Gluten Free Dairy Free Crepes (Sweet or Savory)
These gluten free dairy free crepes are thin, soft and flexible, with no xanthan gum or tapioca starch required. The easy blender batter makes crepes that can be folded, rolled or used with sweet and savory dairy free fillings for breakfast, brunch, dessert or a simple meal.
Servings 10 crepes
Calories 135.6kcal
Ingredients
Gluten Free Dairy Free Crepes
- ¼ cup white rice flour or cassava flour
- ¼ cup sorghum flour
- ¼ cup almond flour or tigernut flour
- 1¾ cup plant milk nut or seed milk
- 3 medium eggs
- ⅓ cup avocado oil or melted vegan butter
- ¼ tsp salt
- 1 tsp vanilla extract + 2 tbsp sugar if you make sweet crepes
Optional Sweet Cashew-Coconut Filling
- ½ cup cashews raw, soaked
- ½ cup coconut cream
- 1 tsp espresso powder or instant coffee,
- ¼ cup maple syrup
- 2 tbsp non dairy milk
- 1 tbsp lemon juice
- pinch of salt
- 1 banana and a few cherries topping
Optional Savory Beef and Mushroom Filling
Optional Avocado Sauce
- 1 large avocado ripe
- 2 stalks of scallions chopped
- 1 handful of parsley
- juice of half a lime
- ⅓ tsp sea salt
- 1 tbsp coconut aminos
- 2 tbsp water to dilute, plus more if needed
Instructions
Make The Crepe Batter
- Mix all ingredients in a blender to form the batter. Blend until completely smooth.
- Let the batter rest for at least 30 minutes at room temperature. It will thicken slightly as the flours absorb liquid.
Blend or whisk again before cooking. If the batter no longer pours in a thin continuous stream, add plant milk or water a tablespoon at a time until it spreads easily.
Cook The Crepes
- Preheat a 9- or 10-inch nonstick skillet over low to medium-low heat for several minutes.Lightly grease the pan, then wipe away excess oil.
- Pour about ¼ cup or slightly less of batter into the center of the hot skillet.Immediately lift and rotate the pan so the batter spreads into a thin layer.
- Cook for about 1–2 minutes, until the surface has set and the edges begin releasing.Flip and briefly cook the second side until lightly golden.
- Repeat with the remaining batter.Stack the cooked crepes on a plate and keep them covered with a clean towel or lid while you finish the batch.
Make the Sweet Filling, Optional
- Add the soaked cashews, coconut cream, espresso powder, maple syrup, dairy-free milk, lemon juice and salt to a blender.Blend until smooth and creamy.
- Refrigerate until thickened, preferably for several hours or overnight.
- Fill the crepes with the cream and serve with banana, cherries or berries.
Make the Savory Filling, Optional
- 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.
Make the Avocado Sauce, Optional
- Blend the avocado, scallions, parsley, lime juice, salt, coconut aminos and water until smooth.
- Add more water if needed to reach a pourable consistency.Serve over the savory filled crepes.
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Notes
Batter consistency: Crepe batter should be thin and fluid, closer to half-and-half than pancake batter.
Resting is important: The flour absorbs liquid during the 30-minute rest, so always check the consistency again before cooking.
Flour option: For very soft, pliable crepes, replace the ¾ cup combined flours with ¾ cup gluten free pastry flour mix. With that blend, 2 eggs are usually sufficient.
Pan temperature: If the batter sets before you can swirl it, lower the heat. If the crepes remain pale and sticky, let the pan warm a little more.
Keep covered: Stack and cover freshly cooked crepes. The trapped moisture helps keep them soft and flexible.
Sweet vs. savory: Use vanilla for sweet crepes and sugar and leave it out for savory crepes.
Storage: Refrigerate cooked crepes in an airtight container for 2–3 days.
Freezing: Separate with parchment, seal well and freeze for up to 2–3 months.
Nutrition
Serving: 1Crepe | Calories: 135.6kcal | Carbohydrates: 11g | Protein: 3.1g | Fat: 9.5g | Sodium: 44mg | Sugar: 2.8g | Calcium: 51mg | Iron: 0.4mg
