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These dairy-free crepes are healthy, naturally gluten-free, and use a handful of simple everyday ingredients you likely already have in your pantry.
Because crepes are usually overshadowed by pancakes, it feels like a special occasion when eating them. Despite their thin structure, these rustic, spongey layers are quite filling and oh, so satisfying.
Plus, I love the origin of how crepes came to be.
It all started in France in the 13th century because a housewife accidentally spilled some porridge on a flat cooktop. People in that time period weren't as inclined to waste even the smallest cooking mistakes, so she ate it.
A lesson in and of itself of how we learn from our mistakes and why they aren't always a bad thing.
Look at crepes bringing out the philosophical side of me.
Ingredients
Traditional crepes use flour, milk, and eggs, but to make it dairy-free and a little bit healthier, we're switching up the ingredients a bit.
Crepes can be made savory or sweet, but for this recipe, we went sweet to the sweet side.
- oat flour - adds wholesomeness, fiber, and texture. Make your own really easily by adding oats to a blender and blending until you're left with flour.
- oat milk - has a nice neutral flavor.
- eggs - help bind and hold the crepes together
- coconut sugar - add a hint of unrefined sweetness, while not being too sweet
- vanilla extract - helps flavor sweet crepes.
- salt - just a pinch to round out the flavors.
How to Make Dairy-Free Crepes
- Make the batter. Add all the ingredients to a medium-sized bowl and whisk together until a batter has formed. Alternatively, you can add the ingredients to a blender for a super-smooth batter.
- Get your pan ready. Heat an 8-inch skillet over medium heat. Once hot, add a little avocado oil or dairy-free butter and pour ¼ cup of the batter to the center of your pan and quickly tilt the pan in a circular motion until the batter covers the bottom of the skillet.
- Cook the crepes. Cook for about 1 minute or until the edges start to curl up and you see tiny bubbles on the surface. Flip and cook for another 30 seconds.
- Keep Warm. Repeat with the remaining batter until you've used it all up. Stack your dairy-free crepes on a plate covered with a tea towel to keep warm until serving.
- Quantity. This recipe makes 9, 8-inch crepes (the 9th one is a bit smaller).
Make it Your Way: Ingredient Substitutions
Please remember that recipes are meant to be used as guides.
How can you make these dairy-free crepes using what you already have? Here are some ideas…
- No oat flour? ➝ Easily make your own by adding old-fashioned oats to a high-powered blender. Make sure to buy certified gluten-free oats to keep them gluten-free.
- No oat milk? ➝ Use another dairy-free milk like cashew, almond, or lite canned coconut milk. You can also use full-fat canned coconut milk but reduce it to ½ cup and use ½ cup of water.
- No coconut sugar? ➝ Brown sugar or cane sugar will also work.
- No vanilla extract? ➝ Leave it out.
Helpful Tips
- If making oat flour, add 1 cup of old-fashioned oats to your blender. 1 cup of oats = 1 ⅓ cup oat flour.
- Homemade oat flour is more like a meal as opposed to flour (aka it’ll have some texture, and that’s totally fine).
- If you want savory crepes, simply leave out the coconut sugar and vanilla extract and add ¼ - ½ teaspoon of salt.
- You don't need a crepe pan. A non-stick pan works really well or a well-seasoned, 8-inch cast-iron skillet (this is the one I use and love).
How to Serve Crepes
- top with fresh berries and drizzle with maple syrup
- slather on Homemade Cashew Butter, and top with sliced bananas and a drizzle of melted chocolate
- smother with Homemade Strawberry Compote
- squeeze fresh lemon juice over your crepes and dust with powdered sugar
- top with 2-Ingredient Cashew Cream and fresh berries
Dairy-Free Crepes
Ingredients
- 1 ⅓ cup oat flour see notes
- 1 cup plant-based milk
- 4 eggs
- 1 tablespoon coconut sugar or substitute
- ¼ teaspoon vanilla extract
- pinch of salt
Instructions
- Add all the ingredients to a medium-sized bowl and whisk together until a batter has formed. Alternatively, you can add the ingredients to a blender for a super-smooth batter.
- Heat an 8-inch skillet over medium heat. Once hot, add a little avocado oil or dairy-free butter and pour ¼ cup of the batter to the center of your pan and quickly tilt the pan in a circular motion until the batter covers the bottom of the skillet.
- Cook for about 1 minute or until the edges start to curl up and you see tiny bubbles on the surface. Flip and cook for another 30 seconds.
- Repeat with the remaining batter until you've used it all up. Stack your dairy-free crepes on a plate covered with a tea towel to keep warm until serving.
- This recipe makes 9, 8-inch crepes (the 9th one is a bit smaller).
Notes
- Easily make your own oat flour by adding 1 cup of old-fashioned oats to a high-powered blender. 1 cup of oats = 1 ⅓ cup flour.
- For savory crepes, leave out the sugar and the vanilla extract and add ¼ - ½ teaspoon salt.
- Top with homemade cashew butter, maple syrup, or homemade strawberry compote!
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