These Gluten-Free Vegan Crepes are perfectly chewy, bendy and slightly crispy. They’re not dry or crumbly and don’t fall apart, can be eaten with a range of different fillings and can be used as wraps for savoury fillings. They’re made without flax eggs or aquafaba, they contain no added sugar and come together in one bowl. They’re easy to make and require just 3 ingredients!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a glass mixing bowl – use a balloon whisk to mix it if the batter becomes clumpy.
Tip: Make sure you use a measuring jug to measure out the amount of milk exactly – too much water will make the crepes too thin and too little will make them too thick.
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the crepe batter – too little batter will make the crepes easy to fall apart and hard to flip over, and too much will make them too thick and easy to break apart.
Tip: Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the crepes ragged at the edges, and too little will make them hard to flip over.
- Cook on a medium heat for a couple of minutes until the edges come away from the bottom of the pan – too low and they’ll take ages to cook and turn out rubbery, too high and they’ll burn easily.
- Flip over and cook for another couple of minutes, until golden brown and crispy on both sides.
Tip: Use a spatula to flip over the crepes.
- Repeat for the rest of the batter – makes around 12 crepes.
Substitutions you can make
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of oil to fry the crepes: coconut oil, olive oil or vegetable oil.
- You can replace the gluten-free flour with plain flour if you’re not gluten-free.
Serving suggestions
You can fill these crepes with a combination of any type of sweet fillings:
- Maple syrup.
- Melted chocolate.
- Jam or marmalade.
- Lemon curd.
- Lemon juice and (coconut) sugar.
- Almond butter or peanut butter.
- Fresh berries.
- Sliced bananas.
- Coconut whipped cream or coconut yogurt!
You can also eat them as wraps and fill with savoury fillings. Here are some suggestions:
- Chickpea Mayonnaise Salad
- Vegan “Egg” Mayonnaise Salad
- Lazy Falafel
- Hummus
- Mexican Tofu Scramble
- Chickpea Caesar Salad!
More gluten-free vegan pancake recipes
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Crepes
Ingredients
- 30 g (⅓ cup) coconut flour
- 170 g (1 ⅓ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 600 ml (2 ½ cups) unsweetened almond milk (or sub any other plant-based milk)
For frying:
- Coconut oil (or sub vegetable oil)
Instructions
- Place all the ingredients in a bowl and mix well (no need to sift the flours) – use a balloon whisk to mix it if the batter becomes clumpy.
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the crepe batter.
- Cook on a medium heat for a couple of minutes until the edges come away from the bottom of the pan.
- Flip over and cook for another couple of minutes, until golden brown and crispy on both sides.
- Repeat for the rest of the batter – makes around 12 crepes.
- Best eaten immediately.
Video
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Mona
Thank you for your wonderful recipes!
Which gluten free flour blend do you
recommend? Your link always goes to
Bob’s Red Mill 1 to 1 GF Flour Blend which
has xanthan gum. Based on comments you shared on another recipe, you stated
xanthan gum isn’t included In the blend
you use. Can you share the ingredients
included in your preferred GF flour blend,
please?
Rhian Williams
Hi! Bob’s Red Mill 1 to 1 works well, or Dove’s Farm gluten-free flour!
Angela
Could almond flour or another be subbed for the coconut flour?
Rhian Williams
Hmm I don’t think so sorry! If you don’t want to use coconut flour, you can use this recipe instead: https://www.rhiansrecipes.com/wraps/
NM
Hello! These look great! About how much batter do you pour for each crepe?
Rhian Williams
Thank you! About 3 tablespoons crepe batter!
Brigitte
These are remarkable. I’ve been trying out GF + vegan crepe recipes for over 10 years and this is the first one that actually cooks all the way through. And it’s delicious! Thank you!
Rhian Williams
Thank you so much, so happy to hear that!
L
Hi Rhian,
These were very easy to make and were delicious, thanks for the recipe. Will definitely make them again.
Rhian Williams
Thank you so much, so happy to hear that!