Gluten-Free Crepes
Published
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.
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!
Ingredients
- Eggs: Help give the crepes structure.
- Milk: Hydrates the flour to create a thin batter. For a dairy-free option, use plain unsweetened almond, cashew, or coconut milk.
- Water: Increases the hydration of the batter.
- 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.
- Granulated Sugar: Sweetens the batter. For savory crepes, omit this ingredient.
- Pure Vanilla Extract: Enhances the sweetness of the crepes. For savory crepes, omit this ingredient.
- Unsalted Butter: Makes these crepes rich and tender. For a dairy-free option, use Smart Balance butter.
Tips and Suggestions
- 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.
- 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 recommend using a crepe pan.
Why Is My Crepe Batter Lumpy?
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.
Why Are My Crepes Rubbery?
As I said before, this gluten-free crepe batter should be relatively thin and runny. If you add too much flour, the batter will be too thick to spread well, and this can create tough and rubbery crepes.
Furthermore, 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!
What Should I Serve With These Crepes?
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.
- 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.
More Gluten-Free Breakfast Recipes To Try!
- Gluten-Free Pancakes
- Gluten-Free Biscuits
- Gluten-Free Banana Bread
- Gluten-Free Apple Cinnamon Crumb Muffins
- Gluten-Free Buckwheat Crepes
Gluten-Free Crepes
Ingredients
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 1 cup gluten-free all-purpose flour with xanthan gum
- ¼ teaspoon xanthan gum, leave out if your flour already has it
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter, melted
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!
Notes
- 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.
- 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 recommend using a crepe pan.
- To store: Stack the crepes in an airtight container in the refrigerator for up to 5 days.
- To freeze: Stack the crepes in an airtight container in the freezer for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Crepes Step-by-Step
In a large bowl, whisk 2 large eggs with your hand mixer or stand-up mixer.
Add ¾ cup of milk, ½ cup of water, 1 cup of gluten-free all-purpose flour with xanthan gum (add ¼ teaspoon xanthan gum if your flour blend doesn’t contain it), 2 tablespoons of granulated sugar, 1 teaspoon of pure vanilla extract, and 3 tablespoons of of melted unsalted butter. 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!
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?
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!
Dangerously delicious and very easy to make. Males a light, bright and thin crepe. When fried in butter here on my french crepes pan they turn out as “crepe dentelle” / crepes with laces around the edge. I used Doves self raising cake flour (alredy contains xanthan gum) + soy milk, no white sugar but 1 very large teaspoon of vanilla sugar.
I did not let the batter sit for an hour in the fridge but went straight ahead. They turned out nothing less but perfect. Will use the recipe without vanilla and sugar for savory pancakes and fill them filled with smoked salmon, glutenfree cream cheese and fine cut chives.
I usually do not comment on recipes, but these… good job mama. Thank you. for sharing. 🙂
I rarely leave comments but had to come and say these were delicious! I used Bob’s Red Mill GF flour and they turned out perfect. Trying to stop myself from eating the whole batch. Thank you!
I used cloud 9 GF flour and while I had to add a lot more fluid to get a thin crepe batter, the crepes were very good. Nice texture and flavour.
I just made these and they’re really yummy they hold together very well. I might make them a little bit more savory as suggested at the bottom of the recipe. Thank you for this delicious recipe!!
I used better batter gf flour so I’m not sure if that was the issue. I added another 1/2 cup of water and it’s still too thick and gloopy. I’ll try with a different flour
i also used better batter and it was a bust. pretty thick :/
Made these New Years Day for a gluten free family member. They were wonderful! I used King Arthur’s Cup4Cup GF flour and made the recipe as written. They were excellent. I did thin the batter with a little water after making the first few. Really great recipe!
These came out perfectly. I ran out of GF flour (with xanthan gum) and added a small amount of sorghum flour to make up the difference. Even with Violife butter and SoDelicious Unsweetened Coconut Milk, these were perfection. Next time I will omit the sugar so I can enjoy savory crepes. Thanks for the perfect recipe.
This is an excellent recipe. It matches several recipes for crêpes. However, for me it did require a full 2 cups of liquid for the correct consistency. My father always added more eggs (3 eggs for 1 cup of flour), so I compared the two and preferred the more eggy ones, but probably out of habit! Do note: refrigerating for one hour only enhances texture of crêpes made with regular flour: it allows for the gluten to develop!
Hi Mireille, depending on the brand of GF flour used, these crepes may need more or less liquid. We recommend resting the batter to allow the GF flour to fully absorb the liquid, which does help with the final consistency.
I was astonished at how well these crepes held together, even without refrigerating the batter! They were perfect. I omitted the sugar and stuffed them with crumbled smoked salmon and cream cheese mixed with home grown fresh dill and lemon zest. I made them tonight and my family wants to know when I’m making them again. I may have to try freezing them between layers of parchment to keep up with the demand! I’m excited to try them for a dessert with strawberries from my strawberry patch. Thanks so much for such an EXCELLENT recipe…and it was SO easy!
Followed recipe precisely and batter came out way too thick. I had to add almost a full cup more liquid. Still, crapes too thick. 😞 Maybe the gf flour…maybe. It’s the one I always use for baking and has never done me wrong before.
Hi Julie, all of our recipes are tested with Pillsbury GF flour, so that is the one we recommend. Not all GF flours are created equal, and that can definitely cause issues with the final texture of the batter!
Best gluten free crepe recipe I’ve ever used delicious
Excellent recipe! Refrigerating for an hour prior to cooking makes a huge difference in the quality of the crepe. It doesn’t break apart.
These turned out perfectly. I did the DF version and I can’t tell the difference between these and the gluten version I used to make. I don’t own a nonstick skillet, so I used my well seasoned cast iron skillet and they came out beautifully. thank you for this recipe!
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!
Loved them! I’ll admit, I was skeptical about adding water, but they turned out great! We served them with a blueberry compote.
I just made these…..delicious!
I followed the recipe and used Bob red mills 1-1. I did not refrigerate the batter and they turned out perfectly
I filled them with cream cheese filling, bananas and blueberries topped with whipped cream. OMG so yummy.
Even good by themselves
Will be making again.
I use parchment paper between each crape. Makes for more easily dividing.
These were delicious. I used Bob’s Red Mill Gluten free flour 1:1 and they turned out fantastic! My family didn’t even notice a difference from the regular flour ones I’ve made in the past.
This recipe is amazing! The taste and texture is perfect,I will definitely be making this recipe again!
Delightfully tender!! I became quickly tired of paying $3/crepe at a local tea and crepe lounge when I knew I could make a whole mess for less than that, with superior ingredients. I had no idea making crepes was so fun and am just giddy over the flavor combo possibilities. This round we had a simple Nutella spread and my taste buds are singing.
I used:
-Bob’s red mill 1:1 gf flour
-Oat milk
-Coconut sugar
-Earth balance
-Just a touch of sunflower seed oil on a paper towel wiped in the pan between each crepe
Thank you for such a straight-forward happy-making recipe, sweet friend!
Delicious and easy
Audrey, I made your recipe on a whim this morning. They are very delicious. I made mine savory, filled with breakfast sausage mixed with Amy’s gluten free mushroom soup. They held together great, I also used Bob Mills gf flour. YUMMY! Perfect!
Although I used a different Flour (Bob’s 1 for 1 GF replacement flour) and Earth Balance, these worked out great and were super easy. great recipe to try different products with and still have a tasty result. Thanks for sharing this receipe. ❤
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.
Tender, delicate AND delicious!!! Thank you for sharing, I haven’t had a good crepe since I stopped eating gluten years ago.
I couldn’t agree more. Made these today exactly as per the recipe except we put half cup fuls of batter in our fry pan instead of 1/4. They were absolutely perfect. Next time I’ll make double quantities because they disappeared too fast! Thanks for a great recipe. This is definitely a keeper 🙂
I absolutely love these crepes. I eat these regularly at least 3 times a week. It is so nice to have amazing gluten free crepes in this gf world of mine.
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.
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!
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!!
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!
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.
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.
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!
Paige – thank you! Your comment on which flour works best was really helpful 😊
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 🙂
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.
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.
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)!
These were great once my pan was hot enough! I used bob’s red mill 1-to-1 gluten free flour and soy milk.
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.
These turned out AMAZING! THANK YOU! II subbed Bob’s Red Mill 1:1 Baking Flour and Oat Milk (as others did too) <3
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. 🙂
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).
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!
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.
These are AMAZING! So similar to the Alton Brown ones I used to make (with gluten). But now these… GF! Thank you!!
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!!
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 🙂
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.
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
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!
Amazing! I’ve just made these for supper and my husband loved them! Thank you!
My daughter made these crepes for breakfast this morning and WOW they are the best Crepes we have ever made !
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 ??
So good! Will be a staple in our house. Swapped the butter for coconut oil – amazing!
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.
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!!
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!!
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. 🙂
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.
This recipe is so easy. It’s delicious with homemade fruit compote.
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!
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!
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!
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!
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.
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!
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!
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!
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!
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!
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!
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!
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.
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!
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. 🙂
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.
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!
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!
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!
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.
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!
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!
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!
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!
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!
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.
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.