Out of Milk, one case
Milk substitute for crepes
5 options, ranked, with the exact amount
Use Soy milk (unsweetened)
1 cup for every cup of milk
Unsweetened soy or oat milk replaces milk cup for cup in crepe batter and cooks the same way. With no plant milk in the house, use 1 cup water plus 1 tablespoon melted butter for each cup of milk: the crepes come out a little paler and crisper at the edges, and they still roll and fold without tearing.
- Verdict —
- Works
- Best for —
- sweet and savory crepes
One casethe full milk card
Every option, one card
Ranked| # | Substitute | Instead of 1 cup milk | Verdict |
|---|---|---|---|
| 1 | Soy milk (unsweetened)sweet and savory crepes | 1 cupWorks | Works |
| 2 | Oat milk (unsweetened)sweet crepes | 1 cupWorks | Works |
| 3 | Water + butterwhen there is no milk of any kind | 1 cup water + 1 tbsp butterTweak it | Tweak it |
| 4 | Evaporated milk + waterany crepe recipe | ½ cup + ½ cup waterWorks | Works |
| 5 | Almond milk (unsweetened)sweet crepes with a filling that carries the flavor | 1 cupYou'll taste it | You'll taste it |
Soy milk (unsweetened)
neutral once cooked
The plant milk closest to dairy milk in protein, so the crepes brown and hold together much as they do with milk.
- Best for
- sweet and savory crepes, dairy-free crepes, crepes that will be filled and rolled
- Suits
- vegan
- Contains
- soy
- Where it fails
- Vanilla or sweetened cartons in a savory crepe: the sugar shows up against ham, cheese or mushrooms.
Oat milk (unsweetened)
faintly sweet and oaty
Mild and slightly sweet from the oats, with enough body to give a tender crepe. It browns well because of its natural sugars.
- Best for
- sweet crepes, dairy-free and nut-free crepes
- Prep
- Turn the heat down a notch if the first crepe colors before it sets; oat milk browns a little faster.
- Suits
- vegan
- Where it fails
- Not for a gluten-free batter unless the carton is labeled gluten-free.
Water + butter
plainer and less rich
Water is the liquid and the melted butter puts back the fat that keeps a crepe supple. Many crepe recipes already use part water for a thinner, lacier result.
- Best for
- when there is no milk of any kind, thin, lacy crepes, savory crepes
- Prep
- Whisk the melted butter into the batter along with any butter the recipe already lists. Add a pinch of sugar to help the crepes color.
- Where it fails
- The crepes are paler and a little more brittle at the edges, because milk's sugar and protein are what brown. Fill and fold them while they are warm.
Evaporated milk + water
slightly cooked, caramel note that suits sweet crepes
Evaporated milk is milk with about half the water removed, so thinning it with an equal amount of water gives you milk again.
- Best for
- any crepe recipe, when the fridge is empty and the pantry is not
- Prep
- Stir the evaporated milk and water together before measuring into the batter.
- Contains
- dairy
- Where it fails
- Not dairy-free. Do not confuse it with sweetened condensed milk, which is far too sweet for a batter.
Almond milk (unsweetened)
light, faintly nutty
It works as the liquid, but it is thin and low in protein and sugar, so it brings less browning and less tenderness than soy or oat.
- Best for
- sweet crepes with a filling that carries the flavor, dairy-free and soy-free crepes
- Prep
- Add a pinch of sugar to the batter and cook each crepe a few seconds longer for color.
- Suits
- vegan
- Contains
- tree nuts
- Where it fails
- Pale, slightly fragile crepes. Not for anyone with a tree nut allergy.
How it behaves in this recipe
In crepe batter, milk is mostly the liquid that thins the flour and egg into something pourable. Its sugar and protein help the crepe brown, and its fat keeps it soft enough to fold. The eggs do the holding together, which is why crepes tolerate a milk swap better than most batters.
Tips for substituting milk
5 tips- Judge the batter by how it pours, not by the measure: it should be as thin as heavy cream. If a plant milk leaves it thicker, add more liquid 1 tablespoon at a time.
- Rest the batter at least 30 minutes in the fridge whatever liquid you use. The flour hydrates and the crepes tear less.
- Sweetened or vanilla plant milk is fine for dessert crepes; leave out the sugar the recipe adds. Keep it out of savory crepes.
- If crepes made with water or almond milk are pale, add 1 teaspoon of sugar per cup of liquid to a sweet batter. It browns the surface without tasting sweet.
- The first crepe tells you what to fix. Too thick and it will not spread: thin the batter. Lacy and tearing: whisk in 1 tablespoon of flour.
Questions
4 questionsCan I make crepes with water in place of milk?
Yes. Use 1 cup of water plus 1 tablespoon of melted butter for each cup of milk. The crepes are thinner, paler and a little crisper, which is how some French recipes make them on purpose. Fill and fold them while they are still warm so they do not crack.
What is the best non-dairy milk for crepes?
Unsweetened soy milk, then unsweetened oat milk. Both go in cup for cup and brown close to the way dairy milk does. Almond milk works but gives a paler, more delicate crepe.
Can I use half and half or heavy cream in place of milk in crepes?
Yes, thinned with water. Use 1/3 cup half and half plus 2/3 cup water for each cup of milk. Undiluted cream makes a batter too rich and thick to spread into a thin crepe.
Do I need to change anything else in the recipe?
Usually not. Keep the eggs, flour and butter as written and swap only the liquid. Check the thickness after the batter has rested and thin it with a tablespoon of liquid at a time if it does not run freely across the pan.