Crepes with Almond Milk (Vegan & Dairy-Free Thin Pancakes)
Paper-thin, super easy and quick almond milk crepes you can't mess up!
- Prep time
- 3 min
- Cook time
- 12 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¾ cup + 3 tbsp plain white flour
- ¼ tsp salt
- ½ tbsp sugar
- 1¼ cup almond milk (unsweetened)
- 1 tsp vanilla extract
- 1½ tbsp light olive oil
Instructions
- 1
First, whisk together all your dry ingredients (flour, salt, sugar) in a medium-sized bowl.
- 2
In a separate cup, mix almond milk and vanilla extract.
- 3
Pour your wet mixture over your dry mixture and mix well.
- 4
Grease a non-stick pan with oil and heat it up on medium-high heat. Use approx. 1/4 tsp of oil per crepe.
- 5
Pour in 1/4 cup of your crepe mixture and immediately swirl around to coat the base evenly.
- 6
Cook for approximately 30 seconds on each side (the first few might take a little longer).
- 7
Once your first crepe is cooked, grease the pan again and repeat the process.
- 8
When you've used up all your batter and cooked all the crepes, top off with toppings of your choice (serving suggestions above).