Name: Gluten-Free Crepes – Easy Almond Oat Crepes Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: French-inspired
Ingredients: 2 eggs; 1 tbsp honey; 1/4 tsp salt; 1 tsp vanilla extract; 1¼ cup milk (any kind); 1/2 cup oat flour; 1/2 cup almond flour; Vegetable oil for spraying the pan; Sugar-free jam (for serving); Fresh berries (for serving); Drizzle of honey (for serving)

Gluten-Free Crepes – Easy Almond Oat Crepes Recipe

Jump to Recipe·Leave a Review

These gluten-free almond oat crepes are my favorite way to enjoy a wholesome and delicious breakfast without compromising on flavor or texture. They’re soft, slightly nutty, and just sweet enough, thanks to a touch of honey. Whether I fill them with fresh fruits, creamy spreads, or savory fillings, they always turn out light, delicate, and full of flavor.

Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare and made with simple, nutrient-rich ingredients. The combination of oat and almond flour creates a wonderful balance of fiber, healthy fats, and protein, making these crepes not only tasty but also satisfying. They’re naturally gluten-free and free from refined sugar, so I can enjoy them guilt-free. Best of all, they work for both sweet and savory fillings, giving me endless serving possibilities. Gluten-Free Crepes – Easy Almond Oat Crepes Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 eggs
1 tbsp honey
1/4 tsp salt
1 tsp vanilla extract
1¼ cup milk (any kind)
1/2 cup oat flour
1/2 cup almond flour

For cooking:
Vegetable oil for spraying the pan

For serving:
Sugar-free jam
Fresh berries
A drizzle of honey

Directions

I whisk together the eggs, honey, vanilla extract, and salt in a medium bowl.
I gradually add the milk, alternating with the oat and almond flour, whisking until the batter is smooth and lump-free.
I heat a nonstick pan over medium heat and lightly spray it with oil.
I pour a small ladle of batter into the center of the pan, tilting it in a circular motion to spread the batter evenly to the edges.
I cook the crepe until the bottom turns light golden brown, then gently flip and cook the other side until golden.
I repeat with the remaining batter, stacking the crepes on a plate.
I serve them warm with sugar-free jam, a drizzle of honey, and fresh berries.

Servings and timing

This recipe makes about 10 crepes.
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Variations

Sometimes I leave out the honey to make savory crepes, filling them with sautéed vegetables, cheese, or scrambled eggs. For a dessert version, I like adding a sprinkle of cinnamon to the batter and serving them with chocolate spread or whipped cream. Plant-based milk works just as well for a dairy-free option.

Storage/Reheating

I store leftover crepes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a dry skillet over low heat or in the microwave for a few seconds. I can also freeze them, separating each crepe with parchment paper, for up to 1 month. When ready to use, I thaw them at room temperature or reheat directly from frozen in a skillet.

FAQs

Can I make the batter ahead of time?

Yes, I can prepare the batter the night before and keep it covered in the refrigerator. I just give it a quick whisk before cooking.

Can I use only oat flour or only almond flour?

I can, but the texture will change—oat flour alone makes them more tender, while almond flour alone makes them richer and slightly denser.

How do I keep crepes from sticking to the pan?

I use a good nonstick skillet and make sure to lightly oil it before cooking each crepe.

Can I make them dairy-free?

Yes, I can substitute the milk with almond milk, oat milk, or coconut milk.

How thin should I make the crepes?

I aim for a thin, even layer that just covers the bottom of the pan. Too thick, and they’ll be more like pancakes.

Conclusion

I love how these gluten-free almond oat crepes are both healthy and indulgent at the same time. They’re quick to make, versatile, and work beautifully for breakfast, brunch, or dessert. Whether I go sweet or savory, they’re always a hit in my kitchen.