Gluten free blender crepes (oats & rice flour)

Make them sweet or savoury.

These gluten-free blender crepes are incredibly thin, subtly sweet, and the perfect vehicle for sweet or savoury fillings. Made with simple pantry ingredients and the Vibe Blender System, you’ll get wholesome, perfectly tender crepes, that are ready in no time. (No need to let the batter rest). They’re great to make ahead of time for a quick snack, easy dessert, or yummy breakfast.

Most gluten-free crepe recipes call for numerous gluten-free flours or a gluten-free flour blend which can be made up of starches and you’re never sure of the taste. With this recipe, you know exactly what’s in them. We use two nutritious grains; rolled oats and brown rice flour. The combination imparts a slightly nuttier flavour then a traditional wheat flour crepe, but yields an equally wonderful thin crepe, with the right texture and flexibility to handle any filling you desire. 

If you are serving these gluten-free blender crepes to someone who is celiac or has a true gluten allergy, you’ll need to buy gluten-free oats, since many times oats are cross-contaminated with wheat products during processing. 

The recipe can easily be adapted to be dairy-free. Simply use any plant-based milk you wish. A touch of sugar helps sweeten the crepe batter, without making them too sweet. We used white sugar, but any sweetener can be substituted.

STORING GLUTEN-FREE CREPES

While gluten free blender crepes are delicious eaten straight from the pan, they are also yummy cold or reheated. Store left-over crepes stacked and covered, for two to three days in the fridge. Crepes also do extremely well in the freezer (unfilled). Stack, layered with small squares of baking paper in between to prevent them sticking together and store in a plastic bag or airtight container, for up to 2 months. When ready to eat, simply defrost and reheat them for a few minutes in a skillet then serve.

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Makes: 8 crepes

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