Easy Dairy-Free Lemon Sugar Crepes
Perfect for Sunday brunch, these easy dairy-free crepes with lemon and sugar are the perfect balance between comforting sweetness and fresh citrus zing. This simple recipe comes together in minutes using just a few staple ingredients.
Whether you're making these for a cozy Sunday brunch or just because you love crepes, this easy dairy-free crepes recipe will quickly become a family favourite. These crepes are perfect for those following a dairy-free diet, but they’re delicious for anyone who loves light and soft crepes with a crispy edge. The recipe features a classic lemon and brown sugar filling — simple, refreshing, and perfectly balanced. Enjoy making these dairy-free lemon sugar crepes, and let me know your favourite way to serve them!
Ingredients 6
For The Crepe Batter
2 free-range eggs, large
1 cup plain flour, sifted
1 1⁄2 cups plant-based milk (soy milk)
olive oil, for cooking
For The Lemon Sugar Topping
1 lemon juice, from fresh lemon
1⁄4 cup brown sugar, approximately 1 tbsp per crepe
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Method 7
Prepare the Batter: In a medium mixing bowl, add the , , and ⅓ of the (we’ll add the rest in a minute). Whisk together until combined, then whisk more vigorously to remove any lumps. The goal is a smooth, silky batter. Once smooth, add the remaining milk and whisk until fully incorporated. The batter should be runny—this is key to making soft, thin crepes.
Heat the Pan: Place a medium frying pan over low to medium heat. Add 1 tsp of olive oil and swirl it around the pan to coat the surface evenly.
Pour and Spread the Batter: Hold the pan in one hand and use a ladle in the other to pour batter into the center of the pan. Immediately swirl the pan to spread the batter evenly. Pour slowly so you don’t use too much batter—just enough to cover the pan in a thin layer.
Cook the Crepe: Cook for 1 minute. The edges should start to lift slightly, and the crepe should have bubbles and a very light golden colour on the underside.
Flip the Crepe: Use a rubber spatula to gently lift the edges all the way around. Flip the crepe and cook the other side for another 30 seconds until lightly golden. (If the crepe is getting too brown or crispy, lower the heat.)
Keep Warm and Repeat: Transfer the cooked crepe to a plate and cover with foil to keep warm. Repeat with the remaining batter, stacking crepes as you go.
Serve Fresh: Sprinkle on the and squeeze over to taste. Fold or roll the crepes, then enjoy them warm!
Goodness to Glow's tips
One of my fondest memories as a child was the smell of fresh crepes early in the morning. Growing up in a Croatian household, crepes (or palačinka) were a staple that both my mum and grandmother would whip up frequently, often filled with plum jam – my all-time favourite. Even now, the inner child in me looks forward to cooking them most weekends, recreating that warmth and comfort of childhood mornings.
While many recipes call for butter in the batter, our family has never made them that way. This dairy-free crepes version works because it uses simple ingredients like plant-based milk instead of cow's milk and olive oil instead of butter for cookings, making it suitable for those with dietary restrictions but still full of flavour. Plus, these easy crepes are just as delicious as their traditional counterparts, ensuring everyone can enjoy them.
Helpful tips
Can I use a different type of plant-based milk besides soy in this recipe?
What's the secret to perfect thin crepes?
Why do my crepes break?
How do I store leftovers?
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Notes
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