dairy free crepes

Free of gluten, grains, and dairy, these tender paleo crepes taste close to classic. Fill them with whatever sweet or savory fillings you like. Shown here with blueberry chia jam, coconut yogurt, honey, and hemp seeds. For a savory version, try sauteed mushrooms, vegan cheese, sprouts, and tapenade or other sauce or spread.

Paleo Crepes

eggs

almond milk)

(23 g) Bob's Red Mill tapioca flour ((or try arrowroot flour))

salt

(27 g) melted ghee, plus

In a blender: Combine the ingredients in a blender in the order listed (eggs, milk, flours, salt, ghee). Blend 20-30 seconds on medium-low until well-combined. Use right away, or chill overnight or up to 3 days. Stir well to re-combine.

In a bowl: Sift together the flours and salt. Add the eggs, ghee, and 1/4 cup of the milk and whisk to form a smooth, thick batter. Gradually whisk in the remaining milk.

Pour the batter into a 2-cup measuring cup and stick a spoon in there to stir the batter frequently since the flour likes to sink to the bottom. To cook the crepes, you&#039;ll want the following: a ¼ cup measuring cup set on a small plate to catch drips, a small metal spatula, a plate to stack the finished crepes on, some ghee for the pan, paper towel for wiping the pan.

Heat an 8-inch crepe pan or skillet over medium heat until very hot but not smoking, 2-3 minutes. Add a small pat of ghee to the pan and use a scrunched up paper towel to wipe it around the pan; you just want a super-thin layer of ghee to prevent sticking, but not so much that the batter slips and slides all over the place when you swirl it around the pan.

Give the batter a stir and pour a scant ¼ cup into the measuring cup.

When the pan is hot, grasp it in your left hand (if right-handed) and pour ¼ cup of batter onto the left side of the pan. Quickly tilt the pan to the right, shuffling it to spread the batter evenly into a thin layer that coats the bottom of the pan. If there are any holes, fill them in with a few drops of batter. It will take a few tries to get the hang of this, so don&#039;t worry if the first few crepes aren&#039;t camera-ready!

Place the pan back on the heat and cook the crepe on the first side until the edges are golden and the top is fairly dry, about a minute. Slide a thin metal spatula under the crepe to make sure it hasn’t stuck (I like using a tiny offset spatula), then grasp an edge with both sets of fingers and flip it over. (Or use a wide metal spatula to flip if you haven’t burned off all your fingerprints flipping crepes like I have.)

Cook the crepe on the second side until golden in spots and cooked through, about 1 minute more. Flip the crepe onto a large plate, ugly side up.

At this point, you can adjust your batter if needed. If it&#039;s too thin, add another tablespoon or two of almond flour. Too thick, thin with a tablespoon or two of milk.

As you work, adjust the heat under the pan as needed. You want enough heat to give the crepes a lacy look and golden hue, but not so much that the pan smokes or the batter goes crazy when you pour it into the pan. If your crepes are pale and thin, turn up the heat. If the pan starts smoking, lower the heat.

Cook the remaining crepes, repeating the ghee-spreading, batter-shuffling, finger-burning process. Stack the crepes as you go. They&#039;ll be brittle at first, but stacking helps them steam and soften as they sit.

When all your crepes have cooked, reheat each crepe in a hot pan until warmed through. You can put fillings inside them and fold them up into quarters. Or fold the plain crepes into quarters, place on place, and top with the fixings of your choice. The &quot;tortilla hack&quot; that went viral on social media also works for crepes!

If you don&#039;t want to cook all your crepes, at once, you can store the batter for up to 3 days in the fridge for freshly cooked crepes when you want them. Cooked crepes also keep well, tightly wrapped and refrigerated, for up to 3 days.

Gluten free dairy free crepes that can be served with sweet and savory fillings. The crepes are made with healthy gluten free flours, dairy free milk and eggs – easily mixed in a blender. As a result you get paper thin crepes, with the right texture / flexibility without using gums or tapioca starch in the flour mix. These dairy and gluten free crepes are suitable for a clean eating, as a healthy dessert, breakfast, brunch or even dinner.

Gluten Free Dairy Free Crepes + Sweet And Savory Filling Ideas

white rice flour (or cassava flour)

sorghum flour

almond flour (or tigernut flour)

plant milk (nut

eggs (organic, pasture raised)

avocado oil (or melted vegan butter)

vanilla extract ((if you make sweet crepes))

¼ tsp salt (pink Himalayan)

cashews (organic, raw, soaked)

coconut cream

espresso powder

maple syrup

tbsp non dairy milk

lemon juice

banana and a few cherries

beef (grass fed)

6-7 mini portobello mushrooms (finely chopped)

onion (finely chopped)

carrot (finely chopped)

coriander

paprika

tsp curry

salt & pepper (to taste)

olive oil

avocado (ripe)

scallions

parsley

juice of half a lime

tsp Himalayan Pink Salt

Tbsp coconut aminos

Tbsp filtered water

Mix all ingredients in a blender to form the batter.&nbsp;

Let it sit for at least 30 minutes to combine (room temperature).

Make The Crepe Batter

Pour about 1/4 cup or less of batter into the heated pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom.  

Cook about one to two minutes on each side.&nbsp;

Cover with a lid or towel to help crepes moisten while you cook the rest.  

Cook The Crepes

&nbsp;Pour all ingredients into a blender and mix for 1 minute.

Place in the fridge (preferably overnight) to thicken.  Assemble the crepes in the morning  with bananas and cream.

Sweet Filling (Dairy Free Cream):

Saute chopped onion with olive oil, for 2 minutes, then add the carrots and mushrooms, stir and saute for another 3 minutes.&nbsp;

Add the ground beef with all seasonings, stir and cook until the meat is done.  

Let it cool before assembling the crepes. You can make it the day before if you like.&nbsp;

Savory Crepe Filling:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1578010423/z5k1hkoyr1ht1oe1z3c0.mp4

How To Make Gluten Free Dairy Free Crepes + Sweet And Savory Filling

Gluten free crepes are so delicious! This is a dairy free crepes recipe, too, perfect for making sweet crepes or savory. Watch our easy crepe recipe video!

How To Make Gluten Free Crepes

flour

sugar

almond milk (or any non-dairy or regular milk)

coconut oil

vanilla extract

Add the flour to the bowl and whisk to blend. The best way to measure flour is to put the measuring scoop into the flour and fill it. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

Stir in the milk, eggs, oil, and vanilla. Whisk to blend. This gf crepe recipe is made dairy-free, but you can use regular dairy milk if you can eat dairy and it will work beautifully. The batter will have the consistency of heavy cream.

*Note you can also make this in a blender by adding the wet then dry ingredients to a blender and pulsing until the mixture is smooth.

Heat a 10-inch non-stick skillet over medium-low heat.

When the pan is hot, use a ladle to pour some batter into the middle of your pan. Tilt the pan and rotate in a circular motion to move the batter all along the bottom of the pan.

When you see tiny bubbles, flip the crepe onto the other side.

Cook the crepe over medium heat for 2-3 minutes then flip it over with a spatula. Cook the second side for an additional 2 minutes on the other side. You want to be sure to cook it enough time so that it gets a little crisp. Continue to make crepes with the remaining batter.

Fill with jam or your favorite filling. Dust with powdered sugar.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1507570513/vratkj6gutqzpx2zznfj.mp4

An easy video to show you how to make gluten-free crepes.

How to make gluten free crepes

These Vegan Chocolate Crepes are absolutely to die for! They are whole grain, made with spelt flour, are oil-free, dairy-free, egg-free and just 8 ingredients! Serve them with strawberries, chocolate sauce and dairy-free whipped cream!

Vegan Chocolate Crepes (Oil-free)

(128 grams) whole grain spelt flour

(16 grams) cornstarch

(16 grams) tapioca starch

(36 grams) unsweetened natural cocoa powder

baking powder

(80 grams) pure maple syrup

(5 grams) vanilla extract

strawberries

whipped cream

easy chocolate sauce (melt 1/4 cup semi-sweet chocolate chips with 2 tablespoons milk)

scale.

To a large bowl, add the spelt flour, cornstarch, tapioca starch, cocoa powder, baking powder and salt and whisk very well. Sift the cocoa powder if it's lumpy, as you do not want a lumpy batter.

To the same bowl, add the milk, syrup and vanilla. Whisk well until very smooth. Do not worry about over-mixing. You want the batter very smooth and it should be on the runny side. This is important so that the batter is easy to spread onto the pan into a thin layer and form the classic crepe texture. If your batter is too thick, add a touch more milk.

Let the batter sit for 10 minutes while you heat up a 10 inch NONSTICK pan over medium-low heat. You must use a quality nonstick pan or else your crepes will stick. I did not use any oil and they worked beautifully. DO NOT use stainless steel.

Add an overflowing 1/3 cup of batter to the center of the pan and immediately pick up the pan and rotate it around quickly allowing the batter to form a large round thin layer covering the bottom of the pan. I literally pickup the pan, rotating it around in the air while pouring the batter into the pan. This method works perfectly. Cook 2-3 minutes or when the edges and top are firm and bubbles cover the top and start to have a dry appearance. (see photo) Use a thin spatula to loosen around the edges and carefully flip over quickly. They should flip very easily (if your batter was the correct consistency) and using a good pan. Cook another minute on the opposite side. If they are not loosening under the edges easily, cook a few more seconds. If they aren't flipping easily, then it may need that your pan needs nonstick spray.

Repeat until the batter is gone. I got 7 large crepes. Fill with strawberries or any fruit you like. You can either roll them up or fold them over into triangular shapes. Top with the fruit, chocolate sauce, whipped cream and powdered sugar, if desired. The crepes themselves are not overly sweet, as this allows the chocolate flavor to be strong and allow for the sweetness of toppings and/or fillings to be balanced with the crepes in the end product.

Quick and easy to make, these Healthy Almond Milk Crepes come together with just 3 ingredients! They&#39;re soft, buttery, naturally dairy-free, and can easily be made gluten-free!

Healthy Almond Milk Crepes

eggs*

almond milk ((or any other milk that you like))

whole wheat flour ((or sub with all-purpose or gluten-free all-purpose flour))

Oil,

cinnamon

Add eggs to a large mixing bowl and mix well using a hand whisk. Add almond milk and mix once again. At this point, mix in any desired add-ins.

Then, sift the flour into the bowl, and mix until a smooth batter is formed.

In a non-stick pan or a crepe pan, heat a little bit of oil (~½ tsp) over medium heat. Once the oil is hot (but not smoking), pour the batter and swirl it around immediately. Cook for 1 minute, or until bubbles appear and the edges look set. Then flip using a thin spatula and cook for another 30 seconds to 1 minute on the other side, until golden.

Repeat until all of the crepes are done. Serve right away with your favorite toppings! These crepes can be both sweet and savory!

Learn how to make the best easy vegan crepes at home! Perfectly tender, thin and delicate. Can be paired with sweet or savory fillings.

Easy Vegan Crepes

all purpose flour

cornstarch

neutral flavored oil, oil

soy milk

sparkling water OR regular water

butter,

lemons sliced,

berries, optional

maple syrup,

In a large bowl, whisk together the flour, cornstarch, sugar and salt. Now add the oil, non-dairy milk and sparkling water OR regular water (sparkling water makes them even lighter, but is not necessary). Whisk well until smooth and well combined.

Heat a medium sized, non-stick pan to medium heat. Once hot, add a tablespoon or two of vegan butter to the pan. Once melted, add about 1/3 cup of the batter to the pan. Immediately pick up the pan and rotate it to move the batter into a thin circle.

Cook until the top looks fairly dry, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 seconds on the other side. Remove from pan and repeat with the rest of the batter.

Serve: My favorite way to serve crepes is by squirting a little lemon juice on the crepe, add some powdered sugar, and roll or fold. Dust with more powdered sugar and serve with fresh berries and maple syrup.

Delicious! I haven't been able to find good vegan crepes and I was missing them ... thank you for this wonderful recipe! A keeper for sure! Perfect with caster sugar + squeezed lemon (lots of both). My preschooler loved them too.

Made recipe as written, this made fantastic crepes!

Turned out perfectly.  Lovely with lemon juice, sugar and blueberries.  Now a family favorite!  Thank you!

Perfect! I used half whole wheat and dumped some milled flax seed in so I could get my daily dose of flax. The crepes were delicious. The flax did thicken the batter up a little toward the end and I had to add a splash more soy but that didn't end up negatively affecting flavor or cooking. Thanks!

So good thank you! Added a bit more milk to thin out a bit.

Honestly the best vegan crepes I’ve ever made! I made jammy dodger version 🥹

Nora, these crepes are fantastic! To be honest, both making the batter and cooking the crepes was easier than I thought it would be. I filled them with a thin layer of Violife cream cheese, sliced strawberries, and melted vegan chocolate, then rolled them up. I’m already thinking up all the sweet and savory combinations I want to try next!

Top 6 dairy free crepes recipes from across the web

The most viewed dairy free crepes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Paleo Crepes

Gluten Free Dairy Free Crepes + Swe...

How To Make Gluten Free Crepes

Vegan Chocolate Crepes (Oil-free)

Healthy Almond Milk Crepes

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Top 6 dairy free crepes recipes from across the web

The most viewed dairy free crepes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paleo Crepes

Gluten Free Dairy Free Crepes + Swe...

How To Make Gluten Free Crepes

Vegan Chocolate Crepes (Oil-free)

Healthy Almond Milk Crepes

Easy Vegan Crepes

The most viewed dairy free crepes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine