Easy Gluten and Dairy Free Crepes

Easy Gluten and Dairy Free Crepes

It’s under a week until pancake day but let’s be real, pancakes and crepes are for any day.

Though I do love an Amercian style fluffy banana pancake, I also love it’s French cousin the thin and deliciate crepe.

I was never a lemon and sugar or maple syrup girl, for me it was always chocolate. As a kid I’d fill the centre of the crepe with as much Nutella as humanly possible. I still do that now, but with homemade nutella or a few squares of melted dark chocolate accompanied by fresh berries. Or I’d use yogurt. I’m big into yogurt at the moment: for breakfast (with pancakes or granola), in snack bowls (with protein powder, fruit, cinnamon and cacao nibs), or dessert (with dark chocolate).

These are my 3 favourite dairy free yogurts:

What’s the Difference Between Crepes and Pancakes?

Dating back to the Stone age, pancakes contain a raising agent, usually baking powder. This makes them thicker and fluffier, perfect for stacking. Originating from Brittany, France, crepes contain no rasing agent and are therefore much thinner, making them ideal for rolling or folding.

What Flour is Best for Gluten Free Crepes?

Buckwheat, gluten free oat, rice, nut flours, and tapioca all work well. Personally I find a nut flour like almond, chestnut or tigernut, and a lighter flour like tapioca or oat works best.

How to Avoid Rubbery or Crispy Crepes.

Crepes tend to go slightly rubbery if you cook them for too long or if you’ve poured too much batter in the pan and end up with a thick crepe. Cooking them for too long or at too high of a temperature may result in crispy crepes.

Topping Ideas:

  • Fruit
  • Jam
  • Yogurt
  • Chocolate sauce
  • Nut butter
  • Maple syrup
  • Raw honey
  • Caramel sauce


  • 80g almond/ chestnut/ tigernut flour
  • 80g* tapioca flour
  • Pinch salt
  • 2 eggs
  • 280ml – 300 ml almond milk
  • 1 tsp vanilla**

*for protein pancakes use 40g protein powder & 40g tapioca

**for savoury crepes that can be used as wraps omit the vanilla


  • Add all the ingredients to a bowl and whisk until smooth.
  • Heat a frying pan over a medium heat with a little coconut oil.
  • Ladel in the batter and tilt the pan to spread the mixture around the pan.
  • Cook until the crepe starts to peel away from the pan at the sides. Flip and cook the other side. Repeat.
  • Top or fill with your favourite toppings.

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