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 filled with chocolate hazelnut spread or even my Vegan Lemon Curd and then topped with fresh fruit for a gorgeous, healthy, cozy breakfast!
Sponsored by Calphalon
This is a sponsored post written by me on behalf of the Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!
Can you believe over the years I’ve had this blog that I have not done a crepe recipe?! I feel like I tried a couple of times and they did not go well so I just scratched that off the list of recipes I wanted to add to the Healthy Little Vittles blog. I’m pretty sure it was a combination of things, such as my batter was too thick, and I wasn’t using the right cookware. Well, that changed when I decided to try again using the Calphalon Premier™ Hard-Anodized Nonstick 10″ Fry Pan and I am happy to report that they not only came out great but in fact, are so good that they finally earned a spot on the blog 🙂
I am excited to be partnering with Calphalon today to bring you this classic crepe recipe modified to be gluten-free and vegan so everyone can enjoy them together this Mother’s Day! Calphalon Premier™ Nonstick Cookware has interlocking nonstick layers to deliver high performance release, so you don’t need to spray the pan with oil before pouring in the batter and they flip perfectly too! The durable, hard-anodized construction allows for even heating with no hot spots and is dishwasher-safe for easy cleanup (yay for mom!) And the stay-cool stainless steel long handle provides heat resistance when cooking on the stovetop, so if your kids want to make them with mom on this special day, you can feel confident it will be safe. I feel reassured that the crepes won’t burn or stick to the bottom of the pan, giving me more confidence to make this recipe with ease.
☆ Gluten-free flour. I used 1:1 gluten-free baking flour in this recipe and they came out perfectly. You may also try oat flour but I haven’t tried that in this recipe yet.
☆ Plant milk. I used flax milk in this recipe to give these crepes a bit of a fiber boost, but you can use any plant-based milk alternative.
☆ Oil. I used just two tablespoons of avocado oil in this crepe recipe, it helps the batter to remain fluffy, but you can use another neutral-flavored oil, such as grapeseed, light olive oil, or coconut oil.
☆ Unsweetened cinnamon applesauce. Using the applesauce keeps these crepes light and fluffy and acts as an egg replacement in this vegan crepe recipe. I like to use cinnamon applesauce to give the crepes a hint of cinnamon flavor, but you can use regular unsweetened applesauce instead if you prefer. Since this recipe only calls for 1/4 cup of applesauce, I like to buy the applesauce cups so I don’t have to open a whole big jar of applesauce for this recipe.
☆ Pure vanilla extract. Vanilla gives these crepes the perfect traditional vanilla flavor. Make sure you’re using pure vanilla extract and not imitation vanilla.
☆ Maple syrup. Using pure maple syrup gives these crepes just a touch of sweetness without using added refined sugars. You could also use agave syrup.
It’s so simple to make the crepe batter using the above ingredients, you simply add everything to your blender with just a pinch of salt and blend until smooth. If you don’t have a blender you could alternatively just whisk everything together really well in a large bowl until smooth. It also helps to sift the flour to ensure there are no clumps. Then you pour the batter into the Calphalon Premier™ Hard-Anodized Nonstick 10″ Fry Pan using only 1/4 cup of batter per crepe. No oil or butter is needed in the pan and they cook up and flip perfectly!
☆ Make sure you get the batter in the pan as thin as possible. This will ensure the crepes cook all the way through and aren’t gummy on the inside. You can achieve this by rotating the pan in a circular motion to spread the batter around.
☆ Don’t have the stovetop heat too high or too low. I had mine at about a 3 or 4. Medium-low heat is best to make sure they don’t cook too quickly on the outside leaving the middle uncooked. You know they are ready to flip and are done when you see the outsides start to turn golden and the edges slightly start to lift off the pan.
☆ Set them on a plate while you finish all of the batter. You could even turn your oven on low heat to keep them warm or cover them with a lid.
I used a chocolate hazelnut spread that pairs wonderfully with the fruit, but you could also try my Vegan Lemon Curd! Then of course top with alllll the fresh fruit!
You can either fold these crepes into triangles or you can roll them, both versions are shown in this post, and both equally delicious 😉
Show mom how special she is this Mother’s Day and even serve these Gluten-Free Vegan French Crepes charcuterie style in bed! And of course with some fresh flowers 😉
I sprinkled the crepes with chia seeds for some added protein and omega-3 fatty acids. Dust with powdered sugar if desired.
Head over to Calphalon.com to purchase your Calphalon Premier™ Hard-Anodized Nonstick 10″ Fry Pan for you or as a gift and use code GINA25 for 25% off! 🙂
I think you’re going to love these Gluten-Free Vegan French Crepes just like my family and I! Let me know how it goes down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this healthy, allergy-friendly crepe recipe! Tag me on Instagram, Facebook, or Pinterest!
- 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
- chocolate hazelnut spread or vegan lemon curd
- fresh fruit
- chia seeds
- powdered sugar
- 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.
- 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.
- 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.
*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