Would you like to know how to make crêpes without milk? We’re here to show you! It doesn’t need to be intimidating; this recipe uses 6 simple ingredients with no need for a blender or special pan. Read on to discover our success tips for making perfect tender and buttery crepes with deliciously crisp edges, without the need for eggs and milk.
These homemade vegan crêpes are tender and thin, with a buttery flavour and crisp edges. The batter is easy to make with just a bowl and a whisk; no blender needed! Any non-stick pan will do and you only need 6 basic ingredients.
Whilst it may seem intimidating, making crêpes at home isn’t as difficult as it may seem. Today I’m walking you through the process of how to make this crepe recipe without milk from start to finish, sharing success tips and the best ingredients to use, along with delicious sweet and savoury vegan crêpe filling ideas that the whole family can enjoy.
If you want to find out how to make perfect crepes every time, read on to discover what to do and what not to do. Read through the tips and then give it a go – once it clicks, it clicks and you’ll be making homemade crêpes for the family on pancake day for years to come.
Quick links:
- The written recipe
- Success tips
- Step by step instructions with photos
- Vegan crêpe filling ideas
- FAQs
- Other ‘must try’ vegan recipes
What is a crêpe?
A French classic, crêpes are very thin pancakes, often served for breakfast. Typically they are served folded or rolled with a variety of sweet and savoury fillings and toppings.
How are crêpes traditionally made?
Crêpes are traditionally made with milk, eggs and flour whisked together, sometimes with melted butter, sugar and salt, to form a thin batter. A small amount of this batter is poured into a crêpe pan and cooked briefly until the edges are crisp but the crêpe is still pliable. The crêpe is then folded or rolled and served with toppings such as lemon juice and sugar.
What is the difference between crêpes and pancakes?
Crêpes are larger, much thinner and more delicate than pancakes. The crêpe batter itself is thinner and crêpes do not include a raising agent, therefore stay thin as opposed to rising like a traditional fluffy pancake. In this almond milk crepe recipe we are making classic French style crêpes without eggs and milk.
Ingredients Needed to Make Crepes Without Milk
Milk substitute – to make delicious homemade crepes without milk we recommend using a milk substitute such as almond, oat or soy milk. You can also use water, however using dairy-free milk gives a richer flavour to the crêpes.
Dairy-free butter – adds richness and moisture to the crêpes. Vegan butter is the best option for flavour, however you can substitute for melted coconut oil instead.
Vanilla extract – adds sweetness and flavour. Omit if you’re making savoury crêpes.
Plain flour (all purpose)
Sugar – omit for savoury crêpes
Salt
Oil for frying – Coconut oil or vegan butter both work well. Don’t use olive oil unless you are making savoury crêpes. If you’ve got a great non-stick pan you could also try using cooking spray.
Success Tips for Perfect Vegan Crêpes
Here are our tips for how to make crêpes without milk:
Tips for making crêpe batter
- Bring the ingredients to room temperature. Bring the liquid (dairy-free milk or water) and melted butter (or coconut oil) to the same temperature before mixing. This is especially important if you are substituting butter for coconut oil since coconut oil hardens if it is mixed into a cold liquid such as refrigerated milk.
- The perfect batter consistency. The batter should be a pourable consistency, thinner than pancake batter. Aim for a consistency that is similar to single cream (pouring cream) i.e. thinner than double cream (heavy cream) but thicker than milk.
- Rest the batter. Resting time is important when making crêpes. For the most tender homemade dairy-free crepes you should rest the batter for 30 minutes at room temperature or up to 12 hours in the fridge. You can use the batter straight from the fridge, just give it a gentle stir before using it. If the batter has thickened whilst resting, add a tablespoon or two of dairy free milk or water to loosen the mixture to the consistency of single cream (pouring cream).
Tips for cooking crêpes
- Preheat the skillet. You can use a crêpe pan or non-stick frying pan but whatever you choose, preheating it is a must. Place it over medium heat and give it a minute or two to fully warm up.
- Don’t over-grease the pan. Grease the pan lightly with coconut oil or vegan butter and then carefully wipe away any excess with kitchen towel before adding your first crêpe. The pan should have a light, glossy sheen, not a pool of oil as this will cause your crêpes to turn greasy and burnt.
- Cook over medium-high heat. If your pan is too hot the crêpe mixture will set before you get a chance to swirl it around to cover the pan. If the heat is too low, the crêpes could take too long to cook, resulting in a dry crêpe. For best results, use a medium-hot heat; we set our heat at 70%.
- Don’t add too much mixture. Ladle the batter into the medium-hot pan whilst swirling the pan to evenly coat the entire base. You want just enough mixture to cover the base of the pan in a thin, even layer. Here’s roughly how much batter to use:
- 20cm (8”) pan – 50ml (3 tbsp) of batter
- 25cm (10”) pan – 60ml (1/4 cup) of batter
- 30cm (12”) pan – 80ml (1/3 cup) of batter
- Don’t flip too soon. Wait until the top of the crêpe looks dry (without a sheen) and the edges are crispy, lightly golden and are lifting from the surface of the pan (after around 1.5 – 2 minutes of cooking). Before rushing to flip your crêpe, lift the edge of the crêpe with a spatula or slice and peak underneath; if you see a few little golden spots then they’re ready to flip. We use a slice to flip our crêpes. Note: vegan crêpes tend not to get as golden as non-vegan crepes.
- Crêpe no.1 is always a tester! The first crepe is never perfect (just like with pancakes) so don’t panic if it doesn’t work out. Think of it as a tester – it’s a good opportunity to practice your flipping and check that you’re using the correct amount of batter.
Tips for making ahead and storing your crêpes
- Cooking a batch. Once cooked, stack the crêpes on a wire rack covered in a clean cloth or paper towel until the whole batch is cooked. Don’t be alarmed if they seem quite crisp when freshly cooked, they soften up as they rest making them supple enough to fold and roll. Serve these crêpes warm with your favourite toppings (see this section for some inspiration!).
- Making ahead and storing. To store your crêpes for another time, wait for them to cool fully and then stack them with non-stick parchment paper in between each one. Wrap them in eco cling film or pop them in a storage bag or airtight container and place them in the fridge for up to two days or the freezer for up to two months.
- Reheating your crêpes. Defrost frozen crêpes in the fridge fully before use. To reheat, microwave for 30 seconds or warm both sides in a lightly greased skillet over a low heat.
How to make crêpes without milk
Equipment
You can whisk these crêpes by hand or you can use a blender. Therefore you’ll need a large bowl, measuring jug, sieve and either a whisk or blender.
To cook the crêpes you’ll need a non-stick pan and slice for flipping. Whilst a special crepe pan is useful, it’s not necessary. We used a 30cm (12″) non-stick frying pan, however the size does not matter too much and we include tips on how to convert the recipe for a smaller pan.
Steps
Make sure to head to the recipe card below for the full recipe and instructions! With Shrove Tuesday fast approaching, let’s learn the basic steps for how to make crepes without milk:
Gather together your ingredients – we recommend using almond milk for this recipe, however you can use water if you wish.
1. Beat together the liquid ingredients (almond milk, melted butter and vanilla)
2. Sift the flour, sugar and salt into a separate bowl. Stir to combine.
3. Add the wet ingredients to the dry and mix until smooth. Don’t over-mix.
4. Rest the batter for 30 mins at room temperature or up to 12 hours in the fridge.
5. Lightly grease and preheat a non-stick pan.
6. Add just enough of the smooth crepe batter to cover the base of the pan. Cook for around 2 minutes on the first side and 1-2 minutes on the second, until cooked through with a few light golden spots.
Vegan Crêpes Filling Ideas
Here are some wonderful sweet and savory fillings to go with this almond milk crepe recipe this Ash Wednesday:
Sweet vegan crêpe filling ideas
Whipped vegan cream, fresh sliced strawberries and blueberries and berry coulis
Vegan chocolate spread, diced banana and chopped nuts
Fresh lemon juice and sugar
Warm strawberry jam and diced fresh fruit
Cinnamon brown sugar
Maple syrup
Savory vegan crêpe filling ideas
Finely grated dairy free cheese and vegan ham
Caramelised red onion and vegan cream cheese
Fried vegan chicken, fried diced potatoes, dairy free cheese and herbs
Dairy free cheese, caramelised onion, sun-dried tomato and balsamic glaze
Refried beans, diced red pepper, vegan cheese and barbecue sauce
For sweet crepes make the recipe as directed, for savory crepes omit the sugar and vanilla from the crepe batter.
Please share your favorite fillings and favorite toppings with us by sending us a message!
FAQs
Can you make crêpes with almond milk?
Yes, you can make crêpes with almond milk! Our recipe for vegan crepes without milk recommends using almond milk for a tender and flavoursome batter.
You can use other non-dairy milk such as soya milk or oat milk to make this crepes recipe if you prefer (we’ve even got a Coconut Milk Crêpes recipe here that you might like!). If you do not have any dairy free milk to hand, you can use water in place of milk, however, the result will not be quite as flavoursome.
How do you make oat milk crepes no egg?
To make this vegan crêpe recipe with oat milk, substitute 400ml of almond milk for 400ml of oat milk. Follow the rest of the recipe as directed and the result with be delicious oat milk crepes no egg!
How to make crêpes without eggs and milk
This almond milk crêpe recipe is made without eggs and milk. There is no need for an egg replacer or dairy products and you can use either your favourite plant based milk or water to make the batter. Using dairy free milk will create a more flavoursome crêpe.
The method for making crêpes without eggs and milk is much the same as making traditional crêpes, however, vegan crêpes can be a little more delicate than traditional crêpes, so be sure to cook them until they are crisp on the edges before attempting to flip them.
Can you use water instead of milk in crepes?
Yes, you can use water instead of milk in crêpes, however, milk does bring richness and flavour so if you have plant-based milk to hand we recommend using that instead of water. Follow our crepe recipe without milk and use room temperature water in the place of the almond milk.
What is the best flour for crepes?
In our opinion, plain flour (all-purpose flour) is the best flour for crêpes. You don’t want to use self-raising flour because crêpes are meant to be flat so there is no need for baking powder or other leavening agent.
How thin should crepe batter be?
Crêpe batter should be a pourable consistency, thinner than pancake batter. Aim for a consistency that is similar to single cream (pouring cream) i.e. thinner than double cream (heavy cream) but thicker than milk. You are looking for a batter that covers the base of the pan in a thin layer.
Loved these crêpes without milk? Here are some more delicious vegan breakfasts to try
I hope you LOVE this recipe for crêpes without milk! Please share this recipe with someone you think will love it because it’s our goal to encourage as many people as possible to try plant based eating.
Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x
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The Written Recipe:
How To Make Crêpes Without Milk (Easy Vegan Recipe)
Ingredients
- 400 ml almond milk (at room temperature (substitute: soy milk, oat milk or water))
- 25 g dairy-free butter (melted and cooled to room temperature (substitute: melted coconut oil))
- 2 tsp vanilla extract
- 180 g plain flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- coconut oil for frying (substitute: vegan butter)
Instructions
To make the batter:
- Add the room-temperature almond milk, melted butter and vanilla extract to a jug and whisk to combine.Note: If making savoury crêpes, omit the vanilla.400 ml almond milk, 25 g dairy-free butter, 2 tsp vanilla extract
- Sift the plain flour, sugar and salt into a mixing bowl and stir to combine.Note: If making savoury crêpes, omit the sugar.180 g plain flour, 1 tbsp granulated sugar, 1/4 tsp salt
- Make a well in the centre of the flour and add the milk mixture, a little at a time, whisking as you go.
- Once all of the liquid has been added to the bowl whisk the batter briefly until it is smooth.
- Note: If you would prefer to use a blender, add the liquids first (milk, melted butter, vanilla), then add the dry ingredients (sifted flour, sugar and salt). Blend for 30 seconds - 1 minute until smooth.
- Set the batter aside to rest for 30 minutes at room temperature or up to 12 hours in the fridge.
To cook the crêpes:
- Lightly grease a non-stick pan with coconut oil or vegan butter, removing any excess carefully with a paper towel. Put the pan over a medium-high heat and let the pan heat up.coconut oil for frying
- For a 30cm (12”) pan, add approximately 80ml of batter (1/3 cup) and swirl the pan around until the pan is evenly coated with a thin layer of batter.Note: For a 20cm (8”) pan you’ll need approximately 50ml (3 tbsp) batter and for a 25cm (10” pan) 60ml (1/4 cup).
- Cook the crêpe on the first side for around 2 minutes before flipping it over and cooking it for around 1 minute on the second side.Note: You will know when the crêpe is ready to flip when it goes dry on top and the edges of the crepe start to go crispy and lift away from the pan.
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
