Ultimate Gluten-Free Crepes

Enjoy this decadent, gluten free crepe recipe that will be the star of brunch, dessert or whenever you choose to enjoy it!

How to make gluten free crepes

I can’t wait to share this decadent, gluten-free crepe recipe with you today! Whether you want a vacation-like breakfast option, or a beautiful dessert to feature at your next dinner party, these are the perfect option. The naturally sweet, fresh berries pair so well with the homemade chocolate hazelnut spread. The quinoa crepes add just the right amount of substance while still delicate and crepe-y.

Are Crepes Gluten Free?

Typically, no. But today you’re in luck!

Over the years, I’ve found that limiting my intake of gluten helps keep down inflammation in my body. While there are many gluten-free flours on the market, many of them contain gums and fillers that aren’t really healthy options. I discovered the fun and ease of blending quinoa into a crust in my pizza recipe. It wasn’t hard to turn that crust into a lighter, more pliable dough for these gluten-free crepes. Quinoa has a whole host of health benefits too:

  • A complete protein— quinoa contains all 9 essential amino acids, and 8 grams of protein per 1 cup serving
  • full of fiber— 2.8 grams of fiber in 1 cup of quinoa
  • loaded with antioxidants— it also contains multiple antioxidants, causing some to give quinoa the label of a ‘superfood’ 
  • Iron rich— 16% of the recommended daily intake of iron
  • Lowers blood sugar— according to a study by the US National Library of Medicine, daily consumption of quinoa can aid in lowering blood sugar

I may not be able to claim these gluten-free crepes as a completely balanced meal, yet I love knowing that even my sweet treats are fueling my body and aren’t just ‘empty calories.’ Food can be fun and nourishing at the same time!

gluten free crepes from quinoa

Tips for Successful Gluten-Free Crepes

Some people shy away from crepes because they are much more delicate than pancakes, yet I encourage you to give these a try! Here are a few helpful tips to make sure your gluten-free crepes are successful:

  1. You can totally buy a store bought chocolate hazelnut spread, to cut down on the prep time. I know hazelnuts aren’t always easy to find!
  2. Check the quinoa packaging to find out if the quinoa is rinsed. Rinsing quinoa takes away that biting flavor, so make sure to rinse before using (or buy pre-rinsed quinoa).
  3. No special pan needed to make crepes, a well oiled cast iron skillet works great.
  4. These aren’t ‘fried,’ so no need to use a ton of oil, yet make sure to add a bit of oil in between each new crepe (instead of a lot of oil just at the beginning), so they don’t stick to the pan. 
  5. If savory gluten-free crepes are more your style, omit the coconut sugar and vanilla extract from the crepes, and instead add a bit more salt, and your favorite diced herbs—chives are an excellent addition. Then stuff with a delicious egg, or potato hash. 
  6. Love a whipped topping? Danielle Walker has the best recipe for Coconut Whipped Cream, and it’s perfect for these crepes.

What to eat with a gluten-free crepe recipe?

Looking for a complete breakfast menu? Pair these crepes with my Breakfast Bowl and an Orange Julius Inspired Smoothie for a delicious Sunday morning with the family!

I’d love for you to leave a comment below letting me know how these turned out for you, along with your fav crepe toppings.

Gluten Free Crepe Recipe with fresh berries and hazelnut spread
How to make gluten free crepes

Ultimate Gluten-Free Crepes

Get ready to experience the best gluten-free crepe recipe. The nutty, earthy taste of the quinoa marries well with the homemade chocolate hazelnut spread (hello, healthy nutella!), and fresh fruit. Feel free to use pre-made chocolate hazelnut spread from the store to save time.
5 from 5 votes
PRINT RATE IT Print Recipe
Course: Breakfast
Cuisine: French-Inspired, Plant-Based
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 9 crepes
Author: Jen Hansard


  • 2 cups chocolate hazelnut spread
  • 9-12 homemade quinoa crepes
  • 2 cups fresh berries - any variety

For Quinoa Crepes:

  • 1 cup quinoa - rinsed
  • 2 cups almond milk
  • 1 tbsp coconut sugar
  • 3 eggs - room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • coconut oil - as needed


  • Serve immediately.

For Quinoa Crepes:

  • Place dry quinoa into the jar of a high-speed blender or food processor. Blend on high speed until finely ground and powdery (alternatively, use 1 cup of quinoa flour).
  • Add almond milk, coconut sugar, eggs, vanilla extract, and salt. Blend again until smooth. The batter may be a tiny bit grainy, but should be fairly smooth. Let sit for 5-10 minutes as the quinoa absorbs the liquid.
  • To cook, heat a crepe pan or small non stick skillet (an 8-inch works well) over medium high heat. Add a small amount of coconut oil to the pan and gently tilt to allow the oil to cover the surface of the pan. Cook for 1-2 minutes, or until the crepe looks set, then carefully turn using a thin spatula. Cook for another 1-2 minutes, then transfer to a plate to keep warm. Repeat until all the batter has been used. Should yield 9-12 crepes.
  • Use crepes immediately, or store tightly wrapped in the refrigerator for up to 2 days. To reheat, place in a warm skillet to make them pliable again.
  • Spread a small amount of chocolate hazelnut spread on the plate to help the crepes stick. Lay down one crepe, and apply the spread again. Add a layer of berries. Repeat until the stack is the desired height. 


  • Some quinoa hasn't been rinsed before packaging. Check the package to be sure. If quinoa is not pre-rinsed, place quinoa in a fine-mesh sieve and wash under cool water. Allow as much water as possible to drain off by setting sieve over a large measuring cup or bowl for 15-20 minutes. Then proceed with the recipe.


Calories: 475kcal | Carbohydrates: 58g | Protein: 9g | Fat: 23g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 254mg | Potassium: 448mg | Fiber: 6g | Sugar: 39g | Vitamin A: 88IU | Vitamin C: 19mg | Calcium: 161mg | Iron: 4mg
Tried this recipe?Mention @simplegreensmoothies or tag #simplegreensmoothies!

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Ratings & Comments

  1. Carrie says:

    Egg allergy here can these successfully be made with an egg substitute?

    • Simple Green Smoothies says:

      Hey Carrie – great question! While we’ve not tried it ourselves, an egg substitute or ‘flax egg’ could def work here. Please let us know if you try it and how it went! 🙂

  2. Kathy says:

    Love that you have us working with hazelnuts! I’ve never made anything with them before, but you make it so easy to try new things! Thanks!!

    • SGS Rawkstar Jess says:

      That’s one of the reasons I love SGS so much, Kathy! 🙂

  3. Kim says:

    5 stars
    I can’t wait to impress my family with crepes tomorrow morning!

  4. Dani Mitchell says:

    5 stars
    I made these last weekend and they’re were BOMB!!! I loved them and def took the shortcut and bought Nutella. I loved the gluten free crepe and thought it was heartier and more filling, which I like.

  5. Amanda says:

    5 stars
    My kitchen just became a little plant-powered French cafe! Thanks for making this morning’s breakfast amazing!

  6. Jessica says:

    5 stars
    I really love the suggestion of pairing these with the Breakfast Bowl and Orange Julius Smoothie for a weekend brunch! I’m totally doing this and inviting my SIL and her family over. 😀

  7. Kate says:

    About how much batter do you put in the pan for each crepe?

    • SGS Rawkstar Jess says:

      Hey Kate! I think it depends on the size pan you are using and also how many crepes you want to end up with. But I would say around 1/4 cup, give or take. You could start there and adjust as needed.

  8. Kathleen says:

    Can’t wait to try these with my kids! Gluten free can be so challenging for kids that need it – these look like such a treat!

    • SGS Rawkstar Jess says:

      Very true, gluten-free can be a challenge. Hope this recipe is a hit in your house!

  9. Sharon Myers says:

    This looks incredible!!!! I’m hoping to make it this weekend for my family. Thank you so much. If I don’t have an issue with gluten, what would you recommend I use for the crepe base?

    • Jen Hansard says:

      Hey Sharon. You could swap it with a pancake batter that’s thin (add more milk) and that can work too. Yet aside from being gluten-free, the quinoa crepes do have protein in them which is a nice boost. 🙂

  10. Amy Gerber says:

    Could I mix up this dough the night before?

    • SGS Rawkstar Jess says:

      Amy, I don’t see why not but before you make the crepes, I would take the batter out of the fridge and allow it to come to room temperature.

  11. Erin says:

    5 stars
    You guys come up with the best ideas!! Can’t wait to try these this weekend.

#1 Green Smoothie Of all Time— no joke!
About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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