Gluten-Free Vegan Crepes

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 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.

• 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:

• Coconut Flour Pancakes
• Fluffy Pancakes
• Protein Pancakes
• Blueberry Pancakes
• Banana Pancakes

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

These Gluten-Free Vegan Crepes are perfectly chewy, bendy and slightly crispy. They're easy to make and require just 3 ingredients!

4.34 from 27 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: French

Keyword: gluten-free vegan crepes, gluten-free vegan pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12 crepes

Calories: 62kcal

Author: Rhian Williams

Ingredients

• 30 g (1/3 cup) coconut flour30 g (1/3 cup) coconut flour
• 170 g (1 1/3 cup) gluten-free flour blend (or sub plain flour if not gluten-free)170 g (1 1/3 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• 600 ml (2 1/2 cups) unsweetened almond milk (or sub any other plant-based milk)600 ml (2 1/2 cups) unsweetened almond milk (or sub any other plant-based milk)

For frying:

• Coconut oil (or sub vegetable oil) 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

Nutrition Facts

Gluten-Free Vegan Crepes

Amount Per Serving

Calories 62 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 72mg3%

Carbohydrates 11g4%

Fiber 2g8%

Protein 1g2%

Calcium 68mg7%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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.