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Gluten-free crepes with coconut whipped cream, strawberries, and jam on a white platter.

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


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.



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)


  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.


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.