Dairy-Free Crêpes with Berry Compote
Delicate and fluffy crêpes, made without dairy, served with a sweet and tangy homemade berry compote. A classic French breakfast, allergy-friendly.
Ingredients
- 1 cup All-Purpose Flour
- 1 1/2 cups Unsweetened Almond Milk
- 2 Eggs
- 2 tablespoons Vegan Butter, melted
- 1 tablespoon Sugar
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 2 cups Mixed Berries (fresh or frozen)
- 2 tablespoons Maple Syrup
- 1 teaspoon Lemon Juice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a blender, combine flour, almond milk, eggs, melted vegan butter, sugar, vanilla extract, and salt. Blend until smooth.
- 2Heat a lightly oiled non-stick pan or crêpe pan over medium heat.
- 3Pour 1/4 cup of batter onto the hot pan, swirling to coat the bottom evenly.
- 4Cook for 2-3 minutes per side, or until golden brown.
- 5Repeat with remaining batter, stacking the cooked crêpes on a plate.
- 6In a saucepan, combine mixed berries, maple syrup, and lemon juice.
- 7Cook over medium heat for 5-7 minutes, or until berries soften and the sauce thickens slightly.
- 8Serve crêpes warm, topped with berry compote.
Substitutions
Dairy Butter → Vegan Butter
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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