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Learn how to make high-protein vegan crepes that taste like traditional crepes! The crepes have 6 grams protein per crepe, without protein powder. They are gluten-free and oil-free, too.
My husband considers himself the household expert on crepes (thin, French pancakes). Granted, he lived and taught in Paris for a year, owns and uses a fancy crepe machine, and can twirl the batter into a perfect circle using his wooden rabot, just like his favorite crepe guy in the 14th arrondissement.
He’s pretty fancy.
While I may not have his technique, and certainly not his flair, I do know how to make a crepe, and have been happily making and eating them for decades.
And it’s that kind of familiarity that gives me the confidence to make a crepe variation that would (most likely) make French chefs shudder, but which we makes me happily sated on busy, post-workout mornings: Vegan Gluten Free Crepes. They are high in protein and oil-free, too.
I’m pretty crazy about these vegan crepes. They are what a traditional crepe should be: light and tender, yet sturdy, and perfect with sweet or savory toppings and fillings. I find them equally suited to breakfast, brunch, dinner or dessert, all depending on what to stuff inside or drizzle on top.
Why You’ll Love These High Protein Crepes
- High Protein (6 grams protein per crepe)
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free (e.g., no olive oil, coconut oil or vegetable oil)
- Free of added starches (e.g., no corn starch, tapioca starch, potato starch, white rice flour or arrowroot)
- No flaxseed meal
- No psyllium husks
- No added sugar
- Easy to prepare
- Can be paired with sweet toppings and fillings or savory toppings and fillings
Ingredients for Vegan Gluten-Free Crepes
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Rolled oats (certified gluten-free, as needed)
- Chickpea flour (also known as garbanzo bean flour, besan, cici flour)
- Extra-firm soy tofu
- Baking powder (certified gluten-free, as needed)
You will also need some water to blend the batter. I like to add a bit of salt to the crepe batter, but it is always optional/adjustable to suit your needs and tastes.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Place the water, tofu, oats, chickpea flour, baking powder and salt in a blender. Blend on high speed, stopping once or twice to scrape down the sides of the container, until completely smooth (the batter should have the texture of thin cream: add more water, if needed).
- Heat a large nonstick skillet or nonstick crepe pan over medium heat. Pour about 1/3 cup of the batter into the skillet and quickly tilt it in all directions so that the batter covers pan with a thin film. Cook about 1 minute.
- Carefully lift the edge of the crepe with a spatula. If it is lightly browned, turn crepe over with a spatula (if not, cook another 15 to 30 seconds until browned, then turn over). Cook for 30 seconds or until center is set.
- Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
Crepe Flavor Variations
Various flavors can be added directly to the crepe batter. Here are some ideas:
- Dried spices: Add about 1/4 to 1/2 teaspoon/tsp, such as cinnamon, ginger, cardamom or nutmeg or pumpkin pie spice
- Extracts: Add 1/2 teaspoon of almond extract, orange extract, or lemon extract, or 1 teaspoon vanilla extract.
- Freshly grated citrus zest: Add 1 to 2 teaspoons of freshly grated orange zest, lemon zest, or lime zest.
- Dried herbs: Add about 1 to 2 teaspoons, such as basil, dill, Italian herb blend, herbes de Provence.
- Sweetener: Add about 1 tablespoon of sweetener, such as maple syrup, coconut sugar or agave nectar.
Make Crepes Ahead of Time
You can make the vegan gluten-free crepe batter up to one day in advance. Blend the batter as directed and store in the refrigerator (in the blender, with the lid on, in an airtight container, or in a tightly covered bowl). Whisk the batter before using and prepare the crepes as directed the next day.
Storage for the Vegan Protein Crepes
The crepes are best enjoyed on the same day you make them, but you can store them, stacked between layers of wax paper or parchment paper, inside of an airtight container in the:
- Refrigerator, for up to 2 days. Reheat in the microwave or arrange on a lined baking sheet (they can overlap). Cover with aluminum foil and warm in a 275F (135C) degree oven for about 10 minutes. You can also freeze crepes—see instructions below.
- Freezer, for up to 6 months. Thaw at room temperature before filling/enjoying. Rewarm as indicated above in the refrigerator guidelines.
Ideas for Fillings or Toppings
Crepes are a blank canvas for countless sweet fillings or savory fillings. Choose one, choose two, choose as many as you like!
- Lemon juice and sugar
- Maple syrup
- Powdered sugar (check out my Grain-Free Powdered Sugar)
- Fresh fruits or berries (e.g., strawberries, raspberries, blueberries, blackberries, sliced bananas, diced peaches)
- Plant-based yogurt
- Sautéed apples or pears
- Fruit jams, preserves or marmalade
- Nut butters or seed butters (e.g., peanut butter, almond butter, sunflower seed butter, pumpkin seed butter, coconut butter)
- Chocolate spread (certified vegan and gluten-free, as needed)
- Chocolate sauce
- Pumpkin seed scrambled eggs or Chickpea flour scramble
- Homemade pesto and vegetables
- Steamed Broccoli and grated vegan Cheddar cheese
- Sautéed mushrooms and chopped fresh herbs
FAQ
- Can I replace the water with dairy-free milk? Yes. Use the milk of your choice, such as almond milk, soy milk, oat milk, or cashew milk.
- Will oat flour work in place of the rolled oats? Yes. You will need the same weight (100 grams), which is roughly 3/4 cup + 1 tablespoon oat flour.
- Is there a substitute for the chickpea flour? I am not certain. I have only tested the recipe with chickpea flour, but you are welcome to experiment.
Related Recipes
High Protein Vegan Crepes
Equipment
Ingredients
- 1 1/4 cups water
- 7 ounces extra-firm tofu, drained
- 1 cup rolled oats, (certified gluten-free, as needed)
- 1/2 cup chickpea flour
- 1/2 teaspoon baking powder, (certified gluten-free, as needed)
- 1/4 teaspoon salt
Instructions
- Place the water, tofu, oats, chickpea flour, baking powder and salt in a blender. Blend on high speed, stopping once or twice to scrape down the sides of the container, until completely smooth. (the batter should have the texture of thin cream: add more water, if needed).
- Heat a large nonstick skillet or nonstick crepe pan over medium heat. Pour about 1/3 cup of the batter into the skillet and quickly tilt it in all directions so that the batter covers pan with a thin film. Cook about 1 minute.
- Carefully lift the edge of the crepe with a spatula. If it is lightly browned, turn crepe over with a spatula (if not, cook another 15 to 30 seconds until browned, then turn over). Cook for 30 seconds or until center is set.
- Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
Has your husband ever made these in the electric crepe maker I have one and I’d like to try it?
Hi Tammy! I’ve made them on his crepe maker, they come out great 😊
Hi Camilla ! I love your recipes – they are simple, delicious and nutritious.
Regarding the crepes, can i use replace regular tofu in place of the silken?
thanks so very much for your creations.
Hi Julia! I have made the crepes with regular (firm) tofu (I had some leftover and gave it a try) and it worked great. But with one adjustment: decrease the amount of tofu to 1/2 cup and increase the water to 1 and 1/2 cups 🙂
these came out really good. Thanks!