Mae Lutz

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The Best Gluten Free Vegan Crepes

Mae Lutz

Hi guys! I hope you’re doing well! Today I’m bringing you these DELICIOUS vegan and gluten free crepes. I recently switched to a gluten free lifestyle a few weeks ago to help my Hashimotos disease (doctors orders) so I’ve been on the hunt to make food that tastes no different than what I’m used to. My husband is vegan so 95% of what I make I want him to be able to eat as well so here you go - an amazing gluten-free and vegan crepe!

The star of the show today is the PB2 Performance - Peanut Protein (Dutch Cocoa) which is packed with 20g of protein per serving! You can easily mix it with milk, add it to your morning smoothie, or put it in your food like I did!

Todays blog post is amazingly sponsored by PB2 who I’ve had to absolute honor of working with since 2017! See other recipes I’ve made with them here and here.

If you’re wondering what the pink drizzle is, it’s just some raspberries mixed with the yogurt. You know, because who doesn’t want a little pink on their food?

The Best Gluten Free Vegan Crepes

Serving: 3-4 people (the batter makes 10, 6” crepes)

INGREDIENTS:

CREPES:

  • 2 Tbsp flaxseed meal and 6 tbsp water. Mix together and set aside for 5 min. 

  • 3/4 cup GF oat milk

  • 1/2 cup sparkling water (regular water works, too)

  • 1 cup of “1 to 1” GF baking flour 

  • 1/4 tsp salt

  • 3 tablespoons vegan butter

  • 1 1/2 tsp vanilla

  • 2 scoops PB2 Performance - Peanut Protein (Dutch Cocoa)

  • 1 tbsp maple syrup

FILLING:

  • 8oz Vanilla GF vegan yogurt

  • 2-3 cups of berries of your choice 

TOPPING:

  • Berries of your choice

  • Powdered Sugar for dusting

Instructions:

  1. Make two flaxseed “eggs” by combining flaxseed meal with water. Mix together and set aside for 5 minutes. 

  2. Combine all of the crepe ingredients into a blender until smooth. If you have to hand mix, make sure the batter is as smooth as possible. 
    *Tip: you can make the batter the night before if you want! Store in the fridge and it will be good to go the next morning.

  3. Heat a small 6” non-stick pan on medium heat. Spray with oil.

  4. Pour a small amount of crepe batter into pan and immediately start twirling the pan to help spread the batter out as thin as possible. **YOU GOT THIS! Don’t let this part stress you out. It takes practice if you’ve never made crepes before.

  5. After about a minute, use a spatula to lift the edges and carefully flip the crepe. Cook the other side until golden brown. Repeat with the rest of the batter.

  6. Spread the vanilla yogurt on each crepe like sauce on a pizza, add about 4-5 berries in a row, and roll the crepe up. 

  7. Top with whatever you want! I used powdered sugar and more berries. 

  8. Enjoy!


    If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section and I will always get back to you. Lastly, make sure you follow me on Instagram @MaeElizabethG as I post on there almost every day. Bye and see you next time!