Gluten-Free Crepes – Easy Almond Oat Crepes Recipe

These gluten-free crepes are a wholesome twist on a breakfast classic, made with a nourishing blend of oat and almond flour. Light, thin, and delicately sweetened with honey, they offer a balanced mix of fiber, healthy fats, and protein without the need for gluten or refined sugars. Whether I’m in the mood for something sweet or savory, these crepes are a versatile, quick, and satisfying option.

Why You’ll Love This Recipe

I love how easy these almond oat crepes are to make—no special techniques or ingredients required. They cook up beautifully with just a few simple pantry staples and can be filled with endless combinations of toppings or spreads. Because they’re naturally gluten-free and lightly sweetened, I can feel good about serving them for breakfast, brunch, or even dessert. Best of all, they come together in under 20 minutes, making them ideal for busy mornings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• eggs
• honey
• salt
• vanilla extract
• milk (any variety)
• oat flour
• almond flour

For cooking:

• vegetable oil (for spraying or greasing the pan)

For serving (optional):

• sugar-free jam
• fresh berries
• a drizzle of honey

Directions

1. I whisk the eggs, honey, vanilla extract, and salt together in a medium bowl.
2. I gradually add milk, alternating with the oat and almond flour, whisking until the batter is smooth and lump-free.
3. I heat a nonstick pan over medium heat and lightly coat it with oil or a nonstick spray.
4. I pour a small ladle of batter into the center of the pan and swirl it around quickly to spread it thinly and evenly to the edges.
5. I cook the crepe until the bottom is lightly golden, then gently flip and cook the other side until golden as well.
6. I repeat the process until all the batter is used.
7. I serve the crepes warm with sugar-free jam, a drizzle of honey, and a handful of fresh berries.

Servings and timing

This recipe makes 10 crepes.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• I leave out the honey and vanilla for savory crepes, then fill them with eggs, cheese, or sautéed veggies.
• I swap the honey for maple syrup or coconut sugar for a different flavor.
• I use almond milk or oat milk to keep the recipe dairy-free.
• I add a bit of cinnamon or orange zest to the batter for extra flavor.
• I fill sweet crepes with Greek yogurt and fruit, or nut butter and banana.

Storage/Reheating

Storage: I store leftover crepes in a stack with parchment paper between each one, then place them in an airtight container in the refrigerator for up to 3 days.

Reheating: I reheat individual crepes in a dry pan over medium heat for about 30 seconds per side, or warm them briefly in the microwave.

Freezing: I can also freeze the crepes with parchment between them and reheat directly from frozen as needed.

FAQs

Are these crepes dairy-free?

Yes, as long as I use a dairy-free milk like almond, oat, or coconut milk, these crepes are fully dairy-free.

Can I make these crepes without eggs?

For an egg-free version, I’ve had success using flax eggs (1 tbsp ground flax + 3 tbsp water per egg), though the texture is slightly different.

Do I need a special pan to make crepes?

No special pan is needed. I use a regular nonstick skillet and it works great as long as it’s well-oiled and heated properly.

Can I make the batter ahead of time?

Yes, I make the batter the night before and keep it covered in the refrigerator. I give it a quick whisk before using.

What’s the best way to serve these for dessert?

I love to roll or fold them with fresh berries and a touch of whipped cream or coconut cream, or fill them with lemon curd or chocolate spread for a rich treat.

Conclusion

These gluten-free almond oat crepes are one of my favorite ways to start the day—or finish it with something light and sweet. They’re quick to prepare, endlessly customizable, and deliver a soft, tender bite with every fold. Whether I’m keeping it simple with fruit and honey or layering on something indulgent, these crepes are always a hit in my kitchen.

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