Easy Gluten Free Crepe Recipe: Dairy free & No Added Sugar!


Gluten Free Crepe Recipe DairyFree No Sugar
It is possible to eat amazing crepes while avoiding wheat and dairy. The trick to making delicious a gluten free crepe is to use a gluten-free flour blend that doesn’t have any strange flavors that over-power your delicate crepe.

To sweeten the batter without adding sugar, we use an apple! The apple adds a touch of sweetness and more fiber, without making the crepes taste like apples. How do you hide an apple in a crepe so no one will notice? You use a magic high speed blender!

This gluten free crepe recipe uses a garbanzo bean and brown rice flour blend which provides all essential amino acids.

To make the gluten free crepe flour blend, mix together 1 part each of garbanzo bean flour, brown rice flour, potato starch, and tapioca starch. Bob’s Red Mill makes all of these and lots of grocery stores carry their flours. I mix up a large bag of this gluten-free flour blend ahead of time so it is easy to grab some when I need flour. So far I’ve had good results substituting it equally for wheat flour in lots of recipes.

If you want to make this a vegan crepe recipe, you can also replace the egg with 1 tbsp of ground flax seeds + 2 tbsp of water, but you’ll need to cook the crepes a tiny bit longer to help them survive the flipping process.

These crepes are delicious plain or you can dress them up however you like. I often cook up some berries until they soften and blend them into a puree to pour over our crepes.


  • 1 cup unsweetened So Delicious coconut milk (canned coconut milk is too thick but So Delicious is just right here)
  • 1 apple (cored and quartered)
  • 1 egg (or try 1 tbsp ground flax and 2 tbsp water to make it vegan)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup gluten-free flour blend (recipe above)
  • 1 dash cinnamon


Mix flour and salt in a large bowl. Put all the remaining ingredients in your blender and blend until smooth. Slowly whisk in the wet stuff with the flour until no lumps remain. Heat a non-stick skillet on medium with a little bit of canola oil in it. Pour just enough of the batter in to barely coat the bottom of your pan. If your batter is too thick you can add little bits of water until it is just right. I use about a half cup, and I have to swirl the pan around fast to get the batter to spread nice and even. Then cook about 1 or 2 minutes on each side until golden brown, and use a big spatula to flip! Serve warm.