• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking With Elo
  • Recipes
  • About
    • About Me
    • Work With Me
menu icon
go to homepage
  • Recipes
  • E-book
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • E-book
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Healthy Snacks

    Vegan Gluten-Free Almond Milk Crepes

    February 17, 2022 by cookingwithelo 4 Comments This post may contain affiliate links.

    Jump to Recipe

    Making French crepes that are both vegan and gluten-free can seem like a huge challenge! You may wonder how they can hold their shape if there are no eggs and no gluten to keep it all together. We are happy to report that it's actually pretty easy if you use the right ingredients: a flax egg to replace the eggs and a blend of gluten-free oat flour, rice flour and arrowroot powder work like magic! These vegan almond milk crepes hold together, are easy to flip and super flexible. Plus, they taste heavenly good! If you're looking for more vegan crepe recipes, you may also like these 3-ingredient buckwheat crepes.

    Rolled up crepes filled with plant-based yogurt.
    Jump to:
    • Why you'll love these crepes
    • Key ingredients and substitutions
    • Elo's tips
    • Step-by-step with pictures
    • Best vegan crepe fillings
    • Frequently asked questions
    • The recipe
    • More gluten-free vegan snacks

    Why you'll love these crepes

    • This is the only gluten-free vegan crepe recipe you'll need. We don't want to brag too much, but these crepes have the perfect shape, texture, and flavor.
    • You can make it on many different occasions, whether that's a Sunday brunch, as an afternoon snack or as an easy breakfast. We love making them on birthdays, too!
    • This sweet almond milk crepe recipe can be turned into a savory version as well. If you want savory crepes, simply leave out the coconut sugar.

    Key ingredients and substitutions

    Flax eggs are obtained by mixing water and ground flax seeds. The gel it forms is often used to replace eggs in vegan baking. We recommend, using ground golden flax seeds if you want your crepes to remain light in color. The easiest way to grind flaxseeds is to use a coffee or spice grinder. If using a small blender, make sure to add enough flax seeds to obtain a fine powder. Always store ground flax seeds in an air-tight container in the fridge to prevent oxidation and rancidity.

    Gluten-free oat flour is the base ingredient for this recipe. It helps the crepes hold their shape. You can buy oat flour or make your own by blending oats in a food processor until you obtain a really fine powder. Make sure to use gluten-free oats if necessary.

    Brown rice flour improves the texture of these almond milk crepes and provides crispy edges. You can replace the brown rice flour with white rice flour or more gluten-free oat flour. Note that the texture will be slightly gooier.

    Arrowroot powder is a crucial ingredient in vegan and gluten-free crepes as it makes them soft and flexible (and prevents them from breaking). We think that you could substitute arrowroot powder with tapioca starch (often sold as tapioca flour) but have not tried it yet.

    Coconut sugar is great to make sweet crepes. You can substitute it with regular brown sugar or leave it out completely.

    Almond milk adds a delicate flavor to the crepes. If you want to make these crepes nut-free you can use soy milk or any other plant-based milk alternative.

    Vegan butter will be added to the batter to refine the texture and used to grease the pan. You want to use vegan butter in sticks or blocks, not a vegan butter spread. Alternatively, use coconut oil.

    Elo's tips

    Using the right pan is key to making the perfect crepes: a crepe pan or a non-stick pan is great to prevent the thin crepes from sticking and eventually breaking. However, we also like heavy-bottomed stainless steel pans, which provide even heat that helps the crepes cook evenly without cracking. If using a stainless steel pan, make sure to grease the pan with a little vegan butter on a paper towel after each crepe.

    Make sure your pan is hot to prevent messing up the first crepe. To do so, we like to melt the butter that we'll add to the batter in the pan over medium-high heat. The pan can already start heating and you'll have one bowl less to clean afterward.

    Add a drop of batter to the pan to check if it's warm enough. If it sizzles and sets right away you know that you can move on. If it doesn't, it's preferable to wait another minute or two before pouring in the first ladle of batter.

    The crepes will soften as you stack them: when you remove the crepes from the pan, they are relatively crispy on the edges. As you stack them on a plate, they will soften and become very flexible due to the heat and the steam.

    Step-by-step with pictures

    Make the flax egg. Add a tablespoon of ground flax seeds to a small bowl and pour in 2 tablespoons of warm water. Give it a good mix and let it sit for 5 to 10 minutes until it thickens and forms a gel. You can buy flaxseed meal or grind some flax seeds in a coffee grinder, spice grinder or small blender until you obtain a fine powder.

    Combine the dry ingredients. In a large mixing bowl, mix the oat flour with the rice flour, arrowroot powder and a pinch of salt.

    Add the wet ingredients to the dry ingredients and whisk until the crepe batter is perfectly smooth. There should be no lumps lefts. You can start making the crepes right away, no need to let the batter rest.

    Make the crepes. Once the pan is hot (check our tips above), pour in a ladle of crepe batter (about 1 cup of batter). Quickly rotate the pan in a circular motion to spread the batter into a really thin crepe. Let it cook for 1-2 minutes until the center looks cooked and the edges start to lift. Flip the crepe and let it cook it for another minute on the other side.

    Reduce to medium heat once you made the first crepe or two. Stack them on a plate as you go.

    • Crepes cooking a pan.

    Best vegan crepe fillings

    • Cover the crepes with your favorite vegan chocolate spread.
    • Drizzle with maple syrup and –if we may suggest– add a few drops of freshly squeezed lemon juice.
    • Spread with jam and/or peanut butter.
    • Top with plant-based yogurt, with or without cinnamon.
    • Serve it with vegan whipped coconut cream and fresh fruits or berries.
    • Add sliced bananas and some melted dark chocolate.
    • Great savory fillings are vegan cheese, caramelized bell peppers, sauteed mushrooms and arugula.

    Frequently asked questions

    How to store crepes?

    You can refrigerate crepes for 2-3 days. Wrap them tightly in plastic film (or a sustainable alternative) to prevent them from drying. You can either eat them cold or reheat them in the microwave for a few seconds.

    How to flip a crepe?

    The easiest way to flip a crepe is to use a thin, flexible spatula. Once the center of the crepe looks cooked and the edges start to lift, run the spatula along the edges. Then, slowly slide the spatula under the crepe. If it lifts easily, you can flip it. If it doesn't lift right away, slide the spatula under the crepe in two more spots before lifting it.

    How to make crepes without eggs?

    The best way to make crepes without eggs is to replace them with a flax egg or an egg replacer. These will act as binding agents and hold the crepe batter together.

    Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.

    The recipe

    Rolled up almond milk crepes.

    Gluten-free Vegan Almond Milk Crepes

    5 from 3 votes
    These gluten-free, vegan almond milk crepes hold together, are easy to flip and super flexible. Plus, they taste heavenly good!
    Print Pin
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 5 crepes
    Author: Eloïse Jennes

    Equipment

    • 1 Mixing bowl
    • 1 Kitchen scale or measuring cups
    • 1 Crepe pan or non-stick pan

    Ingredients 

    • 1 flax egg 1 tablespoon ground golden flax seeds + 2 tablespoons warm water
    • ¾ cup (90 g) gluten-free oat flour
    • ¼ cup (30 g) brown rice flour sub white rice flour or more oat flour*
    • 2 tablespoons (15 g) arrowroot powder
    • 1 pinch of salt
    • 1 tablespoon coconut sugar omit for savory pancakes
    • 1 ¼ cup (300 ml) almond milk or other plant-based milk
    • 1 tablespoon vegan butter

    Instructions

    • Prepare the flax egg by mixing the ground flax seeds and the warm water. Let it sit for 5 minutes.
    • In a mixing bowl, combine the oat flour, rice flour, arrowroot powder and a pinch of salt (see step-by-step pictures in post above).
    • Create a "well" in the center of the dry ingredients. Add in the flax egg, coconut sugar and almond milk. Whisk until the crepe batter is lump-free.
    • Heat a crepe or non-stick pan with vegan butter over medium-high heat. Once the butter is melted, add it to the crepe batter and give it a good mix.
    • Add a drop of batter to the pan. When it sizzles and sets very quickly, the pan is hot enough.
    • Pour a ladle of batter into the pan and quickly rotate it to spread it out as thinly as possible. Let it cook for 2 minutes or until the edges start to lift.
    • Flip the crepe with a spatula and let it cook for another minute. Transfer the crepe to a plate (see notes).
    • Repeat the process until there's no batter left.

    Notes

    1. Use a kitchen scale to weigh your ingredients for best results.
    2. You can replace the brown rice flour with more gluten-free oat flour. Note that the texture will be slightly gooier.
    3. Arrowroot powder is a crucial ingredient in vegan and gluten-free crepes as it makes them soft and flexible (and prevents them from breaking). We think that you could substitute arrowroot powder with tapioca starch (often sold as tapioca flour) but have not tried it yet.
    4. The crepes will soften as you stack them: when you remove the crepes from the pan, they are very crispy on the edges. As you stack them on a plate, they will soften and become very flexible due to the heat and steam.
    5. You can refrigerate crepes for 2-3 days. Wrap them tightly in plastic film (or a sustainable alternative) to prevent them from drying.

    Nutrition

    Calories: 134kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Fiber: 2g | Sugar: 2g
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    More gluten-free vegan snacks

    • Stack of oat flour cookies cut in half.
      Oat Flour Cookies
    • Vegan chocolate chip banana bread on a marble platter
      Vegan Chocolate Chip Banana Bread (Gluten-Free)

    Loved it? Please rate it!

    If you tried this recipe or any other recipe from the blog, make sure to let us know how you liked it by leaving a star rating and a comment below! Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.

    Discover more recipes

    • Breakfast
    • Easy Dinners
    • Healthy Snacks

    More Quick & Healthy Snacks

    • Dark brown chocolate smoothie with some air bubbles on top and chocolate shavings.
      Silken Tofu Smoothie (Vegan, High-Protein)
    • Red smoothie topped with yogurt, chocolate shaves and 3 frozen cherries.
      Black Forest Dessert Smoothie
    • Spoon showing the inside of a gingerbread mug cake.
      Gingerbread In A Mug (Vegan, Gluten-Free)
    • A scoop of frozen banana ice cream in a small glass bowl with a silver spoon.
      Frozen Banana Ice Cream

    This site contains affiliate links which means that I may receive a commission if you purchase through that link, at no extra cost to you. However, please know that I only provide links to products that I actually use and wholeheartedly recommend! Please read out full disclosure here.

    Reader Interactions

    Comments

    1. Kim

      February 19, 2022 at 9:31 am

      5 stars
      Delicious crepes! Tried them without sugar, with tapioca starch, a gf flour mixture instead of the oat flour and it worked perfectly fine! I will try them again when I have all the ingredients at home to see the difference in texture!

      Reply
      • cookingwithelo

        February 21, 2022 at 8:41 am

        So good to know that the oat flour can be replaced with a gluten-free flour blend. Thank you for sharing! I can't wait to hear your feedback when you try the crepes with oat flour 😊

        Reply
    2. Martine

      February 22, 2022 at 12:08 pm

      5 stars
      Loved them very tasty and an easy, fasr recipe. I used corn starch instead of arrowroot powder and had no problem at all.

      Reply
      • cookingwithelo

        February 23, 2022 at 9:14 am

        Thank you so much for sharing! It's really good to know that arrowroot can be substituted with corn starch!

        Reply

    Did you like this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Elo-portrait

    Hi, I'm Elo!
    My goal is to make vegan and gluten-free cooking easy and enjoyable. I provide simple recipes to help you meal prep according to your dietary restrictions and hope some of them will make the list of your all-time favorites!

    More about me →

    Popular Vegan & GF Dinners

    • Grey ceramic plate with twisted linguine covered with green basil pesto.
      Pasta Al Pesto (Linguine With Basil Pesto)
    • Galette bretonne on a plate.
      3-Ingredient Buckwheat Galettes
    • Mediterranean tomato cucumber salad
      Easy Mediterranean Tomato Cucumber Salad
    • Shallow white plate of spaghetti with lentil sauce on a beige background.
      30-Minute Vegan Lentil Bolognese

    10-Minute Snacks E-book

    Sign up here to receive the most epic no-bake snack recipes that you can make within 10 minutes!

    Popular Vegan & GF Desserts

    • Aquafaba chocolate mousse texture.
      Aquafaba Chocolate Mousse
    • Two scoops of frozen yogurt made with an ice cream maker in a small glass bowl.
      Frozen Yogurt Recipe (With Ice Cream Maker)
    • Baked cherry crisp where a spoonful is missing.
      Gluten-Free Cherry Crisp
    • Vegan Chocolate Truffles Without Cream

    How to support Cooking With Elo

    If you like my recipes, here are 4 easy ways to support me and my food blog:

    1. Leave a star rating and a comment under recipes you tried and loved.
    2. Share your favorite recipes with friends that are on a vegan and/or gluten-free diet.
    3. Sign up for the newsletter to be the first one to know about new recipes.
    4. Follow along on Instagram, I'd love to connect personally!

    Your support means the world and allows me to continue providing free recipes with you every week!

    Footer

    ^ back to top

    • Recipe Index
    • About Elo
    • Privacy Policy
    • Nutrition Disclaimer
    • Copyright
    • Instagram
    • Facebook
    • Pinterest

    Copyright © 2023 Cooking With Elo. All rights reserved.