These dairy-free crepes are light, thin and fluffy, and contain no grains, no gluten, and no dairy! They are easy to make and have just a little more fluff to them than a traditional crepe, which I absolutely love.
The Story:
I love making a big batch of these for brunch, or making a single serving for a special little weekday breakfast. Slather on dairy-free cream cheese, strawberries and whipped cream and they are perfect for Summer and Spring. Just like Village Inn (IYKYK) used to make…but not! Fill them with any fruit you’d like, Nutella, turn them savory with bacon and veggies, or just slather em’ in butter and syrup. Either way, you can’t go wrong!
Jump to:
🧾 The Ingredients:
Here is the list of ingredients you will need to make these dairy free crepes.
- Almond Flour: Almond flour gives the crepes structure while keeping them grain-free.
- Tapioca Flour: This allows for a fluffy, soft texture and balances out the structure of the almond flour. Again, while keeping them grain-free.
- Sugar: You’ll need just a touch of sugar to add flavor and sweetness.
- Baking Powder: To keep these truly grain-free, use Paleo friendly baking powder or make your own. This helps give just a bit of a rise to the crepes.
- Egg: Provides structure and richness.
- Almond Milk: Use whatever plant based milk you prefer. Almond milk has a nice neutral flavor and thins out the batter nicely.
- Cream Cheese: The star topping here! I love Myioko’s cashew based cream cheese. If you like your cream cheese a little sweeter, you can add some powdered sugar to it before adding to your crepes, but I love the sour balance without adding sugar.
- Strawberries: Top with any fruit you like, but strawberries and cream cheese is a classic pairing.
- Whipped Cream: Obviously! What is a delicious crepe without whipped cream on top!? Adds a little something special to your morning stack!
Step By Step Preparation Instructions:
- Step 1: Combine the dry ingredients and stir until well combined.
- Step 2: Add in the wet ingredients and whisk until all ingredients are well incorporated. It will be a thin batter, which is exactly what you want.
- Step 3: Place a skillet over medium low heat (level 2 or 3). Spray generously with non-stick spray.
- Step 4: Pour about ¼ cup of batter into the pan, swirl the pan slightly so that the batter disperses to the edge of the pan, then cover with a lid. *This is my secret weapon. This helps the crepe cook evenly and simultaneously cook both sides so that the cooking time is cut down. Let the crepe cook for about 3 min, then flip. The crepe should release nicely when it is cooked well enough to flip. If it starts to break, or the top is too loose to flip easily, place the lid back on and allow it to cook for about a minute more. Once you have flipped, place the lid back on and cook for a minute or 2. The second side will not take as long. You do not want the crepes to brown, but rather have a nice pale cook to them. This creates the fluffy, delicate texture to them that you are looking for.
Recipe FAQ's:
- Are crepes gluten-free? Most crepes are not gluten-free. If you are ordering them at a restaurant or bakery, make sure to ask what type of flour they use. These crepes are grain-free and dairy-free so they work for multiple food sensitivities.
- What is the best way to store gluten-free crepes? These crepes are best when they are served fresh, but you may store them in the refrigerator in an airtight container for a day or 2.
- How can I make these gluten-free crepes vegan? Since eggs are a vital ingredient to these crepes, they would not be suitable for those following a vegan diet.
More Dairy-Free Recipes:
- Lemon Blueberry Dutch Baby Pancake (Grain-Free/Dairy-Free)
- Iced Lavender Latte (Dairy-Free/Vegan)
- Lavender Creamer (Dairy-Free/Vegan)
- Blackberry Lavender Scones (Grain-Free/Dairy-Free)
See more Dairy Free →
📖 The Recipe:
Dairy Free Crepes
These gluten-free, dairy free crepes come together easily and quickly! Fill them with any fruit you’d like, Nutella, make them savory or just slather em’ in butter and syrup.
Ingredients
- ½ cup almond flour
- ½ cup tapioca flour
- 1 tps baking powder
- 2 tablespoon sugar
- ½ cup almond milk
Instructions
- In a large bowl, mix together all the dry ingredients until well mixed.
- Now, add in the eggs and almond milk and whisk well, making sure to eliminate any lumps that may be present. It will be a thin batter which is exactly what you want.
- Place a skillet over medium low heat (level 2 or 3). Once the pan is warm, spray generously with non-stick spray.
- Pour about ¼ cup of batter into the pan, then swirl the pan slightly so that the batter disperses to the edge of the pan, then cover with a lid. *This is my secret weapon. This helps the crepe cook evenly and simultaneously cook both sides so that the cooking time is cut down.
- Let the crepe cook for about 3 min, then flip. The crepe should release nicely when it is cooked well enough to flip. If it starts to break, or the top is too loose to flip easily, place the lid back on and allow it to cook for about a minute more.
- Once you have flipped, place the lid back on and cook for a minute or 2. The second side will not take as long. You do not want the crepes to brown, but rather have a nice pale cook to them. This creates the fluffy, delicate texture that you are looking for. Enjoy!
The Finished Product:
These delicious dairy-free crepes are super easy, come together quickly with minimal ingredients, but feels special when you want to change up your pancake routine. Top with whatever you would like and serve how you would serve a stack of pancakes. A grain-free, dairy-free breakfast idea that feels like a treat, while keeping you vibrantly ready to start the day!
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