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–+ servings
Gluten Free Crepes on a plate drizzled with maple syrup.
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4.85 from 13 votes

Gluten Free Crepes

4 Ingredient gluten free and vegan crepes the whole family will love!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 crepes
Author: James Wythe
Cost: £2

Ingredients

  • 125 g buckwheat flour
  • 2 1/2 Tbsp maple syrup
  • 340 ml unsweetened almond milk
  • 1 1/2 Tbsp 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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store between pieces of wax paper in an airtight container for up to 5 days.
To Freeze: Store between pieces of wax paper or cling film in an airtight container for up to 2 months.
Tip 1: These no egg crepes can take a couple of practices to perfect, but they are AMAZING once you get it right!
Tip 2: Get creative with your toppings! I personally love blueberries with coconut yoghurt or with a squeeze of lemon juice and a drizzle of maple syrup.
Tip 3: Be very careful when flipping the crepes. Use a spatula and move slowly as they are very fragile.

Nutrition

Calories: 280kcal | Carbohydrates: 31g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Fiber: 11g | Sugar: 9g