Light as air dairy free crepes folded over lemon-streaked strawberries and toasted coconut. These crepes substitute coconut milk for traditional dairy milk and are lovely for a plant based brunch. {Post first published July 12, 2014. Last updated, January 25, 2022}.
If you’ve found yourself in a breakfast rut, have you ever made 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.
They make the perfect breakfast (or dessert) and are bursting with summery flavors. They have a subtle coconut nuance that comes from using coconut milk in place of the more traditional whole milk (also making them dairy free—bonus!).

What You Need To Make Crepes

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.
To make these dairy free we are using coconut milk and olive oil for cooking the crepes. You can substitute any plant-based milk and any neutral-flavored oil. Don’t use extra virgin olive oil it will be too strong. Coconut oil would also up the coconut flavor in these crepes.
How To Make Dairy Free Crepes

Crepes get a bad wrap for being hard to make but with the right pan, they’re not any more difficult than making a stack of pancakes. And just like pancakes the first one you make will probably be a disaster, but then you get the hang of it. At least that’s what always happens in my case. Here’s how to make them:
- Blend ingredients together. Combine coconut milk, flour, egg, sugar, and salt in a blender. Blend on high until smooth. You may have to scrape down the sides of the blender to mix in any flour that has stuck to the side and blend again. Let rest on the counter at least 30 minutes.
- Pour in batter. Heat a crepes pan or a non-stick pan over medium heat. Add a teaspoon of olive oil. Once oil is shimmering, pour 1/3 cup of the crepes batter into the pan and tilt the pan up and down swirling the batter so it spreads out over the entire pan.
- Cook crepes. Let the crepe cook for 2 minutes without touching it at all. When the bottom is golden and the top is almost dry with a few wet spots, slide a rubber spatula underneath and flip it over. Toast the other side briefly and remove from the pan.
What to Serve With the Crepes

For sweet crepes
Lemon-flecked strawberries and a sprinkling of toasted coconut lend a textural contrast to the all at once chewy, crispy crepes.
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—you can’t ever go wrong with that.
For something more simple, a drizzle of maple syrup and sliced bananas would also be delish.
Savory Fillings
These dairy-free crepes 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. You could fill these with shredded sharp cheese like aged gruyere and roasted potatoes, maybe with a drizzle of salsa macha—yum!
If the coconut milk is too strong for savory crepes, feel free to swap almond milk or oat milk instead.
Tips For Perfect Crepes

It’s a lot of fun to make crepes and if you mess up the first couple, 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.
- 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 and freezer for up to 3 months. Defrost in the refrigerator before rewarming in a hot skillet with a slick of oil.
More Breakfast Recipes To Try!
- How To Make Mexican Chorizo From Scratch
- Soft Ricotta Banana Bread
- Jugo Verde {Mexican Green Juice}
- Grilled Chicken Chilaquiles Verdes
- Simple Stovetop Chia Pinole
- Dairy-Free Conchas Recipe
- Molasses Banana Bread Recipe
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 them 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 (14-ounce) can full-fat coconut milk, not the refrigerated kind
- 1 cup all-purpose flour
- 1/4 cup granulated sugar, divided
- 1/4 teaspoon fine sea salt
- 1 quart strawberries, hulled
- 2 teaspoons lemon juice
- olive oil, for frying
- toasted sweetened coconut flakes, for garnish
- lemon zest strips, for garnish
Instructions
- Place ingredients in blender. Combine eggs, coconut milk, flour, half the sugar, and 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 strawberries and combine with remaining sugar and lemon juice in a medium bowl. Stir until strawberries are coated in sugar, set aside.
- Cook crepes. Heat 1/2 teaspoon of olive oil in a medium nonstick frying pan over medium heat. Once oil is shimmering, whisk batter one more time, then pour in 1/4 cup of the batter, swirling so the batter covers the entire surface in a thin layer.
- 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 and lemon zest 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.
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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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Seriously!? These look insane. Both of my kids would live on crepes if I let them. Coconut milk!? Strawberries!? We’re in!
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!
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!
Heather, you have to give them a try. As long as you have a non-stick pan you’ll be set!
Such a great combo – well done, lady! xo aida
Thanks Aida!
Absolutely gorgeous photos, and I love how delicious these look. And made with coconut milk?! Sign me up 🙂 pinned!
Thanks Rachel, the coconut twist is really great with the strawberries!
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!
Let me know if you have any success with GF ones. The coconut milk is essential!
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!
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?
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!
Ah okay I’ll give that a go then. Thanks! ^_^
Kate, la presentación es una auténtica belleza!
I love it this coconut Milk crepes with Lemon and strawberries, i will have this recipe!
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.
I’m so happy to hear that Fabiola! Thank you!
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!
Excellent Laura, thank you!
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!!
Thank you so much Laura! Let me know if you give them a try.
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 🙂
If you love crepes, you will love the coconut milk version!
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+
That makes my day. Thank you!!