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Dairy Free Savory Crêpes

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.
Course Appetizer, Side
Servings 6 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


  • 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.
  • Heat a nonstick pan over medium heat. (We used a 6" nonstick skillet)
  • 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.
  • 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.
  • 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.
  • Heat your nonstick skillet over medium-high heat.
  • 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.
  • Enjoy immediately.