Easy Dairy-Free Breakfast Crepes with Strawberry Sauce

These Dairy-Free Breakfast Crepes are so easy anyone can make them. Plus you’ll learn tips to make in less than 20 minutes, no soaking of batter needed. Topped with homemade strawberry coconut sauce for a quick, lightened-up version of traditional crepes.

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Easy Breakfast Crepes Recipe

When you think of breakfast crepes the word easy may not come to mind. I mean, don’t they require an intricate batter, special cooking device, and a magical touch? Well I, and possibly you, have been misinformed. These Easy Dairy Free Crepes with Strawberry Coconut Sauce will show you just how simple homemade crepes can be.

These breakfast crepes are simple enough to make any time or as a fancy brunch. The batter includes non-dairy milk, whole wheat flour and just a bit of honey for natural sweetness.

Ingredients for breakfast crepes

• Almond milk: using nut milk is a great way to make these dairy free
• All-purpose and whole wheat flour: wheat flour will add fiber but using whole wheat flour only will make them too dense and heavy. A mix of flour is best for texture, flavor, and nutrients.
• Eggs: to bind all ingredients together and make them nice and light
• Coconut oil: a healthy oil for frying
• Honey: adds sweetness
• Salt: enhances the flavors

Watch below to learn how to pour the batter, cook and flip breakfast crepes in the pan:

Tips for making breakfast crepes

• The consistency of the batter is important: It should be very thin, unlike pancake batter. Aim for roughly the consistency of half and half creamer.
• Make sure there are no clumps: Using a blender or mixture ensures there are no clumps, which are very noticeable in a thin cooked crepe and causes breaking
• Pan size should be roughly 10-inch: The batter spreads to the edge of the pan. You want to pan the size of your final crepes.
• Type of pan: Regular non-stick works, but one with a bit of texture creates even oil distributed and the little bumps help prevent sticking even more.
• Make sure pan is hot and lightly greased: Use just a few drops of oil and brush to create a thin layer. A hot pan prevents sticking and creates fast, even cooking.
• Pouring batter: Lift pan off the heat, pour about ½-cup of batter in the center and swirl pan until batter reaches edges and creates an even, thin layer.
• Cooking: Cook just until the bottom is lightly browned. The liquid on top should mostly cook and it will look just slightly moist. Carefully flip with a spatula and cook 1-2 minutes more.
• Serving: Keep crepes covered and warm while cooking a full batch. Serve immediately with desired fillings and toppings while still warm.

Making the strawberry coconut sauce

The sauce is super easy to make and is made with only two ingredients; fresh strawberries and full-fat coconut milk. Simple blitz them in a blender until smooth and store in the fridge until you’re ready to serve. The sauce will keep in the fridge for around 3 days.

Toppings for sweet crepes

Speaking of toppings, you may be surprised that the whipped topping is dairy-free as well. I used the new Reddi-wip Coconut Non-dairy whipped topping. It’s made with coconut milk, instead of cream, and also contains no gluten, artificial flavors or artificial sweeteners. The flavor is amazing and just the right amount of coconut. Adding just a little goes a long way.

I love to top these crepes with the whipped coconut cream, coconut shavings for an extra coconut hit and crunch and some slices of fresh strawberry. Simple, easy and a great mix of flavors.

These Dairy-Free Breakfast Crepes and the strawberry coconut sauce are not that sweet and contain no sugar, so add your desired amount of whipped toppings to create just the right sweetness.

How to make breakfast crepes fast

Many crepe recipes suggest to make the batter and let it sit in the fridge for at least an hour. This is so the liquids properly soak into the flour, which helps consistency and reduces clumps. A simple alternative is to blend the batter in a blender or food processor. Within a minute or two it will be fulling incorporated and ready to cook.

In the mood for waffles or pancakes? Try these recipes:

• Gluten-Free Eggnog Waffles
• Gluten-Free Chocolate Hazelnut Waffles
• White Chocolate Chip Macadamia Nut Pancakes
• Lightened Up Banana Oatmeal Pancakes

Leave a comment below and star rating if you made this recipe or want to share your thoughts.

 

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5 from 8 votes

Easy Dairy-Free Breakfast Crepes with Strawberry Sauce

Easy Dairy Free Crepes with non-dairy milk, whole wheat flour and just a bit of honey for natural sweetness. The filling is simply made with strawberries and coconut milk.

Course Breakfast

Cuisine French

Keyword dairy free crepe, easy crepe recipe, homemade crepes with strawberries

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Calories 170kcal

Servings 10 crepes

Author: Matt Ivan

Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

Strawberry Coconut Sauce

• ▢ 2 cups fresh strawberries
• ▢ ½ cup full-fat coconut milk

Dairy Free Crepes

• ▢ 1 ½ cups almond milk, or other dairy-free milk
• ▢ ⅔ cup all-purpose flour
• ▢ ⅓ cup whole wheat flour
• ▢ 2 large eggs
• ▢ 2 tablespoons unrefined coconut oil
• ▢ 1 tablespoon honey
• ▢ 1 pinch salt

Toppings

• ▢ 2 cups sliced strawberries
• ▢ ½ cup shredded coconut flakes
• ▢ 1 can Reddi-wip Coconut Non-dairy whipped topping

Instructions

• To make the sauce: Place 2 cups strawberries and coconut milk in a high-speed blender. Blend until pureed and smooth. Store sauce in fridge until ready to serve
• To make dairy-free crepes: Place all crepe ingredients in cleaned high-speed blender. Blend on high until smooth on no clumps are left, about 2 minutes. 
• Heat a 10-inch crepe or non-stick pan to medium-high heat. Brush pan with just a few drops of cooking oil. Lift hot pan from burner and pour ½-cup of batter in the center. Swirl around to fill until batter reaches edges of the pan and creates a thin layer. 
• Place on hot burner and cook 1-2 minutes until bottom lightly browned and top of crepe is mostly dry. Carefully rotate and cook the other side 1-2 minutes. 
• Remove from pan and place crepe on a plate and lightly cover with foil. Repeat process to make remaining crepes.
• To serve: Fill crepes with the desired amount of strawberry slices, drizzle with strawberry coconut sauce. Roll tightly and top with more sauce, shredded coconut and a dollop of whipped topping.

Notes

• The consistency of the batter is important: It should be very thin, unlike pancake batter. Aim for roughly the consistency of half and half creamer.
• Make sure there are no clumps: Using a blender or mixture ensures there are no clumps, which are very noticeable in a thin cooked crepe and causes breaking
• Pan size should be roughly 10-inch: The batter spreads to the edge of the pan. You want to pan the size of your final crepes.
• Type of pan: Regular non-stick works, but one with a bit of texture creates even oil distributed and the little bumps help prevent sticking even more.
• Make sure pan is hot and lightly greased: Use just a few drops of oil and brush to create a thin layer. A hot pan prevents sticking and creates fast, even cooking.
• Pouring batter: Lift pan off the heat, pour about ½-cup of batter in the center and swirl pan until batter reaches edges and creates an even, thin layer.
• Cooking: Cook just until the bottom is lightly browned. The liquid on top should mostly cook and it will look just slightly moist. Carefully flip with a spatula and cook 1-2 minutes more.
• Serving: Keep crepes covered and warm while cooking a full batch. Serve immediately with desired fillings and toppings while still warm.

Nutrition Facts

Easy Dairy-Free Breakfast Crepes with Strawberry Sauce

Amount Per Serving

Calories 170 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 7g44%

Cholesterol 37mg12%

Sodium 70mg3%

Potassium 175mg5%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 4g4%

Protein 3g6%

Vitamin A 55IU1%

Vitamin C 34mg41%

Calcium 66mg7%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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