As the buzzard circled, eyeing it’s prey, I tried my best to stay focused. “Are you sure one of those isn’t messed up? If it is, I’ll take it for you.” You’d think it was some poor wounded animal in the dessert she was after. Nope. She was trying to con me out of some of the gluten-free crepes I was making! Luckily for you all I’m adept at fending off starving predators so I could get this gluten-free crepe recipe up and ready for you!
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Making the Batter
The batter for these crepes is ridiculously easy to whip up. There are just a few things that are important to know before you get started.
If you’ve been around here long you know I’m the last person to say not to substitute anything in a recipe. We all have to do what works best for our families. That said, there are a few ingredients that really matter here. First, I didn’t test this recipe with grain-free or starch-free flour blends. Substitute those at your own risk.I would highly recommend either my homemade flour blend (mentioned here) or Better Batter Artisan Blend.
The other thing that’s an absolute must with a regular flour blend is the psyllium husk powder. Psyllium husk powder gives these crepes their structure. It’s already in the Better Batter Artisan Blend, so if you use that blend leave it out.
Blender Order Matters
Can you turn on a blender? Great, then you can make this gluten-free crepe recipe! The one key thing to know is that the ingredient order matters. Be sure to put your liquid ingredients in first, then your dry ingredients. If you do things the other way around the flour will have a hard time mixing in.
Rest Time Matters
Always rest your crepe batter. This is true whether you are making allergy-friendly crepes or standard ones. Rest is especially important for these crepes as the psyllium husk powder needs time to hydrate in order to do it’s job. Put the batter in the fridge for an hour or two before cooking your crepes.
Making the Crepes
Guys, if you’ve never had crepes before you’re in for a real treat. Picture a really thin, flexible pancake, filled with all manner of deliciousness. In this case, I’ve got a fabulous vegan lemon curd filling to go with this gluten-free crepe recipe. You can also make these dessert by filling them with chocolate, or turn them savory with dinner leftovers inside! I’ve got a few tips and tricks to make the process a little easier for you.
I know I just said you’re letting the flour hydrate by resting the batter. Now you need to add just a bit more hydration. Adding some water in to the batter now and blending it back up again will give you the right texture. Crepe batter needs to be quite thin to cook properly. Aim for something like a thick buttermilk consistency. Keep extra water on hand in case the batter thickens up while you work.
You can absolutely make crepes with just a regular non-stick pan on the stove top. It’s entirely doable, but it’s a bit of a fiddly pain in the rear to get the hang of. For less than $30 you can get an electric crepe maker on Amazon that will make your life worlds easier! Just dip the crepe maker in the batter, wait for it to cook, then take it off!
Do not, and I repeat, do NOT attempt to just stack these crepes on each other as they finish cooking. They will stick. You will cry. The trick is to layer parchment paper squares between each crepe.
Making the Filling
You are going to love this vegan lemon curd recipe. It has a perfect tart lemon flavor that balances wonderfully with sweet berries and vegan whipped cream! It’s also adaptable enough to turn into any other citrus curd. Just follow my tips for success and you’ll be set!
Whisk, Whisk, Whisk
Vegan lemon curd is insanely simple, but it does require a bit of elbow grease. The key to smooth lemon curd is to whisk constantly while it’s on the stove. Don’t wander off and chase after wayward children or mischievous pets!
Keep the Margarine Cold
At the end of the vegan lemon curd recipe you need to whisk in margarine. It’s important to keep this margarine cold until you use it. The margarine helps your curd set and stay creamy. In order to do this you need to create an emulsion, which will be easiest to do if you add the margarine in cold.
Let it Rest
The lemon curd is going to look pretty thin and runny when you pull it off the stove. Don’t freak out! The cornstarch and the margarine you use for thickening kick into high gear as your curd cools. You need to let this rest a minimum of 4 hours before using it. Ideally, make your curd the day before you want to serve the crepes.
Make this Gluten-Free Crepe Recipe a New Family Favorite
I’m not going to lie, if you make this gluten-free crepe recipe for your family, you may end up with a few circling buzzards of your own. Keep some treats handy to distract your loved ones and whip up this new family favorite to wow everyone!
Don’t forget to join my Fearless Gluten-Free Living group on Facebook for more support, encouragement, and recipes!
- 24 oz (720 ml) canned coconut milk
- 5 Tbs. Canola oil
- 2 Tbs. Maple Syrup
- 1 ½ tsp. Vanilla extract
- 1 ½ (210 grams) GF Flour Mix
- 1 ½ tbsp (15 grams) psyllium husk powder *
- ¼ tsp salt
- ¾-1 cup (175-230 ml) water
- ½ cup (95 grams) sugar
- 1 tbsp lemon zest (from 2-3 lemons)
- 1/2 cup (120 ml) lemon juice (from 2-3 lemons)
- 1 tbsp cornstarch
- 1 tbsp water
- 6 tbsp (85 grams) cold vegan margarine, cubed
- Put all ingredients, except the water, in a blender and blend on high until smooth. *Leave out the psyllium husk powder if you are using Better Batter Artisan Blend .
- Put the blender pitcher into the fridge and let it rest for about an hour.
- While the batter is chilling cut parchment paper into large squares that will easily fit into a gallon freezer bag.
- Pull the batter out and blend in ¾ cup (175 ml) of water. Add more water a tablespoon or two at a time until you have a thin consistency. You may need to add extra throughout the cooking process as the batter can thicken while it sits.
- Get an electric crepe maker heating and put one of the squares you prepared down on a plate. Follow the direction for your electric crepe maker for cooking.
- Continue making crepes and layering with parchment paper until the batter is used up.
- Once you finish, let the crepes cool for a bit, then just slide the stack into a zip-top freezer bag. You can store them in the fridge for a day or two, or freeze until you are ready to use. Defrost crepes in the fridge overnight.
- Put the sugar, juice, and zest in a medium saucepan.
- Mix the cornstarch and water together and add to the juice mixture in the pan. Whisk to combine.
- Heat the mixture over medium heat, whisking constantly, until you just start to see bubbles around the edge of the pan. Cook while whisking for 30 seconds. Turn off the heat and whisk in the cold margarine.
- Place in a bowl and refrigerate for at least 4-6 hours (preferably overnight) to thicken. When you cover it, put plastic wrap directly on the surface of the curd to prevent a ‘skin’ from forming.
- Warm the crepes for a few seconds in the microwave. Spread a small amount of lemon curd in the crepes then fold or roll.
- Top with berries and dairy-free whipped topping.