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.
Gluten-Free Vegan Crepes
Video
Ingredients
- 1 cup (90 g) oat flour (gluten free if needed)
- 4 tbsp (28 g) tapioca flour (see notes)
- 4 tbsp (28 g) cornstarch or potato starch
- 1 tbsp (5 g) ground flax seeds (optional)
- 1 ½ cups (360 ml) light coconut milk or any other dairy-free milk
- 1 ½ tbsp (30 g) maple syrup or agave syrup
Instructions
- You can watch the video in the post for visual instructions.Process all ingredients in your food processor/blender, or just whisk them together in a bowl.If you mix the ingredients in a bowl and the batter has a lot of lumps, you can get rid of them with an immersion blender.
- Heat a non-stick pan/skillet (I used a 10-inch ceramic skillet) with some oil over medium heat.
- Pour about 1/4 cup of the batter into the pan, swirl the batter around to coat the pan evenly. Cook for about 2-4 minutes or until you can easily lift a side of the crepe (don't try to flip the crepe too early). After you carefully flipped the crepe, cook for a further 1-2 minutes.
- After a while, the batter will get thicker (because of the ground flax seeds), just add a little more plant-based milk.
- Fill your crepes with a chocolate spread. Enjoy!
Notes
- It's important to not substitute tapioca flour/starch in this recipe, as it makes the crepe more elastic/flexible.
- Flaxseed: You can also omit the ground flax seeds (either option will work).
- The recipe makes 6-8 crepes. Nutrition facts are for one crepe made with light (canned) coconut milk. If you use boxed dairy-free milk, the crepes will have less fat and kcal. However, the result won't be as good.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!
Hi! These were yummy! Mined didn ‘t get that crips crepes get, anything i should make sure to do or not to do? Love how easy these are!
For that slightly crispy crepe texture, a few things can help:
– Make sure the pan is hot enough before adding the batter
– Use a little oil in the pan, that helps with crisping
– Spread the batter very thinly
– Let them cook a bit longer on the first side until lightly golden
Also, if the batter gets too thick (from the flax), the crepes can turn out softer, so adding a bit more plant milk helps.
This worked, thank you so much! I don’t think I was leaving it on there enough!
So happy it worked out! 😊💛
Yes, giving it enough time really makes a difference. Thanks for letting me know!
I made these today and they were so delicious! Pure joy ♡ I had to use a different milk but it went well including with my personal tradition of sprinkling oat flakes on the pan before adding the batter. I’ll definitely be making these again!
That makes me so happy to hear. So glad you enjoyed them!
Thanks so much for sharing, and I hope you enjoy the next batch just as much 🙂
This was the first vegan gluten free recipe I’ve tested and I won’t try any other. It’s quick and easy to make, got it on the first try and they taste like regular crepes (as a half french guy I’ve eaten quite a few in Paris). Highly recommend 🙂
Oh that makes me so happy to read, Jan. 🥰
And wow, if they pass the “half-French Paris crêpe test”, that really means something.
So glad you loved them and that they worked perfectly on the first try. Thanks a lot for the lovely feedback.
I have had this recipe saved for years and this weekend I’m trying it as my friend is GF. May I make the batter the day before and store it in the fridge until time to make?
Thanks
Sure! I’ve already covered your question in my blog post:
Hi,
Every crepe recipe, vegan or not, insists that a nonstick pan is absolutely necessary but of course such pans did not exist 60 years ago. How did people make crepes before, without sticking? I don’t want to use nonstick pans with their forever chemicals.
Thanks
Hi! Great question and you’re right: people made crêpes long before nonstick pans came along! Here’s how they managed it back then (and how you still can today):
1. Before nonstick coatings, folks used cast iron or carbon steel pans that were properly seasoned. A well-seasoned pan builds up a natural nonstick layer over time from baked-in oils. It’s not as foolproof as Teflon, but it totally works and it’s safe and durable.
2. Butter, lard, or oil was used liberally to grease the pan between crêpes. This helps prevent sticking, especially before the seasoning layer becomes fully nonstick.
3. Medium to medium-high heat is ideal. If the pan is too cold, the batter sticks. Too hot, and it burns before it cooks through. Letting the pan heat properly before pouring in the batter is key.
4. Even today, the first crêpe is often a test run. People back then just expected it to stick a little and kept going. Once the pan is at the perfect temp and evenly greased, the rest come out smoothly.
So yes, it’s totally possible to make perfect crepes without nonstick pans. A small, well-seasoned cast iron skillet + some patience = crêpes like grandma used to make without the chemicals. 😊
I just found this recipe and I am shocked how great they’ve turned out! I have histamine intolerance and I have missed crepes like this so much! I am from Hungary where we call them “palacsinta”, I always eat them with apricot jam. But never thought about making them with coconut milk and oat flour.
That makes me so happy to hear, Anita! 💛 I’m so glad the recipe worked for you. Thanks for your great feedback. 😊
Ok. So I made them with brown rice flour instead. And put a bit of psyllium in as well. And I am full. Lying on the couch. Thick, thick crepes.
My coconut milk cans are 400ml. Can I use the whole amount or will it be too watery? Thank you
That should be okay!
I tried this recipe with Soy milk and they came out very good. Your website has so many great recipes and is my favorite source when in comes to vegan food. Thank you very much!
Aww, thanks for your compliment, Smara. I am glad you like my recipes. 🙂
Is it going to work with a crepe maker? Thank you. It looks wonderful.
Yes, it should work.
would arrowroot powder/starch work instead of corn? my friend can’t do corn or potato
Yes, both are ok.
Fantastic!
100% great crepes. Perfect recipe.
I just prepared the oat flour myself by blending some oats. Not sure if it says that somewhere in the longer instructions: my batter was really liquid at first maybe also because my “flour” was not as finely ground as store bought oat flour might be. After 10 minutes or so, it became more dense and the consistency was perfect for relatively thin crepes. I would also add a pinch of salt next time.
Wonderful! So glad they turned out great. 🙂
I’m going to attempt this using a combo of white rice flour and tapioca flour (no oat flour), and using aquafaba as my egg substitute. Wish me luck!
Good Morning Ela from Frankfurt Germany,
Thanks for this amazing recipe.
Had it for Breakfast this morning and it was 100% delicious.
Das freut mich sehr. 🙂
Great recipe! Only change I made was adding 1/4 tsp salt to give them a little more taste. So simple, makes the perfect crepes.
Happy you liked them, Kat. 🙂
wow, I have tried umtine versions of gf vegan pancakes and these are perfect in comparison, thank you Ela, and your rice pudding too, I have been reluctant to use coconut milk in the past but I have to admit in both these cases it is what gives the creamy taste with no coconut flavour so I am impressed.. If one does not have coconut milk, which plants milk would you advise in both recipes? Thank you.
That’s wonderful, Sarah! Any milk that is higher in fat (e.g. homemade cashew milk) should work fine. 🙂
What a wonderful recipe! I’m certainly going to try this. Tell me please is it possible to omit cornstarch and use tapioca starch instead? 56 grams of tapioca starch totally.
Hi Alina, it might be possible, however, the crepes will be more “gummy” then. You can use potato starch instead of cornstarch, though. 🙂