Elevate your breakfast with this easy almond milk crepes recipe! Soft and thin gluten-free crepes with a chocolate sunflower butter filling made in under 30 minutes! No fancy crepe equipment needed, they're made in a blender and heated up in a skillet!
This Almond Milk Crepes recipe is sponsored by SunButter. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
Brb I've decided I'm opening up a French creperie serving fresh and delicate almond milk crepes on the daily (you can find my dairy-free macarons there too)! Kiddding...but that would be kinda cool.
In all seriousness though, this healthy crepe recipe is SO simple, you could easily open up a creperie if you really wanted to. I'm talking blend up all the ingredients and cook the crepe in a skillet kind of easy.
But for now, I'll just pretend I'm in Paris in my own kitchen flipping crepes like it's my job.
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Ingredients Notes
All you need to make these almond milk crepes are a few gluten-free pantry staples!
- Almond milk - used as the liquid base in this crepe recipe. Unsweetened almond milk is best. Any non-dairy milk will work in this recipe.
- Cassava flour - this is the gluten-free flour used to create a super soft crepe. If needed a gluten-free 1 : 1 flour is the best alternative.
- Coconut oil - provides moisture to the crepes so they are tender and thin.
- Maple syrup - to add a touch of sweetness to the crepes. Honey or agave nectar will work as well.
The Filling
To fill these delicate soft crepes, I used SunButter's NEW Chocolate Sunflower Butter and all I can say is wow. Like wow oh wow this stuff is so incredibly good. Like nutella but better kinda good.
It's rich and smooth with a not-too-sweet chocolaty flavor. Perhaps what I love most about it is the short ingredient list and the fact that there are only 5g of sugar in a serving. The classic chocolate hazelnut butter can have over 20g (jaw drop).
So yes, I consider this chocolate sunflower butter the absolute perfect spread to fill these almond milk crepes.
Step by step directions
To make these healthy almond milk crepes, all you need is a blender and a skillet. They're so easy to make, you'll want to add crepes to your regular breakfast menu.
Step 1 : Blend ingredients
Place all the crepe ingredients in a blender and mix until creamy. Scrape down the sides as needed and make sure no flour clumps remain in the batter. This is important to achieve a thin smooth healthy crepe.
Step 2 : Pour into skillet
Heat a skillet with additional coconut oil over medium heat. Measure out ½ cup of the batter and pour into the skillet. Immediately tilt the pan to spread the batter around the bottom of the skillet.
The batter will begin to cook as soon as it hits the warm skillet so work quickly to disburse the batter in in the skillet.
Allow it to cook for 45 - 60 seconds in the skillet.
Step 3 : Flip
After about 45 seconds, the crepe should be cooked on one side and will slide around easily in the skillet. If not, let it cook for another 15 seconds.
Using a spatula, flip the crepe over so the other side can cook. This is best done with a rubber spatula or thin spatula. If you're a professional or want to live life on the edge, try flipping it hands free in the skillet by flicking the crepe in the air so it flips and lands back down on the skillet.
Step 4 : Spread with filling
While warm, spread the chocolate SunButter over the entire crepe. Leave a bit of room around the edges and make sure it's not too thick as you want to be able to fold the crepe.
Then fold the crepe in half and then again in half creating a triangle with the crepe.
How to top your crepe
In addition to the chocolate sunflower filling, there are many options to take these almond milk crepes to the next level!
- Banana slices
- Powdered sugar
- Fresh strawberries
- Chopped nuts
- Raspberries
- Ice cream or whipped cream
Storing
These almond milk crepes are best enjoyed warm and freshly folded. However, if you find that you have extra, store them (with the filling) in an airtight container in the fridge. When ready to enjoy, heat in the microwave in 10 second intervals until warm. They will keep fresh in the fridge for up to 4 days.
See notes below on how to make the batter ahead of time.
Frequently asked questions
Yes! Some even say the crepes are even better once the batter has chilled. To make ahead of time, prepare the batter as directed and store it in an airtight container in the fridge. When ready to make these almond milk crepes, stir the batter with a spoon a few times and cook as directed. The batter will stay fresh in the fridge for up to a week!
To make these crepes completely nut-free, substitute the almond milk for a nut-free dairy alternative like oat milk. Make sure to use a nut-free filling as well, like chocolate sunflower butter!
Although I have not tried it, a flax egg is the best option to make these crepes vegan friendly. Simply mix together a Tbsp of flaxseed meal with 2 Tbsp water. Add this to the blender along with the rest of the almond milk crepe ingredients.
For more sweet breakfast recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Chocolate SunButter Almond Milk Crepes
- Prep Time: 10
- Cook Time: 2
- Total Time: 12 minutes
- Yield: 8 Crepes 1x
- Diet: Gluten Free
Description
Elevate your breakfast with this easy almond milk crepes recipe! Soft and thin gluten-free crepes with a chocolate sunflower butter filling made in under 30 minutes! No fancy crepe equipment needed, they're made in a blender and heated up in a skillet!
Ingredients
- 1 cup cassava flour
- 1 egg
- ½ tsp vanilla
- 1 Tbsp maple syrup
- 1 Tbsp coconut oil, melted (plus more to grease pan)
- 1 ⅔ cup almond milk
- Chocolate SunButter, to spread
Instructions
- In a blender, mix the cassava flour, egg, vanilla, maple syrup, coconut oil, and almond milk. Blend until creamy and no flour clumps remain.
- Heat a non-stick pan over medium-low heat with a little extra coconut oil.
- Fill up a ½ cup measuring cup with the batter and pour into pan. Immediately tilt the pan in a circle to spread the batter around the pan to create a large circle. Allow the crepe to cook for 45 seconds before flipping and cooking for another 45 seconds.
- Remove the crepe from the pan and spread with Chocolate SunButter over one side. Fold the crepe in half and then again in half and enjoy!
Notes
Nut-free version : To make these crepes completely nut-free, substitute the almond milk for a nut-free dairy alternative like oat milk. Make sure to use a nut-free filling as well, like chocolate sunflower butter!
Make ahead of time : To make the batter ahead of time, prepare the batter as directed and store it in an airtight container in the fridge. When ready to make these almond milk crepes, stir the batter with a spoon a few times and cook as directed. The batter will stay fresh in the fridge for up to a week!
Storing : These almond milk crepes are best enjoyed warm and freshly folded. However, if you find that you have extra, store them (with the filling) in an airtight container in the fridge. When ready to enjoy, heat in the microwave in 10 second intervals until warm. They will keep fresh in the fridge for up to 4 days.
- Category: Pastry
- Method: Blend & Skillet
- Cuisine: French
Keywords: almond milk crepes, gluten-free crepes, healthy crepes
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