Deliciously smooth, silky, and oh-so-delicately-light crepes are perfect for breakfast or brunch. This easy crepe recipe is made with simple ingredients that creates a beautiful blank canvas for both sweet and savory crepes. These delicate crepes are a great option for an easy dairy free breakfast.

3 crepes wrapped up with whipped cream filling and strawberries and sliced strawberries and powdered sugar on top

What is a crepe?

Crepes are a type of thin pancake. A basic crepe recipe is flour, eggs, and milk. The crepe batter is very thin and runny compared to American-style pancakes. Crepes can be served in a variety of ways; with sweet fillings such as fresh fruit, chocolate, whipped cream, or lemon and sugar, or savory fillings such as cheese, eggs, ham, or vegetables.

1 crepe folded into a triangle on a white plate with whipped cream filling and strawberries with powdered sugar sprinkled on top with 2 whole strawberries and fork and knife

Crepe Recipe Without Milk – Dairy Free Breakfast

This crepes recipe does not call for butter and plant based milk alternatives can easily be used for a dairy-free option. These homemade dairy-free crepes are the best way to enjoy a weekend breakfast or brunch.

Recommended tools:

Large non-stick skillet – there is no need for a special crepe pan. Any non-stick pan large enough to make crepes in will work just as good
Measuring cup and spoons
Bowl and whisk or Blender – my favorite way to take all the work out of getting a smooth, lump free batter is using a blender
Large spatula – feel free to skip the spatula if you have the amazing talent of flipping crepes over with just a slight toss or flick of the pan. Personally I have not acquired that talent so I use a spatula

Find all of my favorite kitchen tools here!

Crepe ingredients:

Milk – any type of dairy milk or plant-based milk (almond milk, coconut milk, oat milk, soy milk)

Large eggs

All purpose flour

Oil – I would suggest vegetable oil or coconut oil

How to make crepes:

1. Mix up the batter

Combine all the ingredients together.

For fastest results, place all the ingredients in a blender. Blend until the crepe batter is free of any lumps.

For mixing in a bowl, combine the flour, eggs, and oil together with a whisk. Slowly add the milk. Then whisk vigorously until the crepe batter is smooth and free of any lumps.

nutribullet blender with the cup full of crepe ingredients

nutribullet container with mixed up smooth crepe batter

2. Heat up the pan

Heat the nonstick skillet over medium heat. Add a small amount of olive oil or cooking spray to ensure the crepes don’t stick.

3. Cooking the crepe

Use a ladle or pour 1/2 cup of batter on to the center of the pan. Quickly swirl the hot pan around to create an even, thin layer around the pan. Cook for 1-2 minutes or until small bubbles start to appear. Give the pan a slight shake to loosen the crepe and flip the crepe over. Cook for an additional 1-2 minutes or until golden brown. Repeat until all the batter is gone.

Tip: don’t get discouraged if the first crepe does not work out, use it as a trial run for temperature and timing. Making delicious crepes can take a little practice the first time.

crepe batter being poured into a black non-stick skillet pan on the stove

the first side of a crepe being cooked with small bubbles starting to on the other side

4. Add the filling and serve

Add the filling to the middle of the crepe, roll or fold up, and serve. Enjoy!

3 crepes wrapped up with whipped cream filling and strawberries and sliced strawberries and powdered sugar on top with whole strawberries and fork and knife beside the plate

How to fold a crepe

There are 2 simple ways to fold a crepe:

Roll – place the filling in the middle and fold the edges towards the middle over the filling to create a roll
Triangle -place the filling over half of the crepe then fold the crepe in half, then half again to create a triangle.

How to fill a crepe:

In the US, sweet crepes are the most popular choice. Here is a list of some of my favorite fillings and toppings:

Maple Syrup

A little sugar and butter (or vegan butter)

Cream cheese

Chocolate chips

Strawberry jam

Ice cream

Fresh fruit

Whipped cream

Crepe storage:

Any leftover cooked crepes should be stored in an airtight container for up to 2 days in the refrigerator.

Any remaining batter should be stored in an airtight container for up to 2 days in the refrigerator. The batter may start to separate. Stir to recombine and then cook according to the directions.

High Altitude Crepe Recipe:

I live at 8,000 feet of elevation and this recipe makes fluffy crepes. There is no need to change ingredient amounts or cooking time in this recipe.

Try out these other delicious breakfast ideas:

Flaky High Altitude Biscuits

Fluffy Pancakes – 6 tips to make boxed pancake mix better

Coffee Cake Without Sour Cream – Cinnamon Sugar Topping

High Altitude Moist Sour Cream Banana Bread Recipe

Libby’s Pumpkin Muffins Recipe with Chocolate Chips

Fluffy Homemade Waffles Recipe – Dairy Free Option