Easy Gluten-Free Crepes (Dairy-Free, Naturally Sweetened)
User Reviews
5
Easy Gluten-Free Crepes (Dairy-Free, Naturally Sweetened)
Description
Easy Gluten-Free Crepes use a blend of dairy-free milk and melted dairy-free butter combined with organic eggs and maple syrup to create a slightly sweet batter. Gluten-free flour and sea salt are incorporated to achieve a smooth, pourable consistency without lumps. The batter is cooked in a lightly greased cast iron or non-stick skillet, spread thinly across the surface to achieve the classic crepe thickness.
The crepes cook until the edges turn golden and start to lift, making flipping easy and preserving the delicate texture. Maple syrup and vanilla add subtle sweetness and aroma, balancing the flavor without overpowering. The crepes are thin but flexible, well suited for rolling or folding with various fillings.
They serve well with fresh fruit, berry compotes, dairy-free spreads like vegan Nutella, or coconut whipped cream among other toppings. Adjusting batter quantity allows for thinner or thicker crepes depending on pan size and preference.
Using this recipe, the ingredients can be adapted slightly such as increasing dairy-free milk for batter thinness or substituting flour blends, but eggs remain essential for structure and texture. This approach yields crepes suitable for those following gluten- and dairy-free diets but still wanting a traditional crepe experience.
Ingredients
CREPES
- 1 ¼ cup dairy-free milk (unsweetened/plain // we used almond)
- 1/4 cup dairy-free butter we used Miyoko’s Salted // plus more for greasing pan, melted
- 2 Tbsp maple syrup (or sub cane sugar)
- 2 large egg organic, pasture-raised when possible
- 1 ½ tsp vanilla extract
- 1 cup gluten-free flour blend
- 1/2 tsp salt sea salt
FOR SERVING optional
- Fruit or fruit compote, fresh
- Berry or fruit compote, fresh
- Nutella 4-Ingredient, vegan, gluten-free
- Coconut whipped cream
- maple syrup
Instructions
- To a medium mixing bowl, add dairy-free milk, melted dairy-free butter, maple syrup, eggs, and vanilla extract. Whisk well until completely combined.
- Next, add gluten-free flour blend and sea salt and whisk again until completely smooth with no lumps remaining.
- Heat a large cast iron skillet (10-12 inch) (or non-stick skillet) over medium heat. Lightly grease the pan with dairy-free butter. Once sizzling, place 1/4 cup of batter* into the center of the pan, then pick up the pan (using an oven mitt) and tilt it in a circular motion so the batter coats the surface evenly. You want the crepes to be as thin as possible and spread all the way to the edges of the pan. If your pan is too hot, the crepes will have little holes (but will still be delicious) — reduce the heat as needed.
- After a minute of cooking, the edges should start to look golden and lift away from the pan easily — at this point it’s safe to flip the crepe. To flip it, simply loosen the edges with a spatula or butter knife. Slip your spatula under the crepe and flip. It’s okay if it doesn’t land perfectly! Continue cooking for 1 minute, or until lightly browned on both sides.
- Repeat with the remaining batter, keeping already cooked crepes on a plate covered with a clean kitchen towel or in the oven on the warm setting.
- Serve crepes warm with berries, fruit compote, fresh fruit, Nutella, coconut whipped cream, and/or maple syrup! The possibilities are endless.
- Store leftover crepes in an airtight container in the refrigerator for up to 2-3 days or let cool and store in a sealed container in the freezer (separated by parchment or wax paper) for up to 1 month. Reheat in the microwave or briefly in a skillet over medium heat.
Notes
- For best texture, use a thick batter similar to cream, adjusting dairy-free milk if needed.
- Eggs contribute flavor and structure; for vegan versions, consider buckwheat crepe recipes.
- Use 1/4 cup batter per 10-12" skillet for ideal thinness; decrease for smaller pans or thinner crepes.
- Nutrition info is estimated without optional toppings like fruit or syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(8-inch crepes)
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1crepe | |
| Calories | 103 | 5% |
| Carbohydrates | 13.2g | 4% |
| Protein | 1.8g | 4% |
| Fat | 4.6g | 7% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.31g | 2% |
| Monounsaturated Fat | 0.57g | 3% |
| Trans Fat | 0g | 0% |
| Cholesterol | 30mg | 10% |
| Sodium | 150mg | 6% |
| Potassium | 62mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 2.3g | 5% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
