These easy almond milk crepes were created with our dairy-free friends in mind, but are a delicious breakfast option for everyone! Blend the batter quickly in a blender and use a regular non-stick pan to create perfectly thin and tasty crepes.

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Why You’ll Love This Recipe
This crepe recipe with almond milk uses simple ingredients and doesn't require any special equipment. They are very easy to make! If you don't have experience making crepes with almond milk, we will walk you through the process step by step and provide you with some tips to help you make perfect, delicious crepes every time.
Ingredient Notes
- Almond milk - we recommend using unsweetened almond milk for this recipe, but feel free to use whichever plant-based milk you have on hand to keep it dairy-free. Coconut milk, oat milk, and soy milk will all work well. If dairy-free crepes are not a concern for you, you can also use cow's milk.
- Eggs - you will need four eggs for this almond milk crepe batter.
- All purpose flour - you don't need any special type of flour for this recipe, just your regular plain white flour.
- Vanilla extract - the hint of vanilla flavor that comes through in these homemade crepes with almond milk is wonderful!
- Salt and sugar - a little bit of sugar and a pinch of salt help to perfectly balance out the flavor.
- Toppings - our favorite toppings include fresh fruit such as fresh berries, bananas, and peaches, Nutella, whipped cream (coconut whipped cream for dairy-free), yogurt (normal or dairy-free), maple syrup, and powdered sugar.
See the recipe card below for a complete list of ingredients and measurements for this easy almond milk crepes recipe.
Equipment You’ll Need
- A blender or large mixing bowl and whisk
- A medium-sized non-stick skillet or crepe pan
- Measuring cups and spoons
- A thin spatula
- Optional: a tortilla warmer to keep the crepes hot
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Add the almond milk, eggs, vanilla extract, sugar, flour, and salt to a blender. Blend on high for 20 seconds until you have a smooth batter.
Step 2: Heat a medium-sized frying pan over medium heat, grease the hot pan with non-stick cooking spray, and pour ⅓-1/2 cup of batter into the center of the pan.
Step 3: Move the pan in a circular motion so that the crepe batter spreads into a thin, even layer and forms a circle. Cook each side for about 1 minute, or until lightly golden brown. Repeat this process until you have used all of the batter.
Step 4: Serve the fresh crepes with your favorite fillings. A few of our favorites are berries, bananas, peaches, whipped cream, yogurt, and maple syrup. Enjoy!
Tips & Variations
- To get the perfect crepes you may need to adjust the heat or the amount of batter you use after making the first crepe. If it is taking a really long time for the crepe to cook, turn up the heat slightly. If the crepes are cooking too quickly and becoming crunchy, turn down the heat. If you find that you don't have the thin crepes you were looking for, try reducing the amount of batter you add to the pan.
- We prefer sweet crepes with sweet fillings, but this recipe can also be used for savory crepes. Some ideas for savory fillings include cheese, eggs, mushrooms, onions, spinach, and meat such as ham, smoked salmon, or bacon.
FAQ
Yes of course! Almond milk, as you’ll find with this recipe, works very well to make a delicious crepe. However, if you don't have almond milk on hand, no need to fret! You can make these crepes with any milk of preference. Cow's milk will work as well, but in order to keep this recipe dairy-free you could opt to use soy milk, coconut milk, oat milk, or another plant-based milk.
If you followed the recipe and measured correctly, then yes this is normal! This will be a runny batter that resembles the consistency of heavy cream.
We recommend letting your crepes come to room temperature and wrapping them in plastic wrap. If you find that the crepes are sticking together you can separate them with a layer of parchment paper. You can also freeze your leftover crepes, but we would recommend putting the plastic-wrapped crepes into a Ziploc bag or airtight container before freezing.
You can warm up the crepes on the stove with a non-stick pan or simply microwave them.
This almond milk crepe recipe is dairy-free and vegetarian. They are not gluten-free or vegan crepes. Make sure to select toppings based on your dietary needs.
If you like this recipe, check out some of our other favorite breakfast options!
If you make these almond milk crepes, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Easy Almond Milk Crepes
Ingredients
- 1 ½ cups almond milk
- 4 eggs
- ½ teaspoon vanilla extract
- 1 tablespoon sugar
- 1 cup flour
- ½ teaspoon kosher salt
- Olive or avocado oil non-stick cooking spray, for greasing the pan (Butter works great if you don't need dairy free)
Instructions
- Add the almond milk, eggs, vanilla extract, sugar, flour, and salt to a blender. Blend on high for 20 seconds until you have a smooth batter. If you do not have a blender on hand, you can put the ingredients in a large bowl and hand whisk until you have a smooth batter.
- Heat a medium-sized frying pan over medium heat. Use butter, coconut oil, or non-stick cooking spray to grease the pan. Once the pan is hot, pour ⅓-1/2 cup of batter (depending on the size of your pan) into the center of the pan. Move the pan around from side to side to spread the batter into a thin, even layer and a round circle. Cook each side for about 1 minute, or until lightly golden brown. Repeat this process until you have used all of the batter. This recipe will make 8-10 crepes depending on the pan size and thickness of the crepes.
- Serve fresh crepes with toppings of your choice. A few of our favorites are berries, bananas, peaches, whipped cream, yogurt, Nutella, and maple syrup. Pick toppings based on your dietary needs.
Notes
- It is normal for the crepe batter to be runny, resembling the consistency of heavy cream.
- We recommend letting your crepes come to room temperature and wrapping them in plastic wrap. If you find that the crepes are sticking together you can separate them with a layer of parchment paper. You can also freeze your leftover crepes, but we would recommend putting the plastic-wrapped crepes into a Ziploc bag or airtight container before freezing.
- To reheat these almond milk crepes, you can warm up the crepes on the stove with a non-stick pan or simply microwave them.
- This almond milk crepe recipe is dairy-free and vegetarian. They are not gluten-free or vegan crepes. Make sure to select toppings based on your dietary needs.
- The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Almond Milk Crepes." The nutrition is calculated for 9 crepes. Note that the number of crepes will depend on the pan size and how thick your crepes are.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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