Dairy Free Crepes Without Milk or Butter
These Dairy Free Crepes Without Milk or Butter are an easy dairy free brunch recipe that you can make with simple swaps. Light, fluffy, soft, and ready for maple syrup, fruit, or whipped cream. These easy weekend crepes are ready for your favorite fillings! These would be great filled with fresh whipped cream, blackberry chia jam, or peach and mint fruit salad.
Servings: 10 crepes, approx.
Calories: 133kcal
Ingredients
- 3 eggs
- 1 tablespoon sugar
- 3 tablespoons butter substitute or vegetable oil
- 1/2 teaspoon Sea Salt
- 3 cups plain unsweetened almond milk or dairy-free milk of choice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
Instructions
- In a large mixing bowl, combine the eggs, sugar, and butter substitute - whisk well until ingredients have combined. Add the salt, almond milk, flour, and baking powder and whisk until all lumps are gone from the batter and it is smooth.
- In a cast iron pan or hot griddle, pour a ladleful of the batter and turn the pan around so the batter makes a thin, even layer across the pan. (Note: no need to grease the pan) Cook for 1-2 minutes until bubbles start to form on the crepe and the edges begin to turn golden brown.
- Flip, and cook the other side for just 1 minute until browned. Repeat until all the batter is gone.
- Add filling to the middle of the crepes, or pour maple syrup over the top and roll up and enjoy! If you have extras, cover and refrigerate for up to 2 days.
Video
Nutrition
Calories: 133kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 303mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Calcium: 124mg | Iron: 1mg