Easy Gluten-Free Crepes (Dairy-Free, Naturally Sweetened)

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Plate of folded gluten-free crepes topped with fresh berries

Your search for the perfect gluten-free crepe is over. These EASY, 7-ingredient crepes are just like the classics — thin and delicate with perfectly crisp edges, and they fold beautifully without breaking! Plus, dairy-free, naturally sweetened, and made in just 1 bowl!

Add your favorite crepe fillings and prepare for your breakfast, brunch, or dessert dreams to come true! Let’s do like the French do and make some crepes!

Eggs, maple syrup, salt, vanilla, dairy-free butter, dairy-free milk, and gluten-free flour

What Are Crepes?

Crepes (also spelled crêpes) are a type of thin pancake commonly made in France with flour, eggs, milk, salt, butter, and sometimes sugar. Because they contain no leavening agent and the batter is quite runny, they are thin and cook quickly.

They’re enjoyed in both sweet and savory forms and filled with everything from fruit to veggies, meats, cheeses, and more. The following is our sweet version that’s equally as thin and crispy as the classics, but made gluten-free and dairy-free!

How to Make Gluten-Free Crepes

These crepes come together with 7 simple ingredients:

  • Dairy-free milk – we used almond, but any thin, neutral-flavored milk will work.
  • Dairy-free butter – for a classic, buttery flavor! We enjoy Miyoko’s.
  • Maple syrup – for natural sweetness. Cane sugar works, too!
  • Eggs – create perfectly foldable crepes with a classic flavor. If vegan, try our buckwheat crepes instead!
  • Gluten-Free Flour Blend – we made this recipe using our DIY blend for accessibility, but our ready-made blend works, too (just add more dairy-free milk to thin out the batter). Store-bought blends should work well, too!
  • Vanilla & sea salt – both add dimension and complement the sweetness.
Whisking gluten-free flour into the wet ingredients

Simply mix together the wet ingredients, then whisk in the dry until completely smooth.

Thick, creamy gluten-free dairy-free crepe batter

Then it’s time to cook! Grab your favorite cast iron or non-stick skillet and grease it with dairy-free butter. When you pour in the batter and pick up the pan to give it a swirl the batter should spread to the edges of the pan.

After cooking your crepes for about 1 minute on each side, you’ll end up with perfectly pliable, golden crepes!

Using a wooden spoon to show the golden brown underside of a crepe in a cast iron skillet

We hope you LOVE these crepes! They’re:

Slightly crisp on the edges
Quick & easy
& Kind of PERFECT!

Whether serving for breakfast, brunch, or dessert, they’re a simple yet elegant treat delicious with an endless variety of toppings and fillings.

Crepe Filling & Topping Ideas

More Gluten-Free Brunch Favorites

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Plate of rolled up gluten-free crepes filled with coconut whipped cream and topped with berries

Easy Gluten-Free Crepes (Dairy-Free, Naturally Sweetened)

Easy, CLASSIC, gluten-free crepes made with just 7 ingredients! Dairy-free, naturally sweetened, and perfectly thin with crisp edges. Just 1 bowl required!
Author Minimalist Baker
Plate of gluten-free dairy-free crepes topped with fresh berries
5 from 6 votes
Prep Time 6 minutes
Cook Time 24 minutes
Total Time 30 minutes
Servings 12 (8-inch crepes)
Course Breakfast
Cuisine Dairy-Free, French-Inspired, Gluten-Free
Freezer Friendly 1 month
Does it keep? 2-3 Days



  • 1 ¼ cup dairy-free milk (unsweetened/plain // we used almond)
  • 1/4 cup melted dairy-free butter (we used Miyoko’s Salted // plus more for greasing pan)
  • 2 Tbsp maple syrup (or sub cane sugar)
  • 2 large eggs (organic, pasture-raised when possible)
  • 1 ½ tsp vanilla extract
  • 1 cup DIY Gluten-Free Flour Blend*
  • 1/2 tsp sea salt

FOR SERVING optional


  • To a medium mixing bowl, add dairy-free milk, melted dairy-free butter, maple syrup, eggs, and vanilla extract. Whisk well until completely combined.
  • Next, add gluten-free flour blend and sea salt and whisk again until completely smooth with no lumps remaining.
  • Heat a large cast iron skillet (10-12 inch) (or non-stick skillet) over medium heat. Lightly grease the pan with dairy-free butter. Once sizzling, place 1/4 cup of batter* into the center of the pan, then pick up the pan (using an oven mitt) and tilt it in a circular motion so the batter coats the surface evenly. You want the crepes to be as thin as possible and spread all the way to the edges of the pan. If your pan is too hot, the crepes will have little holes (but will still be delicious) — reduce the heat as needed.
  • After a minute of cooking, the edges should start to look golden and lift away from the pan easily — at this point it’s safe to flip the crepe. To flip it, simply loosen the edges with a spatula or butter knife. Slip your spatula under the crepe and flip. It’s okay if it doesn’t land perfectly! Continue cooking for 1 minute, or until lightly browned on both sides.
  • Repeat with the remaining batter, keeping already cooked crepes on a plate covered with a clean kitchen towel or in the oven on the warm setting.
  • Serve crepes warm with berries, fruit compote, fresh fruit, Nutella, coconut whipped cream, and/or maple syrup! The possibilities are endless.
  • Store leftover crepes in an airtight container in the refrigerator for up to 2-3 days or let cool and store in a sealed container in the freezer (separated by parchment or wax paper) for up to 1 month. Reheat in the microwave or briefly in a skillet over medium heat.


*To use our ready-made Minimalist Baker 1:1 Gluten-Free Flour Blend (or regular all-purpose flour, if not gluten-free), just add an extra 1/2-3/4 cup of dairy-free milk until your batter looks like thick cream. Reference the photos above.
*Eggs are important for flavor and structure in this recipe. If vegan, try our 5-Ingredient Buckwheat Crepes.
*We found 1/4 cup of batter to be the ideal amount for a 10-12 inch skillet. If you prefer thinner crepes or are using a smaller pan, start with less batter.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 12 servings)

Serving: 1 crepe Calories: 103 Carbohydrates: 13.2 g Protein: 1.8 g Fat: 4.6 g Saturated Fat: 3 g Polyunsaturated Fat: 0.31 g Monounsaturated Fat: 0.57 g Trans Fat: 0 g Cholesterol: 30 mg Sodium: 150 mg Potassium: 62 mg Fiber: 0.5 g Sugar: 2.3 g Vitamin A: 50 IU Vitamin C: 0 mg Calcium: 55 mg Iron: 0.4 mg

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My Rating:

  1. April says

    I made these as a treat for my son today. They were so so good! We filled some with fruit and others with peanut butter, bananas and chocolate chips. I filled mine with greek yogurt and strawberries. I think my crepes were a bit thicker than they are supposed to be but I feel like there’s a finesse to making crepes that you learn with practice. Mine still stayed together. I did wonder how browned (or not) there are supposed to be? Thank you for this recipe. We will make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Your fillings sound so delicious, April! Thank you for sharing your experience. The crepes are supposed to get lightly browned in spots (see photos for reference). The butter is what helps them brown, as well as the stove temperature. If they are too thick next time, you can try adding more milk to the batter. Hope that helps!

  2. Lauren Vaught says

    I usually really like all your recipes, but this “dairy-free” crepe recipe is perplexing. This one calls for eggs, which are included under the “dairy” umbrella….

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, eggs are often in the dairy aisle of grocery stores, so we see how that’s confusing! But eggs are from chickens, not the mammary glands of animals, so they’re not considered dairy products.

  3. D says

    Really impressed. I can’t believe they didn’t stick to my cast iron, which is still not as well-seasoned as it needs to be. How come they didn’t fall apart? How come they worked so flawlessly?!! Why do they only have two eggs? This recipe is blowing my mind.

    Wasn’t sure if the flour blend should have xanthan/guar gum or not. I make my own and did it without this time. It was great.

  4. Jo says

    These were very delicious. Having grown up in Europe eating crepes I had high expectations and this recipe met them! I used Anita’s organic gf flour mix, and because we’re not vegan, local organic raw milk, butter and eggs. Thank you!

  5. Melissa says

    At the top of the page it has a V for vegan and this recipe is not, maybe that could be changed so when you google a vegan gf crepe recipe this is not what people will click on and waste time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, sorry for any confusion! In our recipe key (see the right sidebar), V stands for vegetarian and VG stands for vegan. We only selected “V” in this recipe, not “VG” since it does contain eggs.

  6. Kristina says

    Since enjoying crepes in Quebec this winter, my 10 year old has been asking to make them. And magically this recipe appeared in my inbox! I made as written, super simple and quick, the flavor is spot on. The crepes had crispy edges, but easily folded to hold all the delicious toppings. The boys’ favorites were peanut butter and banana with a sprinkle of mini chocolate chips. This recipe, like many many other minimalist baker recipes, will be on repeat in our home!

  7. Richa Handa says

    Hi, could I substitute the gluten free flour blend with more oats or almond meal or a combination of both? Thank you!

  8. Atara Dahan says

    What are your thoughts about using almond butter or other naturally oily nut butter instead of vegan butter?
    Do you think it could work?
    We’re oil- and butter-free

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Atara, we don’t think nut butter would work here! The butter makes sure the crepes stay thin and don’t stick to the pan.

  9. Marylee says

    Crepes used to be a Sunday tradition at our house. All that changed when I started eating/cooking gluten free years ago. This past Sunday, I tried this recipe. To my surprise and elation (!!!) these crepes were absolutely the perfect replacement. I used oat milk, regular butter, and the DIY gf flour mix that was linked. They were perfect. We rolled them up with a fruit compote made from freezer berries, and topped with homemade almond cashew yogurt. I can’t tell you how pleased my gluten eating husband and I both were. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed them, Marylee. Thanks so much for the lovely review! xo

  10. Rita Scarborough says

    Oh my goodness! These turned out so good. Im not gluten free but I loved these! It was quick and easy to put together. I used Bob’s Red Mill GF 1 to 1 Baking flour ( that’s what I had on hand), oat milk (Marcel’s ) Modern Pantry Oat Plant based beverage. (Found it at the dollar store well…..its the 1.25 store now. Lol) and I used vanilla paste instead of the liquid extract. And used the country crock plant based butter made with Avocado oil. I ate mine filled with homemade cashew cream, blueberries, blackberries and bananas. Sooooooo good. My husband went all out will warm strawberry jam from the jar and bananas. Lol He said it was wonderful. We have a few left over for tomorrows breakfast cant wait to eat them! Thanks for another great receipe!!! You are the bomb!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks so much for the great review and for sharing your modifications, Rita!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, we haven’t tried this with pancake mix and aren’t sure if it would work!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle! We don’t think flax eggs would work in this recipe, but we do have a vegan buckwheat crepe here!

  11. Joanna says

    Can I sub another kind of flour to make this recipe Candida friendly (no starches, no potato, no rice. Approved would be coconut flour, buckwheat flour, almond flour. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gloria, We haven’t tested it without gluten-free flour blends, but as long as they are marked as a 1:1 replacement for all-purpose flour it should work! Is there a specific gluten-free flour you’re thinking of?

  12. B says

    I was so excited to see a crepe recipe that was labeled vegan. Sadly, that’s not correct because there are eggs. Please take the vegan designation off. 😏

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we’re not seeing it marked as vegan anywhere. Would you mind sharing where you’re seeing that? It is marked as vegetarian (which is indicated by a “V” per our recipe key) – perhaps that’s the confusion? We do have vegan buckwheat crepes here. Hope that helps!