Almond Milk Crepes Recipe

Crepes served with fresh berries in an oval plate. Powdered sugar and mint leaves accompany.

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These are the best dairy free crepes made with almond milk. They come out super thin. Fill them with whatever filling you like; sweet or savory.


  • 1 cup all purpose flour (125 g)
  • A pinch of salt
  • 3 eggs
  • 1 and ½ cup (325 ml) unsweetened almond milk
  • Oil for greasing the pan


  1. In a large mixing bowl, whisk together the flour and salt.
  2. In a medium bowl, beat the eggs. Add in almond milk and whisk well.
  3. Pour the liquid mixture over the flour slowly, whisking constantly until smooth. (You can do this in a high speed blender if you want).
  4. Heat 1 teaspoon of oil in a non-stick skillet over medium heat. Swirl the oil and make sure the pan is coated with oil evenly.
  5. Pour ¼ cup of 1 ladle of batter into the pan and tilt the pan immediately to spread the batter on the base of the pan evenly.
  6. Cook it until golden, for about 30 seconds. And flip it using a thin spatula. Cook the other side until golden, for about 10 seconds.
  7. Transfer the cooked crepe on a plate. Remove the pan from the heat, put ½ teaspoon oil in the pan, heat it and cook the second crepe.
  8. Repeat the same steps for remaining crepe batter.
  9. Serve with your favorite topping / filling.


  1. You can whisk everything in a blender if you want.
  2. Don't increase the amount of oil to grease the pan.
  3. Cook them over medium heat.
  4. Swirl the pan immediately after pouring the batter into it.
  5. If the batter you pour doesn't cover the pan, quickly add a little and keep swirling.,
  6. Crepes cook fast, keep an eye on them.
  7. Before flipping the crepe, check if it is golden by lifting one side of it with  spatula.
  8. Nutrition information is approximate and meant as a guideline only.