Crepe Recipe (Dairy-Free)
45 mins
serves 4
serves 4
Silky, dairy-free crespelle made with oat milk. Fill them sweet, savoury, or fold them however your heart wants.
Easy
Ingredients
– 3 eggs
– 400 ml oat milk
– 250 g flour
– A pinch of salt
– A little oil for the pan
– 3 eggs
– 400 ml oat milk
– 250 g flour
– A pinch of salt
– A little oil for the pan
Method
Whisk the eggs, oat milk, and salt until smooth.
Add the flour gradually, whisking to a silky, lump-free batter.
Let the mixture rest for 20–30 minutes (the secret to soft, supple crespelle).
Heat a non-stick pan with a touch of oil and pour in a thin layer of batter.
Cook until the edges lift, flip, and give the other side a quick kiss of heat.
Stack them high, fill them sweet or savoury, and fold them into whatever delicious shape your heart suggests. A little taste of Italy, simple and joyful.
Whisk the eggs, oat milk, and salt until smooth.
Add the flour gradually, whisking to a silky, lump-free batter.
Let the mixture rest for 20–30 minutes (the secret to soft, supple crespelle).
Heat a non-stick pan with a touch of oil and pour in a thin layer of batter.
Cook until the edges lift, flip, and give the other side a quick kiss of heat.
Stack them high, fill them sweet or savoury, and fold them into whatever delicious shape your heart suggests. A little taste of Italy, simple and joyful.