These dairy-free crepes are made with coconut milk and topped with a non-dairy whipped cream. They’re perfect for weekend brunch!
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Dinner parties are fun, but weekend brunch parties? I’m beginning to love them even more. They’re casual, inexpensive, and an easy way to gather friends together without fuss. And with these Coconut Milk Crepes with Orange Jam and Toasted Coconut, they’re a decadent start to the weekend.
I have several friends who don’t consume dairy, which can make a brunch party a bit of a conundrum. No cheese, no milk—that rules out the usual egg casserole and french toast casserole ideas. I wanted something delicious and fun, but also unique enough that my guests won’t make it every day.
Enter these coconut milk crepes! They’re a riff on a classic crepe recipe, but instead of dairy milk, they call for a can of coconut milk. They’re filled with orange jam, and topped with coconut chips, orange zest, and dollops of Reddi-wip®.
But get this—it’s a Reddi-wip made without dairy. It’s made with coconut milk instead. It’s deliciously creamy, sweet, non-dairy, and it still creates those perfect dollops that you expect from Reddi-wip.
How to make dairy-free crepes
To make the crepes, I added all of the ingredients to a blender, and blended it for 10 seconds.
Then, pour ¼ cup of batter into a 6-inch nonstick skillet that has been sprayed with nonstick cooking spray, and swirl the batter around to coat the bottom of the pan.
After 2–3 minutes, the crepes begin to turn golden brown on the bottom, which means they are ready to flip. You can use a spatula, your hands, or a combination of the two.
The crepe should hold together quite nicely when you flip it. If it doesn’t, give it another minute to cook in the pan first.
Filling the crepes
After 1 minute of cooking on the other side, the crepe is done. Place the crepe on a flat surface, and spread half of it with a thin layer of orange jam.
Fold it in half, and then in half again. The crepe is complete!
You’ll repeat this process with the rest of the crepe batter. I ended up using two pans to speed the process along. I didn’t have another 6-inch nonstick skillet, so I used a 10-inch nonstick skillet. The crepe batter is thick enough that it’ll only create a 6-inch crepe, so don’t worry if your pan is a little larger.
Now for the fun part—the toppings! I first toasted the coconut chips (regular unsweetened coconut would work great, too) by baking them on a sheet pan for 4–5 minutes at 350°F. I gave them a stir halfway through to make sure that they didn’t burn.
Then I used a citrus peeler to get little strips of zest from a navel orange. And finally, I got out the Reddi-wip non-dairy!
This is a fun recipe for your guests to customize, too. You could set out a variety of jams and toppings, and allow guests to create their own.
Here are a few ideas to get started:
- banana slices
- mini chocolate chips
- chocolate hazelnut spread
- peanut butter or almond butter
- various fruit jams
- coconut chips
- chopped nuts
- several cans of whipped cream in various flavors
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Coconut Milk Crepes with Orange Jam and Toasted Coconut
- 1 (14 oz) can full fat coconut milk
- 2 eggs
- 1¼ cups flour
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- Non-stick cooking spray
- ½ cup orange jam
- 1 can Reddi-wip® Coconut Non-Dairy Whipped Cream
- ¼ cup unsweetened coconut chips, toasted
- Zest of 1 orange
- Fresh raspberries
- Place the coconut milk, eggs, flour, sugar, and salt in a blender. Blend on high just until combined, about 10 seconds.
- Heat a 6-inch nonstick skillet over medium heat. Spray with cooking spray. Pour ¼ cup crepe batter into the pan, tilting the pan so that the batter covers the bottom of the pan. Cook for 2–3 minutes, or until the bottom begins to brown slightly.
- Loosen the edge of the crepe with a rubber spatula and carefully use your fingers to flip the crepe. Cook for one minute on the other side. Remove from the pan and place on a flat surface.
- Spread a thin layer of orange jam on half of the crepe. Fold in half, and then in half again.
- Repeat the process with remaining crepe batter. If desired, keep the crepes warm on a sheet pan in a 200°F oven while the other crepes cook (stack the crepes with wax paper in between each one to prevent them from drying out).
- Place the crepes on a serving platter. Squirt dollops of Reddi-wip Coconut Non-Dairy Whipped Cream on the top of the crepes. Garnish with coconut chips, orange zest, and fresh raspberries. Serve immediately.