Gluten-Free Dairy-Free Crepes with a Vegan Option and Trio of Fillings


Crepes are essentially dairy, eggs, and gluten all rolled up into one. So many might hesitate to attempt a top allergen-free version. But Charmaine at Yummy Allergen Free had some serious crepe cravings. And after numerous trials she accomplished gluten-free dairy-free crepes that are also egg-free and sugar-free!

Gluten-Free Dairy-Free Crepes Recipe with a Vegan Option and Trio of FillingsPhoto by I. Melnyk

Charmaine was kind enough to share this recipe with us way back in 2008. Since it was buried in our old files, we’ve given the post a face lift and updated the recipe a touch. And the first day of Food Allergy Awareness Week coupled with Mother’s Day seemed like the perfect time to re-feature it!

Her recipe includes not only the gluten-free dairy-free crepes, but also three filling recipes: a sweet strawberry filling, an apple cinnamon filing, and a dinner-worthy chicken and broccoli filling.

Gluten-Free Dairy-Free Crepes Recipe with a Vegan Option and Trio of FillingsPhotos by Charmaine

Special Diet Notes: Gluten-Free Dairy-Free Crepes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, optionally vegan, and optionally vegetarian.

Gluten-Free Dairy-Free Crepes (Egg-Free too!)
Prep time
Cook time
Total time
If you have never made crepes before the swirling motion may take a little practice. There is the old saying “the first crepe is for the dog”, which pretty much means your first crepe is just for practice.
Recipe type: Breakfast
Cuisine: French
Serves: about 3 servings
Gluten-Free Dairy-Free Crepes
  • 3 prepared egg replacer "eggs" (can sub 3 large eggs)
  • ¾ cup unsweetened dairy-free milk beverage
  • ¾ cup water
  • 3 tablespoons melted dairy-free buttery spread (can sub sustainable palm oil or coconut oil)
  • ⅓ cup white or brown rice flour
  • ⅛ cup sweet white rice flour
  • ⅛ cup potato starch
  • ⅛ cup tapioca flour /starch
  • ½ teaspoon salt
  • Oil, as needed
Strawberry Filling
  • 1 pint strawberries, stemmed and chopped
  • 1 tablespoon sugar, or to taste
  • 1 tablespoon water, or as needed
Apple Filling
  • 3 apples, peeled, cored, and chopped
  • Water, as needed
  • 1 tablespoon sugar, or to taste
  • Ground cinnamon, to taste
Savory Filling
  • ¼ cup dairy-free buttery spread
  • 2 tablespoons sweet white rice flour
  • 1 cup chicken broth (can sub vegetable broth for vegan)
  • ½ cup chopped cooked chicken (can sub vegan "chicken" or lightly smashed chickpeas)
  • ½ cup chopped cooked broccoli
Gluten-Free Dairy-Free Crepes
  1. Put the egg replacer (or eggs), milk beverage, water, buttery spread, flours, starches, and salt in your blender. Blend until smooth, about 2 minutes, stopping to scrape down the sides as needed.
  2. Preheat a heavy duty Teflon-coated, 8-inch omelet pan over medium-high heat. Make sure the pan is fully preheated or the first crepe won’t brown.
  3. Oil a paper towel and use it to evenly grease the pan.
  4. Pour ¼ cup batter into the preheated pan, then lift the pan off of the heat and swirl it until the bottom is covered and the batter has stopped flowing. Set the pan back on the heat and cook for about 1 minute, or until the edges are all curled up away from the pan and the bottom has browned a bit. Gently flip the crepe over and brown the other side for about 1 minute. Remove the crepe from the pan and lay it on a piece of plastic wrap or parchment paper.
  5. Re-oil the paper towel, as needed, and use it to oil the pan between crepes. Also, layer the cooked crepes with the plastic wrap or parchment paper to keep them soft and to prevent them from sticking to each other.
Strawberry Filling
  1. Place the strawberries water and sugar in a bowl. Stir until the sugar is dissolved and a light syrup forms. Alternatively, you can cook them together over medium heat for a few minutes to help the strawberries break down.
Apple Filling
  1. Put the apples in a pot with just enough water to cover. Add the sugar and a dash of cinnamon.
  2. Bring the water to a boil. Reduce the heat to low and cook, stirring occasionally, until most of the water is gone and apples are tender.
Savory Filling
  1. Melt the buttery spread in a pot over medium heat. Add the sweet rice flour, and cook while stirring for 3 minutes (it will look grainy). Add a little of the broth at a time, whisking thoroughly with each addition, until all of the broth is added and the sauce is smooth and creamy.
  2. Stir in the chicken and broccoli and cook until heated through.

Want More Dairy-Free Recipes? Get Alisa’s Cookbooks:

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • Hi Shibani, since this isn’t one of my personal recipes, I can’t weigh in on what egg replacer alternatives might work best. I would personally lean toward aquafaba as an alternative first, but chia eggs might work. Be sure to use the sweet white rice flour, which isn’t the same as white rice flour, it’s much stickier.

  1. Margaret E Clegg on

    My husband and i both have French degrees, and he teaches French. He used to make homemade crepes for his class every year. So glad to have found this recipe with vegan options!

  2. I did make some pancakes last week and thought that why I’ve never tried to cook crepes before.
    So I came to the desicion to make it next weekend, your fillings looks yumm! Have to try it for mine.

  3. Pingback: Recipes to Make Mother’s Day Special - Go Dairy Free

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