Dairy Free Crepes
Crepes are such a delicious breakfast and so versatile! Fill them with fresh fruit, jam, yogurt, or whipped cream. The choices for different toppings also seem endless, fruit, syrup, or powdered sugar. Why not turn these amazing crepes into a dessert crepe by filling them with ice cream!
Servings: 12 Crepes
Author: Adapted from the Betty Crocker Cook Book
- 1½ Cups Flour
- 1 Tbsp Sugar
- ½ tsp Baking Powder
- ½ tsp Salt
- 2 Cups Almond Milk (unsweetened) or cows milk for dairy
- 2 Tbsp Canola Oil or melted coconut oil
- ½ tsp Vanilla
- 2 Large Eggs
- Coconut Oil for greasing the pan
In a medium bowl, mix flour, sugar, baking powder and salt. Stir in milk, 2 Tablespoons canola oil, the vanilla, and eggs. Beat with hand mixer until smooth.
Lightly grease a 6- 8 inch skillet or crepe pan. Heat over medium heat until bubbly.
For each crepe, pour slightly less than ¼ cup batter into the skillet. Immediately rotate skillet until a think layer of batter covers the bottom. Cook until light golden brown. Run wide Spatula around the edge to loosen; turn and cook the other side until light brown. Repeat with remaining batter, buttering skillet as needed.
Stack crepes, placing waxed paper between each; keep covered. Lazy method: place on a cooling rack and just stack or toss directly onto plate!
Spread the filling over the warm crepes; roll up. (If you care about aesthetics, be sure to fill the crepes so when rolled the more attractive side is on the outside.)