Lacy Gluten Free Vegan Crêpes
Vegan, gluten free, and unbelievably delicious! These crepes are so easy to whip up and simply addictive.
Perfectly lacy crêpes, without gluten or eggs!
These beauties are both delicious and low in sugar. They contain just 9 simple ingredients, which are mainstays of the gluten free pantry. These come together with 15 minutes of active cook and prep time, but to achieve the best results we highly advise letting your batter rest for 30 minutes. Use this time to whip up your 5 Minute Berry & Chia Jam, if you are using it. Gluten free flour will make the crêpes a little stickier and more delicate than usual, so be sure to cook the crêpes until golden on the bottom, with the edges starting to crisp and pull away from the pan. Add more vegan butter as needed to prevent sticking. Cooking the crêpes on too high a heat will cause them to burn before the batter sets, so a medium-high heat is the perfect setting!
Variations of these crêpes have been a client favourite when I do restaurant and brand consulting, and they have seen a range of sweet and savoury toppings. Don’t be afraid to stray from the recipe, as poached and roasted fruit, and even the classic lemon and brown sugar topping, is so delicious here. You can also go savoury with a creamy and coconut mushroom ragu or fill them with a mixture of greens and vegan cheese (served alongside a herb salad) for a perfect light supper situation.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make these savoury?
Absolutely! Enjoy this dish with sweet or savoury fillings. We love serving these as a quick weeknight dinner, filled with sautéd mushrooms finished with a little coconut cream and fresh herbs. Delicious!
Troubleshooting your crepes:
As these crepes use gluten free flour they are a little more delicate.
Cook your crepes on a medium heat, and only attempt to flip them once the base is golden and the edges are pulling away from the pan.
Let the batter rest for 30 minutes if you can – this makes the crepes easier to handle.