Update February 2019: The recipe has been completely reworked, the crepes are now gluten-free with a much better texture and flavor. In fact, the gluten-free version tastes even better than the previous one. I also added some extra tips at the end of the recipe to make perfect crepes! Now you don’t have any excuses not to make delicious and thin crepes!
Crepes party? Here I come! Don’t get me started on how much I love crepes, they are so thin, soft, and delicious with just about anything.
Crepes always make a hearty and easy breakfast since you can make them a day ahead and just reheat them in the morning. Topped with fresh fruits or jam in the summer, peanut butter, maple syrup or chocolate in winter, or filled with stir-fry vegetables for dinner, you can use them in many ways.
Regularly, my mom used to make us crepes when we were back from school. I would eat at least three at 4 pm and another two for dinner filled with bechamel and ham, plus another one with sugar for dessert. Six crepes…yes I was a real glutton at the time.
At least these crepes are refined sugar-free, vegan, gluten-free, and only require 30 minutes to make!
This recipe is really easy to prepare, all you have to do is mix all the ingredients and let the dough rest for about 1/2 hour. Heat skillet. Cook. Garnish. Eat.
I went with a mix of buckwheat flour, oat flour, and a bit of cornstarch to keep these crepes gluten-free, and healthy. Can you see how these crepes look like a pile of soft fluffy towels?
The crepes have the perfect texture and a little bit of elasticity so you can fold or roll them easily. They can be infused with a little amount of rum, which combined with the vanilla gives them a wonderful flavor.
I like my crepes still warm, generously filled with chocolate spread or peanut butter, or when I am feeling fancy, both. Feel free to share what are your favorite fillings or toppings! Peanut butter and jelly? Apple sauce and cinnamon? Or maybe just drizzled with some maple syrup, the combinations are endless.
Easy Vegan French Crepes (Gluten-Free)
These delicious, vegan, gluten-free, and refined sugar-free crepes are easy to make and great for breakfast or dessert!
Yield: 10 Crepes 1x
Print Recipe
Pin RecipeIngredients
- 1 cup buckwheat flour
- 1/2 cup oat flour
- 1/3 cup cornstarch
- 2 and 2/3 cups almond milk
- 2 tbsp maple syrup
- 1 tbsp coconut sugar
- 1 tbsp oil
- 1/2 tsp vanilla extract
- 1 tsp rum (optional)
Instructions
- In a large bowl, whisk together the buckwheat flour, oat flour, and cornstarch. Pour in the almond milk, maple syrup, coconut sugar, oil, vanilla, and rum if using.
- Whisk until everything is well combined. The batter should be very thin. Let it sit 5 minutes while you heat the skillet.
- Heat some oil in a large non-stick skillet over medium heat. Use a kitchen paper towel to remove excess oil in the skillet.
- Once the skillet is hot, pour about 1/3 cup of batter into skillet and tilt the pan with a circular motion to spread the batter evenly.
- Cook the crepe for about 1 minute, until golden brown. Loosen with a spatula, turn and cook the other side for about 30 seconds.
- Stack the crepes on a plate to keep them warm. You can also cover them with a clean damp kitchen towel to keep the crepes from drying too fast.
- Serve warm or at room temperature filled with melted chocolate, nut butter, etc.
Notes
For lighter crepes, use half almond milk and half sparkling water.
Temperature: Your skillet should be hot enough when you pour the batter. If it’s just warm, the crepes won’t cook properly and will be difficult to flip. If the skillet is too hot, you won’t have the time to rotate the pan to spread the batter evenly. I always cook my crepes on medium heat and wait 2-3 minutes to make sure the pan is hot enough.
Skillet: For even browning and easy to flip crepes, I recommend using a non-stick skillet, a cast iron skillet is definitely not recommended for this recipe.
Amount of batter: This will depend on the size of your skillet. If you add too much the crepes will be thick, heavy and have a gummy texture. You want thin crepes, not pancakes!
Nutrition
- Serving Size: 1 Crepe
- Calories: 116
- Sugar: 2.4 g
- Fat: 1.8 g
- Carbohydrates: 22.4 g
- Fiber: 1.8 g
- Protein: 3.3 g
Hey Monika, it should work! Let me know if you try it!
do you do all your own styling and photography? It’s really amazing.
Hey Adam, I do, thanks!
bravo! you could go pro!
Lovely blog, love that you add in macros nutrients too 🙂
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Thanks Mish! 😉
Just found this blog and am already in love with your recipes and photography. Great work!
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Thanks Allie!
Hi Cyd,
If you are located in europe, please check this website, it’s fairly new but has everything you need to make vegan cheese, including the blue culture: http://www.cashewbert.com/penicillium-roqueforti-strong.html
By the way, please post your comments on the good post.
I just made these! With two changes: I substituted extra ground flaxseed for some of the flour, and I didn’t use any oil in my pan. They still turned out great! Served with peanut butter and banana. Thanks for the recipe!
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Great! Glad to hear you liked them 🙂
Hi Darlene,
That’s weird, did you use *light* spelt flour?
The amount of cornstarch in the recipe is correct though. I’m going to make the recipe again to see if everything is okay.
hey thomas!
do you think I can prepare the recipe the day before and cook them in the morning? 🙂
thx!
Hey Maeva,
Yes you can, just store the batter covered, in the refrigerator. You may have to add a bit more water the next day since it will have thickened slightly.
Did you use the exact ingredients for this recipe? By the way, what do you mean by “not great at cooking”?
I just made this and they turned out great, especially for being my first time making crepes! I didn’t use oil in the pan as I have a good nonstick skillet. I subbed tapioca starch for cornstarch, not sure if that’s ok but it seemed to work fine. Definitely trying these again!
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Awesome! So glad you liked this recipe! 🙂
Yes, cornstarch and tapioca starch usually act the same in recipes.
I wish the photo was of real crepes. With buckwheat flour they turn black and not at all like on your photos.
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I’m not sure what kind of buckwheat flour you used, but they shouldn’t turn black. The buckwheat flour I use is about the same color as oat flour. You may want to read this article about the two types of buckwheat flours: https://www.cooksinfo.com/buckwheat-flour
I hope the crepes still tasted great though!
Hi Thomas,
These crepes look great and achievable to make – my only question is, what do you think you could substitute for oat flour? I have trouble with digesting oats and would prefer to not use them.
Thank you 🙂
I’m afraid I cannot recommend another flour as you would have to make other changes (amount of liquid, etc) as each flour absorb liquid differently.
Thank you for this recipe – they were wonderful and came out PERFECT!!! I put a beet-applesauce-date compote inside. Delicious! I will be using it in a dinner for 12 next Monday!
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Great! Thanks for your feedback Pamela!