No fat nor lactose, no resting time either. A delicious nutty taste thanks to plant-based milk. Hazelnut gives an amazing twist to French crepes thin pancakes.
This recipe is for French crêpes lovers, or for those who have food allergies and have removed dairy products (cow’s milk) from their diet, and use plant based vegetal milks such as almond milk, oat milk, spelt milk, rice milk, coconut milk, soy milk… And of course since this is what interests us here hazelnut milk. Or for gourmets who want to find the delicious nutty taste of hazelnut in their crêpes, in a subtle A delight, I promis.
I personally find that hazelnut milk gives a nice texture to the crêpe batter which makes it unnecessary to add any fat (French classic crêpe batter usually contains butter or oil). The batter does not need to rest which is very convenient.
As for topping: For an even more decadent treat I served these crêpes with a knob of salted butter melting on warm crêpes and roasted hazelnuts combined with a bit of sweetener (here honey but it can also be agave syrup, brown sugar, muscovado sugar or coconut sugar). I know, I said dairy free and I add butter. Well I’m French so I can’t resist to butter ! And melting butter on warm crêpes is among what I love most ! Anyway this was just a digression and suggestion of topping, feel free to invent your own according to our taste. Why not chocolate spread as we like to have in Paris.
Dairy-free French crepes with Hazelnut Milk
Ingredients
- 250 gr flour
- 1 pinch salt
- 3 eggs
- 550 ml hazelnut milk
Optionnal
- 1 to 2 tablespoons sugar white or brown
To cook crepes
- butter or coconut oil for dairy free version
Instructions
Prepare the crepe batter
- Pour the flour into a large bowl. Add the pinch of salt and possibly 1 to 2 tablespoons of sugar. Mix.
- Break the 3 eggs, mix with a whisk from the center.
- Gradually pour the hazelnut milk until you get a smooth paste.
- That’s all for the preparation of the dough.
Cook crepes as you would for with a usual batter
- Heat the pan. Melt a knob of butter in the pan (eventually replace by vegetal oil such as coconut oil). Using paper towel, scrap melted butter all over the pan to be sure it is well greased.
- Combine the batter before using it to get an even mixture, before each crêpe. Use a ladle to pour batter in the pan, 1 ladle roughly equal crêpe. Cook for 2 minutes on each side, more or less depending on the thickness of your crêpes.