Dairy-Free Crepes with Lemon Butter Sauce
Delight your taste buds with these fluffy, golden Dairy-Free Crepes with Lemon Butter Sauce—a perfect balance of indulgence and lightness. Crafted with almond milk and coconut oil for a completely dairy-free twist, these crepes are wonderfully tender and easy to make in just 35 minutes. The zesty lemon butter sauce, made with fresh lemon juice, dairy-free butter, and a touch of sugar, adds a bright, citrusy sweetness that elevates each bite. Whether you top them with fresh berries, a dusting of powdered sugar, or enjoy them plain, this is a versatile recipe perfect for brunch, dessert, or any special occasion. Gluten-free adaptations and serving suggestions make this crowd-pleasing recipe accessible for everyone, no matter the dietary preference!
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Ingredients
- 1 cup all-purpose flour
- 1.25 cups almond milk
- 2 large eggs
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.25 cup fresh lemon juice
- 3 tablespoons dairy-free butter
- 2 tablespoons sugar
- 1 teaspoon lemon zest
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, almond milk, eggs, melted coconut oil, vanilla extract, and salt until smooth. Ensure there are no lumps in the batter.
Step 2
Let the crepe batter rest for at least 10 minutes, allowing the flour to fully hydrate.
Step 3
Meanwhile, prepare the lemon butter sauce. In a small saucepan over medium heat, combine the fresh lemon juice, dairy-free butter, sugar, and lemon zest.
Step 4
Stir the sauce mixture frequently until the sugar has dissolved and the butter is melted, about 3 minutes. Remove from heat and set aside.
Step 5
To cook the crepes, heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a small amount of coconut oil.
Step 6
Pour about 1/4 cup of batter into the skillet, tilting the pan to spread the batter evenly into a thin layer.
Step 7
Cook for about 1-2 minutes, or until the edges begin to dry and lift. Flip the crepe using a spatula and cook the other side for another 1 minute, until golden.
Step 8
Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat the process with the remaining batter, adding more oil to the pan as needed.
Step 9
To serve, drizzle the warm lemon butter sauce over the stack of crepes. You can also garnish with fresh berries or powdered sugar if desired.
Nutrition Facts
| Serving size | (690.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1403.7 |
| Total Fat 77.7g | 0% |
| Saturated Fat 36.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 372mg | 0% |
| Sodium 1189.2mg | 0% |
| Total Carbohydrate 146.9g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 48.7g | |
| Protein 26.4g | 0% |
| Vitamin D 177.6IU | 0% |
| Calcium 573.1mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 444.9mg | 0% |
Source of Calories