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close up of chocolate hazelnut gluten-free vegan crepes folded on a wooden board topped with fresh fruit, a bowl of chocolate hazelnut spread

Gluten-Free Vegan French Crepes

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5 from 1 review

  • Author: Gina Fontana
  • Total Time: 25 minutes
  • Yield: 10 crepes 1x
  • Diet: GlutenFreeDiet

Description

These Gluten-Free Vegan French Crepes take a classic dish and makes this breakfast suitable for anyone without sacrificing taste! They are so easy to make and perfect for Mother's Day. The egg-free, dairy-free, gluten-free crepe batter is made with only 6 ingredients and can be stuffed with chocolate hazelnut spread or even my Vegan Lemon Curd and then topped with fresh fruit for a gorgeous, healthy, cozy breakfast!

Ingredients

Units Scale
  • 1 cup gluten-free flour (I used 1:1 gluten-free baking flour)
  • 1.5 cups plant milk (I used flax milk)
  • 2 tablespoons avocado oil (may sub with another neutral oil)
  • 1/4 cup unsweetened cinnamon applesauce
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pure maple syrup
  • pinch salt

Filling

  • chocolate hazelnut spread or vegan lemon curd

Toppings

  • fresh fruit
  • chia seeds
  • powdered sugar

Instructions

    1. Blend all of the crepe ingredients together in a blender, or alternatively you can whisk them really well in a large bowl. If you don't use the blender method, it may help to sift in the flour to ensure that there are no clumps.
    2. Heat a 10″ nonstick skillet over medium low heat*. I used a 10″ Nonstick Calphalon Fry Pan and didn't have to oil or butter the skillet at all! Once the pan is heated, pour 1/4 cup of batter and then quickly tip and rotate pan in a circular motion to spread batter as thinly as possible. Once the crepe appears dry on top with little bubbles (after about 1 minute), use a spatula to gently flip it over and cook for about 1-2 minutes more. You will know that the crepes are done when you see nice golden streaks on them. Set the crepe aside on a large plate and continue until you have cooked all of the batter.
    3. Spread a thin layer of chocolate hazelnut butter or vegan lemon curd over each crepe and serve the crepes either rolled up or folded into triangles. Top with fresh fruit, chia seeds, and powdered sugar, if desired.

Notes

*If the heat is too high the outsides will cook too quickly leaving the centers uncooked and gummy.

**This is a sponsored post written for Calphalon using their Premier™ Hard-Anodized Nonstick Cookware

  • Prep Time: 5 minutes
  • Additional Time: 0 hours
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: American

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Find it online: https://healthylittlevittles.com/gluten-free-vegan-french-crepes/