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Home » Dairy-Free » Easy Thin Dairy-Free Crepes

Easy Thin Dairy-Free Crepes

Published: Jul 1, 2024 by Dora · This post may contain affiliate links ·

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Start your morning right with these mouthwatering Dairy-Free Crepes! Whether you prefer savory or sweet, these thin pancakes are sure to delight your taste buds and leave you feeling satisfied.

3 rolled dairy free crepes topped with homemade nutella.

This recipe was inspired by Healthy Fluffy Oat Flour Pancakes, Healthy Gluten-Free Buckwheat Banana Pancakes, Healthy Pumpkin Pancakes With Oatmeal and How To Make Fluffy Pancakes Without Baking Powder.

Jump to:
  • Why We Love This Recipe
  • Homemade Dairy-Free Crepes Ingredients 
  • How To Make Crepes With No Milk 
  • Dairy-Free Crepes Additions
  • Variations
  • Storage
  • FAQ
  • More Related Recipes
  • Easy Thin Dairy-Free Crepes
  • Comments

Why We Love This Recipe

  • Uses simple ingredients for a quick result for the whole family
  • Can be used for both sweet and savory crepes
  • Does not require dairy products 
  • Can be made with plant-based milk or water 

Homemade Dairy-Free Crepes Ingredients 

To make the best crêpes, you will need the following ingredients. 

Ingredients labelled on a white background.
  • Eggs: Eggs provide structure and richness to the crepe batter.
  • Oat milk: Oat milk adds creaminess to the batter, providing a dairy-free alternative to traditional milk. You can substitute for almond milk, soy milk or any other dairy-free milk 
  • Rolled oats: Rolled oats contribute texture and heartiness to the crepes, making them more filling and nutritious. Use organic ones to make sure they are not sprayed with glyphsoate.
  • Whole wheat flour: Whole wheat flour adds fiber and a nutty flavor to the crepes, while still keeping them light and delicious. You can also use all purpose flour.
  • Pinch of salt (omit for babies): Salt enhances the flavor of the crepes, but can be omitted for those with dietary restrictions or preferences.

How To Make Crepes With No Milk 

Collage of 6 images showing how to make the recipe.

To make these non-dairy milk crepes, just follow these simple steps: 

  1. Put all the dry ingredients and the wet ingredients in a blender.
  2. Mix until you get a smooth batter that is of pourable consistency.
  3. Put a pan over medium-high heat until it warms up, then reduce heat to medium heat and add just enough coconut oil to grease the surface of the pan.
  4. Use a ladle to pour the batter into the center of the pan. Now tilt the pan to make sure that the whole surface of the pan is covered with a thin layer of batter.
  5. Cook for 1-2 minutes on one side then flip and cook for another minute.
  6. Repeat with the rest of the batter.
  7. Serve with some jam (e.g. strawberry jam), nut butters, fresh fruit or heavy cream. 
Stacked crepes.

Dairy-Free Crepes Additions

In case you want to add some additional flavor to this recipe, try some of our favorite ones: 

  • Fresh fruit: Top your crepes with your favorite fresh fruit for a burst of flavor and natural sweetness.
  • Maple syrup: Drizzle some maple syrup over your sweet crepes for an extra touch of sweetness.
  • Peanut butter: Spread some peanut butter on your crepes for a creamy and indulgent treat.
  • Chocolate chips: Sprinkle some chocolate chips onto your sweet crepes for a delightful chocolatey twist.
rolled dairy free crepes on a plate.

Variations

Change the original recipe with some of our favorite variations: 

  • Savoury fillings: Fill your crepes with savory fillings like sautéed vegetables, vegan cheese, or dairy-free pesto for a savory twist.
  • Sweet crepes: Experiment with different sweet fillings such as jam, whipped coconut cream, or dairy-free chocolate spread for a decadent treat.
  • Gluten-free crepes: For the perfect gluten-free crepe, substitute the whole wheat flour with gluten-free flour for a gluten-free option.
  • Coconut milk crepes: Replace the oat milk with coconut milk for a tropical flavor and creamier texture.

Storage

  • Store any leftover crepes in an airtight container in the refrigerator for up to 3 days.
  • To freeze, place a sheet of parchment paper between each crepe to prevent sticking and store in a freezer-safe bag or container for up to 3 months.
Crepes topped with raspberries and homemade nutella.

FAQ

Can I Use Water Instead Of Dairy-Free Milk In Crepes?

You can definitely use water instead of plant-based milk but plant-based milk does give a creamier and richer texture to your crepes so be prepared that the end result might not be the same.

Why Are My Crepes Rubbery?

Make sure that the skillet/pan is fully heated before you add the coconut oil and pancake batter. If you add the batter before the skillet is fully heated, it can end up rubbery.

Can I Make Gluten-Free Crepes?

Absolutely. You just need to substitute the whole-wheat flour for gluten-free flour.

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If you've tried this or any other recipe from the blog, please rate it and leave a comment.

3 rolled dairy free crepes topped with homemade nutella.

Easy Thin Dairy-Free Crepes

Start your morning right with these mouthwatering Dairy-Free Breakfast Crepes! Whether you prefer savory or sweet, these thin pancakes are sure to delight your taste buds and leave you feeling satisfied.
5 from 4 votes
Author: Dora
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Servings 10 pancakes
Fridge Life? 3 days
Freezable? 3 months

EQUIPMENT

  • Blender
  • Silicone Brush
  • Oxo Silicone Spatula
  • Pyrex Bakeware and Storage Containers

Ingredients

  • 4 eggs
  • 13.5 fl oz oat milk 400 ml
  • 4 tablespoon rolled oats
  • 7 oz whole wheat flour 200 g
  • pinch salt omit for babies

Instructions
 

  • Put all the dry ingredients and the wet ingredients in a blender.
  • Mix until you get a smooth batter of pourable consistency.
  • Put a pan over medium-high heat until it warms up, then reduce heat to medium heat and add just enough coconut oil to grease the surface of the pan.
  • Use a ladle to pour the batter into the center of the pan. Now tilt the pan to make sure that the whole surface of the pan is covered with a thin layer of batter.
  • Cook for 1-2 minutes on one side then flip and cook for another minute.
  • Flip and cook for another minute.
  • Repeat with the rest of the batter.
  • Serve with some jam (e.g. strawberry jam), nut butters, fresh fruit or heavy cream.

Nutrition

Serving: 1pancakeCalories: 124kcalCarbohydrates: 20gProtein: 6gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 65mgSodium: 45mgPotassium: 126mgFiber: 3gSugar: 3gVitamin A: 180IUCalcium: 76mgIron: 1mg
Tried this recipe?Let us know how it was!

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