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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!
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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
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