Lactose-Free Crepes

Ingredients

• 250 g Wheat flour (type 45) (Sift to avoid lumps)
• 12 g Granulated sugar (About 1 tablespoon)
• 1 g Salt (A pinch)
• 15 ml Neutral vegetable oil (sunflower, grape seed or peanut) (About 1 tablespoon for the batter)
• 300 ml Plant-based milk (rice) (Can be replaced by oat, almond or coconut milk)
• 5 ml Vanilla extract or seeds from a vanilla bean (About 1 teaspoon)
• 3 units Eggs (Fresh, preferably at room temperature)

Instructions

1. Prepare dry ingredients

   Sift the flour into a large bowl, add the granulated sugar and the pinch of salt, then lightly mix with the whisk.

   Time: PT2M

2. Mix liquid ingredients

   In a second bowl, pour the neutral oil, the plant-based milk, the vanilla extract and beat the eggs. Mix until homogeneous.

   Time: PT3M

3. Combine the two mixtures

   Pour the liquid mixture over the dry mixture (or vice versa) while whisking vigorously to obtain a smooth batter without lumps.

   Time: PT3M

4. Batter rest

   Let the batter rest at room temperature for 15 minutes. This allows the flour to hydrate and eliminates any remaining lumps.

   Time: PT15M

5. Heat the pan

   Heat the non‑stick pan over medium heat. Lightly brush the surface with a little oil using a paper towel.

   Time: PT3M

   Temperature: 190°C

6. Cook the crepes

   Pour two ladles of batter into the hot pan, spread by tilting the pan to form a thin layer. Cook 1 minute until the edges lift, then flip with the spatula and cook another 30 s to 1 minute.

   Time: PT20M

   Temperature: 190°C

7. Keep warm

   Stack the cooked crepes on a sheet of aluminum foil, matte side down, to retain heat and fluffiness until serving.

   Time: PT2M

8. Serve

   Serve the crepes warm with the topping of your choice (jam, sugar, chocolate, fruit, etc.).

   Time: PT2M

Nutrition Facts

Calories

350

Protein

7 g

Carbohydrates

53 g

Fat

9 g

Fiber

3 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): buckwheat flour (for gluten-free version)
• Instead of Granulated sugar: coconut sugar
• Instead of Neutral vegetable oil (sunflower, grape seed or peanut): rapeseed oil
• Instead of Plant-based milk (rice): oat milk, almond milk, coconut milk
• Instead of Vanilla extract or seeds from a vanilla bean: vanilla sugar
• Instead of Eggs: organic chicken eggs, duck eggs

Equipment Needed

• Mixing bowl
• Whisk
• Ladle (metal or plastic)
• Long flat spatula
• Non‑stick pan (induction or gas compatible)
• Paper towel or kitchen cloth (optional)
• Aluminum foil (optional)

Critical Steps — Do Not Skip

• Avoid lumps by whisking the mixture properly
• Let the batter rest 15 min for optimal texture
• Cook over medium heat to avoid burning the coating

Chef Tips from the Video

• Using warm plant milk speeds up the flour dissolution
• A pinch of cane sugar adds a slight caramelization on the surface
• For ultra‑light crepes, replace 1/4 of the flour with cornstarch

Troubleshooting

Storage

Refrigerator: Store the crepes in an airtight container, separated by parchment paper, for up to 2 days.

Freezer: Stack the crepes between two sheets of baking paper, place them in a freezer bag; they keep for 1 month.

Room temperature: At room temperature, the crepes stay fluffy for about 4 hours, covered with a clean cloth.

Make-Ahead Tips

• The batter can be prepared the night before and kept in the refrigerator for 24 h; give it a light stir before use
• Cooked crepes freeze very well and reheat in a pan or microwave