These Gluten-Free Vegan Crepes are perfectly chewy, bendy and slightly crispy. They’re easy to make and require just 3 ingredients!
Why you’ll love these Gluten-Free Vegan Crepes:
- they’re undetectably gluten-free and vegan
- they’re thin and bendy
- they’re made using just 3 ingredients
- they contain no added sugar
- they’re not dry or crumbly and don’t fall apart
- they can be eaten with a range of different fillings
- they can be used as wraps for savoury fillings
- they’re made without flax eggs or aquafaba
- they’re easy to make
- they come together in one bowl!
How to make these Gluten-Free Vegan Crepes
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 
-
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 
- Repeat for the rest of the batter – makes around 12 crepes.
Substitutions you can make to this recipe:
- 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 substitute 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.
Gluten-Free Vegan Crepes
Ingredients
- 40 g coconut flour
- 170 g gluten-free flour blend (or sub plain flour if not gluten-free)
- 600 ml 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
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
V
Could it work without coconut flour? In Finland this is called LETTU. I have tried many kinds of gluten free, dairy free and egg free recipes and it is not so easy to do without wheat and eggs. Wheat and dairy is not good for me and my kids are allergic to wheat, dairy and eggs and many more things.
Rhian Williams
Hi! To be honest I haven’t tried this without the coconut flour. You could potentially use just gluten-free flour and plant-based milk, but I’m not sure how it will taste. Instead of the coconut flour you could use 170g ground almonds/almond flour, which might work (although I haven’t tested that either)…would love to hear how you get on if you try anything! I also have a gluten-free vegan wraps recipe (https://www.rhiansrecipes.com/wraps/) which can be eaten as crepes. Hope that helps!