Egg-Free and Dairy-Free Crepes

  • Preparation 10 MIN
    Cooking 15 MIN



  1. In a blender or in a bowl using a whisk, combine all the ingredients. Add liquid, if needed.
  2. In a 23 cm (9-inch) non-stick skillet, brushed with canola oil, cook the crepes, one at a time, with about 45 ml (3 tbsp) of the batter, until golden brown on each side. Place the crepes on a plate, and cover with aluminum foil to keep warm.


This batter is a little trickier to work with when cooking: Be sure to oil the skillet generously, otherwise the crepe batter will tend to stick.

Crepes made with oat flour are so good that even those who are not allergic should try them. This flour is found in some grocerie stores. Alternatively, you can replace it with finely ground oatmeal.

To help you with this recipe

The Rock 10" Crepe Pan

This robust forged aluminum crepe pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish. Because of its superior non-stick attributes, it is perfect for making crepes or French toast, or for frying eggs.

54.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/5 of the recipe

Content % Daily Value
Calories 260  
Total Fat 14 g  
Saturated Fat 1 g  
Sodium (salt) 140 mg  
Carbohydrates 28 g  
Fibre 2 g  
Protein 6 g