Simple. Gluten Free. Bendable. Crispy.
Once you taste these vegan crepes, you’ll end up eating more.
You can either skip to the vegan crepes recipe (gluten free) by clicking the button below or continue reading for additional information about how to make these Vegan Crepes Recipe!
Yield: Makes 6 vegan crepes. 5-6 inch big.
Estimated reading time: 4 minutes
Making crepes when I was younger was my specialty. I would make it for my family, friends, and relatives. Always with Nutella, finely cut bananas, and strawberries. Times have changed and I’ve been dying for a gluten free, sugarless, and simple vegan crepes recipe! Now I have made a recipe that is easy and accessible. I’m so excited to introduce you to gluten free crepes!
Since this batter has banana, this vegan crepes recipe only yields to make about 5-6 inch, 6 crepes.
Is it easy making these rice flour vegan crepes?
Yes! You’ll need a nutri-bullet or a ninja-bullet to make the batter. By using a blender, you can make it under 5 minutes! Also, it is an easy clean! To clean it fast and easy is to add water and soap into the blender, blend it so it helps clean off the batter, and only have to scrub a few times.
How to make these delicious Rice flour Vegan Crepes Recipes
Make sure you are using a high speed blender. This will help create a smooth consistency, that’s what we want!
Refrigerate the batter for 20 minutes or until it has thickened a bit. It is a gluten free crepes so there must be more banana and flour to keep it together. So the batter will thicken faster. It is best to finish the batter in the same day you made it or until 24 hours have passed. It has banana so it is full of starches that makes it easier to brown. Tip: flatten the mixture, gently add a layer of water from a cup (do not use water straight from a refrigerator or faucet because it will make a dent in the batter) to pour on top of the batter so it doesn’t oxidize.
For this rice flour vegan crepes recipe, it is best to use a non-stick pan. This recipe is a gluten free vegan crepe recipe so that means it is more sticky and gooier. I recommend using a plant based butter or oil that can help make it crispy! When using a stainless steel pan, there are chances of breakage and tear.
Use a spatula without holes or openings. Make sure the spatula has a flat end so that later you can use that part to spread the batter evenly on the pan.
Just to be clear, these gluten free crepes are not like traditional flour. It takes longer to cook the crepes thoroughly.
Looking for other sweet & savory delights? Check out my other recipes.
1-Bowl Vegan Banana Oat Pancakes
Different Toppings for these Gluten Free Crepes
Savory
- Just egg, spinach, mushrooms, and vegan cheese.
- Vegan Cheese, vegan ham or pepperoni, spinach or kale.
Sweet
- Basic but Delicious: Lemon & vegan sugar.
- Classic: vegan hazelnut spread, strawberries, bananas, and coconut or almond whipped cream.
- S’mores: Crushed gram crackers(check ingredients to make sure there’s no honey), vegan marshmallows, vegan chocolate.
- Nut spreads: Peanut butter & hazelnut spread.
- Berry mode: Blueberries, raspberries, blackberries, and agave or maple syrup.
Head to my Pinterest and follow me when a new recipe is posted or to find inspiration for breakfast, lunch, dinner, etc!
On to the rice flour vegan crepes recipe!
Rice Flour Vegan Crepes Recipe
Equipment
- ninja bullet or nutri-bullet
- non-stick pan
- measuring cups and spoons
- fork
- spoon
- spatula
- knife
- cutting board
Ingredients
- 3/4 cup brown rice or white rice flour
- 1/2 cup oat flour
- 1 & 2/3 cup plant milk (I used Oatly Oat Milk) or water
- 1 tbsp. ground flaxseeds
- 2 tsp ceylon cinnamon
- 1 ripe banana
optional
- 1 tbsp. maple syrup/agave syrup in the batter or 1 tbsp. of vegan sugar
- 4 tbsp. vegan butter for cooking Brands: earth balance, miyoko's, etc.
Instructions
- First gather all of the ingredients and the equipment.
- Second, add in all of the wet and dry ingredients together in the blender, and blend until smooth (under a minute) ! ( Except the butter, optional for the maple syrup if banana isn't so ripe)
- Refrigerate the batter for at least 20 minutes to an hour. This helps thicken it.
- On low to medium heat, use some vegan butter or oil to the pan and add about 1/3 cup & a tablespoon more. Make sure to use the pan to spread it around in a circle. OR Use the flat part of the spatula so that you can gently spread the batter around. Each side will take about 2-4 minutes to cook evenly (depending how hot the pan is at the time). It can't be to thin because it will be prone to break. Cover with a lid. ( I like to cook it for longer so that the inside of the crepe can cook. The traditional glutenous flour cooks faster)
- When flipping the crepe, make sure the edges are easy to slide under. Carefully flip it over to the other side.
- Serve with anything you like. Up above this recipe box, you will see different toppings you can eat with this crepe, enjoy!
Notes
- Use any kind of plant milk of your preference. Almond, cashew, soy, or macadamia. It will change the flavor slightly,
- Cooking time will vary. Since it is gluten free the time to cook each side will be longer than traditional flour. 30 minutes is a safe time to gage how long it would take to make 6 crepes. You want to cook it thoroughly while not making it burn.
- Nutrition facts includes the maple syrup and butter.
- Nutritional facts without maple syrup and butter: Calories 216.
Nutrition
Please create your own pictures like mine, and post them on Facebook, Instagram or Pinterest for me to see. Also, add the hashtag #PlantFulfilled! Thank you for the support friends!
True confessions: Since I went vegan, I have not had a crepe! Making them has always been so intimidating to me even though I love to cook. However, in reading this recipe, I think I can do it! I really appreciate the specific, step-by-step ingredients here. The final product looks simple but delicious, with endless variations. Thank you for this recipe, and wish me luck!
Thank you! I have been timid into making this as well when I turned vegan 2018. But i needed to finally make a recipe! I hope you like it! 🙂
Mmm… I love that you added cinnamon. I’m going to try your recipe, the last time I attempted some vegan crepes they were super gummy. I think it had something to do with the almond milk I used. The sweetner or something maybe ????
But yours look ?
The key is to cook it on medium heat or low to medium heat with a cover so that the inside will cook throughly because gluten free is always sticky haha but white rice or brown rice flour helps it be crispy! I hope you like it!
These crepes look amazing! I’ll be trying the recipe.
Thank you! And I’ll try your mouse 🙂
Man do I miss crepes. Since going vegan, I haven’t had one! WAH!!!! And I SO love them. But making them seems so challenging when you don’t have a non-stick pan (which I don’t lol). But I love them so much, I should figure out a way to make it work! I miss them. This recipe looks awesome. It’ll be the first I try when I attempt vegan crepes!
They are gluten free so it will be harder to flip on a stainless steal pan. Maybe try a cast iron with a lot of butter so the batter doesn’t stick? I haven’t tried that before but maybe it will work!