Crepe Recipe Without Milk

Don’t be afraid of making homemade crepes! You won’t believe how easy it actually is to make this amazing classic crepe recipe without milk in your very own kitchen. This painless crepes recipe has been handed down for generations and requires only simple ingredients you probably already have on hand. And there’s no special equipment required! 

Why I Love These Easy Crepes

There are a lot of reasons to love this crepe recipe. It’s easy, it’s fun, it’s delicious. But my number one reason has to be that it was handed down from my husband’s grandmother. She was an amazing cook and an even more amazing woman. And now my husband makes these delicious crepes for our boys every weekend.

It only requires a few ingredients that are likely already in your kitchen. You don’t even need any of that special crepe equipment or even a crepe pan. Just a good skillet and a trusty spatula. They only take a few minutes to cook, then you can fill them with all your favorites. I like to set up the toppings and fillings and let everyone make their own!

• Crepes are a blank canvas for so many delicious breakfast, or dinner, toppings!
• The easy crepe recipe only needs a few ingredients. And they’re probably already in your kitchen!
• My husband makes these on the weekends for our boys and not a morsel ever goes to waste.
• Leftovers can be used to create snacks or pbj rollups.
• Crepes for dinner! Try some savory options from the list below for a delicious dinner option.
• This crepe recipe without milk is the perfect breakfast if you're searching for a dairy-free option.

Recipe Ingredients

This basic crepe recipe is made with simple, basic ingredients. I've also included some substitution options.

Eggs - Room temperature eggs yield the best results. They whip into the batter better than cold eggs straight from the refrigerator. 

Oat milk - I like oat milk best for this recipe. But you can also use soy milk, almond milk, coconut milk or anything of the like. Just be sure not to use any plant milk that is overly sweetened or vanilla flavored.

All purpose flour - Use buckwheat flour for traditional crepes. Or use a gluten-free flour blend like the one from Bob’s Red Mill for delicious gluten-free crepes. 

Granulated sugar - The sugar can be omitted if you are making savory crepes.

Vegetable oil - Any neutral-flavored oil can be use in place of the vegetable oil. If using melted coconut oil, make sure it is refined.

Butter - Unsalted butter will both work for this recipe. You can also make these crepes dairy free by using a plant-based butter instead.

How to Make Homemade Crepes

You won’t believe how easy it is to make your own crepes. Just 4 easy steps and you’ll be enjoying delicious, homemade crepes whenever you want!

Step 1

Add eggs, oat milk, flour, sugar and oil to a blender or large mixing bowl. Blend/mix until combined. 

Step 2

Melt butter on a medium non-stick skillet (or spray with cooking spray) and set heat to medium (or a tad below).

Step 3

Pour 1/4 cup of batter onto the hot pan. Allow the crepe to cook for approximately thirty seconds to one minute, or until the bottom side begins to firm up.

Step 4

Using a spatula, gently flip the pancake. 

Cook for an additional 1-2 minutes until golden brown or to desired crispiness. 

Step 5

Serve warm with butter and maple syrup or the toppings of your choice. I’ve included a list of some great options below.

How to Make Thin Crepes

Crepes are meant to be thin so they can be rolled or folded around your topping choices. The thinness of the crepe makes it light and crispy while retaining its delicate moisture.

To make thin crepes, make sure you aren’t adding too much crepe batter to the pan. Make sure the batter is spread evenly and thinly over the full diameter of the heated surface. If your pan or skillet is smaller in size, you’ll want to use less batter. 

Recipe Notes

• Generously coat your pan with cooking spray before cooking each crepe. This is very important and will keep it from sticking to the pan.
• Crepe batter is thinner than pancake batter. So don't be surprised by that.
• Make sure the pan is nice and hot before adding butter.
• Once the ¼ cup batter is added to the center of the pan, give the pan a gentle swirl to ensure the batter is covering the bottom of the pan. You will have a nice thin layer of batter in the pan!

Tips & Tricks for the Best Crepes

• Use room temperature eggs for a lighter batter.
• Let the finished batter rest for 20 minutes before using it to make crepes. This resting time will allow the worked gluten from the flour to relax and give you better finished results.
• Use a gentle touch when flipping the delicate crepes and removing them from the pan. It might take a little bit of practice the first time you make these. They're not like the "regular pancakes" you might be used to.

What to Serve with Crepes

Crepes are a wonderful blank canvas to be filled or topped with all your sweet or savory favorites. You can also set out a bunch of options and let everyone make their own. I know my boys love to do that!

Sweet Crepe (Crêpes Sucrées) Toppings and Fillings

This list is by no means exhaustive. But these are some of my family’s favorite fillings for their sweet crepes.

• Butter and syrup
• Powdered sugar
• Nutella or peanut butter
• Fresh fruit,  berries or berry compote
• Jelly or jam (We love strawberry jam)
• Chocolate chips
• Whipped cream
• Sprinkles
• Anything else you can think of!
• Link to all 3 sauces/toppings here on EBI

Savory Crepe (Crêpes Salées) Toppings and Fillings

If you’re looking to make savory crepes, also known as galettes or crêpes salées, you might want to consider a few of these options for tasty savory fillings or toppings. Try them on their own or mix and match for amazing flavor combinations! 

• Roasted vegetables like squash and zucchini
• Roast fennel and red onion
• Spinach and feta
• Roasted or oniony potatoes
• Pesto and prosciutto 
• Smoked salmon and cream cheese
• Ham and Swiss cheese
• Chicken, bacon, and cheddar
• Tomato, basil, and mozzarella for a Crepe Caprese
• Any various meats and cheese

How to Eat Crepes

You can eat crepes flat and with a fork and knife, like American-style pancakes. But I love to roll or fold the crepe around the filling. Then, if it’s not too messy, you can just pick it up and eat it. 

How Long Do Crepes Last in the Fridge

Stored properly in an airtight container or ziploc bag, cooked crepes will be at their best up to 4 days. I like to stick a piece of parchment paper or wax paper in between each one so they don’t stick together.

You can also freeze leftover crepes for up to 4 months. Frozen crepes should be thawed in the refrigerator completely before using.

More of My Best Pancake Recipes

• Caramel Apple Pancakes
• Banana Applesauce Pancakes 
• Fluffy Pancakes with Evaporated Milk
• Blueberry Buttermilk Pancakes
• 3-Ingredient Oatmeal Pancakes