Dairy Free Crêpes
Want to make great-tasting French crêpes without milk or butter? This Dairy-Free Crêpe recipe is your answer. Same delicious taste and texture, no dairy required.
Servings: 6
Calories: 181kcal
Ingredients
- 1 cup all-purpose flour (125 grams)
- 1 ½ cups water
- 2 large eggs
- 4 tablespoons olive oil divided
- ½ teaspoon kosher salt
- ½ teaspoon sugar
Instructions
- Combine the flour, water, eggs, 2 tablespoons olive oil, salt, and sugar in large bowl and whisk vigorously until well-combined (about a minute). You can also use a blender for this step—blend for about 10 seconds. The batter should be much thinner than pancake batter—closer to the consistency of heavy cream.
- Let the batter rest for at least 30 minutes. You can leave it up to overnight, but move into the refrigerator if you are not using right away.
- After resting the batter, give it another quick stir, but try not to whisk so much it becomes foamy on top.
- Heat a 9- or 10-inch crêpe pan or nonstick skillet on medium heat.
- Pour in a teaspoon or so of olive oil, and use a paper towel to coat the pan evenly.
- Pour about ¼ cup of batter directly in the center of the pan, then quickly lift the pan up and roll your wrist around as you hold it, so that the batter spreads out in a thin even layer over the pan.
- Cook without disturbing the crêpe until you see the edges beginning to brown, then use a non-scratch spatula to flip your crêpe and cook the other side.
- Use your spatula to peek if you need to—you want the bottom to be just golden brown in spots.
- Keep an eye on your heat and turn down or up as needed—the crêpes should take about 2-3 minutes to cook on the first side, and 30-60 seconds or so on the second side.
- Repeat with the rest of your crêpes, including oiling the pan between each one.
- As you finish your crêpes, stack them on a plate separated by wax paper or parchment paper.
Notes
Storage Tips:
Keep crêpes in an airtight container in the refrigerator, separated by wax paper or parchment paper, for 3-4 days. A freezer-safe bag works well for storage as well. Crêpes can also be frozen for up to 3 months. Defrost in the refrigerator before using. Reheat in the microwave on 80% power. Expert Tips:
Adjust the heat under the pan if the crêpe starts to cook too quickly (watch for the lacy edges starting to brown immediately). The pan will start to hold onto the heat the longer you use it, so you will probably need to turn down the burner as you go. Note that if your pan is too hot, your crêpe batter won’t spread out enough and can lead to crêpes that are too thick. Crêpes will seem a little stiff when you first take them out of the pan, but they soften up quickly as they begin to cool. If the top of the crêpe batter is very bubbly or foamy, you might want to let it rest a little longer. Cooking the really foamy parts will give you a bubbly crêpe. If you keep your crêpe batter in the refrigerator overnight, it will separate as it sits. Just stir it gently to bring the batter back together.
Keep crêpes in an airtight container in the refrigerator, separated by wax paper or parchment paper, for 3-4 days. A freezer-safe bag works well for storage as well. Crêpes can also be frozen for up to 3 months. Defrost in the refrigerator before using. Reheat in the microwave on 80% power. Expert Tips:
Adjust the heat under the pan if the crêpe starts to cook too quickly (watch for the lacy edges starting to brown immediately). The pan will start to hold onto the heat the longer you use it, so you will probably need to turn down the burner as you go. Note that if your pan is too hot, your crêpe batter won’t spread out enough and can lead to crêpes that are too thick. Crêpes will seem a little stiff when you first take them out of the pan, but they soften up quickly as they begin to cool. If the top of the crêpe batter is very bubbly or foamy, you might want to let it rest a little longer. Cooking the really foamy parts will give you a bubbly crêpe. If you keep your crêpe batter in the refrigerator overnight, it will separate as it sits. Just stir it gently to bring the batter back together.
Nutrition
Calories: 181kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 62mg | Sodium: 132mg | Fiber: 1g
