy strawberries, ripe bananas, and tangy blueberries. The burst of colors and flavors will make the occasion even more special. If you craft your homemade jam, as I do, don’t miss the chance to use it—it adds a personal touch that your special person will truly appreciate! I’d be happy to share a cherished recipe for that delicious jam, bringing a taste of nostalgia to your breakfast spread. Read more about the strawberry jam in my previous post.
In conclusion
Crepes can whip up dreams of cozy little French café or breakfast places that we went to. Now, you can make this golden, crispy comfort food in your kitchen. Thank you for reading until the end. I appreciate it. If you would like, let me know if you enjoyed a non-dairy crepe in the comment!
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Am I missing something? Why would you bother to make a non-dairy crepe and then add cheddar cheese, breakfast sausage, or Swiss cheese?
Hi Kathy! Thanks for your comments. You are right I should not have talked about dairy alternatives in the post. I just updated the content and I corrected the mistake. Thanks again for telling me, I appreciate it. Hope you have a great day!