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Dairy Free Savory Crêpes

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  • Yield: 6 Crêpes 1x


Crêpe recipe adapted from King Arthur Flour. Because there is no dairy in the crêpe batter, they will come out a little lighter in color than dairy crêpes.


  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cups dairy free milk
  • 2 large eggs
  • 2 tablespoons oil or margarine


  • 1 tablespoon olive oil
  • pinch of salt
  • 1 cup chopped rainbow chard
  • 1 cup Daiya Mozzarella Cutting Board Shreds
  • Consider using broccoli rabe, kale, mushrooms, onions, garlic, or whatever is in in season as your filling


  1. Combine the dry ingredeints of the crêpe batter in a medium bowl. Combine the wet ingredients in a small bowl. Whisk the wet into dry and allow the batter to sit in the fridge for 2 hours or overnight.
  2. Heat a nonstick pan over medium heat. (We used a 6″ nonstick skillet)
  3. Pour about 1/2 cup of batter into the pan and swirl the pan around so the batter covers the entire bottom. Let cook for about 2 to 3 minutes before flipping.
  4. Once all of the batter is cooked, heat olive oil in another pan. Add rainbow chard, salt and any other desired fillings and cook until done.
  5. In a microwave-safe dish, melt the Daiya shreds for about 30 seconds (this varies for every microwave). Remove from microwave and stir until smooth.
  6. Heat your nonstick skillet over medium-high heat.
  7. Fill each crepe with the vegetable filling and cheese. Return to pan and fold the crêpe and allow to cook for an additional 1 to 2 minutes per side.
  8. Enjoy immediately.
  • Category: Appetizer, Side
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