Dairy-Free Crepes

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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

Dairy-Free Crepes - A fresh and delicious breakfast idea.

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.

Dairy-Free Crepes

Dairy-Free Crepes

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 (Freestyle): 5 |


  • 1 cup flour
  • 1-1/4 cup water
  • 2 eggs
  • 1 teaspoon sugar
  • pinch of salt
  • 1-1/4 tablespoons olive oil, divided


  1. In a bowl, mix the flour, water, eggs, sugar, salt, and 1 tablespoon of olive oil until smooth. Refrigerate for 30 minutes.
  2. 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.
  3. 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.

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Editor’s Note: Originally published Nov 29, 2014

13 Comments on "Dairy-Free Crepes"

  1. Scot Kelly  July 24, 2018

    how long will these crepes keep in the fridge? I’m hoping to make a few in advance to add a little nut butter and banana to for an OTG breakfast

    • Nichole Furlong  July 25, 2018

      Great question, Scot! I would only keep these in the fridge for a day or two. However, you can easily freeze these crepes! When freezing, place a piece of parchment paper between each crepe before storing. This way the crepes won’t stick together.

  2. Aileen  August 30, 2019

    Looking forward to trying these as my granddaughter has a dairy intolerance.

    • Erin Milller  August 31, 2019

      Hey Aileen! Be sure to let us know what you and your granddaughter thought! Enjoy 🙂

  3. decorside  November 5, 2019

    Looks great in the photo. I have to try this. I think it will be very delicious.

  4. Kris  January 21, 2020

    Can you use other dairy free milks, like Almond, Soy, Oat etc……? Thank you

    • Nichole Furlong  January 22, 2020

      Hi Kris, there is no dairy-free milk in this recipe! Therefore no need to substitute!

  5. JP  February 12, 2020

    Hi I made this recipe for my my daughter’s that are allergic to milk – and they love it.

    So simple, a simple Dad like myself was able to make it; I’ve made it atleast 10 times now.

    Thanks for sharing

    • Erin Milller  February 12, 2020

      That’s great, JP! Happy we could help! 🙂

  6. anna  May 7, 2020

    Made these with the freedom delivered gluten free flour. You’d never know they’re GF and DF! Thank you!

  7. Susan  May 18, 2020

    Why does the batter need to be refrigerated?


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