Easy Egg Free, Dairy Free Crepes
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On Saturday mornings we have a tradition of making a “homemade” breakfast. We rotate who gets to choose what we eat and then make the breakfast together that morning. It was my choice this week and I was in the mood for crepes. These crepes are a little more dense than your typical crepe, but they are equally delicious and even easier to make!
How to make egg free dairy free crepes:
Easy Egg Free, Dairy Free Crepes
These crepes are easy to make and your family will love being creative with filling them. Try strawberries, blueberries, raspberries and coconut whipped cream, peaches and cinnamon, or chocolate chips and ice cream to make a dessert crepe! I lived in Russia for a while and the Babushka I lived with made blini, a Russian crepe, and filled it with vanilla ice cream and strawberry jam. It was delicious! Have fun creating your own masterpiece!
Ingredients
- 2 cups flour (I often do half whole wheat, and half all-purpose)
- 2 teaspoons baking powder
- 1 Tablespoon sugar
- 1/8 teaspoon salt
- 3 cups coconut milk, soy milk, or rice milk
Instructions
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Preheat a nonstick skillet over medium heat (4 or 5 on the heat dial)
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Add dry ingredients to a large mixing bowl and stir together. Pour soy milk over dry ingredients and mix with a whisk style until smooth and lumps are gone. (You can also use a blender as an alternative to mix the ingredients. Just be sure your blender is big enough for the entire batch. If not, do a half recipe at a time)
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Spray your skillet with nonstick cooking spray. Pour about 1/3 cup of batter into the center of the pan. Carefully swirl the pan in a circular motion to spread the batter around the whole bottom of the skillet.
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Cook until the top part of the batter is no longer wet. Slide a spatula under the crepe and flip. Cook until the other side is light brown.
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Top with your favorite topping: Berries, bananas, peaches, coconut whip cream, syrup, jam, chocolate, the possibilities are endless!
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