Go Back

Gluten-Free Crepes

Easy, 5-ingredient gluten-free crepes that are also completely nut-free and dairy-free. Perfect for sweet or savory fillings!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 crepes
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Batter Ingredients
  • 1 cup Gluten-Free Oat Flour or 1-to-1 GF Blend Certified gluten-free if necessary
  • 2 large Eggs Room temperature
  • 1 1/4 cup Oat Milk or Soy Milk Unsweetened, room temperature
  • 2 tablespoons Coconut Oil Melted, plus extra for greasing pan
  • 1 teaspoon Vanilla Extract Or substitute with a pinch of salt for savory crepes

Equipment

  • Non-stick skillet (8 or 10 inch)
  • Blender or Whisk
  • Thin Spatula

Method
 

  1. In a blender, combine the gluten-free flour, eggs, plant milk, melted coconut oil, and vanilla extract.
  2. Blend on medium-high until completely smooth, scraping down the sides if necessary.
  3. Let the batter rest for 15-20 minutes to allow the flour to hydrate.
  4. Heat a non-stick skillet over medium heat and lightly grease with a tiny bit of coconut oil.
  5. Pour about 1/4 cup of batter into the pan, immediately swirling it to coat the bottom evenly.
  6. Cook for 1-2 minutes until the edges are golden and lift easily.
  7. Carefully flip the crepe with a thin spatula and cook for another 30-45 seconds on the other side.
  8. Transfer to a plate and repeat until all batter is used.

Notes

Store leftover crepes separated by parchment paper in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.