Almond milk and virgin coconut oil make these light and tender crepes ideal for those who are lactose intolerant or avoid dairy for other reasons. It works best to let the batter rest for an hour at room temperature before making the crepes. With the almond milk and coconut oil, these crepes work best as dessert crepes. A simple crepe dessert is to fold the crepes in quarters, shingle three of them on a plate, and drizzle warmed dark chocolate sauce over top. A fruit or caramel sauce over top is equally delicious.
Satisfy your sweet tooth with this easy-to-make recipe for Almond Milk Crepes.
1. Info for Almond Milk Crepes
- Cook Time: 1 hr 40 min
- Total Time: 1 hr 40 min
- Servings: 22
- Calories: 55.16 kcal
2. Ingredients for Almond Milk Crepes
- 3/4 cup all-purpose flour
- 1/4 cup cake flour
- 1 Tbsp granulated sugar
- 1/2 Tsp fine sea salt
- 1 1/2 cups almond milk
- 3 large eggs
- 1 large egg yolk
- 3 Tbsp virgin coconut oil (melted and strained + more for greasing the pan)
- Special Equipment: medium bowl; sifter; 6-in/15-cm nonstick or well-seasoned crepe pan; small silicone spatula.
- In a small bowl, sift together the flours, sugar and salt. Set aside.
- Place the almond milk, eggs and egg yolk, and melted coconut oil in the blender. Blend on speed 3 until combined. Add the flour mixture and blend on speed 1 just until the dry ingredients are incorporated. Se the batter aside to rest for 1 hour at room temperature.
- Melt a 1/2 teaspoon of coconut oil in a 6-inch crepe pan over medium-low heat. Swirl the pan to coat the bottom and sides. Add about 3 tablespoons of the batter to the pan. Tip the skillet to evenly coat the bottom with the batter. Cook about 1 minute, just until the bottom of the crepe is lightly flecked with color. Flip the crepe over by tossing it in the air, or carefully turning it with a spatula. Cook the second side for about 30 seconds. Place on a plate to cool. If your pan is well seasoned, you don’t need to grease each time. Repeat the process to make each crepe, stacking the crepes on a plate.
- Chef’s Notes: The crepes should be thin, rich, and pliable. Use immediately, or stack them between cut squares of waxed paper, and wrap the stack tightly with plastic wrap. Refrigerate for up to 2 days or freeze for up to 1 month.
- Serve crepes simply by just rolling them up individually and serving with a dusting of confectioners sugar and a drizzle of maple syrup. You can also ‘fill’ them by smearing a bit of jam, mascarpone cheese (or cream cheese), greek yogurt – even chocolate or nut butter – before rolling up and serving. Top with fresh whipped cream and/or berries along with the confectioners sugar and maple syrup. These crepes are perfect for just about anything your taste palate desires.