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Gluten-free crepes

I am not sure why I thought it was not possible to make really thin crepes without using eggs. Until recently, I usually simply made pancakes that were 1. smaller in size and 2. much thicker than crepes. A while ago I really really had to have beautiful thin French crepes and decided I had to find a way to make them using what I have in the kitchen. So I conducted a very serious (and short) research and found out eggless crepes were not an issue at all! Then (extremely happy) I simply started to experiment my usual way – cooking the same thing over and over again using different ratios or swapping ingredients.

Et voila! I ended up with quite a few crepes and had to eat them not only for breakfasts but for lunches or dinners, too. No regrets though. I found the perfect recipe that is not only easy but also guilt-free. I have only experimented with gluten-free flours such as brown rice, coconut, buckwheat, but I guess this should work with wheat, spelt or rye, too.


(makes 7-8 crepes, cca 17 cm in diameter)

  • 70 g brown rice flour
  • 35 g rolled oats OR buckwheat flakes
  • 1 tbsp coconut flour
  • 1 tsp ground linseed
  • 1/2 medium banana
  • 2 tsp oil, I use coconut or olive oil
  • cca 400 ml water or plant-based milk of choice
  • optional: 1 tbsp maple syrup, or any other sweetener
  • optional: 1/2 vanilla pod, seeds scraped out
  • for the filling: 1 banana, 1/2 avocado, 2 tbsp cacao powder, honey or maple syrup (optional) – blend together
  • for the topping: cca 250 g of frozen berries heated in a small pan
  1. Blend everything together in a blender to create pancake batter. If too thick, add more water or milk. The best way to try if the batter is thick enough but not too thick is to try making one crepe and see if it works.
  2. Preferably use a non-stick skillet. Preheat it, add a little oil (or no oil if you have a good non-stick pan). Fry the crepes and turn them halfway through.
  3. Serve while still warm.

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