Gluten-Free Crepes

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The easiest gluten-free crepes! ✨ Made with just a few simple pantry ingredients, like gluten-free oats, eggs, dairy-free milk, and coconut oil. Perfect for special occasions but simple enough to make any day of the week. No hard-to-find flour or equipment required. ✌🏼

These gluten-free crepes are made with gluten-free oat flour… aka one of the healthiest (and easiest to find) #gf flours because it’s made from one simple ingredient: whole grain oats! While you can buy oat flour, it takes literally one minute to make in your blender from regular oats. Simply add the oats you need to your blender, blend, and voila: gluten-free oat flour. I love these organic gluten-free oats, but any will work.

Now let’s talk fillings and toppings. We took a sweet approach here to celebrate Father’s Day, but you could totally go savory too. The possibilities are endless, but here are some of our sweet favorites:

SWEET FILLINGS & TOPPINGS

• whipped cream (try coconut whipped cream for dairy-free!)
• organic dairy-free hazelnut spread like Rigoni di Asiago Nocciolata
• organic refined sugar-free fruit spread like Rigoni di Asiago Fiordifrutta
• sliced bananas
• sliced strawberries

Gluten-Free Crepes

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• Author: Ally Milligan
• Prep Time: 10 Minutes
• Cook Time: 20 Minutes
• Total Time: 30 minutes
• Yield: 6 1x
• Category: Breakfast
• Method: Pan-Fry
• Cuisine: French

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Description

The easiest gluten-free crepes recipe! Made with just a few simple pantry ingredients, like gluten-free oats, eggs, dairy-free milk, and coconut oil. Perfect for breakfast or dessert.

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Ingredients

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Gluten-Free Crepes

• 2/3 cup gluten-free oat flour (see notes)
• 2 large eggs
• 1/2 cup unsweetened non-dairy milk of choice
• 1 tablespoon pure maple syrup
• 1 tablespoon melted coconut oil, plus more for greasing the pan
• 1/8 teaspoon sea salt 

Fillings & Toppings (Optional)

• whipped cream (try coconut whipped cream for dairy-free!)
• organic dairy-free hazelnut spread like Rigoni di Asiago Nocciolata
• organic refined sugar-free fruit spread like Rigoni di Asiago Fiordifrutta
• sliced bananas
• sliced strawberries

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Instructions

1. Add all the crepe ingredients to a high-speed blender and blend until the batter is smooth.

2. Heat an 8-inch non-stick skillet (see notes) over medium heat and lightly grease with a bit of coconut oil.

3. Once the pan is hot, pour a 1/4 cup of batter in the center of the pan and quickly tilt the pan in a circular motion so that the batter covers the entire pan evenly.

4. Cook for about 45-60 seconds or until golden brown on the bottom. Flip and cook for another 15 seconds. Layer cooked crepes on a plate and repeat until the remaining batter is used up.

5. Fill or top each crepe with whipped cream, hazelnut and/ or fruit spreads, and sliced fruit.

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Notes

Oat flour can easily be made in a blender. For this recipe, simply blend 2/3 cup gluten-free oats in a blender before proceeding with the recipe.

While I normally recommend cast-iron skillets, a non-stick really works best for this recipe. You can find my favorite non-toxic skillet here.

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