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Free From Crêpes

French Pancakes made with no eggs, wheat, gluten or dairy
Prep Time 5 minutes
Cook Time 20 minutes
Servings 14 small pancakes in a 14 cm (5 ½ inch) pan


  • 1 packed cup plain white gluten-free flour blend 150g
  • 1 tablespoon vanilla sugar
  • 1 heaped teaspoon honey
  • 1 1/3 cups soya milk 300ml
  • sunflower oil for cooking


  1. In a large bowl, mix all the dry ingredients together.
  2. Add in the honey and enough soya milk to form a paste.
  3. Incorporate the soya milk little by little, whisking constantly, to avoid lumps forming. It will be rather liquid and it is meant to be.
  4. Warm your pan over a medium heat and grease slightly with a drop of sunflower oil spread evenly with kitchen towel.
  5. Using a ladle, pour enough of the mixture to thinly coat the pan and cook for a minute or two, until it is easy to turn by flipping it or using a wooden spatula.
  6. Voilà! Enjoy your free from crêpes!

Recipe Notes

You can cook the batch all at once and reheat them (no oil needed in the pan) when you are ready to eat.

Once cooked and cooled, they will keep well in your fridge wrapped in cling film for a couple of days.

I have also frozen a few individually to liven up boring lunchboxes in the next couple of weeks.