folded gluten-free crepes with strawberries and blueberries
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5 from 3 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


  • 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


  • 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.


  • I like Pillsbury gluten-free flourNot 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.


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
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