Best Gluten-Free French Crepes

Gluten-free crepes


I am not allergic to wheat (although with maturing, I can’t eat as much bread as I used to when I grew up in Europe!) but several of my friends and many of my students are, so I wanted to experiment with different recipes, types of flours and starch and see if I could get close to the original texture. So if you have been diagnosed with Celiac disease or have noticed a frequent allergic reaction to wheat products, you can add this recipe to your gluten free diet.

Gluten is a great source of protein and binding, so when preparing a gluten free crepe, or pancake, the trick is to find replacements that can incorporate the binding and the light texture. When researching various gluten free recipes, I was shocked by the various complicated wheat free flour combinations I found. OMG! I don’t know about you but a recipe that uses 4-5 different types of flours, like potato, sorghum, powder egg replacer, cornstarch is way too labor intensive and not flexible enough to accomodate what I may have in my pantry. Life is short, food should be fun, not a drag!

So I attempted to simplify the batter as much as possible and yet obtain the right consistency and texture. It took several attempts to get it right. The first one, was a fiasco. The recipe called for potato starch, I could only find potato flour, not sure what happened but the batter ended lumpy and thick. As aunt Vula in the movie My Big Fat Greek Wedding would say: “It no work!” I couldn’t find potato starch in any local store, so that recipe was a no go! But with perseverance, I got it to where it was virtually impossible to tell the difference. Call me a purist, but the look of the food also matters. Using buckwheat may be healthy and safe but your crepes take on a grunge/hippie look that is more on the pancake side than the delicate French crepe.

This recipe is not only wheat free but also corn free and soy free. This way, just about everyone, should be able to enjoy the pleasure of crepes.

Enjoy and share with others
Multiply and have many little happy crepes!



Wheat & Gluten Free French Crepes
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: French
Serves: 2
  • ⅓ cup sorghum flour
  • ¼ cup tapioca starch
  • 1 heaping Tbsp ground flax seeds in ¼ cup of warm water
  • 1 cup unsweetened non-dairy milk
  • 4 tsp vegetable oil (not olive oil)
Putting it Together
  1. Combine all ingredients and blend well.
  2. Refrigerate for 15 minutes.
  3. Makes 4-5 thin crepes.
  4. Place a little jam in the center with some berries or slices of fresh fruit.
  5. Fold both sides and sprinkle a little sugar.


As a vegan chef, cooking instructor and food consultant, I am blessed to share my passion for international flavors, a compassionate world, optimal health and healing. You can't have one without the others because they are all interconnected. My culinary journey started in the South of France where I was born, then took me through Europe, onto America, then Asia and South America. I grew up eating delicious rich food my grandmother made (think creamy white and wine sauces) and fresh Mediterranean dishes my mother prepared. My family was by no mean vegetarian or vegan but we weren’t big meat eaters either. This being said, I must confess that I have had my fair share of strange things being served as food as I grew up! But I soon came to realize that it was the sauces, the marinade that tasted so good and that they could have just as well been poured over bread or tofu and it would have been just as good. You know how certain songs bring back a memory of where you were and who you were with when you heard them? Well, I seem to have a memory of food attached to pretty much every place and profound moment I have experienced in my life. It was the way love was shared and cherished all through my life so I am continuing the tradition! But the love is even more healing when there is no pain and sufferings attached to it. Be vegan, it is good for your health and the only sustainable diet for the planet.
    • Chef Sophie
    • August 14, 2011

    I suggest to only grind a cup of whole flax seeds in a coffee grinder at a time, because once ground, flax can go rancid if not used. It won't make you sick but it won't have a light nutty flavor.

  1. You are very welcome. You can make salty and sweet crepes too, you know? So have fun with it! And let me know how it turned out!

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