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Easy Vegan French Crepes (Gluten-Free)

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Easy Vegan French Crepes

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!

Easy Vegan French Crepes

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?

Easy Vegan French Crepes

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.

Easy Vegan French Crepes

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

Easy Vegan French Crepes

Easy Vegan French Crepes
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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!

★★★★★ 4.6 from 9 reviews
  • Yield: 10 Crepes 1x
Print Recipe

Ingredients

  • 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

  1. 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.
  2. Whisk until everything is well combined. The batter should be very thin. Let it sit 5 minutes while you heat the skillet.
  3. Heat some oil in a large non-stick skillet over medium heat. Use a kitchen paper towel to remove excess oil in the skillet.
  4. 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.
  5. Cook the crepe for about 1 minute, until golden brown. Loosen with a spatula, turn and cook the other side for about 30 seconds.
  6. 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.
  7. 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

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Comments

  6. Mikhaila

    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!

    ★★★★★

    Reply

  7. Thomas

    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.

    Reply

    • Thomas

      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.

      Reply

  10. calgal

    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!

    ★★★★★

    Reply

  11. Nisso

    I wish the photo was of real crepes. With buckwheat flour they turn black and not at all like on your photos.

    ★★

    Reply

  12. Sarah

    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 🙂

    Reply

  13. Pamela Weber

    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!

    ★★★★★

    Reply

  14. Robin

    Absolutely delicious. My allergy free child & the rest of my family LOVE these crepes. I will add them to our favorites. Thank you!

    ★★★★★

    Reply

  15. Asha Calacino

    Delicious! Couple of things to note- I followed the recipe/directions to a T and found it took much longer for the crepes to cook than one minute per side. I cooked them on medium-high heat and it took about 5-7 minutes per side. When I tried turning them over at all before that they got super crumbly and fell all over the pan. Really had to let them cook to get dry and crispy enough. Even with that they were very delicate, didn’t seem to have the pliability of the folded crepes as photoed (but still so good!). Also mine turned out dark grey from the buckwheat flour. I read that there’s two kinds of buckwheat flour, but I’ve only ever seen the dark type at stores. Still tasted great, I did mine with strawberries and a coconut sugar based melted chocolate bar! Fun and super tasty dinner!

    ★★★★

    Reply

  16. Middleclasswench

    Excellent recipe followed it as written and I now can make GF pancakes that are vegan and taste great. Made them few times and nomming one as i write. I could never get gf ones quite right until i saw this recipe! Thank you.

    ★★★★★

    Reply

  18. Mary Ann

    In the commentary with the photos, you mention to let the batter rest for 30 minutes, but this is not stated in the printable recipe. Any comment on that?

    Reply

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