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.
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
- 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 1/4 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 1/4 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.
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 Apple Cinnamon Crumb Muffins {Dairy-Free Option}
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Gluten-Free Crepes {Dairy-Free Option}
Ingredients
- 2 large eggs
- 3/4 cup milk , dairy-free use almond, cashew or coconut milk.
- 1/2 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.)
- 1/4 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
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 1/4 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 1/4 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.
Lourae Fitzgerald says
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.
Audrey says
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.
AngieV says
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!
Audrey says
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!
Ginna Bird says
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!
Audrey says
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!
Lonnie J Royal says
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.
Audrey says
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!
Alison says
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!
Audrey says
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!
Violetta Koss says
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.
Audrey says
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!
Wilhelmina says
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.
Audrey says
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!
Elizabeth says
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!
Audrey says
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!
Kaden Davis says
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!
Audrey says
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!