Coconut Milk Crepes (Easy Vegan Dairy-Free Recipe)
These Coconut Milk Crêpes are beautifully light and tender, with crisp edges and a delicate coconut flavour. Making crêpes doesn’t need to be complicated; this recipe uses 6 simple ingredients and we’re giving away all of our top tips for making perfect crêpes, without the need for eggs and dairy.
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Serves: 6 crêpes
Calories: 256kcal
Ingredients
- 400 g full fat tinned coconut milk (at room temp, don’t refrigerate)
- 150 ml water
- 1 tbsp vanilla extract
- 180 g plain flour
- 15 g granulated sugar (1 tbsp)
- ¼ tsp salt
- coconut oil for frying
Equipment
- Non-Stick Frying Pan
Instructions
To make these coconut milk crêpes using a blender:
- Shake the can of coconut milk vigorously to combine.400 g full fat tinned coconut milk
- Add the can of coconut milk, water and vanilla to a blender.150 ml water, 1 tbsp vanilla extract
- Sift the plain flour, sugar and salt into the blender on top of the liquids.180 g plain flour, 15 g granulated sugar, 1/4 tsp salt
- Blend for around 30 seconds until the flour is combined and the mixture is smooth.
- Set the batter aside to rest for 30 minutes at room temperature or up to 12 hours in the fridge.
- 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 it 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) you'll need approximately 60ml (1/4 cup).
- Cook the crêpe on the first side for around 2-3 minutes* before flipping it over and cooking it for around 1-2 minutes 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.
To make these coconut milk crêpes without a blender:
- Empty the contents of the tin of coconut milk into a saucepan and warm until any lumps have dissolved. Set it aside to cool to room temperature. Don’t refrigerate.
- Add the room-temperature coconut milk, water and vanilla extract to a jug and whisk to combine.
- Sift the plain flour, sugar and salt into a mixing bowl and stir to combine.
- 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.
- Set the batter aside to rest for 30 minutes at room temperature or up to 12 hours in the fridge.
- 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.
- 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) you'll need approximately 60ml (1/4 cup).
- Cook the crêpe on the first side for around 2-3 minutes* before flipping it over and cooking it for around 1-2 minutes 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
Vegan / Dairy Free / Egg Free
Recipe inspired by: France
* Coconut milk crêpes are more delicate than traditional crêpes, therefore, be sure to handle them gently. Ensure they are cooked well on the first side before attempting to flip them - if they are not cooked until crisp on the first side, you may struggle to flip them.
When the top of the crêpe has dried and no longer has a wet sheen, and the edges of the crêpe are crisp and releasing from the surface of the pan, it’s time to check the crêpe and consider flipping it (after approximately 2-3 minutes). Lift the edge of the crêpe with a spatula or slice and take a look underneath; if there are a few golden brown spots then go ahead and flip your crêpe, if not, give it another 20 seconds and then check again
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 256kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 13g | Sodium: 109mg | Fiber: 1g | Sugar: 3g | Net Carbohydrates: 27g
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