This 4-ingredient Gluten Free Crepes recipe is delicious, simple, and suitable for many dietary preferences. These crepes are gluten free, and they’re also free from eggs, dairy, and refined sugar—making them a great vegan option. Best of all, they’re quick to prepare and require minimal equipment.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Gluten Free Crepes
- Substitutions
- Variations
- How to make Gluten Free Crepes
- Leftovers
- Recipe FAQs
- Gluten Free Crepes Recipe
Why this recipe works
These vegan crepes make a favourite weekend breakfast and work equally well as a light dessert. The recipe uses buckwheat flour, which is naturally gluten free because it’s a seed rather than a grain. Combined with plant-based milk and a flax egg, the batter produces thin, tender crepes without dairy or eggs—perfect for those following a vegan or gluten-free diet.
The method is straightforward: whisk the ingredients in a bowl, let the batter rest briefly, then cook thin layers in a nonstick pan. You don’t need special equipment—just a mixing bowl, a crepe or pancake pan, and a spatula.
Ingredients to make Gluten Free Crepes
- Buckwheat flour – Naturally gluten free and lends a nutty flavour and good texture.
- Maple syrup – A natural sweetener that lightly sweetens the batter.
- Unsweetened almond milk – Keeps the crepes dairy free and adds subtle creaminess.
- Ground flaxseed – Acts as an egg replacement to bind the batter.
See the recipe card below for exact quantities and full instructions.
Substitutions
- Flour – You can try other gluten-free flour blends if preferred; adjust liquid as needed for consistency.
- Maple syrup – Can be replaced with honey if not strictly vegan.
- Milk – Any plant-based milk will work; different varieties will alter flavour and batter thickness slightly.
- Ground flaxseed – Ground chia seeds work as an alternative binder.
Variations
- Deluxe – Dress the crepes with your favourite toppings—fresh fruit, yoghurt, nut butter, or extra syrup—for a more indulgent treat.
- Kid friendly – Add familiar sweet spreads, fruit slices, or a little jam to please picky eaters.
How to make Gluten Free Crepes
Step 1: Whisk all ingredients together in a mixing bowl until the batter is smooth. Let it rest for a couple of minutes so it thickens slightly.
Step 2: Heat a nonstick pan over medium-high heat and add a little coconut oil. Pour in enough batter to coat the base in a thin, even layer—tilt the pan to spread the batter smoothly.
Step 3: Cook each crepe for a couple of minutes per side until lightly golden. Use a spatula to flip them carefully, as they can be fragile.
Hint: Turn crepes gently with a thin spatula to avoid tearing.
Leftovers
These crepes are best served fresh, but you can store leftovers in the refrigerator or freezer. Once cooled, layer crepes between parchment or wax paper and refrigerate in an airtight container for up to 5 days, or freeze for up to 2 months. Thaw frozen crepes before reheating in a pan, microwave, or oven.
Recipe FAQs
Crepes are extremely versatile. Popular toppings include sliced fruit, chocolate sauce, nut butter, yoghurt, applesauce, jam, and maple syrup. Savoury fillings like vegetables, cheese, or cooked proteins work well too.
A savoury crepe (known as a galette in France) is made without sweeteners and is filled with ingredients such as vegetables, cheeses, and cooked meats for a savoury meal.
Crepes are thinner than pancakes and typically use less fat and sugar. This recipe uses a single natural sweetener and plant-based milk, which keeps the ingredient list minimal and lighter than many pancake recipes.
Yes. Replace wheat flour with gluten-free options like buckwheat flour (a seed-based flour) or gluten-free blends. In this recipe, buckwheat makes the crepes naturally gluten free while keeping good flavour and texture.
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Gluten Free Crepes
Ingredients
- 125 g buckwheat flour
- 2 1/2 Tbsp maple syrup
- 340 ml unsweetened almond milk
- 1 1/2 Tbsp ground flaxseed
Instructions
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Add all ingredients to a mixing bowl and whisk until smooth. Let the batter rest for a couple of minutes to thicken slightly.
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Heat a nonstick pan over medium-high heat with a small amount of coconut oil. Pour in batter and tilt the pan to spread a thin, even layer.
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Cook for a couple of minutes on each side until lightly browned. Flip carefully with a spatula as crepes are fragile.
Notes
Substitutions & Variations: A list of substitutions and variations is included in the article above.
To Store: Layer crepes between pieces of wax or parchment paper in an airtight container for up to 5 days in the fridge.
To Freeze: Layer with wax or parchment paper and freeze in an airtight container for up to 2 months. Thaw before reheating.
Tip 1: These egg-free crepes may take a couple of tries to perfect, but they turn out great once you get the technique down.
Tip 2: Try toppings like blueberries with coconut yoghurt or lemon juice and a drizzle of maple syrup.
Tip 3: Flip crepes slowly and carefully with a spatula to avoid tearing.
Nutrition
