Dairy-free crepes


  • 1 large egg or aquafaba/egg replacement
  • 3/4 cups Almond Creamery Unsweetened Classic nut milk
  • 1/2 cup wheat flour or gluten free flour
  • 1/4 teaspoon salt
  • 2 tbsp unflavoured coconut or sunflower oil
  • Unflavoured coconut/sunflower oil or butter for pan


  1. To make the crepes, combine the egg (or egg replacement), nut milk, flour, oil, and salt.
  2. Blend until smooth, there must be no visible lumps.
  3. Heat an 8-inch nonstick skillet or crepe pan over medium flame.
  4. Remove pan from flame and coat with oil or  butter.
  5. Pour enough batter into the skillet to thinly coat the bottom,  a very scant ¼ cup, and swirl to form a circle of batter. 
  6. Once edges are crisp and air bubbles appear on top,  about 45 seconds to 1 minute, flip and cook for 15 to 30 more seconds on the other side.
  7. Transfer to a plate and continue making crepes with the rest of the batter, coating pan with oil as needed.