Gluten-Free Crepes
Updated
One of my favorite special breakfasts my mom would make on the weekends was crepes. I have missed my mom’s crepes so much, so it was a special experience when I was finally able to create gluten-free crepes that matched the ones from my memories. Light, tender, and subtly sweet, these gluten-free crepes are the perfect base for a sweet or savory breakfast. This recipe is quick, easy, and has a dairy-free option, too.
“WOW is right! I’m G/D free, best recipe ever. I did the trick of chilling the batter 1 hr before creating them, they held together really well. Super delicate to eat but not too delicate to make. I mixed a vegan strawberry cream cheese with mine. I’ll never buy a crepe again – these are the BEST!
– Leah
Gluten-Free Crepes Recipe
I make my fluffy Gluten-Free Pancakes for my kids every week, and they love them! I wanted to share the special breakfast that my mom used to make with them.
A lot of crepe recipes use a blender to mix the batter. I wanted an easy crepe recipe that would use a hand mixer because not everyone has a blender. They turned out perfectly and my kids loved them!
Gluten-Free Baking Tips
- Measure accurately. The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
- Check the texture. This gluten-free crepe batter will be noticeably runny, but it should not be lumpy. If it is lumpy, check that your eggs, milk, and butter were all properly at room temperature. Cold ingredients can seize up, creating a lumpy batter.
- Refrigerate the batter. If you refrigerate the crepe batter for 1 hour, it will help keep the crepes from tearing during cooking. The batter will keep for up to 48 hours.
- Use a crepe pan. I recommend using a crepe pan for best results.
Gluten-Free Crepes
Ingredients
- 2 large eggs
- ¾ cup milk, for a dairy-free option, use plain unsweetened almond, cashew, or coconut milk
- ½ cup water
- 1 cup gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- ¼ tsp xanthan gum, leave out if your flour already has it
- 2 tbsp granulated sugar, omit for savory crepes*
- 1 tsp pure vanilla extract, omit for savory crepes
- 3 tbsp unsalted butter, melted, for a dairy-free option, use Smart Balance butter
Instructions
- In a large bowl, whisk the eggs with your hand mixer or stand-up mixer.
- Add all of the rest of the ingredients and mix on medium for 1 minute and until all the ingredients are fully combined and the batter is smooth.
- Spray a non-stick pan with gluten-free cooking spray. Make sure to fully preheat your pan before making any crepes, as starting the batter in a cold pan can cause it to seize up and turn rubbery. We want a hot pan and a quick cook for the best texture!
- Pour ¼ cup of the batter into the center of a greased pan. Pick up the pan from the stove and swirl the pan to spread the batter evenly make a circle. Cook over medium heat for 30-45 seconds or until browned on the bottom.
- Flip the crepe over and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.
- Slide the crepe onto a plate, laying it flat. Serve the crepes rolled or folded into triangles with your favorite fillings or toppings. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Crepes Step-by-Step
Gather all ingredients.
In a large bowl, whisk 2 large eggs with your hand mixer or stand-up mixer.
Add ingredients and mix: Add ¾ cup of milk, ½ cup of water, 1 cup of gluten-free all-purpose flour with xanthan gum (add ¼ tsp xanthan gum if your flour blend doesn’t contain it), 2 tbsp of granulated sugar, 1 tsp of pure vanilla extract, and 3 tbsp of of melted unsalted butter. Mix on medium for 1 minute and until all the ingredients are fully combined and the batter is smooth.
Cook crepes: Spray a non-stick pan with gluten-free cooking spray. Make sure to fully preheat your pan before making any crepes, as starting the batter in a cold pan can cause it to seize up and turn rubbery. We want a hot pan and a quick cook for the best texture!
Pour ¼ cup of the batter into the center of a greased pan. Pick up the pan from the stove and swirl the pan to spread the batter evenly make a circle. Cook over medium heat for 30-45 seconds or until browned on the bottom.
Flip the crepe over and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.
Slide the crepe onto a plate, laying it flat. Serve the crepes rolled or folded into triangles with your favorite fillings or toppings. Enjoy!
Serving Suggestions
There are so many sweet and savory options for serving these gluten-free crepes. Here are a few of my favorites for inspiration:
- Dust with powdered sugar.
- Spread with Nutella.
- Fill with whipped cream and sliced strawberries.
- Spread with peanut butter, add sliced bananas, and drizzle with chocolate sauce.
- Fill with scrambled eggs and bacon and top with Hollandaise sauce.
Storage Instructions
Once cooled, I recommend stacking these gluten-free crepes on top of each other and storing them in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Thaw on the counter for 15-30 minutes before gently peeling the crepes apart. To reheat, microwave for 10-15 seconds.
If you like this recipe, try our almond flour crepes as well!
I made these with king arthurs flour and they turned out fantastic!
I didn’t let them rest but just cooked right away and they were perfect.
Thank you for a great gluten free crepe so I could enjoy crepes with my family <3
My family’s new favorite breakfast recipe!
thank you so much for sharing it with us.It is the only recipe that truly represents the texture and flavor of traditional crepes.Added bonus is how easy and straightforward this recipe is. Incredible, a winner!
Been making this for years, it is a favourite in our house.
I make it with White Wings Gluten Free Plain Flour and Ayam Coconut Milk.
Batter is perfect thickness in my opinion but you must spread it using a dowel crepe spreader to get them nice and thin.
I filled them with asparagus and sour cream. Really good!
this is much too thick a batter for French crepes. 1/2 the flour would do
I doubled the recipe – used King Arthur gluten free flour from Costco , spooning the flour into the cup and didn’t over stuff the cup so the batter ended up a good consistency . Needed 1/3 batter to fill a medium sized pan
Good flavor, but as other commenters have said, the batter is too thick and I had to add extra milk to get this to the correct consistency. I also prefer a larger crepe so I found 1/4 cup of batter in the pan not to be enough unless you’re using a tiny pan.
I followed the recipe and they came out great! I used vegan butter and unsweetened almond milk. I refrigerated it overnight because I was prepping ahead. I have a crepe maker and I dipped it in the batter. No sticking at all! Thank you for a fantastic recipe!
amazing! really good but was thick. had to add more water and milk to make it thin. want to know why it wasn’t thin at the start and what I could do better
Hi Walter, perhaps you had too much flour?
I also followed the recipe carefully and it was extremely thick. I will need to add more milk and water in the morning and hope for the best when I try to cook them, or I may just start over and carefully add enough flour till it is appropriately thickened but still runny and works well in the pan. (I used “Cup4Cup” brand Multipurpose Flour GF. This was not King Arthur’s brand Cup4Cup someone else mentioned earlier. Unfortunately, I see now that my choice of GF flour has multiple thickeners in it so that’s probably why it got gloopy. It’s rice flour plus cornstarch, tapioca flour, potato starch and xantham gum! I suspect a quarter to half as much of *this* flour product would be more than sufficient to provide binding in the recipe. Excited to try them when this gets sorted out.
These turned out so good! Gluten-free is hard to work with and these did rip for me, but it could be my pan or the temperature I used. That did not affect how delicious they were. I drizzled them with some homemade, fresh from the garden, raspberry syrup and they were so good!