This 4 ingredient Gluten Free Crepes recipe is absolutely delicious! Not only are these crepes gluten free, they are also free from eggs, dairy, and refined sugar! The best bit is that they are really simple to make.
Recipe Difficulty – Easy
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Why this recipe works
These vegan crepes are one of my absolute favourite weekend breakfast recipes. They also work perfectly as a dessert!
The gluten free crepe mix is naturally gluten and wheat free due to using buckwheat flour. Buckwheat doesn’t contain gluten or wheat at all as it’s actually a seed, not a grain. These are also dairy and egg free crepes, so they are perfect for vegans as well!
As for supplies, all you need is a mixing bowl, a crepe pan, and a spatula. They are super simple and so yummy! Seriously as easy as throwing together a Bisquick or Krusteaz mix!
This was inspired by Fluffy Gluten Free Banana Pancakes, and pairs well with this amazing Wintry Granola recipe.
Ingredients to make Gluten Free Crepes
- Buckwheat Flour – is naturally gluten free as it’s made from a seed rather than a grain. I also use it to make Homemade Seeded Bread.
- Maple Syrup – is my preferred natural sweetener. If you have a whole jar then try my Sweet Potato Brownies.
- Unsweetened Almond Milk – adds a great flavour and keeps these crepes dairy free.
- Ground Flaxseed – has great health benefits and is the egg substitute to help bind the crepes.
See recipe card for full information on ingredients and quantities.
Substitutions
- Buckwheat Flour – feel free to try other flours for this recipe. If you need to stick to gluten free, freee by doves farm, King Arthur and Bob’s Red Mill both have gluten-free flours.
- Maple Syrup – can be replaced with honey.
- Unsweetened Almond Milk – other types of milk will also work, though be aware that some bring different flavours and thickness so be aware that it could change the runniness of the batter.
- Ground Flaxseed – You can replace ground flaxseed with ground chia seeds.
Variations
- Deluxe – Crepes are a deluxe treat on their own! Pretty them up with your favourite toppings for a truly scrumptious crepe.
- Kid friendly – use your child’s favourite fruit, jelly, or syrup toppings to ensure they enjoy it.
See this pancake version of this recipe on my website!
How to make Gluten Free Crepes
Step 1: Combine all of the ingredients into a mixing bowl and whisk until smooth. Leave to thicken for a couple of minutes.
Step 2: Heat a nonstick pancake pan on medium-high heat with some coconut oil. Pour the gluten free crepe batter into the pan. Try to get an even, thin layer by tilting the pan around.
Step 3: Cook for a couple of minutes on each side until lightly browned.
Hint: Use a spatula to turn them and do so carefully as they are fragile.
Leftovers
I definitely recommend eating these gf crepes fresh, but you can refrigerate or freeze them if you wish. After cooling, store them between layers of parchment or wax paper in an airtight bag or container. They will keep in the fridge for up to 5 days and in the freezer for up to two months. To reheat them, you can warm them in a pan, the oven, or in the microwave. If frozen, thaw them first.
Recipe FAQs
The sky is the limit when it comes to crepe filings! Some yummy options are cut up banana or other fruits, chocolate sauce, my applesauce sauce, syrup, etc. If you can put it on a waffle, you can put it on a crepe!
Savoury crepes, knows as galettes in France, are crepes that are not sweet. They are often filled with meat, cheese, and/or vegetables.
The main reason that they are a healthy breakfast option is that they are so much thinner than pancakes. In addition, there are fewer unhealthy ingredients. In my recipe, I use syrup as the only sweetener and a plant based milk.
Yes! The only real change you need to make is to the flour. I use buckwheat flour, making them gluten free! My recipe also used plant-based milk and they are eggless crepes, so they are great for vegans as well.
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Recipe
Gluten Free Crepes
Ingredients
- 125 g buckwheat flour
- 2 1/2 tablespoon maple syrup
- 340 ml unsweetened almond milk
- 1 1/2 tablespoon ground flaxseed
Instructions
- Add all the crepe ingredients above into a mixing bowl and whisk until smooth (leave to thicken for a couple mins)
- Heat a non stick pancake pan on med/high with a small amount of coconut oil. Pour the batter into the pan trying to get a thin even layer by tilting the pan
- Cook for a couple minutes each side until lightly browned (use a spatula to turn making sure to be careful as they are fragile)
Notes
Nutrition
Please note that Nutrition information is a rough estimate
I just made this without the flax as I don’t have any, tuned out perfect. Thanks for the recipe
Thanks Heather 🙂 glad you enjoyed!
Hi James, looking forward to making these! Question!! Does one add the syrup to the crèpe batter/mixture??Or use it as a topping??
Thanks!
Hey Ans, add all those ingredients to the batter and mix. Can always add extra maple on top if you wish 🙂
Just made these but with plain flour and they were amazing!
They were the perfect amount of sweetness and were fine on their own.
Thanks Oliver! Great to hear it worked with plain flour too 🙂
Just wondering what I can use instead of the flax seed?
Chia seeds should work too!
Just made a mountain of these crepes for my pancake loving family on shrove Tuesday. Not one left which says it all.
These taste just how my mam made them which is the biggest compliment. So easy and not a single pancake stuck however I did use a crepe hot plate and everyone came out perfect.
Will definitely be making them again.
Yay so pleased to hear that Deb 🙂 thanks for sharing your feedback!
Made these for breakfast today, not usually a big fan of buckwheat but these are good! First one stuck a bit but I find that with all pancakes tbh! Put sugar and lemon on mine (don’t mind very occasional bit of sugar in my diet) and they were really tasty, thank you!
Hey Cheryl,
Really pleased you enjoyed them and thank you for sharing your feedback and rating 🙂
I always find the same with the first pancake or crepe sticking, not sure why it always happens no matter which recipe.
James
I’ve just made these for the first time and they worked like a treat! I thought I’d have to miss out on pancake day this year because I wasn’t prepared and looking at a lot of recipes didn’t have many of their ingredients in. These are so simple to make and had everything to hand! They look and taste like the “normal” ones I’ve eaten for years before. Thank you for sharing, very happy I can eat pancakes on pancake day now!!
Aww that is awesome Hayley!!! I am so pleased to be able to help you and bring back the enjoyment for you on pancake day!
Thanks so much for the feedback 🙂
James
This recipe failed miserably for me. They stuck to every pan I tried to cook them in, even my nonstick crepe pan and ceramic nonstick pan. I did sub rice milk since we have nut allergies in our family, but otherwise followed the recipe as written. I think it may be just too much maple syrup causing them to stick. They are very sweet.
Hey Rose,
Sorry they didn’t work for you! I have made them so many times along with many other people and not had that happen before! Sometimes you need to get a spatula under them to help as they wont just flip like normal pancakes etc
Did you try using the coconut oil to help this?
James
Just made these crepes and they came out perfectly!
Thank you for the great recipe 🙂
Yay 🙂 so happy to hear you enjoyed them!!
Thank you Cami 🙂
Love it all!