Almond Milk Crepes Recipe

Ever tried making crepes at home and ended up with something resembling an omelet gone wrong? Fear not, my fellow brunch lovers! This almond milk crepe recipe is here to save your mornings with its silky smooth texture and simple ingredients that will have you flipping like a pro in no time.

Crepes made with almond milk and all-purpose flour are a light and nutritious breakfast option. Crepes are the French version of very thin pancakes that can be filled with either sweet or savory ingredients.

I like to fill my crepes with Nutella and bananas, but you could do anything you like. Have fun with it.

This recipe uses a base of almond milk and all-purpose flour. You could just as easily use milk and wheat flour.

But the reason I like almond milk and almond flour is that they’re both just a little bit sweet and very nutty, flavors that go well with chocolate.

Almond Milk Crepes Recipe Ingredients

• Almond Milk: Dairy-free, low fat, with vitamin E for skin health.
• Granulated Sugar: Provides sweetness and balances the crepes’ flavor.
• Eggs: Rich in protein, essential for structure and fluffiness.
• All-Purpose Flour: Source of carbohydrates, gives structure to crepes.
• Melted Butter: Adds richness and a smooth texture to the batter.
• Vanilla Extract: Enhances flavor with warm, sweet notes.

Almond Milk Crepes Recipe Ingredient Quantities

• 1 cup almond milk
• 1 tablespoon granulated sugar
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 tablespoon melted butter, plus more for cooking
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

How to Make this Almond Milk Crepes Recipe

1. In a bowl of medium size, combine almond milk, granulated sugar, and eggs. Whisk until everything is well blended.

2. Combine the mixture with the all-purpose flour and whisk into a smooth state, certifying that no lumps exist.

3. Add the melted butter, along with the salt and vanilla extract, and mix them into the batter until the mixture is smooth and has a slightly runny consistency.

4. Place a sheet of plastic wrap over the bowl and set it in the refrigerator for a minimum of 30 minutes. Steeping the batter in the cold helps the crepes cook more evenly.

5. Warm a non-stick skillet or a crepe pan over medium heat and lightly coat with melted butter.

6. Put approximately 1/4 cup of the batter into the skillet, tilting the pan in a circular motion so that the batter evenly coats the bottom of the skillet in a thin layer.

7. Prepare the crepe for 1 to 2 minutes, or just until the edges seem to be lifting and the underside appears to be lightly browned.

8. Using a spatula, gently flip the crepe and cook the second side for an additional 30 seconds to 1 minute, until it is a very light shade of golden brown.

9. Place the cooked crepe on a plate and use the rest of the batter to make the remaining crepes, using more butter as needed to prevent sticking.

10. Warm the crepes and serve them with whatever fillings or toppings you like best. Fresh fruit, maple syrup, nut butter—whatever you choose, enjoy!

Almond Milk Crepes Recipe Equipment Needed

1. Medium-sized mixing bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Plastic wrap
6. Non-stick skillet or crepe pan
7. Spatula
8. Plate

FAQ

• Can I use a different type of milk instead of almond milk?Certainly, you can replace almond milk in a recipe with any other kind of milk, including dairy, soy, or oat milk, and use the same amount that the recipe calls for.
• Can I make these crepes gluten-free?Use a gluten-free all-purpose flour blend instead of the regular flour, and the results will be virtually the same.
• Are there any vegan alternatives for this recipe?To prepare vegan crepes, substitute the eggs for a flax or chia egg, and use vegan butter.
• What fillings work well with almond milk crepes?Crepes go well with luscious fillings of all kinds. Sweet fillings—like fresh berries and whipped cream, for instance—are magnificent in these paper-thin wonders. Likewise, you can’t go wrong with a filling of sautéed mushrooms and spinach.
• How do I prevent the crepes from sticking?Use a pan that doesn’t stick, and be certain to smear it with a good amount of butter before pouring in the batter; this ensures no sticking.
• Can I prepare the batter in advance?It is possible to mix the batter ahead of time and keep it in the refrigerator for a maximum of 24 hours. Before using, ensure to stir it thoroughly.
• What is the best way to store leftover crepes?Store crepes in an airtight container, with parchment paper separating each crepe. Keep in the refrigerator for up to 3 days.

Almond Milk Crepes Recipe Substitutions and Variations

1 tablespoon granulated sugar – Replace with 1 tablespoon honey or 1 tablespoon maple syrup for a sweetener with a different flavor.
Two large eggs. Replace with 1/4 cup applesauce or a flax egg for each egg if you want to go vegan.
1/2 cup all-purpose flour
– Use 1/2 cup whole wheat flour or gluten-free flour blend for an alternative.
1 tablespoon melted butter – Replace with 1 tablespoon coconut oil or olive oil for a dairy-free option.
1/2 teaspoon vanilla extract – For a different flavor profile, try 1/2 teaspoon almond extract.

Pro Tips

1. Rest the Batter Allow the batter to rest in the refrigerator for at least 30 minutes, or up to 2 hours if you have the time. This helps the flour fully hydrate and the crepes become more tender.

2. Use a Blender for the Batter For an ultra-smooth batter with no lumps, consider blending all the ingredients in a blender or food processor. This also incorporates air into the batter, making the crepes lighter.

3. Maintain the Right Pan Temperature Ensure the pan is adequately preheated to medium heat before adding the first crepe. You might need to adjust the heat slightly between crepes to maintain even cooking.

4. Thin, Even Coating When pouring the batter into the pan, work quickly to tilt and rotate the pan so that the batter spreads evenly. If you can, start with just enough to lightly cover the bottom for consistently thin crepes.

5. Keep Crepes Warm Place cooked crepes on a plate covered with aluminum foil or a clean kitchen towel to keep them warm and prevent them from drying out as you cook the rest of the batch.