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!
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.
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.
Gluten-Free Vegan Crepes
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.