For the longest time, I thought crepes were a restaurant-only meal. The idea of forming those super-thin wraps was completely overwhelming, and for some reason, I thought the ingredients list would be filled with unfamiliar things. Then, I learned that crepes are as easy to make as pancake batter. I started making them almost every weekend for breakfast (and using the leftovers for dessert) using this dairy-free crepes recipe.
You can certainly use milk in your crepe batter. In fact, that’s a pretty traditional way to make them! But I actually don’t really miss the milk at all in this recipe. In fact, sometimes I make these dairy-free crepes even if I’m not following a dairy-free diet! In addition to being calorie-free, water is lighter in general. That makes these crepes super fluffy without weighing you down. As a bonus, water is also more easily digestible to your body than dairy products.
Okay, so I mentioned that I used to think that crepes were really hard to make. It wasn’t just a fear of making the batter…I couldn’t figure out how anyone could make a wrap so thin! Then, I found out about a secret technique. Using this method, you’ll be able to whip up perfect crepes, every everytime.
It’s All in the Wrist
Once you have your batter put together, you can get to whipping up super-thin crepes. Do you want to be let in on a secret for making well-formed crepes? It’s all in the wrist! Once you pour the batter into the hot pan, use your wrist to tilt the pan. As you move it around, you’ll gently swirl the batter around the entire base of the pan. In the end, it’ll be perfectly thin and easy to flip.
You’ll get really good at this technique because it only takes a minute or so to cook up these dairy-free crepes. Before you know it, you’ll find yourself with a stack of thin, lightweight crepes ready to fill. For breakfast or a light dessert, I like to top them with sweet ingredients, like low-sugar jam and fresh fruit. Sometimes I’ll go savory and fill them up with roasted vegetables and dairy-free cheese (like this incredible homemade faux Parmesan cheese). Really, the possibilities are endless, so have a little fun with the fillings!
That’s what makes this meal so perfect. You can fill them any way you like, and you’ll love how light and flavorful these dairy-free crepes are. This is the perfect way to enjoy a guilt-free dessert, eat clean, and stay healthy! Read on for the full recipe and instructions, and drop us a line in the comments to let us know what you think.
Yields: 4 servings | Serving Size: 1 crepe or 1/4 of recipe | Calories: 190 | Total Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 82 mg | Sodium: 121 mg | Carbohydrates: 25 g | Dietary Fiber: 1 g | Sugars: 1 g | Protein: 6 g | SmartPoints: 6
- 1 cup flour
- 1-1/4 cup water
- 2 eggs
- 1 teaspoon sugar
- pinch of salt
- 1-1/4 tablespoons olive oil, divided
- In a bowl, mix the flour, water, eggs, sugar, salt, and 1 tablespoon of olive oil until smooth. Refrigerate for 30 minutes.
- After 30 minutes, wet a crepe skillet or saucepan with the remaining olive oil. Distribute it evenly and get rid of excess with a kitchen paper towel.
- Over low - medium heat, in a crepe skillet, pour a portion of the crepe batter then tilt the skillet continuously to swirl it around batter evenly. Flip to cook the other side when it is cooked through.
More dairy-free recipes that you will definitely enjoy:
- 6 Dairy-Free Pumpkin Recipes
- 13 Yummy Dairy-Free Milkshakes
- Gluten-Free Dairy-Free Salted Caramel Apple Pie
- Vegan Avocado Spinach Smoothie
- Superfood Strawberry and Goji Berry Smoothie
Have you heard of our SkinnyMs. Recipe Collection e-cookbook? It’s a treasure of 101 most popular fan recipes that we took note of and compiled in one book. Have a look!
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Editor’s Note: Originally published Nov 29, 2014