Recipe: Crepes

I have succeeded! With a small batch of crepes. I’m gonna try doubling it shortly, but wanted people to know it’s possible.

Dairy free; soy free; egg free; wheat free. It’s possible.



  • .5       cup         oat flour
  • .75     cup         almond milk
  • 1 T + 3T flaxseed and hot water slurry
  • 3        T            oil
  • oil spray


  • crepe or non stick tortilla pan
  • spatula
  • whisk
  • bowl
  • way to pour batter


  1. Create the flaxseed slurry. It has to be gel like in consistency or the crepe will not work. Combine, mix, and let sit for several minutes.
  2. Combine all ingredients in a bowl and mix well.
  3. It should look thin. If it is too thick add in milk by tablespoons. As it sits there while the pan heats up, it will thicken a touch. Be wary of it becoming too thick. Add in the tablespoon of milk and whisk well.
  4. Preheat the pan. Spray oil on pan. If the pan is not smooth completely, there will be problems with the crepes. You need a completely smooth surface that you can move readily.
  5. The pan should be on medium low. If water is flicked on it, it disappears over five seconds. Too hot and too cold can be major problems.
  6. Pour the batter on quickly. A little goes a long way. Pick the pan up and swirl it around so that the batter hits as much of the pan as possible. This must be done quickly. It will be called a pancake if it’s too thick. And this would be dense flavorless pancakes. Not tasty.
  7. Wait. It takes several minutes. Listen to the sizzles. They’ll limit as it gets ready for flip. The edges will lift off the pan. If the crepe can slide when you move the pan, it is definitely ready. Breakage is likely. Rushing will guarantee a rip. Do not try to get the entire crepe off the pan. leave one edge on the pan while flipping the rest. If you only left the edge, it will flip as it’s supposed to. Lifting it off increases tears.
  8. The second side will take half as long as the first. Once it moves when you move the pan around, it’s ready.
  9. Slide the crepe off the pan and on to the plate.
  10. Congrats!


  • Crepes need innards. Jam, fruit, sauce, anything really goes inside a crepe. Then you roll it up and eat.
  • Breakage is highly likely. This is a skill many struggle to master. Take your time. Don’t rush. Rushing leads to weakness.
  • You can add in any liquid flavor to the crepe before cooking. If it’s a teaspoon or less of flavor add it as normal. If you desire to add in more than that make sure to have it replace some of the milk.
  • The flaxseed slurry is 1 tablespoon ground flaxseed and 3 tablespoons hot water mixed and let combine. If let sit, it will reach similar to what you get when you play with raw eggs. It is a good replacement for eggs in any baking including this one. There are other possible options that I haven’t tried: eggs (I can’t), chia seed slurry, egg replacement mix, etc.
  • The almond milk is our normal milk we use. This translates to a low fat milk. I don’t know if any of the other milk beverages will work as well. You can try.
  • I use canola oil. As long as it’s a typical liquid oil at room temperature, it should work here.

© Hartliebe   2021

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