Light as air dairy free crepes folded over lemon-streaked strawberries and toasted coconut. These crepes substitute coconut milk for traditional dairy products and are made with just a few simple ingredients.
{Post first published July 12, 2014. Last updated with new video and step-by-step photos, February 15, 2024}.
If you’re tired of making chorizo and eggs or chilaquiles and you’ve found yourself in a breakfast rut, have you ever tried making crepes?
These dairy free crepes are so beautifully crisp on the edges with the slightest hint of coconut and perfectly sweet when layered with macerated strawberries and toasty coconut (kinda like blueberry coconut banana pancakes, but thinner).
They make are a great option for breakfast (or dessert) and are bursting with summery flavors. This dairy free crepes recipe has a subtle coconut nuance that comes from using coconut milk in place of the more traditional whole milk.
If you’ve never made crepes before, it is like a very thin pancake batter that is folded over a filling. They can be savory or, like with this dairy-free crepe recipe, sweet. Let’s make them!
🍓Love strawberries as much as I do? Make these Strawberry Tamales with Horchata Sauce!
Special Equipment
If you are super excited about crepes and plan on making them all the time, then I highly suggest you invest in a classic cast iron crepe pan. They heat evenly and have a natural nonstick surface. You can’t wash them with soap however, and never put them in the dishwasher. Just wipe out with a bit of kosher salt and a paper towel and only use it for crepes.
I use my nonstick frying pan and it works beautifully. The downside to using nonstick is you can’t use a metal spatula to flip the crepes, make sure to use a rubber spatula or wooden spatula so you don’t scratch the pan.
Ingredients
See exact amounts on the recipe card.
- Large eggs. These are not vegan crepes, just dairy-free.
- Full-fat canned coconut milk. Just two simple wet ingredients
- All purpose flour. This batter is super simple, very few dry ingredients needed.
- Granulated sugar
- Kosher salt
- Strawberries or other fresh fruit
- Lemon
- Avocado oil or other neutral-flavored oil or coconut oil for a more intense coconut flavor. I don’t suggest using olive oil, the flavor will overpower the crepes. Vegan butter is also an option.
- Sweetened coconut flakes
How To Make This Recipe
step one
Blend ingredients together. Combine eggs, coconut milk, flour, sugar, and salt in a blender. Blend on high until smooth with no visible lumps. You may have to scrape down the sides of the blender with a rubber spatula to mix in any flour that has stuck to the side and blend again. Let rest at room temperature at least 30 minutes.
step two
Prep the strawberries. While the batter is resting, slice the strawberries and combine with sugar, lemon juice, and lemon zest in a medium bowl. Stir until the sugar is dissolved. Toast the coconut too if you haven’t done that yet.
step three
Pour in batter. Heat a crepes pan or a non-stick pan over medium heat. Add a teaspoon of oil and swirl it around the pan. Once oil is shimmering, pour 1/3 cup of the crepes batter into the hot pan and tilt the pan up and down swirling the batter in a circular motion so it spreads out over the entire pan.
step four
Cook crepes. Let the crepe cook for 1-2 minutes on the first side without touching it at all. When the bottom is golden brown and the top is almost dry with a few wet spots, slide a rubber spatula underneath and flip it over. Toast the second side briefly and remove from the pan. Repeat with remaining batter.
step five
Serve! Lay a crepe on a plate and spoon some of the strawberries inside and sprinkle with a little coconut. Fold crepe over filling and spoon more strawberries and coconut on top. Serve 1-2 crepes per person.
☕️ When you’re done making this crepe recipe make my Simple and Quick Champurrado to go with it!
Favorite Fillings
For sweet crepes
Strawberries: This recipe includes lemon-flecked strawberries and a sprinkling of toasted coconut as the filling but there are so many sweet filling you could use with these crepes.
Whipped cream: If you are not so concerned with the whole dairy thing you can serve them with a heaping dollop of vanilla-scented whipped cream or a scoop of vanilla ice cream and perhaps some mini chocolate chips and a drizzle of caramel sauce.
Nutella: Of course Nutella would also be delicious or if you want to keep it dairy-free try peanut butter and crushed peanuts.
Maple syrup and bananas: For something more simple, a drizzle of maple syrup, sliced bananas, and a sprinkle of cinnamon would also be delish.
Savory Fillings
This crepe recipe would also be good with savory fillings but I would leave the sugar out of the crepe batter if you are going in that direction. If the coconut milk is too strong for savory crepes, feel free to use another plant-based milk like soy milk, almond milk or oat milk instead.
Cheese and potato: You could fill these with shredded sharp cheese like aged gruyere and roasted potatoes, maybe with a drizzle of salsa macha—yum! (Obviously, not dairy-free)
Mushroom: Caramelized mushrooms and sautéed spinach is a classic combo.
Tips For Perfect Crepes
It’s a lot of fun to make crepes and if you mess up the first crepe, who cares? I call those chef snacks. Here are a few pointers to become a crepe master:
- Let the batter sit at least 30 minutes before you use it. This allows the flour to soak up the liquid and makes it easier to work with. After it has rested, beat the batter with a whisk before you pour it into the pan to redistribute the flour.
- Use just enough batter to cover the bottom of the pan in a thin layer. For a 8-9 inch pan that should be about 1/4 to 1/3 cup of batter.
- The best way to make the crepes ahead of time and keep them in a stack separated by pieces of parchment paper. Keep them warm in a low oven then fill when you are ready to serve.
- You can also freeze them! Make them in a stack as described above. Once cool, place in a freezer bag or airtight container and freezer for up to 3 months. Thaw in the refrigerator before rewarming in a hot skillet with a slick of oil.
- I’ve never tried it with gluten-free flour but I don’t see why it wouldn’t work.
Top 5 Most Popular Breakfast Recipes:
- Masa Pancakes with Vanilla Strawberries
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Sweet or Savory, These Dairy-Free Crepes Are Pure Deliciousness
Everyone who has tried it has loved this recipe because there is So. Much. To. Love! Give these delicious crepes a try! Let me know when you do by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!
Coconut Milk Crepes with Lemon-Streaked Strawberries
Light as air coconut milk crepes folded over lemon-streaked strawberries and toasted coconut. These dairy-free crepes are a lovely for Mother's Day brunch.
Ingredients
- 2 large eggs
- 1 (13.5-ounce) can full-fat coconut milk, not the refrigerated kind
- 1 cup all-purpose flour
- 1/4 cup granulated sugar, divided
- 1/4 teaspoon kosher salt
- 1 quart strawberries, hulled
- 2 teaspoons lemon juice
- 1-2 tablespoons avocado oil, divided
- 1 cup toasted sweetened coconut flakes, for garnish
- 1/2 teaspoon lemon zest
Instructions
- Place ingredients in blender. Combine the 2 eggs, can of coconut milk, 1 cup flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a blender.
- Blend. Cover and blend on high until smooth. Let rest at least 30 minutes at room temperature.
- Prep strawberries. Slice the quart of strawberries and combine with remaining 2 tablespoons sugar, 1/2 teaspoon lemon zest, and 2 teaspoons lemon juice in a medium bowl. Stir until strawberries are coated in sugar, set aside.
- Cook crepes. Heat 1/2 teaspoon of the oil in a medium nonstick frying pan over medium heat. Once oil is shimmering, whisk batter one more time, then pour in 1/4-1/3 cup of the batter, swirling so the batter covers the entire surface in a thin layer. Add the larger amount if you pan is bigger.
- Flip and repeat. Cook the crepe undisturbed for 2 minutes or until the bottom is lightly browned and crisp and the top seams almost dry with a few wet spots. Flip or turn the crepe and cook about 1 minute more or until toasted on the other side. Repeat with the remaining batter, stacking the crepes with parchment paper in between to prevent them from sticking together; you should have 8-10 crepes.
- Fill and enjoy! Give the strawberries a stir and taste, adding more lemon juice or sugar as needed. Lay one crepe on a plate and put a spoonful of strawberries with some of their juice and a sprinkling of toasted coconut in one corner of the crepe. Fold the crepe in half to cover the berries and spoon some more berries and coconut on top of that. Fold the crepe over one more time to enclose the filling and top the crepe with a final spoonful of berries, a sprinkling of coconut and a few lemon zest strips. Serve immediately.
Notes
- Oil: Don't use too much oil when making the crepes. Only 1/2 teaspoon is necessary. Any more and the batter will just slide around the pan.
- Heat: If the pan is smoking, turn the heat down. If it starts cooking too slowly, turn the heat up a little. Keep adjusting the heat as you cook the crepes.
- Make-ahead/storage: You can make the crepes in advance just stack them with a piece of parchment paper dividing each crepe and then store in a resealable bag in the refrigerator for up to 5 days. Reheat in a hot skillet. You can also make the batter up to a day in advance and keep in an airtight container in the fridge.
- Fillings: Substitute the strawberries for other berries, peaches, nectarines, or apricots. See post for more filling ideas.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 98Total Fat: 6gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 61mgCarbohydrates: 11gFiber: 2gSugar: 8gProtein: 1g
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Catherine McCord says
Seriously!? These look insane. Both of my kids would live on crepes if I let them. Coconut milk!? Strawberries!? We’re in!
Kate Ramos says
Thanks Catherine! I always forget about crepes but whenever I make them everyone goes crazy, I’m just happy I’ve figured out a dairy-free version!
Heather Goodell says
Those look like perfect breakfast! I have never made crepes before (too nervous) but these look so good I am going to have to get over it and try!
Kate Ramos says
Heather, you have to give them a try. As long as you have a non-stick pan you’ll be set!
Unknown says
Such a great combo – well done, lady! xo aida
Kate Ramos says
Thanks Aida!
Rachel @ Bakerita says
Absolutely gorgeous photos, and I love how delicious these look. And made with coconut milk?! Sign me up 🙂 pinned!
Kate Ramos says
Thanks Rachel, the coconut twist is really great with the strawberries!
Heather Christo says
these are so beautiful Kate! I have been experimenting with GF vegan crepes lately made with coconut milk- but they don’t look anywhere nearly as gorgeous as these. sigh. But I am totally inspired to keep going as these are just drool worthy!
Kate Ramos says
Let me know if you have any success with GF ones. The coconut milk is essential!
Estefania says
The recipe sounds amazing (I’m a crepe fan In general!) the coconut touch it’s a great idea. And I totally agree with you, your loved ones never get what you really want LOL so let’s treat ourselves!
Francis says
Hi there,
I tried out the recipe and it’s delicious. I had one issue though. I found that my batter was a little thick and hard to swirl around the pan. I was wondering what I could do to thin out my batter so that I could create a flatter crepe?
Kate Ramos says
Hi Francis! Thanks so much for trying the recipe and leaving a comment. If your crepes were a too thick, try adding more milk (dairy or non-dairy) 1 tablespoons at a time, until they reach the right consistency. Let me know how they turn out!
Francis says
Ah okay I’ll give that a go then. Thanks! ^_^
Giuliana / @sobreelmantel says
Kate, la presentación es una auténtica belleza!
Yasmari Bello says
I love it this coconut Milk crepes with Lemon and strawberries, i will have this recipe!
Fabiola Acosta says
This recipe Coconut Milk Crepes with Lemon-Streaked Strawberries sounds definitely delicious. I love crepes, coconut and strawberries. I’m going to prepare this. Thanks for sharing.
Kate Ramos says
I’m so happy to hear that Fabiola! Thank you!
Laura Rodriguez says
I love coconut milk!! I am going to indulge myself with these recipe, morning or even before go to bed. It looks delicious!! Thanks for the explanation, the texture also look expectacular!
Kate Ramos says
Excellent Laura, thank you!
Laura Rodriguez says
Kate, I love the recipe, coconut milk is my favorite! Thanks for the complete step by step directions. The texture and flavor of this crepes must be espectacular!!
Kate Ramos says
Thank you so much Laura! Let me know if you give them a try.
Silke says
We love crepes at home! I haven’t used coconut milk to make them but I’d love to give it a try. I will definitely add some whipped cream to my crepes 🙂
Kate Ramos says
If you love crepes, you will love the coconut milk version!
Nikola says
I make these for my picky toddler and they’re a hit every time. The coconut milk gives them this smooth texture that I dont’ think regular milk would give. A+
Kate Ramos says
That makes my day. Thank you!!
Anton Getz says
Most of the positive reviews on this recipie are from people that never made the recipie. See for yourself.
I followed the recipie exactly and got batter that is thicker than waffle batter. I had to add over a quater cup, maybe a half cup, of liquid to salvage the batter.
Maybe the author uses really watery coconut milk? Just know this recipie will not work if your coconut milk is mostly cream. No I didn’t use coconut “cream” just good quality coconut milk.
Kate Ramos says
Hi Anton, I’m sorry you had trouble with the recipe. Hopefully you’ll be willing to try again with a brand of coconut milk that is not so thick. I made this recipe several times this week with the canned unsweetened full fat coconut milk from Trader Joe’s and it works great.