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Dairy Free Corn Crepes


Easy to make dairy free corn crepes, served with avocado.

Prep Time
Cook Time
2-3 minutes per crepe
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10 crepes
For the crepes
  • 1 ½ cups Frozen sweet corn, thawed
  • ½ cup All-purpose flour
  • 1 cup Almond milk
  • 2 large Eggs
  • 2 teaspoons Florida Crystals® Organic Raw Cane Sugar
  • 1 teaspoon Salt
  • Vegetable oil for pan
For the garnish
  • 2 Avocados, mashed
  • 3 Radishes, sliced
  • 1 Serrano chili, sliced
  • 1 Lime wedge

Step 1

Place all the ingredients but the vegetable oil in a blender. Blend until smooth. Let the mixture rest for 15 minutes in the refrigerator. 

Step 2

Heat a non –stick pan to medium-high heat. Add a small amount of oil to the pan. Add about 3 tablespoons of batter onto the pan. Cook the crepe for 2-3 minutes, or until the batter has set up. Carefully flip over and cook an additional 30 seconds. Remove from heat and set aside. Repeat until finished with the batter.

Step 3

Serve crepes hot with avocado and garnish with radishes, serrano chili, and lime wedge.

Additional Tip:

Crepe batter can be stored in the refrigerator up to 24 hours.