Easy Dairy-Free Crepes with Lemon & Sugar
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.
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.
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. Plus, they come together in just 5 minutes with simple ingredients you probably already have in your pantry!
In This Post: Everything You Need For These Dairy-Free Crepes
Why This Dairy-Free Recipe Works
I love how versatile crepes are. 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.
Why You’ll Love These Dairy-Free Lemon Sugar Crepes
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. Here’s why you’ll love this recipe:
Quick and Easy: You’ll have a batch of warm, fresh lemon sugar crepes ready in just 5 minutes — no need to wait around! Unlike many recipes that require the batter to rest, this one is ready to cook straight away.
One-Bowl Recipe: No need to make a mess – this recipe is simple, and cleanup is a breeze. Just grab a bowl and a whisk, and you’re ready to go!
Dairy-Free: Swapping dairy for plant-based milk makes this recipe suitable for a dairy-free lifestyle while maintaining its classic and delicious flavour.
Flexible Fillings: Whether you’re craving something sweet or savoury, this recipe can be customised to suit all tastes.
Any Meal, Any Time of Day – These easy crepes are perfect for a relaxed Sunday brunch or even a cheeky dessert with a scoop of ice cream. Whether you're enjoying a cozy weekend breakfast or treating yourself after a long day, they’re simple to make and hard to resist!
Perfect Fillings for Your Dairy-Free Crepes
The recipe I'm sharing today features a classic lemon and brown sugar filling — simple, refreshing, and perfectly balanced. The tangy zest of the lemon juice pairs perfectly with the sweet brown sugar, creating a delicious caramalised sugar syrup that’s a real crowd-pleaser.
If lemon isn’t your thing or you’d prefer a low-sugar alternative, you can customise these crepes with a variety of fillings to suit your tastes. Here are some of my favourites:
Fresh Berries: Top with strawberries, blueberries, or raspberries for a fresh and fruity twist.
Chocolate Spread: Try a dairy-free Nutella or any other chocolate spread for a rich and indulgent treat. This pairs perfectly with sliced banana.
Fruit Compotes: Make your own berry compote or use stewed apple and cinnamon for a comforting take.
Jam: Any of your favourite jams (plum, strawberry, raspberry, apricot etc.) make for a sweet and easy filling option.
Greek Yogurt & Honey: For a higher-protein option, top your easy crepes with a dollop of thick Greek yogurt and drizzle with honey. It’s creamy, satisfying, and a delicious balance of sweet and tangy.
Enjoy making these dairy-free lemon sugar crepes, and let me know your favourite way to serve them!
Easy Dairy-Free Crepes with Lemon and Brown Sugar
Servings: 6-7 | Prep: 5 mins | Cook Time: 10 mins
Ingredients
2 large eggs
1 cup plain flour
1 ½ cups plant based milk (I use soy)
Cooking oil (I use olive oil)
For the lemon & sugar topping:
1 fresh lemon (juice only)
¼ cup brown sugar (~1 tbsp per crepe)
Method
In a medium mixing bowl, add the flour, eggs, and ⅓ of the milk (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.
Place a medium frying pan over low to medium heat. Add 1 tsp of oil and swirl it around the pan to coat the surface evenly.
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 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.
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.
Note: If the crepe is getting too brown or crispy, lower the heat.Transfer the cooked crepe to a plate and cover with foil to keep warm.
Repeat with the remaining batter, stacking crepes as you go.
Frequently Asked Questions
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Yes, you can easily make these crepes gluten-free by substituting the regular flour with a gluten-free all-purpose flour blend. Just make sure to check the flour's ingredients for any added starch or gum to ensure it holds together well!
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Yes, feel free to experiment with different plant-based milks! Almond, soy, oat, or even coconut milk should work in this recipe. Each one brings a slightly different flavor, so choose the one you like best.
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Nope! A regular frying pan works just as well. I recommend using a small to medium-sized non-stick pan (around 8-10 inches) to help control the size and ensure even cooking.
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If your crepes are breaking, it could be due to the batter being too thick or not enough oil in the pan. To fix this, try thinning your batter with a little more plant-based milk and make sure your pan is well-greased for smooth flipping.
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The key to thin crepes is to use a well-heated non-stick pan and a light hand when spreading the batter. Pour just enough batter to cover the pan’s surface, swirling it gently to achieve an even layer.
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Store in an airtight container for up to 3 days or freeze for up to 1 month. For best results, place parchment paper between layers to prevent sticking. Thaw at room temperature before reheating.
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Simply reheat in the microwave for 15-20 seconds or in a dry pan over low heat for about 30 seconds per side.
