French crepes are a popular dessert, but because they’re made with eggs, butter, and milk, they may not suit everyone. Well, not anymore! Say hello to our egg and dairy free almond milk crepes.
In our recipe, we swapped eggs for flaxseed, butter for soy yoghurt, and cow’s milk for almond milk. We have also replaced refined white flour with whole grain flour. The result is incredibly delicious crêpes with half the fats, four times less saturated fatAnd three times more fibers. Sweet!
Almond milk is a very popular plant-based drink that you can easily find at your local supermarket. It has a mild nutty and sweet taste perfect for preparing sweet treats like cakes, cookies and crepes. Plus, almond milk comes with half the calories and one-tenth the carbohydrates than cow’s milk[1]a healthy dairy-free option for those with lactose intolerance, dairy allergies, or a vegan diet.
To bind the crêpes batter ingredients, we used ground flaxseed. These seeds make an excellent egg substitute as they form a viscous mixture when soaked in water. This is due to their high soluble fiber content, which dissolves in water to form a sticky gel[2].
Finally, we opted for whole wheat flour instead of the white to give a nice touch to these homemade crepes fiber boost. With three times more fiber and 30% fewer carbohydrates, using whole wheat helps you eat fewer calories and feel full longer. In the Tips section, we also give you those Possibility to make these crepes gluten free with rice flour if you like.
Since we didn’t use sugar, you can fill these almond milk crepes with it either sweet or savory fillings. We love ours with yogurt, sugar-free jam and fresh berries. Have fun experimenting with different flavors and combinations and have fun!