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!
Servings 8
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 1/2 cups (360 ml) light coconut milk or any other dairy-free milk
- 1 1/2 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 Facts
Gluten-Free Vegan Crepes
Serving Size
1 crepe
Amount per Serving
Calories
113
% Daily Value*
Fat
3.7
g
6
%
Saturated Fat
2
g
10
%
Carbohydrates
17
g
6
%
Fiber
1.8
g
7
%
Sugar
3.6
g
4
%
Protein
1.7
g
3
%
* Percent Daily Values are based on a 2000 calorie diet.