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Gluten and Dairy Free Crepes

Yields approximately nine 7 inch crepes.



  • Strawberries, Bananas, Whipped Cream, Cinnamon Sugar, Nutella, Caramel.. whatever your heart desires!

For the dairy free whipped topping:


  • Mix all ingredients together. Batter will be very thin. Preheat crepe pan or a round 12 inch pan on low to medium/low heat. Be sure to spray or oil the pan before baking each crepe.
  • Pour 1/3 Cup batter into pan and quickly spread the batter in a circular motion to disperse the batter into a thin, even coat. Air holes will appear -- do not try to fill them in. When the edges start to brown, lift edges of crepe with spatula, then flip. Remove crepe and lay flat on parchment or wax paper. Stack each finished crepe as you go. If you are cooking these early and storing in the fridge until you serve, you will want to put wax paper in between each crepe. Keep crepes covered to avoid drying out. Fill with your favorite fillings, roll up and serve!
  • Directions for dairy free whipped topping:
    1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
    2. The next day, chill a large mixing bowl 10 minutes before whipping.
    3. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.
    4. Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp - during the whipping process.
    5. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
    6. Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!