It took me five rounds of batter and failed crepes to get this recipe right, there were many a crepetastrophe!  But in the end it was worth every bit of it, they’re so delicious and the perfect weekend brunch treat!  Filled with chocolate hazelnut spread and bananas- they’re divine.  I do have to warn you, getting the crepes perfectly thin in the pan takes a bit of practice.  The trick, I found, involves moving the pan around to spread the batter as soon as you pour and using just the right amount of batter.  Once you nail it though, I think you’re good for life.  And then you have years of vegan, gluten free crepes in your future.  And what a future it is!!!  Enjoy!  xx- Sarah


Yields approximately 6-8 crepes.


1 cup brown rice flour

1 cup oat flour

3 tablespoons date sugar

1 teaspoon vanilla extract

2 tablespoons ground flax

chocolate hazelnut spread

coconut oil

2-3 large ripe bananas


– Combine 2 tablespoons of ground flax with 6 tablespoons of warm water in small bowl.  Mix well and refrigerate for 20 minutes.

– Combine dry ingredients in a large mixing bowl.  Add 2 cups of water, 1 teaspoon of vanilla, and flax egg mixture.  Stir well.

– Refrigerate batter for one hour.

– Heat a 9 inch non-stick frying pan over low heat adding enough coconut oil to lightly coat the pan.

– Pour 1/2 cup of mix into pan at an angle, spreading batter out using circular spinning motion.  If batter is too thick add additional water to mixture one tablespoon at a time.

– Cook on low heat for 1-2 minutes or until crepe is evenly browned and edges start to peel away from sides of pan.

– Gently flip in pan and cook for an additional 1-2 minutes.

– Repeat until all the batter is used up.

– Smear chocolate hazelnut spread in a strip on the center of the crepe and top with sliced bananas.

– Sprinkle with finishing salt, roll up, and use hazelnut spread to secure ends if needed.

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Reader Comments

  1. Rachel|

    I don't need to be vegan or gluten free, so I had no idea how hard pancakes would be, so well done and congratulations on finally getting these right, because they look fantastic!

  2. Brittany|

    I'm pretty sure the only time I've had a crepe was in high school when a French language class made them and shared with the Spanish class (which I was in). I didn't love them. That said, I don't think crepes made by high school students should be the only crepes I ever try. This recipe has inspired me to give them another chance. 🙂

    PS – I am a new reader of your blog and I am absolutely loving it. I enjoy your writing style and the beautiful photos.

  3. Miss Lynzie|

    Is there no end to your culinary prowess? I mean really! This is incredible. Very excited to try my hand at these. And pair them with mimosas, obviously.

  4. cheri|

    I love these, I used to make crepes all the time and after you get the hang of it, it's really quite easy.

  5. Amy Hashimoto|

    I so want to make these! do you think I could substitute the oat flour?? oats don’t really agree with me!

    • Sarah Yates|

      Hi Amy, Yes absolutely but I would have to play around with the recipe a bit to tell you how much of what would work… 🙂

  6. Samantha|

    Hi there!
    Just wondering if it would be possible to make the batter the night before? Do you think it would stand well in the fridge overnight?
    Thank you!

  7. Tracy Ceres|

    Hi! I was just looking at this recipe and in the instructions you mention a “flax egg” mixture? I don’t see eggs in the ingredients? Help!

    • Tracy Ceres|

      oh nvm i believe you must mean that the flax mixture is the egg substitue, duh! LOL!

  8. Sylvia|

    Wouldn’t easier to flip it into another pan next to it and start a second crepe?
    Luv the recipe !

  9. Thidarhod Tep|

    Thank you for the recipe! I just want to know if the crepe is crispy or soft?