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A side view of a plate featuring a stack of vegan almond milk crepes

Almond Milk Crepes

Paper-thin, super easy and quick almond milk crepes you can't mess up!
Course Breakfast, Dessert
Cuisine French, Vegan
Diet Vegan, Vegetarian
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 6 crepes
Calories 135kcal


  • 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
  • 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. ¼ tsp of oil per crepe.
  • Pour in ¼ 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.


Calories: 135kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 163mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Calcium: 64mg | Iron: 1mg