Gluten Free Crêpes

Here’s one variation of a crêpe recipe I have been kickin’ around for a while.  It’s a touch lighter and airier than an “eggy”, glutinous crêpe; but, it is still very delicious.

This recipe works great for both sweet and savory filled crêpes.

Gluten Free Vegan Crêpes

Ingredients:

  • 1/3 cup + 2 tbsp cornstarch
  • 1/3 cup potato starch
  • 1/3 cup sorghum flour
  • 3 tsp enerG egg replacer, dry (not mixed with any water)
  • 1/2 tsp salt
  • 1 cup non-dairy milk
  • 1/4 cup water
  • 4 tsp olive oil

Directions:

Sift together cornstarch, potato starch, sorghum flour, enerG egg replacer powder and salt.  Stir in non-dairy milk, water, and olive oil. Whisk  for about 30 seconds until thoroughly combined.

Making crêpes is very similar to making pancakes… except one thing I have always done was refrigerate the batter before using. I actually stumbled upon this technique by accident while making my first batch of vegan crêpes, about 10 years ago. Wow, time flies, eh?  I made up a gigantic amount of batter for those crêpes, and since I was cooking them only for myself, I wound up using only a bit of it. Not being wasteful, I refrigerated the rest of the batter to use the next morning for breakfast. The crêpes the next day were 100% better than the batch the day before. They cooked up nice and golden brown and more even textured (less “holey”) than the one’s I had made the day before

Since then I have discovered that many people make crêpes this way… so I guess there’s a method to that madness.

Anyways, refrigerate your batter for at least a couple of hours (preferably overnight).  Lightly spritz with cooking oil, or smear with a touch of margarine as often as needed during the crêpe making process- if you are using non-stick pan, omit this step.

Preheat the pan over medium-high heat.

Drop about 1/3 cup of batter onto the hot pan while tilting the pan to make the batter form a circle (do this off of the heat). This part is kind of hard to explain in words, but is very easy to do. Basically you are trying to create an even and thin layer of batter as quickly as possible so that the crêpe ends up thin and delicate and shaped like a circle. After all these years, I still have trouble getting them to form perfect circles every time. :\

Cook until the crêpe is lightly browned on one side and then flip. This usually takes about a minute or so. The edges will curl up nicely and you will have no problems getting a thin spatula underneath it to flip. Don’t force it though, like a pancake- they will be messy if you get impatient!

Cook the opposite side about 40 seconds to another minute, or until lightly golden brown.

This morning I rushed on the fridge time… so they didn’t get quite as golden-brown as I would have liked. But they were still tasty as heck. Lesson learned- don’t rush a good crêpe!

Repeat until all batter is used.

Fill immediately with whatever your heart desires and wrap it all up.

Serve immediately…

I chose to saute up some shiitakes, criminis and oyster mushrooms with about 3 tsp of fresh thyme. Once the mushrooms were nice and tender I threw in about a handful of fresh baby spinach and cooked it just until it wilted. I wrapped it all up in the crêpe, and- keeping with my crazy Autumn obsession- topped it with a puree of acorn squash, miso, and a few tablespoons of almond milk. Then I topped the whole thing with some sliced almonds.

My son opted to have his filled with peanut butter, sliced bananas, strawberries, and flax seed with a touch of powdered sugar sprinkled on top. I really should have gotten a photo of that, but it was gone in an instant.

Here’s another shot of my savory crêpe:

Honestly, I could probably stick any old thing in a crêpe and still find it palatable. I kinda have an obsession with crêpes. I seriously don’t make these things nearly as often as I should.

Thank you, Caitlin, for the kind reminder! ♥

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25 Responses to Gluten Free Crêpes

  1. Vivian says:

    We just made these tonight and they were delicious. I added some lemon extract to enhance the flavour a bit for our dessert crepes.

  2. Ananda says:

    I’m excited to try these. Wondering how many servings or crepes one batch makes. Thanks for sharing!

  3. Elle says:

    These worked amazingly! I followed the recipe almost exactly, with just two changes… Forever failing to plan ahead, I did not give these bad boys the proper chilling time. Thinking I’d speed up the process I stuffed the batter bowl in the freezer for about 30 minutes. Having the batter so cold definitely helped the texture; towards the end when it was beginning to warm the crepes started getting increasingly holey.
    I did not see any browning with chilled batter, though. To remedy this I added about 1 teaspoon of agave nectar. This lent the cooked crepes an even, light golden-brown color, with the added benefit of masking the slight starchy flavor the unsweetened crepes had. I think they would still be suited for savory dishes, but the agave could probably be reduced with the same-or at least a similar-result.
    I’m rarely impressed with gluten free vegan recipes, but I am over the moon about these! Thank you so much for the recipe!

    • allyson says:

      Thank you so much, Elle, for your feedback! I love the agave suggestion… I have been using it recently to add a little browning to baked goods and it’s definitely a great idea for these! So glad you enjoyed them!! <3

  4. Hi, am an Rd setting up a GF recipe page for my clients. Wanted to link up this crepe recipe to my page. Am using the linkz tool so the picture will link directly to your blog post. My page will be up by tomorrow. If you have a problem with me linking up, please let me know. TKX

  5. Caitlin says:

    Hi – I’m wondering how to adjust this recipe if I want to use real eggs. Any suggestions would be greatly appreciated. Thanks!

    • allyson says:

      Hey Caitlin,

      I’ve never made a gluten-free crepe with actual eggs, but I would guess 1 or 2 in place of the EnerG should do the trick. Maybe decrease the liquid by a tablespoon or so.

      <3

  6. Emily says:

    So excited to find a vegan and gluten-free crepe recipe! One question: Can I sub something here for potato starch? I am potato-free as much as possible for health reasons and I’m just learning gluten-free and vegan cooking (at the same time!) so I was wondering if it would work to sub something else for the potato starch here and in your other recipes with potato starch?

  7. Alma says:

    I love crepes and every attempt prior to this one recipe I found a few weeks ago failed miserably. The recipe as a whole – for the dish – was a pain in the butt, but the crepe itself was awesome. i used soaked mung beans! they were BASIL MUNG BEAN CREPES – gluten free. super good. not to difficult to make if you have all the tools and patience. really easy to handle once in the pan, too. Not sure if it’s cool to post other recipes, but i think you’ll get a kick out of the complexity of the recipe – it was all over the place. flavors jumped out at you. http://www.cookingchanneltv.com/recipes/roasted-cauliflower-smoked-cherry-chile-cashew-cheese-basil-mung-bean-crepe-recipe/index.html

  8. Crepe says:

    [...] with no egg, or wheat or milk for that matter…. I went searching the internet and came upon this recipe for a crepe. I was fresh out of potato starch, but corn starch and tapioca starch can pretty [...]

  9. Carry says:

    what does potato starch mean?Do you buy it, and if so any idea where???or is this the water that you’ve cooked potatoes in???
    Sorry for my ignorance!!

    • allyson says:

      Hi Carry!

      Potato starch is like a flour of sorts (it actually is very very similar to cornstarch, and often interchangeable in many recipes), you can purchase it at most grocery stores if they carry Bob’s Red Mill brand flours … or you can also easily find it at Asian groceries for much cheaper, as it is used quite often in Asian cooking. Not to be confused with Potato Flour which is less “starchy” for lack of better word, and is more yellow in color. :)

  10. Jennifer says:

    Lovely! Good tip about refrigerating the batter.

  11. Noelle says:

    Yes, YES! This looks so delicious! DInner or breakfast next week for us. Thanks!

  12. cricri says:

    I LOVE your blog and your pics!

  13. Mo says:

    Those crepes look super delicious!

  14. David says:

    delicious!!

  15. What a feat! I’ve only tried making gf/vegan crepes once and it was notttttt a success; I will keep this recipe handy for next time!

  16. Katrina says:

    This is so nice of you to post! Gluten free recipes are becoming so tasty these days. This looks great!

  17. Wow – these look incredible, and fairly easy to make. Thanks so much for sharing – can’t wait to try them!

  18. This looks so delicate and tasty! :)

  19. Hannah says:

    I’ve never been one for pancakes or crepes, but I love the idea of this savoury version! Could just be because I love anything that acts as vehicle for mushrooms, but I reckon it’s mostly a testament to your skill :)

  20. looks delish, I always forget that crepes don’t have to be filled with cream and fruit ! mushrooms are a fantastic idea.