5 from 8 votes
crepes - vegan and gluten-free
Sweet Crepes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
These sweet crepes are tender, soft, and pliable with slightly crispy edges. They are also vegan, gluten-free, oil-free, and refined sugar-free.
Servings: 4 large crepes
  • 1/2 cup oat flour
  • 1/2 cup brown rice flour
  • 1 1/4 cups unsweetened almond milk
  • 1 banana
  • 1 Tbsp. maple syrup
  • 1 Tbsp. coconut oil, melted (optional)*
  • pinch fine sea salt
  1. Add all the ingredients into a blender and blend on high until you reach smooth and pourable batter.
  2. Heat a skillet (I used cast iron crepe skillet) to a low-medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit for a minute to get hot.
  3. Pour about 1/4 cup of batter into the pan. Immediately pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
  4. When the crepe has browned slightly on the bottom (it should take about 2 minutes), carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter. Remove from the pan.
  5. Continue making crepes with the rest of the batter, adding more oil as needed to keep the crepes from sticking.
  6. If not eating the crepes immediately, cool them on a wire rack first to allow steam to evaporate. If you stack the crepes when they're still warm, the steam will make the crepes wet (soggy). If you wanna stack the crepes, place a small piece of parchment paper between each crepe. 

  7. Store leftover (cooled) crepes in an air-tight container in the refrigerator for 4-5 days. For longer term storage, freeze in an airtight container with a piece of parchment paper in between each crepes (so they don't stick together as they freeze) for up to 1 month.

Recipe Notes

*I used a little over 1/2 cup (45 g) of rolled oats and ground them in a blender into oat flour.