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Dairy and egg-free crêpes recipe

Dairy and egg-free crêpes recipe

31 ratings

Enjoy these dairy and egg-free French crêpes for breakfast, you can fill them however you like with sweet or savoury fillings or toppings. Try a classic combination of lemon and sugar, or turn them into a healthy start to the day with fresh fruit. See method

  • Serves 10
  • 15 mins to prepare and 25 mins to cook, 20 mins to cool
  • 101 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 250g (8oz) plain flour
  • 450ml (3/4 pint) Koko coconut dairy-free milk alternative
  • 2 tbsp sunflower oil, plus extra to oil the pan
  • lemon juice, to serve
  • sugar, to serve

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 5%
  • Sugars

    1g 1%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 11.3g Protein 3.3g Fibre 0.1g


  1. Measure the flour into a bowl. Pour in the coconut dairy-free milk alternative slowly, making sure you have no lumps. Stir in the oil. Allow to sit for five minutes.
  2. Meanwhile place a 23cm (9in) frying pan over a medium-high heat. Oil the surface using a little sunflower oil on a kitchen towel or a sprayable sunflower oil. When the pan is nicely hot, pour in the pancake batter until the dollop is about two-thirds the size of the pan.
  3. Quickly pick up the pan and swirl it around so the batter spreads across the surface. Fry until well browned (about two minutes), then use a fish slice to loosen the pancake. Flip it over and fry for two more minutes.
  4. Place the finished pancakes on a plate. Repeat the process until the batter is used. Serve hot with a squeeze of lemon juice and a sprinkling of sugar.

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