In the past 3 years, my diet has changed a lot. First of all, I started to eat more fruits and veggies, then I became a vegetarian, then a vegan and now I’m also trying to eat clean. I don’t eat gluten very often because it makes me feel bad and there are other delicious and nutritious cereals I prefer.
We already shared a vegan crepes recipe on the blog, it was one of our first recipes actually and is so popular, but these crepes are also gluten-free and much healthier. Besides, they taste even better! ?
Here are some fillings you can use: healthy nutella, fruits, veggies, natural sweeteners, applesauce, vegan cheese, peanut butter, etc. Apples are in season, so I made a super quick and easy filling, using only 3 ingredients: apples, maple syrup and cinnamon, it’s freaking awesome! I also added some frozen raspberries and extra maple syrup, so delicious!
Tips:
- Use store-bought oatmeal flour or grind rolled oats in a blender or a grinder.
- You don’t have to use the same flours I used. Add them gently and add more or less if necessary.
- Any other plant milk, natural sweetener or nut butter will work. You can also use coconut oil instead the almond butter or other non refined oil.
- If you don’t like bananas or you can’t eat them, use about 1/2 cup applesauce (160 g) instead.
PRODUCT I USED TO MAKE THIS RECIPE (AFFILIATE LINK):
Vegan GF Crepes (Oil Free)
- Prep: 10 mins
- Cook: 35 mins
- Total: 45 mins
- 15 1x
- Breakfast, dessert
- Vegan, French
Servings 15 1x
Vegan gluten-free crepes (oil-free). I’ve improved our popular vegan crepes recipe and now they’re also gluten-free, healthier and taste even better!
Ingredients
- 3/4 cup oat flour (80g)
- 3/4 cup buckwheat flour (100 g)
- 1 cup coconut milk (250 ml)
- 1 cup oat milk (250 ml)
- 1 tbsp almond butter
- 2 tbsp maple syrup
- 1 banana
For the filling:
- 3 diced apples
- 3 tbsp maple syrup
- 1 tsp ground cinnamon
- Some frozen raspberries
- Extra maple syrup
Instructions
- Place all the ingredients in a blender and blend until smooth.
- Heat a non-stick skillet (or a lightly greased skillet) over medium heat. Pour about ¼ cup batter onto the pan, twirling the batter around to cover the whole bottom of the pan.
- Cook for about one minute or until the batter gets darker, loosen the edges with a butter knife and flip the crepe.
- Cook for about one minute more until brown the other side of the crepe.
For the filling:
- Place the apples, the 3 tbsp maple syrup and the cinnamon in a saucepan and cook for 15 minutes over medium-high heat. Stir occasionally.
- Serve the crepes with the apple filling, some frozen raspberries and extra maple syrup.
Nutrition
- Serving Size: 1/15 of the recipe
- Calories: 146
- Sugar: 12.7g
- Sodium: 11mg
- Fat: 5.3g
- Saturated Fat: 3.6g
- Carbohydrates: 24.5g
- Fiber: 3.5g
- Protein: 2.6g
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
Any idea what I can replace the oatmeal flour & oat milk as I am gluten free & also don’t like the taste of buckwheat flour !
Hi! You don’t have to use the same flours or milk I used but, the amounts will vary!
Hello!
Thanks for the recipe. I don’t mike the taste of baled banana can i omit it or replace it?
Merci.
Hi! You can replace it with applesauce 🙂
These were great!!! We had them with a little smear of peanut butter and the apples on top. Thanks for creating such a nice recipe!!
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Hi Erin! Sounds so good 🙂 I’m glad you liked it!
This recipes is so good with that peanut butter. I am having so much fun making these recipes.
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That’s good! Thanks for your kind help 🙂
Didn’t work at all. 🙁 I followed the instructions to a T too. 🙁
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Hi Chantilly! This recipe is so popular on the blog, so it works great. You should use another pan 🙂
Hi there
Could I substitute the buckwheat flour with a GF flour mix?
I can’t eat buckwheat.
Thank you
Hi Kay! I’m not sure, but I think it could work. Add more of less flour if needed 🙂
Can I used normal butter instead of almond butter?
Hi Esam! I’m vegan, so I don’t use animal foods. You could use oil instead, it’s much healthier than butter. Have a nice day!
Very excited to try this! Just got a new pan for my birthday and as a chef for eight years. My current family is needing to completely revamp the way we eat. I have developed food allergies and they have food allergies as well as severe crohn’s and eds.
I love to cook and want to keep food fun for them.
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Hi Jeff! Hope you like it 🙂 Have a nice day!
For a gluten free option what do you suggest instead of the oat flour & oat milk please? I have been told on numerous occasions that there is no such thing as gluten free oats but would love to try this recipe.
Hi Lin! There are gluten free oats, but if you don’t want to use it, try any other gluten flour you have on hand (I love brown rice flour) and add more or less liquid to get the perfect consistency. Use any plant milk you want. Have a nice day!
How many servings for this recipe? I am going to a festival for a week and would like to take the batter with me in a mason jar that will be chilled. Do you think it will hold up for 2 or three days? It sounds delicious.
Thank you 🙂
Jackie
Hi Jackie! 15 crepes 🙂 I think its better to take the crepes with you, but the batter lasts about 2 days in the fridge, although you’ll need to add more milk before cooking the crepes. Have a nice day!
I did a trial run of these last night and they were great. I want to make them for a brunch for 20 people this Sunday. Any ideas how to make them ahead and store them so they are fresh for brunch after church?
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Hi Amelia! They last in the fridge for a few days 🙂 Just reheat them before serving. Have a nice day!
I’m sorry to say but this recipe didn’t work at all.
I just tried out this recipe too. The first few didn’t come out so well but I think it was because we used the wrong pan. Once we switched a bigger non-stick pan and the crepes thinned out, there were much better. Could that have been the problem?
I think when we make them again, I will use the applesauce instead of the banana. The flavor was too strong.
Hi Amelia! Thanks for your comment 😀
Hi Nadia! I’m so sorry the recipe didn’t work for you, but it worked for so many other people. If you tell me more, maybe I could help you… Have a nice day!
These look amazing.I plan on making these for my son who has gluten intolerance and egg allergy but he is ok with dairy.Can we make these with regular milk,as he hates coconut milk or any non dairy milk?
Hi Ann! Thanks 😀 We are vegans, so we don’t use any animal food, sorry!
Hi! These look delicious and I can’t wait to try them. I’m just wondering how you store them and how long they would stay fresh?
Hi Holly! I usually freeze them and they last for weeks 🙂
I want to make these to hold savory items, do you think the bannna will be too assertive? What would be a good substitute?
-Thank you
Hi Lina! I think it can work with the banana, but you can also use some applesauce instead or even flax seeds (2 tbsp seeds + 6 tbsp water), just blend the seeds with the water and let stand 5 minutes. Hope you like it!
Can I use whole wheat flour instead of buckwheat? I feel like that’s pretty comparable..?
HI Courtney! Of course you can, bur maybe you’ll need to add more or less… Have a nice day!
These look great! You have an affiliate link for the Vitamix you used. Does it work in Spain though? The Amazon link says it’s built for North America usage (I currently have the same one). Do you use a converter? I will soon be relocating to Spain and am wondering if I will need to buy a new blender over there. I tried using my blender in Austria but it seemed to overwork itself… Ran too fast and I was afraid the motor would burn out… Thank you for the recipe!! I’m looking forward to making it!
Hi Rebecca! Most of our readers are from the US, so we use Amazon.com for our affiliate links. We also run a Spanish blog with the same recipes and we use Amazon.es there. Here’s our Spanish affiliate link: https://svgnb.com/vitamix-spain Have a nice day!!! 🙂
I also just wanted to mention that they were very easy to make in a pan … something I’ve never done before. Normally I use a crepe-maker, and even though these turned out perfectly, I’m going to give that a try the next time.
Thanks again!
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You’re welcome! I always use a pan 😉
Hello!
I don’t normally leave comments, but this recipe is so worthy!!! I have made gluten-free crepes before, but they never turned out this well. These are not only nutritious and delicious tasting, but they fold beautifully as well. All of my family, including my gluten sensitive child, loved them and I will definitely make them again and again!
Thank you so much for such a wonderful recipe.
Thanks a lot for your kind words Susan! You made my day <3
Wow! Beautiful recipe! I love your blog!
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Thanks a lot Nicoletta <3!