Dairy-Free & Egg-Free Crêpes with Berry Compote
Delicate and delicious crêpes made without dairy or eggs, served with a sweet and tangy berry compote. A delightful French breakfast classic, allergy-friendly!
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Ingredients
- 1 cup All-purpose flour
- 1 1/2 cups Unsweetened almond milk
- 2 tablespoons Melted coconut oil
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 2 cups Mixed berries (fresh or frozen)
- 1 tablespoon Lemon juice
- 2 tablespoons Maple syrup (for compote)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a blender, combine flour, almond milk, coconut oil, maple syrup, vanilla extract, and salt. Blend until smooth.
- 2Let the batter rest for at least 15 minutes.
- 3While the batter rests, prepare the berry compote. In a saucepan, combine mixed berries, lemon juice, and maple syrup. Cook over medium heat, stirring occasionally, until the berries have softened and the sauce has thickened slightly (about 10-15 minutes).
- 4Heat a lightly oiled non-stick skillet or crêpe pan over medium heat.
- 5Pour a thin layer of batter onto the hot pan, swirling to cover the surface evenly.
- 6Cook for 1-2 minutes per side, or until golden brown.
- 7Serve the crêpes immediately with the berry compote.
Substitutions
Dairy Milk → Unsweetened almond milk
Allergy
Butter → Melted coconut oil
Allergy
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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