Gluten Free Vegan Crêpe

Perfectly lacy crêpes, without gluten or eggs! 

These beauties are both delicious and low in sugar. They contain just 9 simple ingredients, which are mainstays of the gluten free pantry. These come together with 12 minutes of active cook and prep time, but to achieve the best results we highly advise letting your batter rest for 30 minutes. Use this time to whip up your 5 Minute Berry & Chia Jam, if you are using it. Gluten free flour will make the crêpes a little stickier and more delicate than usual, so be sure to cook the crêpes until golden on the bottom, with the edges starting to crisp and pull away from the pan. Add more vegan butter as needed to prevent sticking. Cooking the crêpes on too high a heat will cause them to burn before the batter sets, so a medium-high heat is the perfect setting!

Variations of these crêpes have been a client favourite when I do restaurant and brand consulting, and they have seen a range of sweet and savoury toppings. Don’t be afraid to stray from the recipe, as poached and roasted fruit, and even the classic lemon and brown sugar topping, is so delicious here. You can also go savoury with a creamy and coconut mushroom ragu or fill them with a mixture of greens and vegan cheese (served alongside a herb salad) for a perfect light supper situation.

Gluten Free Vegan Crêpe

Makes 6-8 Crepes depending on the size of your non stick pan


For the Crêpes

3 Tablespoons vegan butter (the melting variety)

1 cup/125g all-purpose gluten free flour 

2 Tablespoons granulated sugar

1/4 teaspoon salt

1 1/2 cups Barista Oat Milk or Soy Milk (use a milk similar in consistency to full cream milk)

1 cup room temperature water

1/8 tsp Xantham gum (optional if your flour already has it)

2 1/2 Tbsp Flax meal

1 1/2 teaspoons vanilla extract


For Serving:

1 Quantity 5 Minute Jam, or sweetener of choice

250g Vegan cream cheese, or whipped coconut cream 



Add the dry ingredients to a bowl. Make a well and whisk in the milk and water, until the batter is well combined. 

Rest the batter for at least 30 minutes for best results.

Heat a non stick pan and melt the vegan butter over a medium high heat. Add the butter to your batter and whisk until well combined.

Ladle your batter into your non stick pan, and swirl it quickly to cover the base in a thin layer. Cook the crepe until crisp at the edges, and brown on the bottom. Flip the crêpe with a spatula and cook until golden on the other side. Remove the crêpe from the pan, and keep it warm in a low oven while you repeat the process with the remaining batter.


To serve, spread the crepes with vegan cream cheese (add a little sweetener to the cheese if you like) and spoon over the 5 minute jam, before folding and serving.