Easy Dairy Free Crepes

Three crepes on a white plate garnished with raspberries & blueberries. there is a fork on the plate and sliced lemon. In background there is a lemon on a chopping board and a bowl of sugar.

5 from 1 vote

These Easy Dairy Free Crepes are deliciously light and make the perfect weekend breakfast or brunch. This will also be your go to recipe for Shrove Tuesday pancakes!

Prep Time5

Cook Time5

Resting Time30

Total Time40

Course: Breakfast, Dessert, Dinner, Snack

Cuisine: British, French

Servings: -10 pancakes

Calories: 153kcal

Author: Lauren Woodger

Equipment

Ingredients

260 g plain flour
3 medium eggs
475 ml almond milk or other plant based milk
1 pinch salt
1 teaspoon caster or granulated sugar leave out the sugar if making this as a savoury pancake.

Metric - Us Customary

Instructions

To make the batter, place the flour in a mixing bowl with the sugar and salt and mix together. Make a well in the middle of the bowl, crack the eggs into the well and add ⅓ of the milk.
Using either an electric whisk or hand whisk, whisk up the batter until the mixture has come together.
Once the mixture has come together, add the rest of the milk gradually, keep whisking until all of the lumps have disappeared from the batter.
Leave the batter to rest for at least 30 minutes in the fridge to allow it to thicken up slightly.
Heat a large non stick frying pan, on a medium to high heat and add a little drizzle of vegetable or coconut oil to the bottom of the pan.
Add a ladle full of batter and quickly swirl the batter around the pan so the batter mixture is spread evenly and thinly.
Cook for a couple minutes and when the crepe starts to bubble it means its time to flip. Give the crepe a little shake to ensure its loose in the pan and flip it over onto the other side. If you don’t want to run the risk of dropping the pancake on the floor, you can use a spatula to flip them instead.
Remove the crepe from the pan onto a plate.
Add another ladle full of mixture to the pan, storing the pancakes on a plate with a piece of greaseproof paper or kitchen towel between each one to stop them sticking.
Keep going until you have no mixture left.
To serve, sprinkle with sugar and squirt some fresh lemon juice onto each pancake, roll it up and tuck in!

Notes

It’s really important to let the batter rest in the fridge. Try to leave it for at least half an hour. You can use this time to prepare the toppings and fillings for the crepes. This allows the gluten in the flour to relax, which in turn thickens the batter slightly and results in light and fluffy crepes.
Use the first pancake as a trial run, as a test for timings and to season the pan. If it turns out ok, great then keep it, but don’t sweat it if it doesn’t, it’s perfectly normal for the first one to not be perfect.
Crepes are supposed to be really thin. You will need to work quickly when swirling the batter around the pan to make sure it doesn’t start to set before you have finished!
I like to use a kitchen towel to spread the oil all around the pan.

This recipe has not been tested in US measurements.

Nutrition