Almond Milk Crepes sitting on a decorative mint colored plate — As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. There are some affiliate links included in this post.

There is nothing quite as tasty as homemade crepes, and I found a way to take them up a notch with delicious lemon curd and coconut icing. It can be hard to miss out on sweet desserts full of dairy, but you won’t feel that way when you take a bite of these sweet crepes! If you are lactose intolerant, these will satisfy that sweet tooth without any pain. To make easy almond milk crepes, all you have to do is gather a few simple ingredients and spend some time flipping cakes on the griddle. (Or skillet!)

The best part about this recipe is that it is fully customizable, so feel free to fill these crepes with fresh fruit or fresh berries, smother them in maple syrup and brown sugar, or spread them with chocolate and whipped cream. If you are looking for something healthier, feel free to replace the all-purpose flour with wholemeal flour.

Click the Jump to Recipe button above to view the printable full recipe below.

Almond milk crepe batter next to a skillet on the stove with a crepe cooking

There is a video tutorial available on my YouTube Channel!

Is someone in your family allergic to tree nuts? Go ahead and use oat milk or soy milk instead of almond milk.

As far as the tools for this crepe recipe go, there is no need for special equipment or a fancy crepe pan. Go ahead and use the non-stick pan that you already have or check out the Green Pan that I used. You will also need a thin spatula, a whisk, and a bowl. Measuring out the almond milk crepes into the skillet doesn’t require anything specific, either. I used a cookie scoop, but if you would like to just use a small measuring cup, that is totally fine! To decorate the crepe cake, all you will need are a couple of basic spoons. If you would like to make coconut glaze, you will need a fine-mesh sieve, some cheesecloth, and a mixer.

Get creative with the decorations on this crepe cake. You could even make happy face pancakes with fruit and chocolate chips. Add your favorite toppings and go nuts! Try some savory fillings such as a fried egg with some bacon or sausage. This recipe is also a fantastic way to get the kiddos helping in the kitchen because it is so simple and can be changed to suit personal preferences.

layers of almond milk crepes smothered in lemon curd and coconut icing

Recipe:

Serves approx. 4-5

Cook time: 30-45 min

Total time including cool down/decoration: ~2 hrs

Almond Milk Crepe Ingredients:

3 Eggs

¾ C Almond Milk

¾ C Water

Pinch of salt

3 Tbsp melted coconut oil

1.5 C All-Purpose flour

Cooking spray made w/ Vegetable oil, Canola oil or Olive oil

Toppings:

Lemon Curd – This lemon curd has butter in it – so if used they will not be vegan crepes. If you would like, replace this with a vegan option such as fresh raspberries!

Coconut icing:

1 Can Coconut Milk

1.5 C Powdered Sugar

1 tsp Vanilla Extract

close up of lemon curd mixed with coconut icing on top of crepe cake

To make Almond Milk Crepes:

1. Take a microwave-safe bowl and add coconut oil. Place in microwave for 30 sec. or until fully melted.

2. In a medium or large mixing bowl, add eggs, almond milk, and water and whisk until combined. Once the coconut oil has cooled a bit, add it to the crepe mixture and whisk to combine. Next, add the dry ingredients, flour and salt, to the wet ingredients. Whisk until there are no longer any lumps visible. Let the batter rest at room temperature for thirty minutes to allow the gluten to calm down and the flour to be completely soaked in.

3. Place skillet over medium heat and spray with a small amount of cooking spray. Let this heat up before you start pouring the crepe batter.

4. Once the skillet is ready, (it should only take a couple of minutes to heat), take a cookie scoop or small measuring cup of the crepe batter and slowly pour it in a circular motion onto the hot pan to ensure very thin crepes. If you would like to see a video tutorial of this method, click HERE to go to my YouTube channel where I post recipe tutorials and other wonderful videos.

5. The crepe will quickly cook almost all the way through, so once the wet batter turns matte on the first side, flip the crepe over to the second side. After a few seconds, the crepe will be fully cooked. Remove from the pan and set aside on a small plate. Heads up, the first crepe may not be the prettiest, but don’t give up! It takes a few tries to get it right.

6. Repeat steps 4 and 5 until you have used up the rest of the batter.

7. Stack up all the crepes on a small plate and place them in the fridge for approx. one hour to cool. OR eat them hot with a sweet filling of your choice.

manicured fingers holding a measuring cup full of flour

To make a Crepe Cake:

While the crepes are cooling off, gather ingredients to make the coconut icing.

Strain coconut milk through a cheesecloth over a mesh sieve. Once most of the liquid is squeezed out, place the coconut cream in a stand mixer bowl. If you have a hand mixer that works great too.
Add powdered sugar and vanilla to the mixing bowl and lock it into place on your stand mixer. Attach the whisk to the mixer head and lock it down. Turn the mixer to low, or stir, until powdered sugar is fully blended and no longer visible. Then, turn the speed up to medium and let it whip for approx. 3 minutes.
Once the icing has lightened in color and is smooth, turn off the mixer and spoon the icing into an airtight container. Place in the fridge with the crepes to cool completely.
Begin layering the almond milk crepes, alternating coconut icing and lemon curd on every other layer, until you have used all of the crepes. Use only about a quarter-sized amount in each layer.
If need be, freeze for 5 minutes halfway through so the cake doesn’t slide apart.
Once it is fully iced, place it in the fridge to set and then serve and enjoy!

Almond Milk Crepe Cake

Serves approx. 4-5 Cook time: 30-45 min Total time including cool down/decoration: ~2 hrs

Ingredients

3 Eggs
¾ C Almond Milk
¾ C Water
Pinch of salt
3 Tbsp melted coconut oil
1.5 C All-Purpose flour
Cooking spray made w/ Vegetable oil Canola oil or Olive oil
Toppings:
Lemon Curd – This lemon curd has butter in it – so if used they will not be vegan crepes. If you would like, replace this with a vegan option such as fresh raspberries!
Coconut icing:
1 Can Coconut Milk
1.5 C Powdered Sugar
1 tsp Vanilla Extract

Instructions

To make crepes:
Take a microwave-safe bowl and add coconut oil. Place in microwave for 30 sec. or until fully melted.
In a medium or large mixing bowl, add eggs, almond milk, and water and whisk until combined. Once the coconut oil has cooled a bit, add it to the crepe mixture and whisk to combine. Next, add the dry ingredients, flour and salt, to the wet ingredients. Whisk until there are no longer any lumps visible. Let the batter rest at room temperature for thirty minutes to allow the gluten to calm down and the flour to be completely soaked in.
Place skillet over medium heat and spray with a small amount of cooking spray. Let this heat up before you start pouring the crepe batter.
Once the skillet is ready, (it should only take a couple of minutes to heat), take a cookie scoop or small measuring cup of the crepe batter and slowly pour it in a circular motion into the hot pan to ensure very thin crepes. If you would like to see a video tutorial of this method, click HERE to go to my YouTube channel where I post recipe tutorials and other wonderful videos.
The crepe will quickly cook almost all the way through, so once the wet batter turns matte on the first side, flip the crepe over to the second side. After a few seconds, the crepe will be fully cooked. Remove from the pan and set aside on a small plate. Heads up, the first crepe may not be the prettiest, but don't give up! It takes a few tries to get it right.
Repeat steps 4 and 5 until you have used up the rest of the batter.
Stack up all the crepes on a small plate and place them in the fridge for approx. one hour to cool. OR eat them hot with a sweet filling of your choice.
To make a Crepe Cake:
While the crepes are cooling off, gather ingredients to make the coconut icing.
Strain coconut milk through a cheesecloth over a mesh sieve. Once most of the liquid is squeezed out, place the coconut cream in a stand mixer bowl. If you have a hand mixer that works great too.
Add powdered sugar and vanilla to the mixing bowl and lock it into place on your stand mixer. Attach the whisk to the mixer head and lock it down. Turn the mixer to low, or stir, until powdered sugar is fully blended and no longer visible. Then, turn the speed up to medium and let it whip for approx. 3 minutes.
Once the icing has lightened in color and is smooth, turn off the mixer and spoon the icing into an airtight container. Place in the fridge with the crepes to cool completely.
Begin layering the crepes, alternating coconut icing and lemon curd on every other layer, until you have used all of the crepes. Use only about a quarter-sized amount in each layer.
If need be, freeze for 5 minutes halfway through so the cake doesn’t slide apart.
Once it is fully iced, place it in the fridge to set and then serve and enjoy!

I hope you try out these wonderful dairy-free crepes. Crepe cakes are so much fun, and they are also extremely delicious – be warned!

Check out my YouTube channel for new videos every week! Comment below about what you plan to put on your crepe creation.

Blessings,

Anna B.