Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

gluten free crepes

Make them sweet or savoury.

These gluten-free blender crepes are incredibly thin, subtly sweet, and the perfect vehicle for sweet or savoury fillings. Made with simple pantry ingredients and the Vibe Blender System, you’ll get wholesome, perfectly tender crepes, that are ready in no time. (No need to let the batter rest). They’re great to make ahead of time for a quick snack, easy dessert, or yummy breakfast.

Most gluten-free crepe recipes call for numerous gluten-free flours or a gluten-free flour blend which can be made up of starches and you’re never sure of the taste. With this recipe, you know exactly what’s in them. We use two nutritious grains; rolled oats and brown rice flour. The combination imparts a slightly nuttier flavour then a traditional wheat flour crepe, but yields an equally wonderful thin crepe, with the right texture and flexibility to handle any filling you desire. 

If you are serving these gluten-free blender crepes to someone who is celiac or has a true gluten allergy, you’ll need to buy gluten-free oats, since many times oats are cross-contaminated with wheat products during processing. 

gluten free blender crepes

The recipe can easily be adapted to be dairy-free. Simply use any plant-based milk you wish. A touch of sugar helps sweeten the crepe batter, without making them too sweet. We used white sugar, but any sweetener can be substituted.

gluten free blender crepes



While gluten free blender crepes are delicious eaten straight from the pan, they are also yummy cold or reheated. Store left-over crepes stacked and covered, for two to three days in the fridge. Crepes also do extremely well in the freezer (unfilled). Stack, layered with small squares of baking paper in between to prevent them sticking together and store in a plastic bag or airtight container, for up to 2 months. When ready to eat, simply defrost and reheat them for a few minutes in a skillet then serve.

You might also like:
Blender Crepes with lemon yogurt filling
Vegan buckwheat blender crepes
Buckwheat crepes

gluten free blender crepes

Makes: 8 crepes


350 – 400 mLs milk (dairy or plant-based)
2 eggs
150 grams (1 ½ cups) rolled oats
80 grams (½ cup) brown rice flour
30 grams sugar/sweetener of your choice (omit for savoury crepes)
Butter or coconut oil for the pan


1.   Add all the ingredients into the Vibe Blender jug in the order listed. (wet ingredients first). Start with 350 mL of milk and add more once you have monitored the thickness.
2.   Choose ‘smoothie’ mode and blend for 40 seconds.
3.   Adjust the batter with milk if it’s too thick. A thin batter will be easier to spread and yield thinner crepes. Note, the batter will thicken as it sits. If you have made the batter ahead of cooking, you may need to add more milk and give it another quick blend before using.
4.   Heat a skillet or crepe pan over medium low heat.
5.   When pan is hot, lightly butter the pan, then pour approx. 1/3 cup batter into the pan. Immediately rotate the pan to form a thin even coverage. Cook the crepe until the edges start to golden and turn up slightly - about 1-2 minutes.

gluten free blender crepes

   Using a spatula, turn the crepe over and cook the other side until light golden brown.

7.   Transfer crepe to plate and repeat with the remaining batter.
8.   Stack the crepes and serve with your favourite fillings and enjoy.



gluten free blender crepes