These almond milk crepes are paper-thin and fail-proof. Perfect for beginners, made in 15 minutes using just 5 simple ingredients. These are not just easy but also so delicious.
Why You Need To Try These
- They’re SO easy to make
- You only need 5 staple, basic ingredients
- Can easily be customised
- Countless toppings options
- You don’t need any special equipment
- You don't need a crepe pan
- They take 15 minutes to make
And if that’s not enough, this recipe also gives you step-by-step process images below!
These are the ingredients you’ll need to make your crepe recipe with almond milk.
Vanilla extract: I’ve used liquid vanilla extract which is the most affordable option. You can usually find it next to other essentials in the baking section of the supermarket. Can be substituted for another flavour extract.
Flour: Feel free to experiment with flour. I’ve used 100% plain white flour or a combination of plain white and wholemeal flour before.
In addition to the above, you'll need a tiny amount of olive oil (or other light oil) to grease the pan.
In terms of equipment, you’ll just need a non-stick pan and measuring cups or scales.
This is a simple visual guide to making our vegan crepes. You can find the exact measurements in the recipe card below.
- Add all your dry ingredients to a large bowl.
- Whisk well.
- Pour in your wet ingredients (almond milk and vanilla extract).
- Whisk until smooth.
- Your batter is done! Pour ¼ cup of crepe batter into an oiled pan and cook for approx. 30 seconds on each side.
- When done, top off with toppings of your choice.
That’s all - literally one of the easiest recipes you could possibly make.
1. Use oil (not butter)
Traditional crepes are cooked in melted butter. However, this can make your job considerably harder as butter tends to burn fast. Instead, use a neutral-tasting, light oil such as light olive oil or sunflower oil.
2. Swirl immediately
Make sure that you tilt the pan immediately - as soon as the batter touches the pan. This way you'll be able to swirl the batter around to create a perfectly round crepe shape.
If you wait, your crepe will start to stick to the pan and you won't be able to swirl anymore.
3. Extra tip: Blend your batter
This isn’t strictly necessary, but just an extra tip if you’re really want to get an extra mile for an ultra-perfect crepe. Blending the batter will help create a smooth and perfectly even batter.
This is usually recommended for non-vegan crepes. Seeing that this is a crepe recipe without eggs you should have no difficulty getting a smooth mixture without blending.
Thus, if you’re in a hurry or don’t have a blender, don’t worry at all. Your batter will still turn out fine. In fact, I didn’t use a blender when making the crepes you see on my images and they’ve turned out really well.
There could be a few reasons for why your crepes turned out crispy.
First and foremost, you might have cooked them too long.
Secondly, your pan might have been too hot, causing the batter to become hard and crispy.
I’ve always used this tip by Nigella to determine whether or not my pan is too hot. If your batter becomes hard and sticks to the pan as soon as you pour it in, then your pan is too hot.
If you’re able to form an even thin layer when you tilt the pan, then your pan is the perfect heat.
There are two options.
You can either use a flat spatula or the ‘flick’ method.
Above anything, you need to be careful not to flip them too early. This will cause them to break.
Wait until the edges have started to brown softly and then flip.
If in doubt, watch this video that shows how to flip them easily.
Crepes should be very thin, practically as thin as possible. In turn, this means that your batter will need to be runny and thin too.
When it comes to crepe batter, there’s practically only one rule. The thinner, the better.
A pancake batter will always contain a raising agent such as baking soda or baking powder.
This will help create a fluffy, bulkier result.
Similarly, pancake batter is usually considerably thicker in comparison.
Plain crepes can be delicious, but you’ll probably want to serve them with a few toppings. Here are some of my suggestions of what to serve with your crepes:
- Sugar and strawberries
- Chocolate paste (or just melted chocolate) and shredded coconut
- Whipped vegan cream and raspberries
- Brown sugar and lemon peel
- Your favourite jam
If you’ve enjoyed my almond milk crepes recipe, I invite you to check out my other favourite vegan breakfast food. You won’t want to miss out on oat milk pancakes, blueberry oat muffins or the best vegan waffles. Or check out my entire recipes section here.
Almond Milk Crepes
- Measuring cups or scales
- Non-stick pan
- 150 g plain white flour
- ¼ tsp salt
- ½ tbsp sugar
- 300 ml almond milk unsweetened
- 1 tsp vanilla extract
- 1½ tbsp light olive oil for oiling the pan
- First, whisk together all your dry ingredients (flour, salt, sugar) in a medium-sized bowl.
- In a separate cup, mix almond milk and vanilla extract.
- Pour your wet mixture over your dry mixture and mix well.
- Grease a non-stick pan with oil and heat it up on medium high heat (7 or 8). Use approx. 1/4 tsp of oil per crepe.
- Pour in 1/4 cup of your crepe mixture and immediately swirl around to coat the base evenly.
- Cook for approximately 60 seconds on each side (the first few might take a little longer).
- Once your first crepe is cooked, grease the pan again and repeat the process.
- When you've used up all your batter and cooked all the crepes, top off with toppings of your choice (serving suggestions above).
- Don't be tempted to use (vegan) butter to grease your pan. Doing so will make your crepe burn much faster.
- The moment you start pouring in the batter, make sure to tilt the pan immediately to swirl the batter around.
- If you notice the crepe burning, immediately turn down the heat.
- Don't worry if the first couple of crepes turn out a little bit less perfect - that's completely normal.
- Store refrigerated in an airtight container for between 2 and 3 days.