Gluten-Free Vegan Crepes

How to make gluten-free vegan crepes that are pliable, tender, flexible, and perfect for enjoying with sweet or savory fillings. All you need is 6 simple ingredients and just minutes of prep for this vegan crepe recipe!

As a teenager, I remember going on a short school trip to Paris… actually, correction, I remember seeing the Eiffel Tower and eating lots of crepes. Even over two decades later, I still fondly remember the Nutella-stuffed crepes; perfectly thin crepe batter folded over a generous filling of oozing Nutella. So much so that I made it a mission when I became vegan to come up with the perfect gluten-free, vegan crepes (chocolate spread included!). Well, mission officially accomplished!

What Is a Crepe?

Unlike American-style pancakes, which are thick and fluffy (also a favorite of mine – like these chocolate chip, chocolate stuffed, and apple-cinnamon pancakes), well-made crêpes are meant to be thin, delicate, and flexible (perfect for filling and rolling up). Unfortunately, this makes them particularly tricky to make not only vegan but gluten-free, too.

Are crepes gluten-free? Not usually. Regular crepes are made with flour, eggs, milk, and often fried in butter- so neither gluten-free nor vegan. Luckily, after lots of recipe testing, I’ve managed to make it so, though.

Over the years, after going vegan, I’ve tried countless disappointing gluten-free crepe recipes. I’ve had crumbly crepes that tear and gummy pancakes that stick to the roof of your mouth- until finally, I found the perfect ingredient and method combination. At least, the recipe testing gave me lots of excuses to try out fillings – like this apple cinnamon filling or even savory veggie filling.

These oat flour crepes turned out tender and flexible and make for the perfect gluten-free and vegan crepe alternative! Best of all, the batter takes just minutes to prepare with no resting time needed – meaning you can have the crepes from initial craving to table in less than 30 minutes! Save leftovers covered in the fridge or freezer, ready to reheat the next time your crepe cravings hit!

Want more pancake inspiration? You might like these chocolate crepes with banana, blueberry sheet pan pancakes, caramel stuffed chocolate pancakes, or banana oat flour pancakes!

The Gluten-Free Crepe Ingredients

• Oat flour: Use gluten-free certified oats if necessary. Make your own by blending the oats into a floury consistency. Alternatively, you could use buckwheat flour for this gluten-free crepe recipe – though the texture will vary.
• Tapioca flour/starch: This is very important in this recipe for making flexible gluten-free crepes that don’t crumble/fall apart, so don’t omit it.
• Cornstarch: Or another starch like potato starch.
• Flax seeds: Use ground flaxseed or chia seeds. These work as an egg replacer in these eggless crepes and will bind the batter. However, I also tried a version without flax seeds, and it worked as well!
• Coconut milk: I use tinned light coconut milk for these dairy-free crepes. However, most kinds of dairy-free milk should work, preferably one with a little more fat.
• Sweetener: You can use maple syrup, agave syrup, or even a liquid sugar alternative like stevia drops to slightly sweeten the batter. Granulated sugars would also work. Omit it if you plan on serving these gluten-free crepes with a savory filling.
• Oil: Use a neutral cooking oil or butter in the pan to cook the crepes.
• Chocolate spread (optional): I use this healthy, homemade chocolate spread.

Optional add-ins and recipe variations:

• Salt (optional): A pinch of salt helps to enhance the flavors of the oat flavor and in the batter.
• Protein Powder: A reader has reported success in replacing half the oat flour with protein powder.
• Vanilla: A little vanilla extract can be added to the vegan crepe batter for additional flavor.
• Orange blossom water: A common addition to French crepes, I recommend using around ½ tsp for a very subtle aroma.
• Citrus zest: Orange or lemon zest would work.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Gluten-Free Vegan Crepes?

• First, prepare the batter. To do so, either process all the ingredients in your food processor. Alternatively, whisk the ingredients together in a bowl.

• Then, heat a non-stick pan (I used a 10-inch ceramic skillet) with a little oil or cooking spray over medium heat.
• Once hot, pour about ¼ cup of the batter into the pan and swirl it around quickly until it coats the pan in a thin, even coating. Cook for between 2-4 minutes, or until you’re able to lift the side of the crepe easily. Then flip it and cook for a further 1-2 minutes.

Just like with regular crepes, don’t try to flip these vegan crepes too soon. Wait until the crepe is beginning to pull up at the edges and the top is completely dry. Then use a thin spatula to gently loosen the edges, slide it towards the middle of the crepe, and then flip.

• Repeat this with the remaining batter, lightly oiling the pan in-between when needed, until you’ve cooked all the crepes (I made 8).

You can keep the oat flour crepes warm until serving by stacking them under a clean tea towel or in the oven on a heatproof plate at 200F/100C until you’re ready to serve.

• Then, spread with the filling of your choice – enjoy!

 

How to Make Ahead and Store

Make ahead: You can prepare the eggless crepe batter up to 3 days in advance and store it covered in the fridge until you’re ready to use it. The ground flaxseed will cause it to thicken a little over time, so feel free to add an extra splash or two of coconut milk to bring it back to the desired consistency.

Store: Store any cooked dairy-free crepes in an airtight container or Ziplock bag in the fridge for up to 3 days.

Freeze: Make a stack of pancakes layered with parchment paper between (to stop them sticking), transfer to a Ziplock bag, and freeze for up to 2 months.

Reheat: You can use a microwave or skillet to gently reheat individual crepes or place a stack in the oven on low heat until warmed through.

How to Serve Vegan Crepes?

You may have guessed that one of my favorite ways to enjoy this recipe is with my homemade vegan Nutella (and, optionally, some strawberries or banana). However, here are some of my other favorite ways to enjoy these gluten-free crepes.

• With sugar (or Erythritol) and cinnamon
• With whipped coconut cream or yogurt, berries, granola, and powdered sugar
• Add sliced bananas and a drizzle of vegan caramel sauce
• Spoon over strawberry compote
• Drizzle with maple syrup
• Spread with nut butter and berries
• Top with a scoop of ice cream – like this vegan chocolate ice cream
• Fill with spinach, mushrooms, and dairy-free cheese (or other sautéed vegetables)
• Scrambled tofu with avocado, beans, etc.

Recipe Notes and FAQs

• Use a non-stick pan: While it’s unnecessary to buy a crepe pan if you don’t have one, I’ve found that it’s crucial to use a non-stick pan to make perfectly thin crepes without sticking and falling apart.
• Ensure the pan is hot: It must be preheated before adding the crepe batter, or the vegan crepes will stick to the pan.
• Beware the test crepe: For anyone that’s made crepes before, there’s a ‘curse’ of the ‘test crepe,’ where the first crepe never goes entirely to plan. If this does happen, don’t worry – the first crepe is the perfect way to determine if you need to change the consistency of the batter (extra milk, flour) or the heat of the pan.
• Don’t skimp on oil: Vegan crepes tend to stick more than regular ones, so it’s important to use a non-stick pan AND oil (or butter) between crepes.

More Sweet Vegan Breakfast Recipes

• Strawberry granola parfait
• Strawberry oatmeal bars
• Chocolate chip oatmeal bars
• Blueberry banana bread
• Banana baked oatmeal
• Chocolate granola bars
• Apple muffins with streusel topping

If you try this gluten-free vegan crepe recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.