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Dairy Free Coconut Milk Crepes

Chloe from Forkful of Plants
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Brunch, Dessert
Cuisine French
Servings 6 Crepes
Coconut milk crepes are an easy option for a dairy free breakfast or dessert. With just 5 ingredients and no resting time needed, they’re quick and simple to make. They’re light and soft, with crisp edges, and are delicious filled with naturally sweet fruit.


  • 11-inch non stick frying pan or crepe pan


  • 140 g all purpose flour
  • 1-2 tbsp sugar to taste
  • 1 400g can light coconut milk at room temp *
  • 1 ½ tbsp melted coconut oil
  • 1 tsp vanilla optional
  • 1 tbsp desiccated coconut optional


  • For the fastest results, combine the ingredients in a blender. Make sure that all of the ingredients are at room temperature, then combine them in a blender at a medium speed until the batter is smooth. At the end, pulse or stir through the desiccated coconut (if using).
  • If you’re mixing the batter in a bowl, first whisk the flour, sugar and desiccated coconut (if using) together to remove any lumps, then pour in the coconut milk, melted oil and vanilla (if using), then whisk vigorously until the batter is very smooth and combined.
  • Heat your pan over medium heat and brush it with a small amount of coconut oil. You can use either a brush or a piece of kitchen paper to do this, and it’s important that it’s just a very thin layer.
  • Measure out ½ cup/120ml of batter at a time, and pour it into the hot pan. Immediately begin to rotate the pan, so you get an even covering of batter all over.
  • Allow the pancake to cook for 2-3 minutes on the first side. When ready to flip, the top will be mostly cooked, and won’t rip when you try to flip it. If it begins to rip, give it a little longer.
  • Flip the crepe and give it another 1-2 minutes on the second side. Keep the crepes covered on a warm plate until ready to eat. You could also keep them warm in the oven at a very low temperature.
  • Add your fillings of choice and enjoy!


*For perfect pancakes every time, make sure the ingredients are at room temperature when you make the batter. This will help to avoid getting any flour lumps and means that the flour will absorb the liquid better.
STORAGE: If you are planning on making crepes for breakfast, you can make the batter the night before and store it, covered, in the fridge. Bring it to room temperature then give it another quick whisk before use. Once cooked, the crepes will refrigerate for a couple of days if tightly wrapped. You can eat them cold or reheat them in a pan, or you can give them a blast of heat in the microwave.
You can also freeze cooked crepes for up to 3 months. I would recommend putting sheets of baking paper between the crepes to stop them from sticking, then wrap them tightly before freezing. Thaw in the fridge overnight and warm as above.


Serving: 1crepeCalories: 180kcalCarbohydrates: 21gProtein: 3gFat: 9gSaturated Fat: 8gFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!