Our go-to Crepes – that can easily be made dairy-free!

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We are big fans of crepes at Cook Culture! They are a go-to brunch dish, that makes a great canvas for everyone in the family to get creative with filling/topping combinations. And, are easy to make dairy-free if needed.
Prep Time 15 minutes
Cook Time 10 minutes
Prep Time 15 minutes
Cook Time 10 minutes
  1. Mix together dry ingredients, side aside.
  2. In a separate bowl whisk eggs, then add milk (or almond milk if using) and water.
  3. Slowly add 1/3 wet ingredients to dry ingredients and whisk into a thick paste, making sure there are no lumps.
  4. Slowly add the remaining wet ingredients while whisking.
  5. Stir in melted butter (or coconut oil if using). Then let the batter rest in the fridge for at least 5 minutes, up to overnight.
  6. Heat your crepe pan - we used the de Buyer 9.5" Crepe Pan - to medium/high heat, add a couple drops of grapeseed oil or coconut oil to the heated pan, swirl to coat. Add 2-3 tablespoons of batter to the heated pan, depending on how thick you'd like your crepes to be (thicker crepes are easier to flip).
  7. Swirl the pan, allowing the batter to spread and coat the pan.
  8. Cook for about 45 seconds, flip with a flat metal spatula, cook other side for about 15 seconds. Remove creope from pan, repeat until batter is used up.
Here are three of our favourite crepe topping/filling combinations
  1. Savoury Mushroom Bechemel and Grilled Asparagus
  2. Classic Lemon and Sugar
  3. Mixed Berries and Mango with Whipped Cream

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