Do you ever have days that just go completely not as planned? The kind of day when you know you've got things to do, work, a game plan for tackling things you're itching to get on with... and then absolutely nothing goes as you were hoping... Like not even your breakfast! That's sort of how my day went when I first made these crepes.
I had all kinds of tasty plans for the morning, but then got woken up by my husband bright and early -- apparently I needed to drive with him to an appointment I wasn't even aware of. No time for breakfast. Sigh. Well when we got back I opened the fridge to see what I could whip up quickly and saw this jar of espresso "nutella" and before I knew it I was making crepes! Because when you have a jar of chocolate hazelnut goodness staring you in the face alongside a pint of fresh strawberries, what else is there to be done...
So I made crepes. Delicious crepes... If there were multiple breakfasts in the day, I'm the last person who would complain. That's my favorite meal and I have too many favorite breakfasts competing with one another to ever do them all justice. A smoothie bowl or nice cream usually win... (or some leftover dessert)... But then there are crepes as an occasional contender, and I think I've been neglecting them for a little too long. Anyways, I'm glad that jar of "no-tella" gave me a nudge in the right direction... ;)
So these are super easy -- just three simple ingredients (plus a couple of optional ones) and you can have them sweet or savory. The best part is that they are gluten-free, dairy-free, egg-free, oil-free, soy-free, and refined sugar-free. The egg-free part surprises me still, just because these egg-free crepes somehow look super eggy -- don't they?
They're pretty sturdy, bendy, and pliable by the way -- so you can easily make savory "wraps" out of them if you're ever in the mood for some -- see:
Now, I'm not the best crepe maker -- despite making many many batches. In fact, flipping anything on a frying pan always makes me nervous no matter how many times I've done it. Just the thought of whatever it is breaking is enough to make me not want to cook! But these are pretty fuss-free once you get the hang of it. In fact, it becomes addictive -- you'll probably find yourself wanting to make batch after batch.
If you've never made crepes before, here's the thing -- you're pretty much guaranteed to wreck the first one. And maybe the second... But you'll learn super fast, honestly, if I can do it -- the wimp that I am when it comes to things like this -- so can you :D
The trick is to get the skillet warm, then take it off the heat and put a bit of oil on (I used non-dairy butter for mine) or if you've got a super non-stick pan you might be ok without the oil -- it is definitely easier with some though. Spread it around evenly, then pour some of the batter on and quickly turn the pan a little in a circular motion to get the batter to spread out into a thinner circle. Then return it to the heat and cook. Pouring the batter while the skillet is off the heat helps to get the batter to spread out more thinly before it starts to fully cook -- hence thinner crepes. Also don't make them too big until you're comfortable with the whole flipping thing.
The next trick is to know when to flip. Keep an eye out for the edges turning a golden color. Probe a little with a spatula by trying to lift an edge slightly -- you'll know it's flipping time when the crepe lifts up quite easily. Then go around all the edges first to make sure it lifts everywhere. If it seems stuck in any spot though {particularly in the middle} give it a bit more time.
Further Tips for Success with This Particular Crepes Recipe
This section is a small update to this (already very long! ;) ) post. Since I shared this recipe some time ago it's become quite popular. However, when you look at the comments section below you'll see that the reviews are all very polarized -- "5 stars, best recipe ever!" or "1 star, this didn't work at all!" -- over, and over, and over...
One might wonder how that is possible... I've tried to explore and distill this issue some more, initially by adding the tips above this section, but seems like there are still people struggling with the recipe a little, so today I'm elaborating with a few additional tips.
Actually, first off, with this beautiful video Janel made making these crepes:
I hope the video is helpful in terms of seeing the process and what things should look like at different stages.
Ok, and now to the update -- some areas to watch out for in terms of potential flops:
- Use just enough oil, but not too much. This tip came from Janel, as she found that using too much oil somehow makes the crepes fall apart and turn to mush.
- Make sure your batter is super smooth. If you're seeing bits of flax in it, keep blending. No chunks should be visible.
- I recently found that letting the batter rest a few minutes after blending and then re-blending again helps. So what I do now is blend, rest a few mins, blend again, rest a few mins, then do a third blend. This also helps the batter get extra smooth and the flax more "bindy."
- Make sure your batter is runny. Especially important if you are making a double batch. When making a double batch, I add as much as an extra ½ a cup more mylk. It helps to thin out the batter to a good consistency.
- Cooking temp: a medium high temperature works best (my burner goes from 1-9, and I usually cook these on between 6-7; Janel shared that her burner goes from 1-6 and she cooked hers on 4).
- Don't be tempted to flip prematurely. I don't time mine, I just have a good sense when they are ready based on how they look, but that's because I make these so much. Janel shared that for the ones she cooked in the video, for example, it took her 5.5 mins on the first side, and then about 3 mins on the next side. Flipping prematurely will certainly result in breakage or a mush pile, so give them time.
- Don't give up on the recipe if your first crepe or two break :) Give them a chance and experiment a little with the heat settings, thinning out the batter a little with more mylk and so on, until you get it right.
So that's it. Ready? Wait, what are you going to stuff them with? :)
RECIPE UPDATE WITH OTHER GLUTEN-FREE FLOUR OPTIONS:
Since I shared this recipe initially I’ve been overwhelmed with the amount of “recipe love” it’s received — so happy to see all the wonderful feedback and photos sent to me on Instagram and Facebook of your wonderful creations ♥
ALLERGY-FRIENDLY SUBSTITUTIONS:
I’ve also been receiving a lot of substitution questions — particularly because some of you can’t / don’t do oats (or as someone pointed out, in some places gluten-free oats are simply not available). So to answer the question of whether these can be made with other grains — the short answer is YES. The long answer — it’s tricky and will require you to play around with the recipe.
Not to worry though, I’ve made plenty a batch of these puppies, with many different kinds of flours and ratios, so I’ve already done a lot of the “playing around with the recipe" bit for you and thought I’d share some of the conclusions I’ve reached — with illustrations, of course :)
So like I said, I tried these crepes with several different grains (though there are certainly plenty more grains out there to try out). Feel free to take my conclusions and conduct further experiments of your own if you like — at worst, you’ll have a delicious crepe-wannabe pile at your disposal, at best delicious crepes to your liking :)
I shared the recipe with oats originally because that is truly the best grain for this, in my opinion. Oats have a great binding quality and a beautiful stand alone taste and texture, and therefore the recipe could be kept fairly simple and straight forward — just three ingredients to get the job done!
With other grains, I find it’s not so straight-forward. Doable, but takes some fiddling around. So grain flours I’ve tried are: rice (brown and white), sweet sticky rice flour (aka glutinous rice flour / mocha), sorghum, buckwheat. Here’s how they turn out below. From left to right -- buckwheat, rice, sorghum:
Let’s start with rice flour — if you do just sweet sticky rice flour you’ll end up with a gummy crepe… not good, don't go there! Just rice flour (brown or white) works, but it’s got a very strong rice flavor, so I’d recommend adding some other flavors or spices to balance out the taste a bit (like cinnamon and vanilla for sweet, and garlic powder, chili, basil, or oregano for savory). They are also not as sturdy when you try to fold them — that’s actually a half truth: they can be and they can be breaky — all depends on how thick the batter is spread. If you make them thick, they can break in half when you fold or flip. If you make them thin, they work. If you make them too thin you’ve got a problem! (See — that’s what I mean by fiddly!) But they do work, so I wouldn’t discourage you from trying. My favorite rice crepes are actually a mix of mostly brown or white flour with some sweet sticky rice flour.
>>> So to substitute 1 cup quick oats with rice flour, I recommend a ratio of ¾ cup rice flour + 2 tablespoon sweet sticky rice flour. And increase the ground flax to 1 tbsp.
The one nice thing about the rice crepes is that they can be made into the thinnest most delicate lacey crepes, which is a big bonus in my book:
And here's one I enjoyed filled with the most delicious caramel ice cream...
Lastly, here's an example of what the thicker ones turn out like:
And here's a wrap made out of the thicker ones:
Next, let’s talk sorghum flour — these crepes taste the best in my opinion (second to the oat ones). They actually have a very nice flavor I enjoy very much. But they are a little breaky and finicky. Sorghum flour is frail and needs something to offset its lightness. In general, these need to be made a tad thicker to hold together when flipped. But good taste is the trade-off.
>>> So to substitute 1 cup quick oats with sorghum flour I recommend 1 cup sorghum flour + 2 tablespoon tapioca starch or arrowroot (it helps to give them more elasticity and make them break less). Also, increase the ground flax to 1 tbsp.
See how they're a bit less delicate when bent? Still thin though, and most definitely enjoyable :)
Next up is buckwheat — I love the buckwheat crepes! They are very delicious IF YOU ARE A BUCKWHEAT LOVER. If you’re not, stay away ;) They have a very buckwheaty flavor, and they are my favorite for savory wraps. Buckwheat makes them super sturdy, so no breakage at all. The downside though is that they generally come out a little thicker if you don’t thin the batter enough — a good thing if you want a thick “injera” type flat bread, not so ideal for wrapping… But you can get them to be thin — just keep an eye out on the batter and if it looks like it’s thickening up after the first crepe or two, add a tiny bit more milk and give it a whirl.
>>> So substitute 1 cup quick oats with ¾ cup buckwheat flour. I like adding a touch more salt to these, but it’s a personal preference.
Here's an example of a thicker one {underneath} and thinner one on top (also depicted in the trio photo above):
Other grains: feel free to experiment with other grains for this — millet, quinoa, amaranth could all work great. Generally 1 cup quick oats will grind down to about ¾ cups flour while blending, so start with ¾ cups flour and add a bit more if it seems necessary (I find for instance sorghum crepes need a bit more substance). You can also mix and match some of these flours to create a combination that works for you. Try adding a few tablespoon tapioca or arrowroot or sweet sticky rice to increase bendiness and bindingness to your crepe experiments. You can also try adding xantham or guar gums, but I tried to keep these out of these crepes for simplicity’s sake.
All in all, I think a lot of it comes down to trial and error and to making lots of crepes :) I make a ton of these, so it's easy for me to control the thickness and thinness, but I feel like if you try these once or twice you'll get the hang of it quite quickly and be able to customize the recipe from there to your liking.
But now you see why I chose oats — the simplest and easiest to work with, has a good flavor, and makes sturdy but light crepes. That’s not to say other grains won’t work though — the sky is the limit. Enjoy!
PrintEasy Basic Sweet or Savory Crepes
Simple 3 ingredient vegan crepes with different gluten-free flour options for versatility.
- Prep Time: 5 minutes
- Cook Time: 4 mins
- Total Time: 9 minutes
- Yield: 5-6 crepes
- Category: Crepes
- Cuisine: Breakfast
Ingredients
- 1 cup gluten-free quick oats*
- 1½ cups non-dairy milk (I used unsweetened vanilla almond milk)**
- ½ tbsp ground flax seeds***
- + non-dairy butter or oil of choice for cooking (or a really good non-stick skillet)
Optional:
- 1 tbsp maple syrup (highly recommend for sweet crepes)
- ⅛ tsp salt (highly recommend, unless you're using salted non-dairy butter or filling)
- Totally optional: this "nutella" spread + fresh strawberries or bananas for filling
Instructions
- Place all batter ingredients into a blender and blend into a smooth consistency. Let the batter rest a few minutes, then blend again. Let rest a few more minutes, and blend again. This will ensure a smooth batter, and will also let the flax start binding better.
- Warm up a medium-sized non-stick skillet on medium-high heat. Remove from heat and place the oil on the pan. Spread it around evenly with a spatula. Pour about ⅕ of the batter onto the pan and quickly slightly tip it in various directions in a circular motion to spread the batter into a thin circle.
- Cook until the edges are golden and lift up easily with a spatula. Flip and cook the other side for a few more minutes until golden. Remove and transfer onto a plate and repeat with the remaining batter, adding a bit more oil in between each crepe. (See notes re: thinning the batter***). Enjoy!
Notes
*See notes above recipe for alternative flours.
**If making a double batch, I found it helpful to add another ½ a cup of milk to the blender to thin the batter out a little.
***Because I use ground flax seed in the batter, usually by the time you get through the first ⅔ of the batter (unless you're a super fast crepe maker ;) ) the remaining batter thickens a little. That's because flax gets gel-like when sitting in a liquid. So I keep my batter in the blender from the get go -- just pour it into the pan straight from there. Then when it seems like the batter is a little too thick I just add a tiny splash more milk and blend quickly once again to thin out the batter. Then carry on crepe-making as normal... If you choose not to thin it out you'll just end up with slightly thicker crepes -- they'll still be just as delicious though! You can make these without the flax as well by the way, but the crepes are a lot more delicate and require more delicate handy-work while making... I find the flax version a lot more versatile and fast.
Mel says
Important note for those with inflammatory issues: I hope you can make a real gluten free version since besides oats are gliadin free (the protein that comes form wheat) Oats will never be Avenin free which is one of the gluten proteins in grains...so it will never be gluten free. Picture looks amazing but it takes a lot of responsibility to say that something is gluten free
Audrey says
Hi Mel. This recipe is in fact gluten-free so long as you use certified gluten-free oats (which are checked for gluten content); avenin is not actually a gluten protein. It's a protein that some people with gluten sensitivity might also be sensitive to, but many people with gluten intolerance can still enjoy oats just fine. If someone has a sensitivity to that, then yes, go for an oat-free recipe instead. Not sure if you saw the myriad of oat-free suggestions up above the recipe... but those might work for those who can't have oats instead.
Calum says
Followed the recipe exactly with oats, flaxseed and unsweetened soya drink. Blended the batter three times with a few minutes pause between. The mixture was smooth but very thick. Managed to flip the pancakes ok and they didn't fall apart or stick, but they ended up totally raw on the inside as others have also said. Tried a different recipe and had perfect thin crepes first time. Sorry.
★
Audrey says
Hi Calum, thanks for the feedback. Too bad these didn't work out for you. May I ask - did you use standard measuring spoons and cups to measure out the ingredients? Because if the batter is too thick it's usually because there's too much flax or grain. Either way sorry these didn't work out for you. I'm glad you found something else that works.
Calum says
Thanks for the reply. Yes standard measuring cups and spoons, 240ml for the cup and 15ml for the tbsp. Not sure where it went wrong!
Audrey says
Ok, thanks for confirming. That rules that out then. I'm really at a loss why this recipe works great for some and not for others. So any hints people share about how it went for them are always helpful. I'd say, not so much for you since it sounds like you already found good alternative, but in case anyone else reads this down the road and experiences a similar issue, if the batter seems too thick it can be thinned out a little with a bit more almond milk, etc.
Sarah Koch says
The buckwheat ones are my favorite ones so far. I also tried these with oats and rice, which were great, but can't beat the heartiness of buckwheat in my opinion. Thanks for your recipes!
★★★★★
Audrey says
Thank you for sharing your feedback Sarah. I agree -- buckwheat is so good when you're in the mood for something hearty and comforting.
Arianna says
I made them several times, and I adore them!
Last time I prepared them with water (I didn't have any veg milk) and mixed some chestnuts flour with the oat...absolutely amazing!
★★★★★
Audrey says
Chestnut flour sounds wonderful in these -- will have to try when I find some next :) Thanks so much for the lovely feedback. I'm so glad you're enjoying these crepes!
Inga says
I am sorry, I followed every piece od advice but that recipe was just awful for me. It made me stressed and angry with all the good wasted.
★
Audrey says
It's a shame it didn't work out for you, Inga. But, thanks for the feedback. Seems a tricky recipe for some for reasons beyond me...¯\_(ツ)_/¯
Julia says
Thank you for the best crepe recipe
★★★★★
Audrey says
Thanks for the feedback, Julia! So glad you enjoyed these :)
Fleure says
Perhaps it was just me, but my crepes did not turn out well. They remained undercooked no matter how long I cooked them for (15+ minutes). The outside just turned crispier, but the middle stayed raw. Not sure what I did wrong.
★★★
Audrey says
Hi Fleure. Thanks for your feedback, and sorry this batch didn't come out perfect for you. It sounds like the crepes might have been too thick if they're not cooking through the middle. You can try thinning out the batter a touch with a bit more almond milk to help them spread thinner in the pan if you wanted to give these another go.
Another thought is was anything by chance altered in the ingredients? And what kind of plant milk did you use? I can see a thicker milk (like say a can of coconut milk) creating a bit of a thicker mixture perhaps which could result in the crepes being thicker as well? Just some thoughts.
Jay Cohen says
Hands Down, w/o a doubt, the BEST Vegan Crepe recipe I've come across. The attention to detail, the trial and error, the follow up tweaks and edits, OUTSTANDING AND THANK YOU.
★★★★★
Audrey says
Thanks so much, Jay! Appreciate it.
Kira says
These stuck immediately to the pan and that was that. Bummed.
★
Audrey says
Sorry they didn't work out for you Kira. Hopefully they'll come out better next time :)
Danielle says
Appreciated a gluten free and dairy free option to crepes. I tried them on my crepe maker initially and that was a bit of a disaster as the batter didn’t adhere to the surface. I was nervous to try them in an actual pan but they worked pretty well. Flavor was nice and worked for both savory or sweet. I used regular oats and need to use my food processor next time to try to get a thinner batter. The crepes were a little thicker than I would have preferred, but they worked :) so I will keep playing around with this recipe.
★★★★
Audrey says
Hi Danielle, good to know these don't work in a crepe maker them -- I'm often asked :) Thanks for confirming. I think the quick oats would give you a bit of a thinner batter too as they are generally more light and fluffy. I'm glad they worked out in the pan. Thanks for sharing your experience.
Maria says
I used a gluten free flour mix I'd had on hand in place of oat flour. The recipe worked out great. Thanks so much for sharing!
★★★★★
Audrey says
Hi Maria, that's great to hear -- thanks for sharing your substitution. Good to know that works well :)
Laurie says
Could you use straight up oat flour instead of quick oats? If so, how much?
Audrey says
Hi Laurie, probably, though I'm not sure of the exact quantity as I haven't tried. I'd try with 3/4 cups oat flour.
Hillary says
These worked great for us. I've tried them with the oat flour and with sorghum so far. I definitely prefer the oat flour version -- easier to work with and I found them more sturdy. We've been having them with savory stuff, but can't wait to try a crepe cake one of these days. Thanks for the recipe.
★★★★★
Audrey says
Thanks so much for the lovely feedback, Hillary. I'm glad you enjoyed these! The oat version is my favorite too.
Disappointed says
This recipe did not work whatsoever. The batter turns into a mush and does not cook through. Playing around with different pans, amount of oil, temperature and thickness of the batter did nothing to improve the outcome. Reading through the reviews, the good ones are from people who have not yet tried to make the crepes and the bad ones are from those who actually attempted the recipe. Please don’t waste ingredients and time on this. We ended up making a shake out of the remaining batter.
★
Audrey says
Hello "disappointed,"
I'm sorry the recipe didn't work out for you, however saying only positive reviews came from people who didn't make this is incorrect.
There are positive review comments here from people who made these successfully. See comments from: Danielle, Maria, Hillary, Julie, Shawnee, Karina, Anni, Irina, Karen, Mandy, etc. -- all of whom made these successfully and enjoyed them. I make this recipe on a regular basis, as you can see from the photos in this post, as well as in other recipes I use these in, like this crepe cake: https://www.unconventionalbaker.com/gluten-free-vegan-crepe-cake-recipe/. My videographer Janel made them as well, as you can see in the video. I also have blog readers share photos and feedback of these crepes on Instagram, etc. -- successfully. Here are a few examples of what people shared:
https://www.instagram.com/p/7I1QCcMhvb/
https://www.instagram.com/p/BF2UnwWqBwN/
https://www.instagram.com/p/BUKDlErFVwp/
I believe you when you say the recipe didn't work out for you and I know not all recipes work for all people, but saying that the recipe "does not work whatsoever" and that the "only good reviews are from people who didn't make them" is misleading.
Anna says
The recipe lools great! Does it work with a crepe maker?
Audrey says
Hi Anna, unfortunately I don't own a crepe maker, so never tried. If you give it a go, let me know how they turn out :)
Cassie Thuvan Tran says
These look beautiful! I'm not the best at flipping crepes either, let alone pancakes! It's so hard to form that perfect circular shape. You did an AMAZING job with your final batch of crepes. I can imagine how incredible they tasted and how fun it was to test out all kinds of recipes!
Audrey says
Thanks Cassie. These are definitely super fun to play around with :)
Sadie says
Horrible recipe. Nothing stuck together. A waste of ingredients
★
Audrey says
Hi Sadie. Sorry it didn't work for you. Did you modify anything in the ingredients list or recipe steps?
It's a recipe I use frequently and it works well for me and many of my readers. I wonder what might have gone wrong?
Celine says
If using rolled oats vs quick oats, would that impact the flavor or the texture?
Audrey says
Hi Celine. I'd say yes, because quick oats are processed differently and are a lot less dense as a result. If you have to go with rolled oats though, I'd just start by using a bit less and see how it goes. I'd love to hear how you go if you give it a try.
Julie says
OK, these are awesome. Period. I've tried numerous recipe for vegan, gluten free pancakes or crepes and all have failed or are disgusting, except these. Bravo.
Audrey says
I'm so glad you like them, Julie! Thanks so much for the lovely feedback :)
Lena says
Tried twice to make sure. Used a different blender the second time. Non-stick pan. Too bad. I see many wonderful reviews here.
Audrey says
Hi Lena, sorry they didn't work out for you. Did you modify anything at all in the recipe by any chance? What exactly was happening / went wrong?
Lena says
Your fotos look beautiful. I did everything exactly following the recipe, but the result was extremely disappointing. The batter didn't make a solid product. Just cooked mush on the skillet.
Audrey says
Hi Lena,
Mushiness can happen as a result of a few things: the batter not being blended smoothly enough and allowed to rest a few minutes, the use of too much oil in the skillet, and premature flipping and/or incorrect temperature. These things are easy to adjust, but might take a bit of practice to figure out. I hope the video and the extra tips I just added above to the post are helpful if you ever want to give this recipe another try.
Shawnee says
Made the buckwheat version of these (1/2 recipe) and they came out perfectly!! Quick, easy, and fantastic! Thank you so much! I think the trick with the pan really makes a difference.
★★★★★
Audrey says
Aw, that's awesome -- thanks for the lovely feedback.
Karina says
Made these tonight with the buckwheat substitution and they were amazing! I added a couple teaspoons of spirulina for an earthy green colour, and the two flavours matched pretty well. Bookmarked this recipe now :D
★★★★★
Audrey says
That sounds amazing, Karina! I love the spirulina addition -- thanks for sharing :) And thank you for the feedback. Glad you enjoyed these.
joe says
Hello, love your buckwheat ones! So could you please tell me the amounts and ingredients for the buckwheat ones, thank you!
Audrey says
Hi Joe,
For the buckwheat ones:
>>> substitute 1 cup quick oats with 3/4 cup buckwheat flour. I like adding a touch more salt to these, but it’s a personal preference.
Enjoy! :)
Anni says
OmNomNom! Make these for dinner today, the oat ones... So goooood!
Dad did not even notice that I make eggless pancakes! He only complained that they were a bit smaller than usually...
I'm so gonna make them again - have you tried making them with cocoa powder/chocolate?
★★★★★
Audrey says
Hi Anni,
Thank you so much for the feedback! So happy your family enjoyed them. I haven't tried them with cocoa yet, but now that you mentioned it -- I MUST try! ? ? I usually just put chocolate on them, so didn't even occur to me to make them chocolatey from the inside out..
Cory says
This recipe is amazing! Thank you so much for sharing. I'm wondering what I can use instead of rice/soy milk? Trying to avoid packaged foods. Water would be ideal but maybe coconut milk? Thank you!
★★★★★
Audrey says
Hi Cory. You can always make your own nut / plant milk. It's a simple process :) But, light coconut milk would be totally fine too.
Irina says
Hi Audrey,
Very simple recipe, I am willing to try as fast as I can. I have steel cut gf oat. Does it work if I put all ingredients in blender or I have to buy quick oat ?
Audrey says
Hi Irina, I think quick oats work best here because they are much softer / thinner and so they "dissolve" better into the batter. You could try with the steel cut, but I'd recommend the instant for best results. Let me know if you give the steel cut a try though -- would love to hear how that goes.
Irina says
Hi Audrey,
Thank you for your answer. I will try to make crepes either or, depends what kind of oat I will use, and let you know how it was.
Irina says
Hi Audrey,
I made it and very glad to tell you, that I like oat crepes very much now. It was so tasty and delicious , that I started to eat them when they were very hot. Thank you very much for this recipe. Definitely I am going to repeat crepes again.
I used steel cut oat and coconut milk, just let batter to stay in bowl for 20 minutes before I started to cook. Batter got very thick and I added a little water. The crepes were just great! I couldn't stop eating. Thank you again.
Audrey says
That's amazing -- so happy to hear it worked and that you enjoyed them :) Thank you so much for sharing!
Kelly says
I've done a number of GF, EF crepes in the past but these do not flip well at all. Followed the recipe exactly and all I could manage were deformed pancakes not crepes. Taste is OK though.
Audrey says
Hi Kelly. Sorry that didn't work for you. Strange -- they flip well for me. What type of pan are you using (size? non-stick?) Also did you use oil? And were you able to make the other types of crepes on the same pan / same conditions? Just curious as to why they might not have worked out...?
Keren says
Thank you for those wonderful recipes! The crampes worked! And on a cast iron pan! For anyone who the crampes didn't work, just follow the recipes EXACTLY! ;)
★★★★★
Audrey says
Thank you so much for the lovely feedback, Keren! So happy you like them. And glad to hear they even work on a cast iron pan ??
Shanti Free says
Thank you Audrey! So appreciate all the detailed info on what to do and not to do! So thorough!
I will be preparing these healthy and delicious crepes tomorrow for a birthday celebration breakfast. Will be exploring quinoa, oats and sticky rice flour.
Thanks again!
Peace and yummy life!
Shanti
★★★★★
Audrey says
Thank you, Shanti! :) Glad the info is useful. Enjoy them!
Olympia says
Doesn't work, pancakes just keep falling apart no matter how much flaxseed I add, or how long I let them cook.
Audrey says
Hi Olympia. Sorry it didn't work out for you. What ingredients did you use? And did you use any butter or oil in the pan? Was your pan non-stick? Just curious to understand why it's not working for you.
Kerry says
Hi Audrey, Great posts. Have you ever made crepes with a combination of buckwheat, coconut flour and almond flour?
★★★★★
Audrey says
Hi Kerry. No, I haven't tried that combo yet. Would be interesting to play around with though :) -- all flavors I like.
Jamie says
Sad to rate this so poorly, but these crepes did not work for me. Both taste and texture were way off. They didn't stay together and ended up as a gloppy pile of goop in my pan. Finally was able to make one tiny crepe but the flavor just wasn't there and the texture was still gummy.
Very disappointed :(
★
Audrey says
Hi Jamie,
Strange they didn't work out for you, but thank you for sharing nonetheless. Sorry it didn't turn out.
I make these quite often and know many of my readers have enjoyed them too, so I wonder what went wrong here..? Just curious -- did you change modify any of the ingredients in the recipe? And which flour version did you use?
sing says
hi, I don't have quick oats. can I sub with oat flour? if so , how much to use? can't wait to try these!
Audrey says
Hi Sing, there are substitution suggestions in the text above the recipe. Lots of options :)
sing says
thanks so much. I looked at the options. I will start with 3/4 cup of oat flour.
Audrey says
Great! Glad that works. Enjoy!
queen gemisa says
Peace Audrey. Thank you for the directions on the creps.
★★★★★
Audrey says
You're welcome :)
Lorri says
I'm not sure what I did wrong, but these didn't make crepes for me. They looked great until I tried to flip them. Then they just became a pile of mush. So I told my kids we were having fried oatmeal. 1 out of 3 kids were excited about that. I gave up after four attempted crepes, greased a ramekin and have it baking in the oven. It was still very tasty, especially with a drizzle of maple syrup and some Korean strawberries (you haven't lived until you've had a Korean strawberry, btw). I did the oat version, obviously, but maybe I will try with another flour another day.
Audrey says
Hey Lorri,
Thanks so much for the feedback. Sorry they didn't work as a crepe, but glad you were able to turn them into a fried oatmeal :D
Hm... what could have gone wrong I wonder? The oat version is my favorite. I wonder if they just didn't cook long enough before flipping? Did you modify anything in the recipe itself? Perhaps it could have been something as simple as they were maybe just too large for flipping? Thinking over here... :)
And korean strawberries?! What are those and how come I've never heard of them?! Googling now and will keep my eyes peeled! Thank you for the recommendation.
Anjali @ Vegetarian Gastronomy says
I had this recipe of yours bookmarked and just took a look at the ingredients...WOW so simple!! My brother will be stoked when I make him these since he has celiac! I'm pretty sure my entire family will be excited as well. Can't wait to try it out this weekend.
Audrey says
Yay, for crepes -- I hope your brother likes these! ?
Kristen @ The Endless Meal says
I can't believe how simple the recipe is and how perfect the crepes look. It's amazing! I will be making these for sure!!
★★★★★
Audrey says
Thank you, Kristen! It's definitely one of the simplest recipes to make.
Flirty Foodie says
So it's official, this recipe does not work with oat bran. lol. I really wanted to try this recipe. Went to two supermarkets near my house looking for oatmeal but they were out. I had oat bran in the house and really wanted to try it anyways... The result a tasty mush. lol.
Audrey says
Oh, what a shame! Thank you for sharing. At least the mush was delicious though so it wasn't a complete waste :)
I'm about to share an update about substituting other grains, but I definitely know that these don't come out the same at all with various other grains. I never tried with oat bran though -- so good to know.
I'll update you when I have the info on other grains up. In the meantime I hope you find some oats soon! :P
Audrey says
Hey again -- ok, so I updated the recipe with other grain options so figured I'd let you know in case you're still struggling to find those oats :)
Howie Fox says
Wow!! And they hold together without egg? I'm super curious now. Actually I might have to try them later on! Thanks for the recipe :-)
Audrey says
Yep, no eggs needed for these, Howie -- it's magic... delicious magic ;)
Tina says
Audrey, these crepes look sooo good and I want to make them, but with Australian food regulations around oats there are no GF oats available. Is there a good substitute?
Audrey says
Hi Tina,
Sorry it took me a few to reply -- I'm working on a recipe update for oat substitutions and thought to surprise you by just sharing what I've got, but time just isn't on my side these last few days and I just haven't been able to get around to it. I'll let you know when I make the update.
Good to know about gf oats and Australia though -- I had no idea. So there are no brands that offer them at all?
Tina says
Oh Audrey thank you, your a sweetheart. I totally understand about time flying by, so please don't stress. I did try substituting sorghum but didn't work, I think I need a heavier flour?!?!
With regards to oats, this is my summary of the policy statement from Coeliac Australia, hope it make sense...The gluten in oats is avenin, (which current lab tests can't measure) thus Australian food standards prohibit oats and any oat products being labeled as gluten free regardless of lab test results. Other countries that label oats as gluten free, are oats that are not contaminated from close crop proximity to wheat/barley/rye and from shared equipment for harvesting and packaging. Uncontaminated oats here can only be labeled free from wheat/barley/rye. Limited studies have shown that 1 in 5 coeliacs have symptoms/damage by uncontaminated oats so the recommendation is for coeliacs not to included oats in diet.
Audrey says
That’s really good to know, Tina. Thank you! I know about oat cross-contamination with gluten and am careful in that regard. I actually used to be sensitive to oats as well as gluten, but luckily that sensitivity passed in the last year so I can enjoy some now in moderation, though I only get the certified gluten-free kind. Pity that there isn’t an available equivalent in Australia, but it’s helpful to keep in mind for future recipes.
I guess it’s because of my past sensitivity, but I don’t tend to use oats in my recipes typically, but this one is an exception because they just work so well here. However, I did just update the recipe, so you can see things that worked and didn’t work for me, sorghum included.
Tina says
Oh my goodness Audrey, you have been busy! Thank you for going to all this effort for an alternative to oats. I'll hopefully get to do an alternative very soon. Would a nut flour like almonds work?
What worries me with regards to oats, is that, here they are not considered gluten free because they contain avenin. Potentially coeliacs overseas are eating it because they think they are gluten free and are possibly causing damage even if they are not symptomatic. Coeliac Australia suggest that if coeliacs want to consume oats, they should get a gastroscope prior to consuming oats and about 2-3 months after to make sure no damage has occurred.
Audrey says
This is really interesting, Tina. I never thought about it much because I was going based on the research available here in North America, but now that you mentioned Australia came to different conclusions I must say I'm conflicted on whether to keep using them or not because ideally I'd like my recipes to work world-wide and also wonder how well they test things over here... I know over here they test the gf oats for gluten content, but I think if you have celiac and are at all concerned with oats it is definitely a good recommendation to test whether they are causing any damage.
Rosie says
!!!!!
I am SO happy to see this. You have no idea.
I've been telling my kiddo about the magic of crepes. Crepes for breakfast. Crepes for lunch. Crepes for dinner! She wasn't into the idea at first but has come around to it now...But I have yet to find a reliable GF DF EF recipe. So this is awesome. Thank you!!! Pancakes & waffles are next right!? :) :) :)
★★★★★
Audrey says
Rosie -- come over! We've been eating crepes for a week straight here -- wish I could share some with you <3 Though the recipe is super easy -- and I don't think your kiddo would oppose if you stuff these crepes with all kinds of deliciousness ;)
Audrey says
Oh, and I'd be happy to do waffles if you bring a waffle maker ;)
Rachel Edington (Gluten Free Mana) says
We love crepes at our house! These look fantastic!
Audrey says
Thanks Rachel! Which one of your flour mixes do you use for yours?
Linda @ Veganosity says
Thank you for this, Audrey! I've been looking for a good vegan crepe recipe. I can't wait to try this. Isn't it funny how sometimes an unexpected change of plans works out for the better? :)
Audrey says
Linda, these are so easy -- you'll love them! And yes, I was happy my plans changed -- apparently these are making people very happy all over the world -- I'm getting nearly daily photos sent in to me over the last week of people's creations of these -- I never thought this recipe would be so popular, so glad the change of plans nudged me to share it! :D
Laura @Petite Allergy Treats says
Awesome! Gluten free Vegan crepes are a tough recipe but you totally nailed it! Now, could you come over and make these for breakfast?:D
Audrey says
Haha. Thank you Laura. I'll trade you some for one of your delicious bagels! <3
Mandy says
Crepes!!!! Oh, I've missed them SO much. These look perfect!! I'm with you on breakfast, it's my favorite...which is why we often have breakfast for dinner :) I need to try these!!
Mandy says
Audrey!!!!! I'm in LOVE!! Hubby is finishing up the crepe making right now and they are amazing!!!! I obviously went the sweet route AND made your Nutella spread! Holy deliciousness. I'm in awe of your creative recipe mind...can't believe those crepes are only three ingredients! I have to laugh, and thank you, for warning your readers that you'll wreck the first one. I did just that. Then I wrecked the second one...which is why hubby took over. Such a great recipe! <3
★★★★★
Audrey says
Mandy, you're the best! Thank you so much for sharing. So happy you liked these and I loved seeing your photo on Instagram and that you got those flipping skills perfected after all. These really are a breeze to make when you get the hang of it. I've actually been making them for like a week straight here for various meals -- easy peasy! I stuff mine with all the good sweet trimmings, but make savory ones for my husband :D I can't wait to tell you what I stuffed the latest ones with -- you'll flip :D I can't wait to share the recipe, but all good things in good time ;)
Sina @ Vegan Heaven says
They look so delicious, Audrey! :-) I've had vegan crepes before, but it was a couple of years ago, so I can't wait to try your recipe!
Audrey says
Thanks Sina! I hope you get to try these out sometime. I can already see you stuffing these with some savory delicious creation of yours ;)
Jenn says
Crepes scare me....not to eat, of course, but to make. These look so easy though that maybe even I could do it. :) They look delicious!
Audrey says
Jenn, crepes {and finnicky things like that} tend to scare me too, but these are really easy and no expensive or fancy ingredients involved so fear not a broken crepe -- it won't be much of a waste and it will still be delicious! But seriously, these come together very easily and if you don't make them too big then the flipping is a breeze.
Raia says
Mmm... crepes, your "nutella" and strawberries... sounds like a wonderful breakfast!
Audrey says
Thanks Raia. I've been having these for breakfasts and dinners for a week straight! Experimenting... ;) And I just can't get enough -- soo good. Especially with the "nutella" and strawbs! <3
Sophia @Veggies Don't Bite says
I LOVE crepes!!! Sweet and savory is the perfect combo for me! YUM!!!!
Audrey says
Me too, Sophia! ♥♥
Ellie @ Peanut Butter & Ellie says
YOU ARE A GENIUS. I have never heard of making crêpes this way, but now that I have I MUST make them! Only 3 ingredients!? And they're not weird ingredients and they're all healthy?! Yes, please!
Also, I love that you used them for a savory wrap and for a sweet breakfast.
Breakfast is also my favorite meal of the day! I think it's because it's "okay" to have sweet stuff for breakfast and man oh MAN do I have a sweet tooth (sweet teeth??).
My high school french club has a real crêpe maker, so I want to see if I can borrow it to make these! It would be a lot easier and less stressful than flipping them in a pan by hand.
Great post! And I'm glad you had an unplanned day -- these wonderful crêpes may not have happened if you'd had a "normal" day!
xx
★★★★★
Audrey says
Thank you Ellie! :)
I know -- I'm a huge sweet tooth as well. I never -- I mean NEVER -- have savory breakfasts haha. Can't even go there when I've got crepes, nice creams, fruit, smoothies, porridge, and peanut butter ;) to occupy all my mornings!
I'm so curious how this would work in a crepe maker -- if you try, let me know.
The vegan 8 says
These look so delicious Audrey! I love crepes and I love how simple these are! I have a go-to crepe recipe on my blog that I usually make but I'm loving that these are only 3 ingredients and am intrigued to try these! I like a bit of sweetness and definitely salt in mine, otherwise they taste too bland, so I'd definitely add those options. They are perfect looking!
Audrey says
Hi Brandi -- do you mean your delicious chocolate crepes? I still have to try those out sometime... See what I mean -- we NEED more than one breakfast in a day! :D How else will I have time to try out everyone else's delicious recipes...
And yes, I love that these are essentially just 3 ingredients. But I do ALWAYS add that 1 tbsp maple + salt. It's what makes it for me. But just thought I'd put those as optional as they are not essential essential. Just really good to throw in.
Rebecca @ Strength and Sunshine says
This pancake loving girl has actually never made crepes! I must I must!!! These look fantastic my friend!
Audrey says
What?! Never? Well, these are a must try then :)
Evi @ greenevi says
I have to make these!
These are totally nostalgic for me. When I was small we had always such crepes for breakfast and I really miss them. We always ate them with apricot jam or some kind of lemon curd...
★★★★★
Audrey says
Mmmm... I love apricot jam -- that would be delicious in these! And lemon curd too. And I've got a recipe for both -- thanks for the yummy ideas, Evi! :)
Natalie | Feasting on Fruit says
Easy as crepe can be! Only 3 ingredients and things that I always have around too! They look perfect Audrey, foldable, bendable, and most importantly fillable :) Plus it gives me a chance to work on my flipping skills...and I would have no problem eating the remains of the first few flip fails in piece form dipped in that healthy "Nutella"! ;)
Audrey says
Yeah, the flip fail ones still taste just as good ;)
I think you'll love these with your blueberry sauce filling. I've been making some with something similar and it's so good. Reading your comment I just remembered your awesome blueberry breakfast wraps though <3
Harriet Emily says
Crepes are the best! I could easily eat them every day! I love making sweet and savoury fillings for them too - that way I get to enjoy them for breakfast, lunch, dinner and dessert! These are so beautiful Audrey. I will definitely be try them :D <3
★★★★★
Audrey says
Thanks Emily! I've been making delicious sweet fillings for them lately -- soo good!
Leah @ Grain Changer says
Yum!!! I absolutely love crepes - both sweet and savory. I love the addition of flax and can't wait to try these :)
Audrey says
Thanks Leah. These are very easy and the flax makes them pretty sturdy for an eggless crepe.