This 4-Step Crepe Recipe With Almond Milk
Have you ever made a crepe recipe with almond milk? Once you try this delicious breakfast or dessert item, you will never want to go back to eating crepes made with dairy and regular milk. Almond milk is an interesting ingredient because it is plant-based and does not contain dairy at all.
Equipment
- Large Bowl
- Whisk
- Griddle or Large Flat Pan
- Spatula
Ingredients
- 4-6 large brown eggs While you can use regular white eggs I have always loved cooking with brown eggs as they are larger and have more flavor. The color of the egg yolks gives color to your crepes.
- 1.5 cups of almond milk
- 1/4 cup of water If you want your crepes to have some thickness you can always leave water out of the ingredients and instead use 1 3/4 almond milk.
- 2 tablespoons of butter
- 1 cup of white all purpose flour
- 2-3 tablespoons of brown sugar Brown sugar is optional. You can also add white sugar powdered sugar, or completely leave the sugar out if you use an almond milk that is already sweetened.
Instructions
- The first step during our crepe recipe with almond milk is to gather the ingredients in a large bowl. In the bowl, whisk the ingredients together until the batter is smooth. This can take up to 5 minutes of whisking until the powder is broken apart.
- As soon as you are almost done whisking the ingredients, it is a good idea to get started with your griddle and cooking space. Add a small amount of butter to the pan. You can also use a spray if you do not want to use butter. This is to keep the crepe from sticking to the pan.
- Move the butter or spray around the bottom of the pan to coat it evenly. Don't add the crepe batter until the butter is evenly distributed and the heat is set at a low-medium.
- Add a scoop or two of the batter to the pan. Before the batter starts to settle and cook, move the pan around so that the crepe extends and makes a large circular shape. Once you can easily lift the crepe from the pan with a spatula, it is ready to turn. Flip the crepe and let it cook on low.
- The fourth step in this crepe recipe with almond milk is my favorite. You will need to add fillings, toppings, and other additional ingredients to the center. Nutella is my favorite! After your ingredients are in the center, flip and fold the crepe to make a triangle or pocket that holds the filling together.
Notes
- Since this recipe only takes about twenty minutes to complete, usually less if you can make the batter quickly, I don't have a lot of tips or tricks for you. However, I do recommend making crepe batter using a blender. While a whisk or spoon can help you with smoothening the batter, it is not enough sometimes.
- Instead, if you have a blender, mix the ingredients together on high. After the batter is complete, add it to the pan on low. Be very careful with the temperature. Truly, most people mess up while cooking crepes because the heat is too high, which burns one end of the crepe to the bottom of the pan. Test try a small amount of batter first.