Vegan and Gluten-Free Crepes (2024)

Vegan and Gluten-Free Crepes (1)

Vegan and Gluten-Free Crepes

Delicious vegan and gluten-free crepes made with oat flour and filled with a protein yoghurt filling to help you feeling full and sustained until lunch time.

Vegan and Gluten-Free Crepes (2)

I try to start my day with oats. It’s such a nutritious alternative to white bread/flour especially first thing in the morning.I also try to make sure my breakfast contain some protein and a bit of fat to help keep my blood sugar steady.Eating a carby breakfast like bread, cereal or even porridge without any form of fat and protein leaves mewith terrible sugar crashes feeling jittery, irritable and unable to concentrate only an hour after eating! Notideal when trying to have a productive day.

Vegan and Gluten-Free Crepes (3) Vegan and Gluten-Free Crepes (4)

I really do believe that breakfast is the most important mealof the day. I know for myself when I don’t eat a good hearty breakfast, I feel so much hungrier later on in theday especially in evenings when I start craving sweet foods. Skipping breakfast is the worst for me. I’ll be fine during the day, but come 8-9pm you’ll find me raiding the cupboards for anythingcarby and sugary. I’ll feel this hollow feeling and void in my stomach that no food will satisfy. That’s until I’ve eaten half the cupboards content and suddenly find myself feeling sick.

Vegan and Gluten-Free Crepes (5)

These vegan and gluten-free crepes are so easy to make and they’re quite fillingbecause of the fibre in the oats as well as protein and healthy fats in the filling. They would make the perfect Sunday brunch treat with the family.

I don’t usually indulge in chocolate first thing in the morning, but I used it in this case for aesthetic/photography purposes. Chocolate just makes food look so much more inviting! Plus a little drizzle of melted chocolate never hurt anyone. If you want to leave out the chocolate,drizzling a bit of runny tahini or nut butter would be the healthier option.

Vegan and Gluten-Free Crepes (6)

Vegan and Gluten-Free Crepes


110g (1 cup) gluten-free oat flour – gluten-free oats blended into a flour in the food processor
Pinch salt
2tbsp maple syrup
2tbsp oil
235ml (1 cup) milk of choice

Protein yoghurt filling

120ml (1/2 cup) coconut yoghurt
1 scoop protein powder
2 tsp tahini
1/4 tsp vanilla


Mix together the oat flour and salt ina large bowl, then pour in the milk, oil and maple syrup.
Heat a little bit of oil in a frying pan on a medium/high heat. Once the oil is hot, transfer about 1/4 cup of the batter into the pan tilting it a little to spread it out a bit. Cookfor1 minute on each side, or until golden brown.
Mix the filling ingredients in a small bowl. Serve with fresh berries, fruit and/or nuts.

Vegan and Gluten-Free Crepes (7)

Nadia2018-10-07T11:56:05+01:00October 7, 2018|Breakfasts, Dairy Free, Gluten Free, Pancakes, Protein pancakes, Protein recipes, Vegan, Vegetarian|4 Comments

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  1. Vegan and Gluten-Free Crepes (11)

    Cassie Autumn TranOctober 7, 2018 at 9:50 pm - Reply

    Personally, I love a breakfast with a balanced ratio of protein, complex carbohydrates, and healthy fats. Beans are wonderful because they’re high in fiber, protein, and iron, as well as whole grain cereal or oatmeal with flaxseed, blueberries, spinach, and almond milk! Great combination of ingredients! Anyhow, if I had more time in the morning, I would definitely make these crepes. They look exquisite with the chocolate, raspberries, and protein yogurt filling! No one would know that these are secretly healthy!

  2. Vegan and Gluten-Free Crepes (12)

    Rute MarquesOctober 9, 2018 at 9:48 am - Reply

    Nadia, what protein powder do you use? Thanks e congradulations

  3. Vegan and Gluten-Free Crepes (13)

    Cubby Ohara-CloseDecember 1, 2018 at 10:38 pm - Reply

    Hi Nadia. Saw your recipe and as it’s Sunday, just had to try. I was a bit bewildered by no flax eggs? Sorry. But I added just in case. The filling tastes delicious. Haven’t cooked them up yet as waiting for my daughters to rise. Looks brilliant. Thankyou! Regards Cubby

  4. Vegan and Gluten-Free Crepes (14)

    Cubby Ohara-CloseDecember 2, 2018 at 12:59 am - Reply

    Well I made them and they turned out deliciously. I think I’ll omit the flaxseed next time asI had to cook them longer as it was fairly moist inside. Do you let your batter sit Nadia? I did. The batter had a wafer edge with delectable sweetness. Thankyou again for a delicious recipe. I’ve posted on my Instagram page with acknowledgement to you xxx Cubby xxx Tundla on Instagram

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Vegan and Gluten-Free Crepes (2024)


Do crepes contain gluten? ›

Traditional crepes use regular all purpose flour and therefore do contain gluten, but this gluten free crepe recipe is just as delicious! They're soft, so easy to make (made in a blender!), and perfect with a variety of toppings and fillings.

Are crepes less fattening than pancakes? ›

Because they are thin, they have fewer calories, fat, and sugar. If you are looking for protein-rich food, fill them with Greek yogurt or nut butter.

Can I use milk instead of water in crepes? ›

Yes, you can use water instead of milk in crêpes, however, milk does bring richness and flavour so if you have plant-based milk to hand we recommend using that instead of water.

How do you keep crêpes from falling apart? ›

There are a few reasons your crepe might be falling apart or tearing when you roll or fold it. It could be that you added too much liquid, or too much of the wrong kind of liquid (skim milk, dairy free milk instead of whole milk).

Are crepes healthy or unhealthy? ›

Although the overall nutrition varies according to the ingredients, savoury crepes, are considered to be a healthy choice. They have fewer calories, fats, carbohydrates and more proteins as compared to other foods such as pancakes and waffles.

What are gluten free crepes made of? ›

And just like regular pancakes, you'll only need 3 essential ingredients to make them and a little oil for frying. All you'll need is gluten free flour, your milk of choice (any dairy free milk is fine too) and a few eggs.

Can I eat crepes everyday? ›

Since too much cholesterol can increase the risk of heart disease, the suggested intake is limited to 300 mg per day. Crepes contain 40 mg which is around 13 percent of daily cholesterol consumption recommendation.

Are there any benefits to eating crepes? ›

Crepes are a source of complex carbohydrates, which are an important source of energy for the body. They also contain protein, thanks to the eggs and milk used in their preparation. They can also be a good source of fiber if whole wheat flours are used, which are very healthy.

Can you eat crepes and lose weight? ›

Fortunately, you don't have to eat bland, tasteless food to lose weight. Instead, you can eat tasty crepes. The key is to find healthy substitutes for the ingredients such as using whole-grain flour or buckwheat flour instead of refined flour and holding off on the syrup choices.

Can I use sour cream instead of milk in crepes? ›

Sour cream is an acceptable replacement for whole milk, buttermilk or evaporated milk in baking. Regular and reduced-fat are preferred over nonfat in baking because the latter will separate. Sour cream adds a creamier texture to baked goods because of its acidity.

Is butter or oil better for crepes? ›

Melted butter or vegetable oil in my crepes? I choose melted butter most of the time as it gives a much better flavor to your crepes and make them lighter in texture as well.

Why do you add salt to crepes? ›

French Crêpe Ingredients

Sugar: Subtly sweeten the crêpes with a teaspoon of white sugar. Salt: A pinch of salt enhances the overall flavor. Eggs: Eggs add moisture and bind the batter together.

When preparing crepe batter, which ingredient will increase the overall richness the most? ›

The yolk is the fat sack. It adds richness that emulsifies seamlessly with the protein of the egg white and milk. It adds flavor and toothsome ness at the same time. The sugar softens the pancake a bit, and of course adds sweet flavor.

How do you make Joanna Gaines crepes? ›

Joanna Gaines's Crêpes

In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

What is the best consistency for crepe batter? ›

Crepe batter shouldn't be the consistency of pancake batter. It should be extremely thin! Use a ladle to test the mixture's thickness and make sure it has the consistency of heavy cream — almost liquid. If you've found that it's too thick, make a thinner batch, then add both batches together to correct the problem.

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