Almond Milk Crepes: If you are looking for a melt-in-your-mouth breakfast treat then this crepe recipe is for you. This is one of the easiest breakfast options and they will be ready before you know it.
I think it is impossible to not love these almond milk crepes, I know I’m not alone in this. Once you try this, there is no going back to regular crepes.
It takes only 10 minutes, I promise you there is nothing more comforting and satisfying than a big plate of these almond milk crepes. It makes a perfect breakfast on the go or perfect late-night snack.
WHAT ARE CREPES?
Crepes are essentially flat, ultra-thin, and delicate pancakes made with flour, milk, and eggs. Where the pancake uses baking powder, crepes are made without it. Crepes are highly versatile. Crepes can be folded and stuffed with toppings of one’s choice, may it be sweet or savory.
Ingredients for making Almond milk crepes:
- 1 cup all-purpose flour
- 2 eggs
- 1+ 1/4 cup almond milk
- 2 tbsp unsalted butter
- 3 tbsp sugar
- Pinch of salt
- 1/2 tsp Vanilla extract (Optional)
How to make Almond milk crepes?
This recipe can be made in either a blender or in a mixing bowl using a hand whisk/spatula.
If you are making it in the blender, throw all the ingredients together and blend them until smooth and that’s all you have to do.
But I’m going to make it in a bowl using a hand whisk, for some reason, this is my preferred method. I feel the batter gets the perfect texture with a hand whisk/spatula.
Step by step instructions:
Gather all the ingredients.
In a bowl, add flour, sugar, salt, melted butter and eggs.
(Ingredients in the bowl look so happy, they already know that they are going to turn into delicious almond milk crepes. lol)
Mix the ingredients very well without forming lumps. The reason why we did not add milk in this step is that making the thick batter at the beginning makes it very easy to get rid of the lumps.
If you add milk in this step itself, most surely you will end up with the lumpy batter.
once you mix the egg and flour mixture, gradually add milk, little by little, and go on mixing to form a thin batter.
The batter should be thin and runny to get the thin crepes (as shown in the picture). The mentioned amount of milk must be enough to get the perfect batter. If you feel 1st crepe that you make turn out thick, go ahead and add 2-3 tbsp more milk to adjust the consistency.
At this point, cover the bowl with the lid or cling wrap and allow it to rest for 10 minutes.
Okay, now here comes the part that most of us think is complicated, but trust me, it’s NOT!!!
Just go ahead and heat the pan (preferably non-stick pan with edges) on medium flame. Brush the pan with a little bit of oil or butter.
Don’t worry, Be calm and confident and pour 1/4 th cup of crepe batter in the center of the pan.
Immediately lift the pan and swirl and move it back and forth so that the batter spreads evenly.
Place the pan back on the heat and cook for about 50-60 seconds or until the edges of the crepes start to get slightly brown and pull away from the sides of the pan.
Alternatively, pour the batter in the center of the pan and spread the crepe batter, with the help of a ladle-spoon/spreader. Start from the center of the pan, widening in the circular motion toward the edges.
Now carefully, lift the crepe with a turner spatula. Once again, be confident and flip it. You may have to hold the crepe a little bit to move it on the spatula so that it becomes easy for you to flip.
Now cook for another 20 seconds. Remove it from the pan and place it on the serving plate.
Repeat the process for the rest of the crepes.
Notice, the crepes are paper thin as you can literally see the plate through it.
You may not make the perfect crepe on the first go (no one does). It’s okay, everything is alright. We are gonna fold it anyway, or you can eat that one later. You will just need a little practice and patience at first but once you get hang of it, they are breeze.
TOPPINGS FOR CREPES WITH ALMOND MILK
- The easiest way to serve crepes is to fold them into quarters, stack them up and dust them with powdered sugar and top it with berries.
- Serve with whipped cream: Line up the chopped bananas and strawberries at the center of the crepe, top it with whipped cream, roll the crepe and serve.
- Melted butter with granulated sugar: I know it sounds weird but it tastes weirdly good too. Simply apply melted butter on one side of the crepe, sprinkle some granulated sugar, roll it up and enjoy!! Though it may seem strange, It is one of my guilty pleasures😬. I’m sure you will love it too. Give it a try!!
- Alternatively, Almond Milk Crepes can be eaten plain, with a stab of Nutella, Date caramel sauce, Maple sauce, and more. The options are just endless.
Let us know, which topping you loved the most in the comments, also, share with us if you come up with new creations, we would love to hear and try.
How do you flip a crepe without breaking it?
Avoid flipping the crepe too early. Allow the crepe to set until the edges start to brown slightly. I highly recommend using a non-stick pan for making crepes without breaking as the batter does not stick to the pan at all. Moreover, the crepe starts pulling off from the edges and becomes much much easier for it to unstick from the pan and flip.
How thin should crepes be?
Crepes are meant to be soft and super thin. The secret for that is to make a smooth runny batter without lumps. If the batter is thick, crepes are thick and if the batter is runny, you get the perfect thin crepes.
Can I use water instead of milk in crepes?
As I mentioned, there are several different crepe recipes. One of them being made with only flour, eggs, a pinch of salt, and water.
I have been grown up eating crepes. My mum would also make crepes without milk, using only water to make the batter and she used to apply clarified butter on one side of the crepe and sprinkle granulated sugar over the top while serving(hot). Believe me or not it is still a family favorite. I know it doesn’t sound very tasty but it does taste yum!!
So, feel free to use water instead of milk for making crepes. But the crepes are much more tastier and softer when made with milk or a dairy substitute, such as soy milk.
Are pancake and crepe batter the same thing?
No, they are not the same. We use baking powder in pancakes, for crepes – we do not. Pancakes are to be made thick and fluffy while the crepes are flat and thin.
Almond milk crepes calories
Almond Milk Crepes- Delicious and Dairy Free
In a bowl, add flour, sugar, salt, melted butter and eggs. Combine the ingredients with the help of whisk or spatula to form a thick, lump-free batter.
Gradually add milk, while stirring and mixing continuously to make a thin batter
Cover the bowl with the lid or cling wrap and allow it to rest for 10 minutes.
heat the pan (preferably non-stick pan with edges) on medium flame. Brush the pan with a little bit of oil or butter.
Pour 1/4 th cup of crepe batter in the center of the pan, immediately lift the pan and swirl and move it back and forth so that the batter spreads evenly. Place the pan back on the heat and cook for about 50-60 seconds or until the edges of the crepes start to get slightly brown and pull away from the sides of the panAlternatively, pour the batter in the center of the pan and spread the crepe batter, with the help of a ladle-spoon/spreader. Start from the center of the pan, widening in the circular motion toward the edges.
Carefully, lift the crepe with a turner spatula and flip. Cook for another 20 seconds.
Remove it from the pan and place on the serving plate. Serve with the topping of your choice.