Gluten-Free Green Tea Crepes & White Chocolate-Coconut Filling

GFVDF
Jump to Recipe
Plates of Gluten-Free Green Tea Crepes with White Chocolate Coconut Filling and Strawberry Sauce

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.

Jar of matcha powder and blender filled with Green Tea Crepe Batter

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…

Skillet and plates filled with Gluten-Free Green Tea Crepes
Gluten-Free Green Tea Crepes filled with White Chocolate Coconut Filling and fresh blueberries

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.

Pouring homemade Strawberry Sauce over a plate of Green Tea Crepes

Green tea crepes + coconut white chocolate filling + blueberries + STRAWBERRY sauce = Magic in the mouth.

Plates of Gluten-Free Green Tea Crepes surrounded by ingredients used in the filling and topping

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).

Pouring homemade Strawberry Sauce over a plate of Green Tea Crepes

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.

Plate of Green Tea Crepes for a special gluten-free breakfast

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!

Plate of partially eaten delicious Gluten-Free Green Tea Crepes

Gluten-Free Green Tea Crepes

Fluffy, light, gluten-free green tea crepes that require just 7 ingredients! The coconut white chocolate filling and simple strawberry sauce send these over the top.
Author Minimalist Baker
Print
Drizzling strawberry sauce onto Gluten-Free Green Tea Crepes
3.82 from 11 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 (2-crepe servings)
Course Breakfast, Dessert
Cuisine Gluten-Free, Vegetarian
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

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 white chocolate coconut filling: Add half an 11-ounce bag of white chocolate chips (make sure they’re g-free) and half a 13.5-ounce can of full fat coconut milk (that’s been well shaken) to a sauce pan over low-medium heat and whisk until melted and well incorporated. Then refrigerate until chilled.
*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)

Serving: 1 two-crepe servings Calories: 211 Carbohydrates: 28 g Protein: 4 g Fat: 8 g Saturated Fat: 4 g Sodium: 117 mg Fiber: 1 g Sugar: 5 g

*I got my green tea powder from eatgreentea.com for a reasonable price, and found the quality and flavor to be spot-on.

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. 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.

  2. 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!

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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

  10. 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.

  11. 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 :)

  12. 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.

  13. 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.

  14. 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

  15. 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

  16. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  17. 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,

  18. 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

  19. 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.

  20. 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!

  21. 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

  22. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  23. Tieghan says

    Homemade crepes are a weekly thing around here. We love them! These are just incredible! I love that filling!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Tieghan! If you try that filling a little part of your soul will sing. Trust me, I know.

  24. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  25. 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.

  26. 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 :)

  27. 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*

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Marcielle, I don’t think that would work entirely. Rather, I would sub oat flour. Hope that helps!