Gluten Free, Vegan Crepes (Egg Free, Dairy Free, Sugar Free, Xanthan Free)

2011 March 5
Gluten Free Vegan Crepes

Gluten Free Vegan Crepes

Don’t think for one second I’ve forgotten that I owe you guys the weekly new recipe… these puppies are hot off the grill and I’m pretty psyched about them!

I really love crepes.   And I know if you make them with buckwheat, you can easily do a gluten free crepe with your average crepe recipe.  My challenge is, though,  what if you can’t have eggs? and dairy? and sugar? and xanthan gum? err.  That changes the game a little.

So last night, I was trying to make myself relax for a few minutes but fate would have it that I was watching Laura Calder on French Food at Home making these lovely crepes.  Gosh darnit I jumped off the couch and just HAD to move on my brainstorm.   In a few minutes, I whipped these guys up and they are delicious!  They are flexible and thin and although they are a touch thicker and heartier than regular crepes, they totally do the trick.   Once I figured out the best heat setting on the griddle, I was raring to go.

Gluten Free Vegan Crepes

Gluten Free Vegan Crepes


Gluten Free Vegan Buckwheat Crepes


  • 1 cup buckwheat flour
  • 1/4 cup coconut sap (or brown sugar)
  • 1/4 tsp salt
  • 1/4 cup tapioca or arrowroot starch
  • 1/3 cup almond flour (you can try subbing 1 tbsp coconut flour plus: 4 tbsp white or brown rice flour, or teff flour, or sorghum flour)
  • 2 tbsp ground flax
  • 3  tsp agar agar powder (non vegan: unflavoured gelatin)
  • 2 tsp vanilla
  • 2 cups full fat coconut milk or non dairy milk


  1. Mix the first 5 ingredients thoroughly.
  2. In a separate bowl,  mix flax, agar agar, vanilla and non dairy milk.
  3. Make a well in the dry ingredients, and pour in the wet.  Mix thoroughly. The mixture should be runny.
  4. Pour a touch of olive oil or coconut oil onto a very hot griddle.  Then pour the batter by the ladle-ful ( I use a small ladle, makes it easier) onto a very hot griddle- they should be thin and the griddle needs to be very hot.
  5. Flip over the crepe only when the underside is a golden brown, the top is solid looking, and the crepe doesn’t fall apart.
  6. Make sure (!) to use a non- stick surface when you make these ( I loathe saying this, because I abhor all things teflon), but, fact is, unless you are a pro at stainless steel, these suckers will stick mercilessly.  Also, to help, make sure to add a bit of fat to the griddle in between crepes- like a bit of coconut or olive oil to help prevent sticking.

Ok! Eat EM!  I like to slice up some apples thinly and wrap the crepe around, drizzle it with agave or maple syrup. ooooh or sliced banana and home made nutella or chocolate syrup…

Gluten Free Vegan Crepes

Gluten Free Vegan Crepes


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4 Responses
  1. March 16, 2012

    hi there ashley! i just modified the recipe with a suggestion for subbing the almond flour- i haven’t tried it but i think it would be the best alternative to the nut flour… hope this helps?

  2. Ashley permalink
    March 16, 2012

    Is there a way to sub the almond flour?

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  1. How to Substitute Eggs and Binding Agents | My Real Food Life
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