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Easy 3-Ingredient Crepes {Free from Gluten, Dairy, Eggs, soy, nuts, corn, and Refined Sugars}

Easy Basic Sweet or Savory Crepes


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 5 minutes
  • Cook Time: 4 mins
  • Total Time: 9 minutes
  • Yield: 5-6 crepes
  • Category: Crepes
  • Cuisine: Breakfast

Description

Simple 3 ingredient vegan crepes with different gluten-free flour options for versatility.


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

  1. 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.
  2. 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.
  3. 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.

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