• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mama Knows Gluten Free logo

  • Home
  • About
  • Recipes
    • Baking
    • Desserts
    • Breakfast
    • Dinner
    • Dairy-Free
  • Newsletter
  • Cookbook
  • Contact
  • Privacy
  • Gluten-Free 101
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Home
  • Recipes Index
    • Baking
    • Desserts
    • Breakfast
    • Dinner
    • Dairy-Free
  • Cookbook
  • Subscribe
  • About
    • Contact
    • Privacy
  • Gluten-Free 101
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes Index
      • Baking
      • Desserts
      • Breakfast
      • Dinner
      • Dairy-Free
    • Cookbook
    • Subscribe
    • About
      • Contact
      • Privacy
    • Gluten-Free 101
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Breakfast

    Gluten-Free Crepes {Dairy-Free Option}

    Published: Feb 12, 2019 · by Audrey

    • Facebook
    Jump to Recipe - Print Recipe

    Learn how to make crepes at home with this easy gluten-free crepe recipe! Crepes can be sweet or savory. Perfect for a special breakfast or dessert. Recipe with a dairy-free option.

    a plate full of folded gluten-free crepes with strawberries and blueberries with crepes and strawberries in the background

    Gluten-Free Crepes

    One of my favorite special breakfasts my mom would make on the weekends were crepes. She made sweet crepes with strawberries and made savory crepes stuffed with scrambled eggs and bacon topped with hollandaise sauce.

    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!

    How To Make Gluten-Free Crepes

    gluten-free crepes recipe steps 1-4

    • 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. You do not want lumps in your batter. (photo 1)
    • Spray a non-stick pan with gluten-free cooking spray. (I have a crepe pan.)
    • Pour ¼ cup of the batter into the center of a greased pan. (photo 2)
    • 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. (photo 3)
    • Flip the crepe over and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter. (photo 4)
    • Slide the crepe onto a plate, laying it flat. Serve the crepes rolled or folded into triangles with your favorite fillings or toppings. Enjoy!
    • Store leftovers in an air-tight container for several days or in the freezer for up to two months. Thaw frozen crepes on the counter before gently peeling apart.

    Tip For Making The Best Crepes

    • 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.
    • For savory crepes, omit the granulated sugar and pure vanilla extract and add a ¼ teaspoon salt and your favorite herbs to the crepe batter.
    • I use a crepe pan.

    Ideas For How To Serve Crepes

    • Dust with powder sugar.
    • Spread with Nutella.
    • Fill with whipped cream and sliced strawberries.
    • Spread with peanut butter, add sliced bananas and drizzle with chocolate sauce.
    • Drizzle with the chocolate sauce.
    • Fill with scrambled eggs and bacon and top with Hollandaise sauce.

    3 gluten-free crepes filled with strawberries and whipped cream and a bowl of strawberries and blueberries and whipped cream in the background

    Pro Tips For Making Crepes

    Can Crepes be made ahead of time? Yes, the crepe batter can be made the night before and stored in the refrigerator for up to 48 hours.  You can store the cooked crepes in an air-tight container for up to two days before serving them.

    How to store crepes: Once cooled, stack the crepes on top of each other and store in an airtight container. Refiergrate up to 5 days.

    Can Crepes be frozen? Yes, they freeze well. Store in an airtight container for up to 2 months.  Thaw frozen crepes on the counter before gently peeling apart.

    How to reheat Crepes: Microwave for 10-15 seconds. Please watch your microwave because all microwaves are different.

    Gluten-Free Flour

    These gluten-free crepes were made with a rice flour blend.  I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

    Pro Tip For Measuring Flour

    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. Friends, please do not scoop the flour out of the bag with your measuring cup.

    Dairy-Free Cooking

    I have also included a dairy-free option for the recipe. My husband, myself and youngest son are all dairy-free as well. So now, you too can enjoy gluten-free and dairy-free crepes.

    For the dairy-free version of this recipe, I used Smart Balance butter and almond milk.

    Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

    These gluten-free crepes are made with a few simple ingredients and are super easy to make. Not only are crepes great for breakfast, but dessert too! You can even make them savory and have them for dinner.

    More Gluten-Free Breakfast Recipes To Try!

    • Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
    • Gluten-Free Biscuits {Dairy-Free & Vegan Option}
    • Easy Gluten-Free Banana Bread {Dairy-Free Option}
    • Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
    • Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}

    Let’s Connect! You can FOLLOW ME on Facebook, Instagram, or Pinterest!

    ★Did you make this recipe? Please give it a star rating below in the comments!★

    folded gluten-free crepes with strawberries and blueberries
    Print Pin
    5 from 50 votes

    Gluten-Free Crepes {Dairy-Free Option}

    Learn how to make crepes at home with this easy gluten-free crepe recipe! Crepes can be sweet or savory. Perfect for a special breakfast or dessert. Recipe with a dairy-free option.
    Course Breakfast
    Cuisine French
    Keyword gluten-free crepes, gluten-free dairy-free crepes
    Prep Time 10 minutes
    Cook Time 6 minutes
    Total Time 16 minutes
    Servings 8 crepes
    Calories 130kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    • 2 large eggs
    • ¾ cup milk , dairy-free use almond, cashew or coconut milk.
    • ½ cup water
    • 1 cup gluten-free all-purpose flour (I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
    • ¼ teaspoon xanthan gum (leave out if your flour already has it)
    • 2 tablespoons granulated sugar
    • 1 teaspoon pure vanilla extract
    • 3 tablespoons melted butter , for dairy-free use Smart Balance butter
    US Customary - Metric

    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.
    • 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!
    • Store leftovers in an air-tight container for several days or in the freezer for up to two months. Thaw frozen crepes on the counter before gently peeling apart.

    Notes

    • I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
    • 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.
    • For savory crepes, omit the granulated sugar and pure vanilla extract and add a ¼ teaspoon salt and your favorite herbs to the crepe 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.
    • Store in an airtight container and they can be frozen for up to 2 months. 
    • Thaw frozen crepes on the counter before gently peeling apart.
    • The crepe batter can be made the night before and stored in the refrigerator for up to 48 hours. 
    • You can store the cooked crepes in an air-tight container for up to two days before serving them. Once cooled, stack the crepes on top of each other and store in an airtight container. Refiergrate up to 5 days.
    • Reheat the crepes in the microwave for 10-15 seconds. Please watch your microwave because all microwaves are different.

    Nutrition

    Serving: 1crepe | Calories: 130kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 66mg | Potassium: 45mg | Fiber: 1g | Sugar: 4g | Vitamin A: 230IU | Calcium: 43mg | Iron: 0.7mg
    Pin Recipe
    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
    GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!
    • Facebook

    Click To View More Recipes

    Disclosure: This post may contain affiliate links. To learn more check my Disclosure page.

    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Alicia says

      December 30, 2022 at 10:39 am

      We made these when learning about France for homeschool. My kids loved them and have requested them several times since then! It is so nice to be able to make something really good at home since we couldn’t actually go to our local French bakery due to Celiac.

      Reply
    2. Kim says

      November 12, 2022 at 9:31 am

      Tender, delicate AND delicious!!! Thank you for sharing, I haven’t had a good crepe since I stopped eating gluten years ago.

      Reply
    3. Lula says

      July 23, 2022 at 1:55 pm

      Made some today. DELISH. My son and I are GF, and I’m hoping some time soon, he’ll be eating these w/ me. They’re amazing.

      Reply
    4. Betty Evers says

      February 25, 2022 at 9:11 pm

      These crepes are SO delicious and so easy to make; one would never know they’re gluten free ! Thank you Audrey for such an awesome recipe!

      Reply
    5. Joy says

      February 14, 2022 at 1:30 pm

      I never review recipes, but these crepes were just so good that my KIDS were like, “Did you give that recipe 5 stars?!?!” Delicious, and so easy, for someone who had always been too intimidated to try to make crepes! Thank you!!

      Reply
    6. Marian says

      December 28, 2021 at 11:21 am

      Fabulous! I make lasagna with crepes just as my grandmother did many years ago. If you have never tried it, you must and you will never want to return to “traditional ” noodles again.” Place a crepes in the center ter of the baking dish and cut a crepes to fit the corners. I usually do a 7 layer lasagna. So happy to have your excellent gf crepe recipe for gf lasagna. Just omit the sugar in the recipe. Thank you so much!

      Reply
      • Audrey says

        December 29, 2021 at 7:39 pm

        Thank you so much Marian for the wonderful 5-star review! I am going to have to try making lasagna with savory crepes. Thank you so much for shairng.

        Reply
    7. Andrea says

      December 25, 2021 at 1:53 pm

      Love love love ! The crepes were amazing and so easy to make – definitely saving this recipe! We used Bob’s Red Mill 1 to 1 gluten free flour.
      We added ingredients one at a time and hand mixed it and it turned out perfect. Thank you so much – they were so yummy and we couldn’t tell they were gluten free.

      Reply
    8. Paige Scarbrough says

      December 05, 2021 at 3:54 pm

      These crepes are wonderful, and so easy to make! I used Bob’s Red Mill GF 1 to 1 Baking Flour, and the crepes turned out great. The next time, I tried Namaste GF Perfect Flour Blend, and the batter was like THICK cake batter. I went back to Bob’s Red Mill and had perfect results again. I am no cook, but this recipe is so easy to follow. As long as you use the right kind of flour, you can’t go wrong! Thank you so much for sharing this delicious recipe!

      Reply
      • Ariel Brown says

        December 09, 2022 at 12:46 pm

        Paige – thank you! Your comment on which flour works best was really helpful 😊

        Reply
    9. Megan Nicole says

      December 03, 2021 at 8:35 am

      Just made these for my kids for the first time and they were THE BEST! So excited we can have crepes that are gluten and dairy free! I used oat milk since a couple of us are sensitive to coconut and cashews and I subbed goat milk butter instead of regular! They turned out perfect 🙂

      Reply
    10. Genevieve says

      October 27, 2021 at 3:12 am

      These are the best crepes I’ve ever tasted, gluten free or not. My husband and I have made these crepes about 20+ times now and each time they come out flawless in consistency and taste. I always have used Bob’s Red Mill 1-to-1 GF flour for this recipe. After cooking these we often turn them into blintzes and they are excellent and bake well (Jewish confection that involves stuffing them with a blended cottage cheese/cream cheese filling, then baking and topping with blueberry sauce before serving).

      My husband is the one with Celiacs disease, so I can still eat gluten— I recently went to a famous crepery and ate their (glutinous) crepes, the flavor was flat and I must admit yours are a million times better.

      Reply
    11. Linda says

      August 23, 2021 at 9:30 pm

      Kids and parents alike absolutely loved every single crepe. Only had Guam Gum, but worked a treat! Made gluten free for me, with eggs and dairy! Best part was not a nasty boring texture and flavour that usually comes with gluten free! Will definitely make again.

      Reply
    12. Lili says

      July 27, 2021 at 11:20 am

      Wow! I have made this recipe so many times and it has turned out perfect every time. No one even knows they’re gluten free! Just a few tips: I like to sift the flour because then the lumps are much easier to whisk, and also I like to eat my crepes alone too so I also add another tablespoon of sugar and a teaspoon of lemon juice.Thanks so much! I love your website, by the way. I get loads of recipes from here (my mom is gluten free so I bake most of my things gluten free)!

      Reply
    13. Laura says

      May 15, 2021 at 9:03 am

      These were great once my pan was hot enough! I used bob’s red mill 1-to-1 gluten free flour and soy milk.

      Reply
    14. Ramona S says

      May 12, 2021 at 8:40 pm

      delicious and pretty easy! I added a little more water than called for so that the batter would spread more easily. We had Namaste GF flour–I used 2/3 cup that and 1/3 cup oat flour. Tasty! The two of us ate the whole batch, so I can’t speak to how well they store, lol.

      Reply
    15. Kelly Mathews says

      April 06, 2021 at 3:28 pm

      These turned out AMAZING! THANK YOU! II subbed Bob’s Red Mill 1:1 Baking Flour and Oat Milk (as others did too) <3

      Reply
    16. Josephine Donaldson says

      March 10, 2021 at 2:00 pm

      These were AMAZING! I followed the recipe to a T. The best gluten free crêpes ever! Thank you so much for such a delicious meal. 🙂

      Reply
    17. Rebecca Divin says

      February 13, 2021 at 8:15 am

      I’ve just made this recipe for the second time this week! This time I adapted it to be savoury for a quick and easy lunch treat as I hadn’t had a chance to go to the supermarket. I omitted the vanilla, halved the sugar and added a 1/4 teaspoon each of salt, mustard powder and taco seasoning. I sprinkled some grated cheddar into the batter in the pan too. Was yummy! I use Dove farm gluten free flour plain white flour (UK).

      Reply
    18. Rebecca Divin says

      February 11, 2021 at 9:39 am

      The recipes on this site never fail to impress. This recipe works great, a nice sweet batter, perfect for pancake flipping! I cook mine a bit longer on each side than advised, but this is probably down to both my preference for a slightly crispier crust round the edges and the temperature I cook them at. Yummy!

      Reply
    19. Kirsty says

      February 04, 2021 at 2:13 pm

      Delicious. I will be making these again. Possibly tomorrow! I used oat milk and cup4cup gf flour. They turned out beautifully. I topped them with fresh lemon juice and sugar. I will make a double batch next time.

      Reply
    20. Krista says

      January 31, 2021 at 2:21 pm

      These are AMAZING! So similar to the Alton Brown ones I used to make (with gluten). But now these… GF! Thank you!!

      Reply
    21. Stephanie says

      January 23, 2021 at 2:03 pm

      These are so good!!! I made these this morning, my daughters LOVED them, they both ate 3 crepes, which is unusual for them to do. Thank you so much!!

      Reply
    22. April says

      January 08, 2021 at 9:29 pm

      These are amazing! I had to sub goats dairy used real vanilla bean but these are the best crepes I’ve had in years! I dont know why I didnt go looking for a gf recipe sooner. Very glad I found this one, thank you 🙂

      Reply
    23. Sarah Bateman says

      October 22, 2020 at 12:48 am

      My siblings and I have a Christian tradition of waking up “early” (but not too early because we’re adults now and like to sleep) and “surprising” our parents with crepes for breakfast. I’ve known I was gluten intolerant for ten years, and I’ve had quite a few disappointing gf crepe flops. I eventually decided it wasn’t in the cards for me. So I know it’s ridiculous to post a review before I make these, but I am so excited to try this recipe on Christmas. SO EXCITED.

      Reply
    24. Tina says

      October 12, 2020 at 12:46 pm

      I have been hit or miss with certain GF/DF recipes. I changed a couple of things: I used 1/4 cup almond flour, 1/4 cup coconut flour, and 1/2 tapioca flour and 3T of coconut oil instead of butter and 2 packets stevia instead of sugar and it came out great! I didn’t need any nonstick spray in my non-stick pan and they slid around and I was even able to flip them! I can’t wait to try a savory variety next time. Thank you for sharing this recipe with us and for giving me something else I can eat on this crazy diet of mine! XO Tina

      Reply
    25. Ashley Hanamann says

      October 03, 2020 at 1:18 pm

      I have had a horrible time finding good GF recipes for pancakes and crepes since I discovered I was celiac. These turned out wonderfully, and were so easy to make. Thank you so much for this, it made my entire year!

      Reply
    26. Mbali says

      September 08, 2020 at 3:45 pm

      Amazing! I’ve just made these for supper and my husband loved them! Thank you!

      Reply
    27. Arianne Zele says

      August 22, 2020 at 7:40 pm

      My daughter made these crepes for breakfast this morning and WOW they are the best Crepes we have ever made !

      Reply
    28. Lana says

      August 08, 2020 at 7:43 pm

      Absolutely amazing! Thank you so much for this, my little brother was diagnosed with celiac a few years ago so finding gf foods equivalent in taste to the food we used to eat was hard but this recipe is absolutely perfect and I/my family can barely tell the difference! Keep doing what your doing! I highly recommend ??

      Reply
    29. Katie says

      August 02, 2020 at 9:34 am

      So good! Will be a staple in our house. Swapped the butter for coconut oil – amazing!

      Reply
    30. Grace Cook says

      August 01, 2020 at 10:03 am

      Absolutely the best gluten free crepes ever. Had these this morning for breakfast. Look forward to experimenting with herb and savory flavors. ? I don’t know how to add a photo? I will post on Facebook with your @MamaKnowsGlutenFree.

      Reply
    31. Natalie says

      June 17, 2020 at 10:51 am

      Wowza! First gf and df crepes that I like and that turn out great. You cant tell they are gf and df, live your recipes! This one and the pancakes one are delish!! Cant wait to try more!!

      Reply
    32. DBinJpn says

      June 01, 2020 at 6:59 pm

      Just made these with King Arthur GF flour mix (has Xanthan Gum inside) and Almond Milk bc I don’t prefer cows milk. Wow!! So tasty, perfectly cooked and malleable crepés! I am in Heaven! I made a Reuben version with Pastrami, Swiss cheese, Sauerkraut, Homemade Thousand Island dressing & chopped dill pickles, with horseradish sauce. I’ve made 5 total crepés for filling, ate 1 “test” crepé plain and saved the other 3. Thank you!!

      Reply
    33. Jenny Spencer says

      June 01, 2020 at 12:15 pm

      Hi Audrey! My name is Raine, I am 11 years old, and I live in Portland,OR. I made these crepes this morning for my family and we LOVED them! We put blackberry compote, lemon curd, and an egg/sausage omelette in the crepes. 🙂 So delicious. Thank you for this recipe. These crepes will definitely be made in my house again!-Raine. 🙂

      Reply
    34. Lauren says

      May 13, 2020 at 10:49 pm

      Love this recipe! Best GF DF crepes I have made. We use the GF flour from the supermarket and whichever DF milk we have open at the time and their always perfect. Yum! Thanks for sharing.

      Reply
    35. Rachael Nichole Bratsch says

      April 23, 2020 at 1:06 pm

      This recipe is so easy. It’s delicious with homemade fruit compote.

      Reply
    36. Annabel Kristensen says

      April 21, 2020 at 12:36 am

      Fabulous recipe. So yum, we all enjoyed them ? Thank you. So pleased they are gluten free. It was my daughters first time making them. We used a small nonstick pan and they turned out very well!

      Reply
      • Audrey says

        April 21, 2020 at 10:09 am

        Thank you so much Annabel for the awesome 5-star recipe review! I am so happy that you and your daughters enjoyed the crepes. Thanks again!

        Reply
    37. Jen says

      April 15, 2020 at 10:15 pm

      Wonderful recipe! Turned out amazing (i just had to use 1/2 cup more water to make the batter a little thiner, used King Arthur GF flour and almond milk).
      Have you tried sweetening them with something other than regular sugar? Just curious if it would work as a sugar free recipe also…
      Thank you!

      Reply
      • Audrey says

        April 17, 2020 at 9:04 am

        I am so happy that you enjoyed the crepes Jen! Thank you for sharing the brand of gluten-free flour you used, as I know it will help others. I have not tried any sugar subsites with this recipe. If you try it, please let me know how it turns out. Thank you so much for the awesome 5-star recipe review!

        Reply
    38. Shez says

      April 10, 2020 at 12:31 pm

      I made these for my kids’ 19th birthday breakfast. These are the first crepes I’ve made since we were diagnosed with celiac disease 15 years ago. They were absolutely delicious. I made some with cinnamon/sugar and lemon juice and some with a berry compote.

      I used King Arthur’s GF flour. I needed to add an extra half a cup of water with this flour.

      Reply
      • Audrey says

        April 11, 2020 at 11:39 am

        Thank you so much Shez for the awesome 5-star recipe review, it really made my day! I am so happy that everyone enjoyed the crepes. Thank you for sharing the brand of gluten-free flour you used, as I know it will help others. Thank you again!

        Reply
    39. Diane Dirksen says

      April 08, 2020 at 10:05 am

      I grew up eating crepes as a breakfast treat. I had tried other gluten free recipes and most turned out thick and bland. These have great flavor and are perfect! Thank you!

      Reply
      • Audrey says

        April 10, 2020 at 10:57 am

        Thank you so much Diane for the wonderful 5-star recipe review! I am so happy that you enjoyed the crepes and they come out perfectly. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!

        Reply
    40. Kaden Davis says

      March 29, 2020 at 9:49 am

      These crepes were so delicious me and my family enjoyed all of them and we used xo baking CO’s flour. We used a crepe maker instead of a pan and they turned out great, thanks so much!

      Reply
      • Audrey says

        March 31, 2020 at 10:21 am

        Thank you so much Kaden for the wonderful 5-star recipe review! I am so happy that you and your family enjoyed the crepes. Thank you for sharing the brand of flour you used, as I know it will help others. Thank you again!

        Reply
    41. Elizabeth says

      March 16, 2020 at 1:16 pm

      These were phenomenal! My first time ever making OR eating crepes! Crazy, right? I’m now officially on the crepe bandwagon! So yummy! I used King Arthur Gluten free measure for measure flour. I didn’t have fresh milk on hand so I used evaporated milk with half water added, in addition to the water called for in the recipe. We filled them with peanut butter and bananas, chocolate peanut butter spread (like Nutella but with peanuts), and cherry jam! Topped with homemade whipped cream and a little powdered sugar! Thank you for a lovely recipe! Do you have any suggestions for making chocolate crepes with cocoa powder in the batter? I thought maybe 2-4tbsp in the batter, but wasn’t sure how the batter would behave or if it would need more liquid, or more sugar! Thank you!

      Reply
      • Audrey says

        March 17, 2020 at 8:22 pm

        Thank you so much Elizabeth for the awesome 5-star recipe review, it really made my night! I am so happy that you enjoyed the crepes and they were phenomenal. If you are going to make a chocolate crepe batter I would use 2 tablespoons unsweetened cocoa powder and 1/4 cup granulated sugar. You made need to add more liquid, it just depends on which brand of gluten-free flour you use because they all absorb liquid differently. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!

        Reply
    42. Wilhelmina says

      March 15, 2020 at 12:49 pm

      Delicious and super easy recipe. I used my stand mixer and an non stick electric frying pan. My husband loved his with Maple Syrup, I enjoyed mine with butter, granulated monk fruit and a sprinkle of cinnamon. Will certainly make this again. Thank you.

      Reply
      • Audrey says

        March 16, 2020 at 9:18 am

        Thank you so much Wilhelmina for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the crepes and you will make them again. You are so welcome, I love sharing the recipes that I make for my family. Thank you again!

        Reply
      • Mita says

        April 27, 2020 at 4:36 am

        Made these crepes for breakfast. I used Orgran plain flour here in NZ. They were really good with sugar and lemon juice and also strawberry jam and whipped cream. 🙂

        Reply
    43. Violetta Koss says

      March 15, 2020 at 4:13 am

      I’ve made this recipe a few times, it’s fantastic! Really tasty and no one can tell the difference that there is no real flour. Thank you for sharing.

      Reply
      • Audrey says

        March 16, 2020 at 9:22 am

        Thank you so much Violetta for the wonderful 5-star recipe review! I am so happy that you enjoyed the crepes, that you have made them several times and they are fantastic. You are so welcome, I love sharing the recipes that I make fo my family. Thank you again!

        Reply
    44. Alison says

      March 06, 2020 at 9:36 pm

      Delicious! I made the savory version tonight and filled them with scrambled eggs, salsa, and fresh avocado. They turned out perfectly! I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and oat milk. They were scrumptious, as is every recipe I’ve tried from you. Your site has become my “go to” spot now that I’m gluten and dairy free. Thank you for sharing!

      Reply
      • Audrey says

        March 06, 2020 at 9:56 pm

        Thank you so much Alison for the awesome recipe review! I am so happy that the crepes turned out perfectly. It really made my night to hear that you have enjoyed my recipes and that my site is not your “go-to” for gluten-free and dairy-free recipes. You are so welcome, I love sharing the recipes I make for my family and helping others. Thanks again!

        Reply
    45. Lonnie J Royal says

      February 13, 2020 at 10:21 pm

      I made the crepes tonight and substituted Just Egg to make them vegan. My wife and daughter really liked them. They were some of the best crepes I have made, light and smooth.

      Reply
      • Audrey says

        February 13, 2020 at 10:43 pm

        Thank you so much Lonnie for the awesome recipe review! I am so happy that you and your family enjoyed the crepes and they were some of the best you have made. Thank you so much for sharing the egg substitute you used, as I know it will help others. Thanks again!

        Reply
    46. AngieV says

      October 06, 2019 at 12:31 pm

      I made these for my GFDF daughter’s birthday breakfast. I used unsweetened almond milk and Bob’s Red Mill 1-to-1 Baking Flour, and let the batter sit in the fridge overnight for quicker breakfast in the morning. They turned out perfectly! My mom always filled crepes with a cream cheese filling and topped with berry compote, so we used Vio Life’s “cream cheese” spread and did the same thing, and they were a big hit! Thanks so much for your recipe! It’s a keeper!

      Reply
      • Audrey says

        October 07, 2019 at 8:55 am

        Thank you so much Angie for the awesome 5-star recipe review! I am so happy that you, your daughter and your family enjoyed the crepes. Happy Birthday to your daughter! Thank you for sharing the filling and topping you used, as I know it will help others. You are so welcome, I love sharing what I make for my family. Thanks again!

        Reply
        • Ginna Bird says

          November 17, 2019 at 9:11 am

          My husband’s new favorite! I used a blender to mix (I’m glad you mentioned this option) and found my GF flour mix (Pamela’s) must have more gum than most because I couldn’t swirl the batter. I added a touch more milf and spread the batter with a spatula, and the turned out great.
          Thanks for another tasty treat!

          Reply
          • Audrey says

            November 18, 2019 at 9:33 am

            Thank you os much Ginna for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the crepes. Thanks for sharing that you used the blender and Pamela’s gluten-free flour mix, as I know it will help others. You are so welcome, I love sharing what I make fo my family. Thanks again!

            Reply
    47. Lourae Fitzgerald says

      February 15, 2019 at 10:27 am

      I love all of your recipes. This one is delicious. I added some cinnamon and put strawberries in the middle. They were
      Great and easy to make.

      Reply
      • Audrey says

        February 16, 2019 at 8:44 am

        Thank you so much Lourae for the wonderful 5-star recipe review! I am so happy that you enjoyed the crepes and found them easy to make. Adding cinnamon sounds delicious. It makes my heart so happy to hear that you love my recipes! You just made my day. Thank you so much.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

    Footer

    ↑ back to top

    About

    • About
    • Cookbook
    • Privacy Policy
    • Disclosure Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 MAMA KNOWS GLUTEN FREE®. Registered trademark. All rights reserved.