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Healthy Gluten Free Crepes + Fillings (Dairy Free)+Video

An easy gluten free crepe recipe made in a blender that yields paper thin crepes, with the right texture / flexibility without using gums or tapioca starch in the flour mix. Dairy free crepe filling ideas included – both sweet and savory!

These gluten free dairy free crepes taste almost like regular crepes. The idea of making these gluten free crepes super thin without milk or wheat flour could be completely overwhelming, but It’s possible!

Gluten Free Crepes Recipe (Dairy Free) + Video: With Sweet Or Savory Filling Ideas.

Whether you’re looking for a gluten free crepe recipe (or a dairy free crepe recipe) you’ve come to the right place. I will provide detailed instructions with a video and tips on how to make these gluten free crepes. Plus some ideas on how to serve the crepes, with sweet or savory (dairy free) fillings.

Crepes are so versatile and can be used in so many recipes, for example this apple crepe cake with caramel sauce or this strawberry crepe cake.

Also make sure to check these low carb crepes and some filling ideas.

These easy healthy gluten free crepes are made in a blender and can be served sweet or savory.

Making Gluten Free Crepes

Making gluten free crepes might seem overwhelming but it’s actually pretty simple. You just need the right combination of gluten free flours (some are heavier some are lighter). If you’re not that advanced in mixing flours you can use a homemade gluten free flour mix or a store-bought one.

I also tried to make these crepes egg free, but without gums and starchy flour like tapioca or potato it’s not possible, unless you don’t mind having really thick crepes. For this pancakes exist.

Gluten Free crepes stacked.

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How Do You Make Crepes From Scratch Without Milk?

To make dairy free crepes just replace the milk with non-dairy (plant) milk or just plain water. To enrich the flavor use a dairy free butter or coconut cream, the fat helps to get a softer texture.

Flour For Gluten Free Crepes 

I used a large variety of combinations, most of them were successful but I wanted the crepes to have a beautiful slightly golden color and that cannot be achieved with darker heavier gluten free flours like buckwheat, banana or brown rice.

Therefore in this gluten free crepe recipe I used a mix of white rice, sorghum and almond flour (or tigernut flour if you want them nut free).

Note: Keep in mind this gluten free crepe recipe doesn’t have starchy flours like tapioca or potato, so if you want them really flexible, then you should add some of those. Another option is to use this gluten free flour mix, in this case you can use 2 eggs instead of 3, and you will get nice, soft, pliable gluten free crepes that taste and look just like the regular ones. I used this mix in most of baking recipes from this gluten free dairy free cookbook, so I just have extensive experience on how well it works.

Gluten free crepe recipe - how to make gluten free crepes.

Healthy Gluten Free Crepes + Crepe Filling Ideas

Being on a restrictive diet doesn’t have to be boring, you can easily make these dairy free gluten free crepes for breakfast, enjoy them as a dessert or even for dinner. If you want the crepes to be paired with savory fillings then it’s best to make them sugar free, so you can easily make gluten free savory wraps out of them.

Ingredients For Gluten Free Crepes

  1. Gluten free flour mix- I used a mix of whole grain flours in order to avoid nutritionless starches or use a gluten free pastry flour mix for more pliable crepes.
  2. Milk – use non-dairy milk if you want dairy free crepes (thicker, fatter milks work better).
  3. Eggs – for structure and binding properties.
  4. Fat – use a neutral flavor oil or vegan butter.
  5. Salt and sweetener (if you want sweet crepes).
Thin pliable gluten free crepes rolled - how to make gluten free crepes.

How To Make Gluten Free Crepes From Scratch

  • Mix all ingredients in a blender to form the batter, it’s ok if it looks a bit watery, it will thicken. Keep in mind that a quicker spreading in the pan will lead to a thinner crepe.
  • Let it sit for at least 30 minutes (or overnight). The dry ingredients will continue to soak up water from the wet ingredients. Resting will help the crepes cook through more fully and evenly, providing a finer texture. Give it another mix just before using, add more liquid if it looks too thick.
  • Pour about 1/4 cup or less of batter into the heated pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom.  
  • Cook about one to two minutes on each side. 
  • Cover with a lid or towel to help crepes moisten while you cook the rest.
Gluten free crepe batter in a blender - how to make gluten free crepes.
A blender is the perfect tool for whipping up the gluten free crepe batter, although you can also make it by using a bowl and a whisk.
Gluten free and dairy free crepe batter.
Take a look at the batter when you pour it, the thin stream should be continuous and not dripping like water. It should have the consistency of regular half-and-half cream.
Cooking gluten free crepes in a pan.
Thinner batter yields thinner crepes.

How do you know when a crepe is done?

You’ll know the crepe is done when the edges of the crepe look dry and golden. Check the bottom it should also be lightly golden. 

Tips For Perfect Gluten Free Dairy Free Crepes

  • Use a non-stick pan, preferably ceramic coated pan to avoid sticking and the use of oil for frying.
  • Bean flours don’t perform well in making crepes, so try to use them.
  • Adjust the batter with non-dairy milk or water if it’s too thick, this way you’ll get thinner crepes.
  • Let the batter rest for at least 30 min before cooking the crepes, it will get thicker as the flours will absorb the liquid. And then re-blend again before pouring in the pan.
  • It’s all about heating the pan to the right temperature (stove knob between 3 and 4). If your skillet is too hot, the crepes will cook too quickly and become more crispy and less bendy.
  • Add a bit of fat, a dairy free butter, oil or coconut cream – it helps with a more soft flexible texture.
  • For sweet gluten free crepes, sweeten the batter a little with some sugar and a touch of vanilla.

Don’t worry, once you learn the process you will make these gluten free crepes without even following a recipe – just by looking at the texture of the batter.

Sweet Dairy Free Crepes And Filling As Dessert

Sometimes I want a delicious sweet, creamy breakfast and making one without milk (dairy) and gluten is quite challenging.

Traditionally, crepes are prepared with milk and wheat flour, but these dairy free gluten free crepes recipe omits both and yet still they came out amazing! So I decided to upgrade this recipe to a delicious and awesome dessert – with a dairy free cream filling (similar to the frosting I used in my mocha cake).

 Gluten Free Crepes With Sweet Dairy Free Filling

Gluten free dairy free crepes with banana and dairy free crepe filling with cashews coconut cream, coffee and cherries.

Savory Gluten Free Crepe Filling Ideas

For a dairy free savory crepe filling I chose some ground beef (local, grass fed) and mushrooms. The sauce is also dairy free – avocado sauce – simple and absolutely finger licking amazing.

I am firm believer in quality ingredients, it’s important for my family’s health as well as for the environment. I always opt for quality grass fed and pasture raised eggs/meat, even if we consume meat only once or twice a week.

As alternative dairy free savory crepe fillings you can also use chicken or some saute vegetables and serve them with a salad for dinner. Some people even add boiled eggs to the meat, but for me it’s just too much protein in one meal.

 Gluten Free Crepe Recipe With Savory Filling

Gluten free dairy free crepes recipe - gluten free savory crepes filled with a savory beef and mushroom filling and finished with a creamy dairy free avocado sauce.

How To Store Leftover Gluten Free Crepes

Place sheets of parchment or wax paper between crepes, place in a zip lock bag or airtight container and refrigerate up to 2-3 days.

Can You Freeze The Crepes?

Once stored in an airtight container you can freeze the crepes for up to 2-3 months. Or if you need them for a future date, make them ahead, freeze and thaw when needed. To thaw, transfer the crepes in the refrigerator overnight. Reheat in the microwave for about 30 seconds or a 325F oven for 5-10 minutes.

I hope the video below will help you with the gluten free crepe making process and will give a more solid idea what things should look like.

If you make these healthy gluten free crepes or fillings, I’d like to hear from you!

Leave a comment, rating or snap a photo and share it on Instagram with the tag #healthytasteoflife.

More Gluten And Dairy Free Crepe And Breakfast Recipes

gluten free crepes dairy free
Print Recipe

Healthy Gluten Free Crepes Recipe + Sweet & Savory Filling Ideas (Dairy Free)

Healthy gluten free crepes (dairy free) + sweet and savory filling ideas. An easy gluten free crepe recipe made with healthy gluten free flours, dairy free milk and eggs – easily mixed in a blender. Suitable for a clean eating, healthy dessert, breakfast, brunch or even dinner: 1) Sweet crepes filled with dairy free espresso cream, bananas and cherries; 2) Savory crepes filled with ground beef & mushroom finished with avocado sauce.
Prep Time15 mins
Cook Time45 mins
Resting Time30 mins
Total Time1 hr 30 mins
Course: Appetizer, Breakfast, Dessert, Main Course, Snack
Cuisine: DairyFree, Gluten Free
Servings: 10 Crepes
Calories: 135.6kcal
Author: HealthyTasteOfLife
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Gluten Free Dairy Free Crepe Batter

Dairy Free Crepe Filling (Cashew Coconut Cream)

  • 1/2 cup cashews - organic, raw, soaked
  • 1/2 cup coconut cream
  • 1 tsp espresso powder or instant coffee, - organic, decaf
  • 1/4 cup maple syrup
  • 2 tbsp non dairy milk
  • 1 tbsp lemon juice
  • Pinch of salt
  • 1 banana and a few cherries - to garnish

Savory Crepe Filling (Beef And Mushroom)

  • 1/2 pound ground beef - grass fed
  • 6-7 mini portobello mushrooms - finely chopped
  • 1 small onion - finely chopped
  • 1 medium carrot - finely chopped
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1/4 tsp curry
  • pinch salt & pepper - to taste
  • 1 tbsp olive oil

Avocado Sauce

  • 1 large avocado - ripe
  • 2 stalks of scallions
  • handful of parsley
  • juice of half a lime
  • 1/2 tsp Himalayan Pink Salt
  • 1 Tbsp coconut aminos
  • 2 Tbsp filtered water


Gluten Free Crepes

  • Mix all ingredients in a blender to form the batter. 
  • Let it sit for at least 30 minutes to combine (room temperature).
  • Pour about 1/4 cup or less of batter into the heated pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom.  
  • Cook about one to two minutes on each side. 
  • Cover with a lid or towel to help crepes moisten.  

Sweet Filling (Dairy Free Cream):

  •  Pour all ingredients into a blender and mix for 1 minute.
  • Place in the fridge (preferably overnight) to thicken.  Assemble the crepes in the morning with bananas and cream.

Savory Crepe Filling:

  • Saute chopped onion with olive oil, for 2 minutes, then add the carrots and mushrooms, stir and saute for another 3 minutes. 
  • Add the ground beef with all seasonings, stir and cook until the meat is done.  
  • Let it cool before assembling the crepes. You can make it the day before if you like. 


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Tips For Making Perfect Gluten Free Crepes (Dairy Free)

  • You can substitute the flours with this Gluten Free Pastry Flour Mix (I shared in another post) it works beautifully and yields very pliable / soft crepes!
  • Use a non-stick pan, preferably ceramic coated pan to avoid sticking and the use of too much oil while frying.
  • Adjust the batter with water (or more milk) if it’s too thick, this way you’ll get thinner crepes.
  • Let the batter rest for at least 30 min before cooking the crepes, it will get thicker as the flours will absorb the liquid. And then re-blend again before pouring in the pan.
  • Heat the pan at the right temperature (stove knob between 3 and 4). If your skillet is too hot, the crepes will cook too quickly and become more crispy and less bendy. 
  • Let the crepes sit covered while you cook, to keep them moist. Then you can play with them as you like, they will be more flexible.
  • For low carb crepes check out these grain free low carb crepe recipe.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!


Serving: 1Crepe | Calories: 135.6kcal | Carbohydrates: 11g | Protein: 3.1g | Fat: 9.5g | Sodium: 44mg | Sugar: 2.8g | Calcium: 51mg | Iron: 0.4mg

The information shown is an estimate provided by an online nutrition calculator.

Gluten Free Crepes Recipe (Dairy Free) + Sweet Or Savory Filling Ideas
Recipe Rating


Tuesday 2nd of March 2021

Hi, I'm not sure if you know this or not, but eggs are considered a dairy product.

Since I cannot eat dairy, what egg substitute would you consider? Aquafaba, flax egg, baking soda & vinegar?


Tuesday 2nd of March 2021

It's common misconception, but eggs aren't actually dairy. In this specific recipe eggs are essential as they keep the texture pliable and sturdy, I really don't see a good substitution that will yield similar results.


Wednesday 22nd of July 2020

These crepes look wonderful! It is difficult to make pretty, healthy, gluten-free thin pancakes that look like old fashioned ones. In Sweden we call these pancakes, crepes only if they have savory filling, and thick pancakes we call American or Dutch pancakes, so at first I didn't think about searching for crepe recipes. :) Thanks for posting!!


Tuesday 28th of July 2020

Yes I guess every country has some peculiarities. Thank you for stopping by Veronica!


Wednesday 13th of February 2019

in france, they make savory crepes with only buckwheat flour, water and salt. they only add eggs for sweet crepes. and never milk. i've been trying to find a recipe here because i don't have the proportions, but can't do it. anyway, i would use this recipe for sweet crepes. thanks.


Wednesday 22nd of July 2020


This in an old comment I know, but in case someone else is looking for the same as Elayne I have a recipe for savory buckwheat pancakes below, they are called Galettes.

Ingredients Yield: 6 galettes * 1 cup buckwheat flour * 1,5 cups water * 1 egg (optional) * 0,5 tsp salt

Blend all ingredients until you have a smooth batter. If not using egg, let sit in fridge overnight.


Sunday 17th of February 2019

Thank you for the feedback! I tried several times making gluten free crepes without eggs and every time they turn out either very thick or very fragile, you can not roll them at all. I like my crepes very thin and very flexible. You can definitely try different recipes and methods and see what works for you :)


Tuesday 29th of January 2019

This became my go to gluten free crepe recipe, love it! Thank you for sharing!


Wednesday 30th of January 2019

My pleasure. Thank you for your feedback!


Friday 21st of December 2018

These crepes look so good and flexible, I've tried a similar recipe a while ago but with different flours and they didnt turn out so good, I'll try this recipe maybe I'll have some succes this time )


Saturday 22nd of December 2018

Yes the flours make a big difference, let me know how the crepes turn out for you.