Crepes are the best, right? They have this thin, velvety texture that is perfect for rolling up. Not to mention, their subtle hint of sweetness is the quintessence of perfection and makes tears stream down my face. (ok, I think I went too far again with the melodrama). Another wonderful thing about crepes is they just look so elegant and fancy.
A Dairy Free Miracle
When my son had to go off dairy, I thought I was bidding “adieu” to the beloved Crepe because my crepe recipe required so much yummy butter to grease the pan. After a while, of living crepe-less, I realized I need to find a way to make dairy-free crepes. Just a bit Coconut oil and Canola oil made all my crepe dreams come true. Drum roll please, I now present to you the best dairy free crepe recipe!
Crepe Filling Ideas that so Delicious
One great aspect I love about crepes is their versatility. Merely, switching up the filling can totally change your crepes each time you make them. Thus, I feel like crepes really do not get boring and I really do not grow tired of them. Here are some crepe-filling ideas that are so delicious!
- Lemon Yogurt (top with powdered sugar and fruit)
- Whipped cream and fruit
- Yogurt (dairy or dairy free), top with fresh strawberry jam
- Whipped cream or yogurt and top with fresh blueberry syrup
- sautéed cinnamon apples and toped with whipped cream
- Hazelnut spread, peanut butter, bananas and topped with cream
- apple sauce, topped with brown sugar
- fresh jam and top with cream
- whipped cream or marscapone and mini chocolate chips, topped with strawberries
- pudding and bananas, or other fruit (dessert)
- ice cream and top with cut up mango (dessert)
How to Make Yummy Crepes
Instructions
- In a medium bowl, mix flour, sugar, baking powder and salt. Stir in milk, 2 Tablespoons canola oil, the vanilla, and eggs. Beat with hand mixer until smooth.
- Lightly grease a 6- 8 inch skillet or crepe pan. Heat over medium heat until bubbly.
- For each crepe, pour slightly less than ¼ cup batter into the skillet. Immediately rotate skillet until a think layer of batter covers the bottom. Cook until light golden brown. Run wide Spatula around the edge to loosen; turn and cook the other side until light brown. Repeat with remaining batter, buttering skillet as needed.
- Stack crepes, placing waxed paper between each; keep covered. Lazy method: place on a cooling rack and just stack or toss directly onto plate!
- Spread the filling over the warm crepes; roll up. (If you care about aesthetics, be sure to fill the crepes so when rolled the more attractive side is on the outside.)
Cool Crepe Products!
Dairy Free Crepes
Ingredients
- 1½ Cups Flour
- 1 Tbsp Sugar
- ½ tsp Baking Powder
- ½ tsp Salt
- 2 Cups Almond Milk (unsweetened) or cows milk for dairy
- 2 Tbsp Canola Oil or melted coconut oil
- ½ tsp Vanilla
- 2 Large Eggs
- Coconut Oil for greasing the pan
Instructions
- In a medium bowl, mix flour, sugar, baking powder and salt. Stir in milk, 2 Tablespoons canola oil, the vanilla, and eggs. Beat with hand mixer until smooth.
- Lightly grease a 6- 8 inch skillet or crepe pan. Heat over medium heat until bubbly.
- For each crepe, pour slightly less than ¼ cup batter into the skillet. Immediately rotate skillet until a think layer of batter covers the bottom. Cook until light golden brown. Run wide Spatula around the edge to loosen; turn and cook the other side until light brown. Repeat with remaining batter, buttering skillet as needed.
- Stack crepes, placing waxed paper between each; keep covered. Lazy method: place on a cooling rack and just stack or toss directly onto plate!
- Spread the filling over the warm crepes; roll up. (If you care about aesthetics, be sure to fill the crepes so when rolled the more attractive side is on the outside.)
To Store:
- Crepes can be stacked with plastic wrap between each, then wrapped airtight and frozen up to 2 months.
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