You guys, these crepes are a game changer. G-A-M-E changer. Sweet, gluten-free, and flavored with green tea! You’re gonna want to eat 12 of these STAT.
I haven’t always been a crepe lover; pancakes are more my thing. But these may be changing my mind…
They’re perfectly light and spongy with just a hint of vanilla-infused green tea flavor. And they’re so simple to make. You just drop 7 ingredients into a blender, whirl, and presto cook-o – you’re done! And then, wait till you see what we put inside…
For the filling I wanted to make a white chocolate coconut whipped frosting after seeing Oh She Glows’ AMAZING 2-ingredient chocolate frosting. I mean, whoa. I employed the same method but I think my can of coconut milk was a dud. If only we could all have that Ladycake finesse.
But, even though it didn’t quite turn out “whipped” like I hoped, it was still SO so good inside the crepes, especially with a few blueberries sprinkled on top.
Green tea crepes + coconut white chocolate filling + blueberries + STRAWBERRY sauce = Magic in the mouth.
I whipped this batch up one recent morning with the help of a friend, we scarfed them down in sheer delight, muttering “mmmmm’s” and “aaahhhhh’s” between every bite. They made an irresistible light breakfast and we both agreed would be the perfect item to serve at a girls-only brunch affair. Oh my.
These may not be dairy-free, but they are gluten-free and considerably light. Plus, the ingredients list is so simple (hello, 7 ingredients or less).
I incorporated green tea because I love the taste and it’s so healthy to consume. But if you don’t have green tea powder simply omit it or sub it with another flavor of your choice. I found that the white chocolate filling, blueberries and strawberry sauce provided plenty of flavor on their own.
The best part about these crepes is you really can’t tell they’re gluten-free! The texture is spot on.
Bonus: they reheat incredibly well the next day. I was shocked at how good my leftovers were, especially since gluten-free items can be a bit off when reheated. Not the case here. You really can’t go wrong with these crepes! What are you waiting for? Get to it!
Gluten-Free Green Tea Crepes
Ingredients
- 2 medium eggs
- 2 Tbsp butter (melted // dairy or non-dairy)
- 1 1/2 Tbsp sugar (I used organic)
- 1 1/4 cup gluten-free flour blend
- 1 1/2 tsp matcha (green tea) powder
- 1 heaping cup milk (any kind)
- 1/2 tsp pure vanilla extract
Instructions
- Place all ingredients into a blender and blend until smooth. In the meantime, heat a small non-stick skillet over low heat.
- Once preheated, spray with non-stick spray and pour enough batter in to coat the bottom, twirling the batter around to evenly coat the pan. It won’t take much (about 1/4 cup as original recipe is written).
- Cook for 1-2 minutes or until the top begins to appear dry and the edges brown. Then flip carefully by loosening the edges with a butter knife and flipping it over in one swift movement.
- Cook for another minute or so on the other side and then transfer to a serving plate. Place sheets of wax paper between crepes to keep fresh. There should be 10-12 crepes depending on the size of your pan (amount as original recipe is written // adjust if altering batch size).
- Serve warm with white chocolate coconut filling, blueberries, and strawberry sauce (recipes in notes).
- To store, place in an airtight container or Ziploc bag with sheets of plastic wrap or wax paper between each crepe. Will reheat well the next day.
Notes
*To make the strawberry sauce: Simply quarter 1 cup of strawberries and blend them with 1 Tbsp raw sugar. Pour into a saucer for serving.
*If the batter appears too thin, add a pinch of xanthan gum or more gluten-free flour. This will help thicken it up.
*Nutrition information is a rough estimate calculated without fillings or toppings.
Nutrition (1 of 4 servings)
*I got my green tea powder from eatgreentea.com for a reasonable price, and found the quality and flavor to be spot-on.
Atara Dahan says
Can you pleaseeee post a recipe for blintzes? With options for fillings? It’s one of the best foods that exists.
I can’t find one that doesn’t require butter or oil, and really miss it.
We will add it to our list, Atara!
Joseph says
This is a 5 star recipe! I’m a long time vegan chef and actually ran my own crepe food truck few years back…
I used bobs red Mill egg replacer instead of eggs and it turned out wonderful!
Thanks Dana you are awesome ! I love your site and your recipes are obviously tried and true you have made my chef days a little easier on me ;) mucho gusto !
Woah- love it! Thanks so much for your kind words and lovely review, Joesph! xo
Jo says
Made this omitting the green tea, kept everything else the same, but adding a pinch of salt. Turned out great. i found running a spatula around the edged of the pan helped turn them out well without breaking. I did find the batter a little on the thick side, but gluten-free flour blends i have worked with do tend to whip up thicker, just needed to run spoon over poured batter. Found both texture and flavour comparable to regular flours. Will make again. Curious to see how is turns out with dairy free milk.
Stephanie Hammond says
We were excited to make these delicious looking crepes but we’re disappointed by the outcome. Almond flour was used instead of the gluten free flour blend and it was a flop. The batter smelled delicious but stuck to the pan and crumbled when we tried to flip.
Thanks anyway!
DAVID ROUGHTON says
You can’t just use almond flour and you have to have another flower
Jen says
These are great. I make a quite a few of your recipes as I like cooking with alternative flours. This one is a winner (although I did not use the Matcha).
Thanks for all the creative work!
Sarah says
Hi, I’m new to the GF game and an advid crepe lover in my former life. I was so disappointed with the outcome of these crepes. I used better batter flour, coconut milk/water, and coconut oil (since I can’t have dairy). The batter was SO thick and gooey. I added more liquid but it was still very thick and did not spread nicely on the pan. Any suggestions of how to get a thinner batter or what went wrong? Thank you.
Edi @ SunCakeMom says
I used to make such a fuss about the crepes recipe until I ran out of eggs and milk one day. I used only flour, sparklinkg water and soft olive oil to prep the mixture. It turned out just fine. You can’t spoil a crepe mix it seems.
Danielle says
Dana,
You have become our household goddess. I’m thinking we need to add a statuette of your likeness somewhere between our toaster and our stove.
This recipe is amazing. Occasionally I’ll skip the matcha powder and vanilla extract, and just add almond extract and then top off the finished crepe with pre-bought Nutella spread (yes, sometimes I’m that lazy).
But really, you’ve saved our household. We recently moved to NYC and our family lives on a student budget which means I can’t afford all the delicious, overpriced NYC pastries on a regular basis. But here you are- DESCENDED FROM HEAVEN- publishing your incredibly easy and affordable crepe recipes that fall right onto my digital lap, so-to-speak.
All that to say, these were super yum and super cheap to make. Many a thanks from my family.
FODMAPLove says
I had to add a lot more milk, maybe because my gluten free flour blend was different? Turned out gritty and sandy tasting but I think this likely due to the gluten free flour blend (I live in Canada and used the Robin Hood gluten free blend). Thanks for the recipe.
mary says
Great and fast recipe
Daniela says
I can’t wait to try this recipe! The crêpes look fantastic! But I will be using coconut oil instead of non stick spray.
susan says
Hi,
I enjoy your blog and have great success with all of your recipes however I had a fail with this recipe and I think the gluten free flour I used was the cause. What brand do you prefer?
Thanks
I used this blend!
Amanda says
Is this batter supposed to be so thick? I followed the measurements exactly but used coconut flour, and no green tea powder. It is thick and fluffy…not runny like the usual crepes I make.
Hmm, maybe thin it out a bit more with milk? Should be pretty runny and pourable.
J Dub says
From what I’ve read, coconut flour takes up a lot of moisture. It can’t really be substituted easily for other GF flour blends. It seems to be one of the more difficult to work with (per people with a lot more experience than me!). HTH!
Evelyn says
Just made these crepes, and they turned out great! I used ordinary flour, the batter was perfect, and with using only the creamy piece of the coconut milk it really fluffed up and resembled the cupcake icing Oh She Glows describes. The fruit really added a necessary freshness to it, great combination! Thank you for the delicious recipe :)
Lauren says
I made these and they were SUPER thick! I kept adding almond milk, probably about 2 cups and they were still thick like pancakes. These measurements did not turn out like your picture at all. I am sad, still looking for a good GF crepe recipe since recently diagnosed with celiac.
Corinne says
Not sure what I did wrong. The flavour was great but the crepe did not spread well and cracked when I tried to roll it. We cannot eat dairy so I did use rice milk instead. Could that have done it? I’d love to try them again so if you have any ideas let me know. The kids still ate them up but I’d really like to find a gluten free crepe that looks as good as your pic.
Perhaps! Not sure. Maybe it was too thin?
Patrick says
I’ll be trying this recipe this weekend with a group of 44 !!!! I would like to know the number of crepes that the recipe make ?? I will be serving 2 per person. Do 1 make 12 time the recipe ??
Thank you for all the inspiration,
Have a nice day,
Patrick Brassard
one recipe makes 10-12 crepes!
Patrick Brassard says
Thank you Very muchu :3
Bridget says
What would work as an egg replacer? Flax egg, egg Replacer Powder, The Vegg- vegan egg yolk replacer? Any ideas? These look so delicious!
Thank you
Leona says
I guess the specific blend of gluten free flour really makes the difference. Tried this with Bob’s Red Mill all purpose flour this morning and it didn’t turn out. Crepes were sticky/gooey and wouldn’t flip easily. Bummer, cause I was craving crepes this morning. I still plan to eat them, with some berry sauce on top (can’t exactly fill them, since they came apart when flipping). Guess I’ll have to try again sometime with a different flour blend.
Bob’s Red Mill all purpose flour is currently bean based, so that’s probably why. Try a more rice-based blend for a better result.
Millie says
Amazing! Coconut and green tea in one recipe sounds like heaven to me!
Ana Lucia says
Thanks for your blog! Love it! I just recently discovered I’m allergic to gluten so this site is so nice, since I had to cut most of my food off … I love this and the pizza recipe … but I still need to go over the whole site .. it is wonderful. So thanks again.
I was wondering about the “gluten free flour blend” … is this the same blend you used for the pizza crust?
Thanks,
Ana Lucia says
Yeah, i forgot to ask what do you recommend to substitute the xanthan gum. I can’t seem to find it where I live (Guatemala) or any other gum I can’t find
Thanks again!
It should be fine without, actually. The eggs help bind :D
Ana Lucia says
Thanks!
Brieanna @ Going Brienanas says
I have literally made these 3 times since you posted, they are so incredible!! I fear my crepe eating may be becoming a problem, but it’s a problem I am happy to have : D
haha, so great to hear! They’re some of my favorites, too. Thanks Brienna!
Rochelle Hutchinson says
Mmmmmm. coconut and green tea. Sounds amazing
Katharine says
Looks divine! I may need to make these tomorrow for Sunday breakfast!
Jess says
Whoa – the texture looks SPOT ON – even better than some I’ve made with regular flour! Great idea!
I don’t know what to tell you about that coconut milk, Dana, but I think that stuff is way finicky. Although I have definitely drooled over the OhLadycakes take on it.
Allison says
I’m so excited to see this recipe! (Saw it on Instagram) I sell amazing loose leaf tea and actually have matcha in my collection! I’m hoping to make this on Sunday!
Wes Roberts says
We have a wonder couple coming next week for 48 hours to visit us here in the Denver area. It was my deep privilege to perform the wedding for these two in Wisconsin just two weeks ago. They are on the move to New Mexico.
She is strongly, strictly vegan. We want to honor that. What would you suggest in your stable of excellent suggestions.
A little crazy, and a whole lot of fun, but there is a tradition in our home that the first breakfast we serve anyone is me making Micky Mouse pancakes for them. The groom has been here before. This will be the bride’s first time. Could you send me a great suggestion of vegan pancakes. Will take a picture and send it on to you.
Thank you! …Wes Robert
dixya| food, pleasure, and health says
anything green tea flavored is my favorite. I am going to try this recipe soon. Do you think I could sub all purpose flour?
Absolutely. I really don’t think it will affect the flavor much. You may just have to add a little at first (maybe 3/4 cup) and then add more in 1 Tbsp measurements since All Purpose is more absorbent. Hope that helps!
Tieghan says
Homemade crepes are a weekly thing around here. We love them! These are just incredible! I love that filling!
Thanks Tieghan! If you try that filling a little part of your soul will sing. Trust me, I know.
Angela says
Wow, this was a gorgeous post to wake up to! Lovely. Don’t you hate when the coconut can is a dud? It hadn’t happened to me for at least a year, then I jinxed it by saying so, and then I had 3 duds in a row for some weird reason. I wonder if the summer heat has anything to do with it? I finally tried another brand (I think it was Thai Kitchen) and it was fine. Anyway, I’m glad your recipe still turned out! Love the green tea infusion…I have some matcha, but I don’t play with it enough.
Angela! Thanks for the sweet comment. AND for the chocolate frosting inspiration. Yours looks amazing. I HATE hate getting coconut duds, but unfortunately it happens to me more often than not. Your and Ashley’s tips helped a lot though!
Kathryn says
Man, I love crepes. They’re pretty much my perfect meal but I’ve never thought about infusing them with green tea before. That’s pretty genius.
Katrina @ Warm Vanilla Sugar says
I agree! I’m definitely going to want to make 12 of these…now! Yum!
Sophie says
These crepes are SO pretty! I’m not really sure I could get behind the whole tea infused thing… But I’m loving the rest :)
Joy //For the Love of Leaves says
Wow oh wow. These sound so good! I’ve been wanting to try the 2-ingredient frosting, too! I’ve also got in the habit of buying 2 cans of coconut milk at a time because unfortunately one of them is almost always a dud *sigh*
I know! Duds back to back are a thing for me. But when we get a whole foods in Wichita this fall I’ll have to try their brand because Oh, Ladycakes says theirs is best.
Marcielle says
Hi, Dana.
Can I use Flax seed instead of flour in the crepe recipe?
I really don’t cook and love it that you are a minimalist, because I sure
am. Feel free to link your site to mine.
Marcielle
Marcielle, I don’t think that would work entirely. Rather, I would sub oat flour. Hope that helps!