These vegan gluten free crepes are made with brown rice flour and few other simple ingredients. They are perfect for breakfast, as a dessert or as a delicious gluten free snack in the afternoon!
Recipe re-tested and updated September 2022
One might wonder, are crepes gluten free? Well unfortunately not, traditional crepes are not gluten free, and also not dairy free and egg free either.
Making vegan crepes gluten free for dietary needs or preferences is a game changer to save your breakfast, but also a last minute dessert (I mean, imagine them topped with chocolate spread and coconut flour, for instance!)
More gluten free breakfast ideas?
Check out these lemon blueberry muffins or these soft gluten free pancakes!
Ingredients
The ingredients to make these gluten free dairy free crepes are few and easy to source.
Here's what you will need to make gluten free egg free crepes:
- brown rice flour, my favourite neutral-tasting gluten free flour
- quinoa flour, it adds a nutty flavor and it is high in proteins too
- potato starch, can be replaced with another gluten free starch, like corn, rice or tapioca
- chickpea flour, this works as a binder for the gluten free flours, it adds an egg-y flavor and proteins as well
- sugar, you can use white, brown, or replace it with maple syrup
- gluten free, non dairy milk, I prefer soy milk, as it works as an extra binder for the batter, but you can use rice or other gluten free milks too
- neutral vegetable oil, like sunflower seed oil or coconut oil
- vegan butter (or coconut oil) to grease the crepes pan (and add extra flavor!)
Find the full recipe in card down below
Instructions
This recipe for gluten free crepes is so easy, you will be able to enjoy them in a few minutes and top them with anything you love.
- In a bowl combine the gluten free flours and the sugar
- Add the plant based milk and the vegetable oil and mix well with a whisk, until the batter is smooth with no clumps (you can totally use a hand mixer too)
- Let the batter rest for 5 minutes then heat the crepes pan over medium-low and grease the pan with a thin layer of vegan butter or margarine (or a vegetable oil if preferred)
- Pour about ⅓ cup of batter on the pan and tilt it and move it around so that the batter will spread into an even, thin layer (alternatively you can use a T-shaped crepes stick)
- Let it cook for 3-4 minutes, then carefully and gently toss it around using a spatula and cook for another few minutes
- Proceed this way until you have used up all the batter, making sure to keep the pan greased with every crepes, for better result and taste
- Serve still warm and topped with jams, spreads or fruits or simply dusted with powdered sugar
Tips and Substitutions
I understand quinoa has a very particular flavor that not everybody may enjoy, so if you look for a more neutral taste you can simply replace it with brown rice flour.
You sure can! Simply add all the ingredients to a blender and blend until creamy and smooth.
Absolutely, I always make a bunch (this recipe makes 5-6 crepes), store them in a container in the fridge and reheat them before eating them (both in a pan and a microwave will work)
Several ingredients in this recipe help the batter stick together and get gluten free crepes that don't break. The starches in the rice flour and potato, well, starch! But also the chickpea flour, that works as a vegan egg substitute.
You can replace it with maple syrup or any other sweetener of your liking.
OR, you can omit sweetener completely for a sugar free gluten free crepes option.
I am very curious to know what your favorite toppings for crepes are!
We usually enjoy these vegan crepes for breakfast simply with some jam on top, but when we want to treat ourselves with something delicious, we fill them with dark chocolate spread, fresh fruit and a drizzle of nut spread on top. Yuuummm!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Gluten free Crepes {Vegan}
Equipment
- 1 bowl
- 1 whisk (or hand mixer)
- 1 crepes pan (or medium sized non stick pan)
- 1 spatula
Ingredients
- 50 grams brown rice flour
- 50 grams quinoa flour (can be replaced with brown rice flour)
- 30 grams potato or other gluten free starch
- 1 tablespoon chickpea flour
- 1 tablespoon sugar (white or brown) (can be replaced with maple syrup or other sweetener)
- 270 grams gluten free plant based milk
- 1 tablespoon seed or coconut oil
- vegan butter or margarine or vegetable oil to grease the pan
- toppings of choice: powedered sugar, jams, spreads, chocolate, fresh fruit etc.
Instructions
- In a bowl combine the gluten free flours and the sugar
- Add the plant based milk and the vegetable oil and mix well with a whisk, until the batter is smooth with no clumps (you can totally use a hand mixer too)
- Let the batter rest for 5 minutes and heat the crepes pan over medium-low and grease the pan with a thin layer of vegan butter or margarine (or a vegetable oil if preferred)
- Pour about ⅓ cup of batter on the pan and tilt it and move it around so that the batter will spread into an even, thin layer (alternatively you can use a T-shaped crepes stick)
- Let it cook for 3-4 minutes, then carefully and gently turn it around using a spatula and cook for another few minutes
- Proceed this way until you have used up all the batter, making sure to keep the pan greased with every crepes, for better result and taste
- Serve still warm and topped with jams, spreads or fruits or simply dusted with powdered sugar
- Please read the full article for more tips about how to's and substitutions
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