Gluten and Dairy Free Crepes

I love crepes. Really love them! They can be simple, but at the same time super decadent.

This base recipe was shared with me over 25 years ago from a good friend when we were in Animal Health school up in Fairview, Alberta. It was the one from her own Grandma, handed down.

Here is the base recipe. For gluten and dairy free, it works out super well when you simply substitute. Well, I do add a Tbsp more of the oat milk in the GF/DF version.

Base Crepe Recipe. (I usually double this recipe and add everything in my blender)

Ingredients:

  • 1.5 cups oat milk + 1 Tbsp

  • 1 cup flour (the best I have found is Bob’s Red Mills )

  • 3 eggs

Directions:

  1. Blend the ingredients in the blender well. I always add the milk first, then the flour and eggs so that the flour doesn’t stick too much to the sides).

  2. With a smaller, non-stick pan, heat it to just over med/high heat.

  3. Use a 1/2 cup measuring cup to scoop out the crepe mixture, it should be pretty runny without lumps.

  4. Pour in the middle and swoosh around so the mix covers the bottom of the pan, quite thin.

  5. As soon as it bubbles and the edges start drying and lifting, that’s when you take a thin, plastic flipper and carefully slide it around the edges and flip. The other side will only take 30-45 seconds to cook fully. Stack them on a plate and keep them warm in the oven until you are ready to serve.

Some fun topping ideas:

  • Blueberry Vanilla Chia Seed Jam

  • Silk Whipping cream and sliced strawberries

  • Bananas and almond nut butter

  • Good Ole Canadian, Maple Syrup and Earth Balance

  • Dairy free cream cheese, my favourite brand is Violife plus blueberries and a splash of maple syrup

  • Cashew cream with vanilla and raspberries