Vegan Gluten-Free Crêpes
Light, flexible, and delicious vegan gluten-free crêpes made with simple pantry ingredients. Perfect for sweet or savory fillings.
Equipment
- Nonstick Skillet
Ingredients
Batter Ingredients
- 1 ¼ cups gluten-free all-purpose flour
- 1 ½ cups plant milk almond, oat, or soy
- 2 tbsp melted coconut oil or neutral oil
- 1 tbsp maple syrup for sweetness
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- In a mixing bowl, whisk together the gluten-free flour and salt.
- Add plant milk, melted coconut oil, maple syrup, and vanilla. Whisk until smooth.
- Let the batter rest for 5 minutes to allow it to slightly thicken.
- Heat a nonstick skillet over medium heat. Lightly grease if needed.
- Pour about 1/4 cup of batter into the skillet and swirl to form a thin crêpe.
- Cook for 1–2 minutes, flip, and cook another 30 seconds until lightly golden.
- Repeat with remaining batter. Fill or top as desired.
Notes
For savory crêpes, omit the maple syrup and vanilla. Thin the batter with extra milk if needed.