Low Sodium Crepes Recipe (No Salt Added)
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Jump to Recipe Watch VideoThis low sodium crepes recipe is an easy salt free breakfast or brunch that you can make with simple swaps. Light, fluffy, soft, and ready for maple syrup, fruit, or whipped cream.
These easy weekend crepes are ready for your favorite fillings! These would be great filled with fresh whipped cream, blackberry chia jam, or a fruit salad.
These Low Sodium Crepes Are:
- Light
- Fluffy
- Slightly sweet
- Great to stuff with fresh fruit or maple syrup
- Inexpensive to make
- Made with pantry staple ingredients
- Made without salt or preservatives!
Low Sodium Brunch Recipes for the WIN!
These salt free crepes are great for a quick cozy weekend breakfast, brunch, or dessert. They are the perfect recipe for brunch guests. These crepes without salt are also great for having company over for a holiday brunch as well. Ready in under 30 minutes, these crepes are simple to get on the table, and they will go fast!
Browse all our low sodium breakfast and brunch recipes here. A simple and salt-free meal will be ready in no time.
What’s In These Crepes without Salt?
See the recipe card below for a full list of instructions and ingredient amounts!
- All Purpose Flour: I normally use organic all purpose flour for all my recipes.
- Granulated Sugar: I like organic sugar for my recipes, I recommend organic sugar for cooking and baking.
- Unsalted Butter – we only use unsalted butter in all our recipes, it’s a great way to cut down on your salt & sodium intake with a simple swap.
- Milk of Choice – you can use any variety you like! The higher the fat content, the creamier the milk will be. I used unsweetened Almond Milk for my version of this recipe, which has 0% sodium.. I prefer almond milk, which I buy online or make myself!
- Sodium Free Baking Powder: Regular baking powder has a TON of sodium – really, check the labels! We love this low sodium version, for a healthier breakfast. And it still makes the fluffiest crepes!
One of the Best Low Sodium Breakfast Recipes
This salt-free crepes recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand.
I made a list of my Favorite Low Sodium Pantry Staples that always keep stocked. By stocking up on healthy whole ingredients you can cook delicious salt-free & low so recipes without a trip to the store!
How Do I Make Crepes With No Salt?
- In a large mixing bowl, combine the eggs, sugar, and unsalted butter – whisk well until ingredients have combined. Add the almond milk, flour, and baking powder and whisk until all lumps are gone from the batter and it is smooth.
- In a cast iron pan or hot griddle, pour a ladleful of the batter and turn the pan around so the batter makes a thin, even layer across the pan. (Note: no need to grease the pan) Cook for 1-2 minutes until bubbles start to form on the crepe and the edges begin to turn golden brown.
- Flip, and cook the other side for just 1 minute until browned. Repeat until all the batter is gone.
- Add filling to the middle of the crepes, or pour maple syrup over the top and roll up and enjoy! If you have extras, cover and refrigerate for up to 2 days.
More Salt Free Breakfast Recipes You May Enjoy
- Low Sodium Pancakes Recipe
- Granola with Coconut Recipe
- Oven Hash Browns Recipe
- Mango and Pineapple Smoothie Recipe
- Turmeric Chickpea Muffins Recipe
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Low Sodium Crepes
Equipment
- Griddle Pan
Ingredients
- 3 eggs
- 1 tablespoon sugar
- 3 tablespoons unsalted butter
- 3 cups milk I used almond milk because it's low in sodium, use any milk of choice
- 1 ½ cups all purpose flour
- 1 teaspoon sodium-free baking powder
Instructions
- In a large mixing bowl, combine the eggs, sugar, and unsalted butter – whisk well until ingredients have combined. Add the almond milk, flour, and baking powder and whisk until all lumps are gone from the batter and it is smooth.
- In a cast iron pan or hot griddle, pour a ladleful of the batter and turn the pan around so the batter makes a thin, even layer across the pan. (Note: no need to grease the pan) Cook for 1-2 minutes until bubbles start to form on the crepe and the edges begin to turn golden brown.
- Flip, and cook the other side for just 1 minute until browned. Repeat until all the batter is gone.
- Add filling to the middle of the crepes, or pour maple syrup over the top and roll up and enjoy! If you have extras, cover and refrigerate for up to 2 days.
Video
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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I’ve never made a crepe before but this was a success and yummy