Gluten Free Dairy Free Crepes + VIDEO

Crepes are the prettiest breakfast. Light, foldable and slightly sweet they’re ready to be filled or topped with any number of fruits and sauces to make a customizable and scrumptious breakfast. Delicious for any morning, or great for brunches, holidays and special occasions these gluten-free AND dairy free crepes will hit the spot and work for so many people due to avoiding two top allergens. (This recipe is also free of soy, peanuts and tree nuts).

This post contains affiliate links.

WHY THIS CREPE RECIPE ROCKS

This recipe has the best flavor. This recipe has the best flavor— just like my rice pudding which is perfect to pair with for breakfast. Some recipes don’t call for sugar or vanilla. The crepe itself is a treat, and it’s so good my son often eats them plain before they ever make it to the table. 

The other great thing is the ease. You simply pour all of the ingredients into the blender. Zero stirring!

You’ll be making these on repeat! My kids are excited every.single.time. I say I’m making crepes.

TIPS FOR MAKING AMAZING CREPES

To ensure your crepes are thin, rollable and drool-worthy, make sure to follow these steps:

• Measure the flour by spooning and leveling as you don’t want the batter too thick by compacting your measuring cup and inadvertently adding too much.
• Use a good, all purpose flour blend. I recommend Great Value Gluten Free All Purpose Flour, or King Arthur.
• Don’t flip them until the edges are done, and when you touch the center, it is no longer wet. By ensuring the top is more stable before you flip it, it should hold it’s shape and not crumple or rip. I’ve even lost track of time and these are very hard to burn. So error on the side of leaving it on too long before you flip. For me, it’s around 3 minutes, when cooking over medium heat.
• Make sure you grease the pan in between every crepe, to ensure it’s easier to flip
• To go even faster, have two pans going at the same time, so that you’re producing more than one at a time

WHAT GLUTEN FREE FLOUR SHOULD I USE FOR THESE CREPES?

I prefer to cut costs when I can, so I developed this recipe with the cheapest gluten-free flour I could find: Walmart’s Great Value All Purpose Gluten-free Flour blend. 

King Arthur’s brand should also work. If you can find a blend that uses: rice, potato, tapioca and sorghum then you *should* probably be fine. Just note not all gluten-free flours are not made equal and switching that up could affect the structure and texture.

Note that you can NOT use a single gluten-free grain, like oat flour, or almond flour in place of a blend. It takes multiple gluten-free grains to mimic regular wheat flour.

WHAT DAIRY-FREE MILK SHOULD I USE?

I prefer rice milk. It’s nice and thin–which you want for crepes and it doesn’t have a competing flavor like almond milk. Most non-dairy milks would *probably* work if you don’t have rice on hand. You’ll notice almost all of my recipes use rice milk, so it won’t go to waste!

CAN I MAKE THESE CREPES VEGAN?

Unfortunately, no. For many years my son was egg free and I tried several times to make the crepes without eggs and they always crumpled and just didn’t hold up to flipping and rolling. 

WHAT DAIRY-FREE BUTTER DO I RECOMMEND?

I have two dairy-free butters that I love: Earth Balance (they also have a soy-free version too if needed) and Country Crock Plant Butter. Either will work.

TOOLS NEEDED:

To make these tender crepes, you will need:

• Measuring cups and spoons
• High powered blender
• Spatula
• Non-stick pan…I like having an 8 inch size, but the size can vary (having two going at a time if you have it makes it go even faster!)

INGREDIENTS NEEDED:

• eggs 
• rice milk 
• water 
• dairy-free butter
• vanilla extract
• all-purpose gluten-free flour that has xanthan in it
• granulated sugar
• xanthan gum 
• salt

DO I NEED ADDITIONAL XANTHAN GUM?

Yes! Xanthan gum helps with the texture and structure of it. Since these need to be extra flexible it helps to have it in BOTH your gluten-free flour blend and an additional amount as well.

CAN I MAKE THESE CREPES SAVORY?

I live in a household full of children, so of course they always want sweet crepes topped with dairy-free whipped cream. But, I can imagine that these would work well for savory fillings too! I’d omit the vanilla and half the sugar amount.

CAN I MAKE THESE CREPES AHEAD OF TIME?

While they are best eaten fresh and warm, these delicate pancakes can be made and stored in the fridge in an airtight container for 1-2 days. If you’re worried about them sticking, you can place a piece of parchment paper between each one.

Or, you can make the batter the night before. Either leave it in the blender, with the lid on tight, or pour it into a bowl and cover tightly with cling wrap.

SHOULD I DOUBLE THE BATCH?

I find most people eat 2-3 crepes (depending on how much you load them up with toppings). The size of your crepes will also depend on the size of your pan. I use an 8 inch pan, which takes about 1/2 cup batter. So, when I make this recipe it makes 8 crepes. Go based off the size of your crowd.

WHAT IF MAKING CREPES INTIMIDATES ME?

Many people see the swirling action and think you have to be a professional to attempt crepes. Not so! The swirling just helps the thin batter spread evenly into a flat layer. And, it’s kind of fun!

If it still frustrates you, they have made several crepe devices that I’ve heard great things about. I haven’t taken the plunge to buy them yet, because my kitchen is already brimming with kitchen gadgets, but these come highly recommended.

• A flat surface electric crepe maker
• Dippable crepe maker

WHAT TO TOP GLUTEN FREE DAIRY FREE CREPES WITH

You really can’t go wrong with crepe toppings, but we tend to stick to fruit and something sweet. Here’s some fun combos:

• Berries and whip cream
• Banana, and dairy-free nutella (like nutiva)
• Berries and nutiva
• Canned pie filling (apple, blueberry or cherry) plus whip cream

This would be so fun to use for a brunch, and to set out all of the toppings for guests to customize themselves. You could even go a little crazy and add maraschino cherries and sprinkles options just for fun!

HOW TO MAKE DAIRY-FREE WHIPPED CREAM

You’ll see in the pictures I love to have a dollop of sweetened whipped cream on top. It’s so easy to make if you’re dairy-free. You can either buy a carton of So Delicious’ Coco Whip from the freezer section. Or you can make it homemade as follows:

Ingredients:

• 1 cup Country Crock Plant Cream or Silk’s Heavy Whipping Cream (both found in refrigerated dairy-section)
• 1/3 cup powdered sugar
• 1 tsp vanilla

Instructions:

• Ten minutes before wanting to make this, I put the bowl, beaters and box of plant cream in my freezer. This helps it reach soft peaks better. Then, after the ten minutes, pour everything into the bowl and beat for several minutes until thick and soft peaks form. Keep in fridge until ready to use.

OTHER GLUTEN FREE DAIRY FREE BREAKFAST RECIPES

All of the recipes on my site are gluten free dairy free, so anything in my recipe index should be fair game for you. Some of our favorite dairy free gluten free breakfast recipes are my: gluten free vegan pancakes, my gluten free protein pancakes and my gluten free dairy free muffins. And if you need something easy, check out my gluten free cereal list. And for a list that includes store bought as well as homemade, I have a comprehensive Over 100 Gluten and Dairy Free Breakfast List.

DO YOU HAVE A VIDEO SHOWING HOW TO MAKE IT?

Of course I do. I know it is helpful to see how to make something before you strike off on your own. Hopefully this will help you feel more confident. The video should auto populate. If it doesn’t, it’s embedded into the bottom of the recipe card. And, if all else fails, you can view it on my YouTube Channel.

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. WHILE YOU’RE THERE BE SURE TO CHECK OUT MY OTHER DIETARY SPECIFIC PINTEREST BOARDS.