An easy recipe for gluten-free crepes. You can make sweet or savory crepes; the choice is yours. This recipe uses minimal ingredients and includes tips for making the best gluten-free crepes. Dairy-free option included. 

GLUTEN-FREE CREPE RECIPE

We've been making these crepes for years and I feel bad that I haven't shared this recipe with you sooner. There are only a few ingredients in crepes and most recipes are similar as there are only so many ways you can use those ingredients, but I've included tips on how to make the best gluten-free crepes every time.

Not every flour blend works for making crepes. Some blends have dairy in them, and some have ingredients that absorb liquid too fast. I would avoid any gluten-free flour blends with milk powder in them when making crepes. We tend to use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour or my Gluten-Free Flour Blend.

INGREDIENTS IN GLUTEN-FREE CREPES:

• Gluten-Free Flour - Builds structure and is the base for making crepes.
• Sugar - Adds a touch of sweetness and helps with the golden color. Omit if making savory crepes.
• Salt - Enhances the flavors of the other ingredients.
• Milk - Helps build structure and creates a tender texture
• Water - Helps with moisture and texture
• Eggs - Helps to combine the ingredients and gives crepes their slightly fluffy texture.
• Butter - Adds flavor, builds structure, and helps with moisture.
• Vanilla - Adds flavor. Omit if making savory crepes.

I have not personally tried an egg replacer in this gf crepe recipe. If you try one, please comment below and let me know how it turned out.

 

HOW TO SERVE SWEET GLUTEN-FREE CREPES:

• Serve with fresh fruit and whipped cream
• Serve with Nutella and sliced bananas
• Dust with powdered sugar
• Spread butter on top and dust with cinnamon sugar
• Chocolate sauce and whipped cream
• Ham and cheese
• Scrambled eggs and cheese

SAVORY GLUTEN-FREE CREPES

You'll notice that I included two savory gluten-free crepe options above. To make a savory crepe simply leave out the sugar and vanilla. You can add additional spices like ¼ teaspoon garlic powder or onion powder if you like, but it's not necessary. 

HOW TO SERVE SAVORY GLUTEN-FREE CREPES

• Fill with scrambled eggs and bacon
• Add smoked salmon and chives
• Fill them with cream cheese

HOW DO YOU MAKE GLUTEN-FREE CREPES FROM SCRATCH?

1. Mix all dry ingredients in a large mixing bowl until no lumps remain.
2. Add wet ingredients and mix until combined and smooth.
3. Place the crepe batter into the refrigerator for 30 minutes to allow the gluten-free flour to build a structure with the other ingredients.
4. When you’re ready to make your crepes heat a medium-size non-stick frying pan over medium-high heat. Spray it lightly with cooking spray.
5. Measure out a ¼ cup of batter and add it to the frying pan.
6. Roll the batter in the pan from side to side to cover the bottom of the pan evenly with a thin layer of crepe batter.
7. Cook for 1-2 minutes then gently flip the crepe to the other side and let it cook for an additional 1-2 minutes. Spray the pan with cooking spray in between each crepe.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

TIPS FOR MAKING GLUTEN-FREE CREPES

• Use a mix of water and milk (or dairy-free milk and water).
• It’s best to let the batter rest for at least 30 minutes. I like to put the batter in the refrigerator for 30 minutes, but you can leave it at room temperature if desired. Time in the fridge allows the ingredients to combine and build the structure in the batter.
• Nonstick pans work best.
• I don’t recommend using a cast-iron skillet as they are heavy and it’s harder to swirl the crepe batter around the pan. They make crepe pans, but you can use a regular skillet.

 

DAIRY-FREE OPTION

We use almond milk and dairy-free butter to make these gluten-free crepes dairy-free. There are other dairy-free alternatives that include cashew and coconut milk. Besides plant-based milk options, you can also bake with coconut oil or Earth Balance or Smart Balance butter. 

WORKING WITH GLUTEN FREE FLOUR

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.

HOW TO MAKE GLUTEN-FREE CREPES WITHOUT MILK

It is possible to substitute milk in gluten-free crepes with water. The taste and the texture of the crepes, however, are a bit less luxurious in this case. This is because the fat and protein in sugar interfere with the flour and egg protein binding in the crepes. 

MAKING CREPES AHEAD OF TIME

You can make the crepe batter the night before baking. Store the batter in the refrigerator and keep it for up to 48 hours. 

HOW TO STORE CREPES

Once the crepes are cooled, make sure you store them in an air-tight container on top of each other. You can refrigerate gf crepes for up to 5 days.

CAN I FREEZE GLUTEN-FREE CREPES?

Yes, you can freeze gf crepes. When stored in an air-tight container, gluten-free crepes can be stored for up to 2 months. To thaw crepes, place them on the counter before gently peeling them apart. 

HOW TO REHEAT GLUTEN-FREE CREPES

To reheat frozen crepes microwave them for 15-15 seconds. Remember to watch your microwave because all microwaves are different. 

DOES GLUTEN-FREE FLOUR WORK FOR CREPES?

Yes, you can make crepes with gluten-free flour. Just make sure you choose the right blend as some blends have dairy in them. 

As mentioned above, I use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour or my Gluten Free Flour Blend.

ARE CREPES NATURALLY GLUTEN-FREE?

No, crepes contain gluten because they are usually made of cake or whole wheat pastry flour that contains gluten. Only gluten-free flour blends don’t contain gluten. 

CAN I MAKE CREPES WITHOUT FLOUR?

There is a flourless version of crepes that includes an egg, a tablespoon of nonfat milk, 1 teaspoon olive oil, and some sugar and vanilla.

CAN YOU MAKE GLUTEN-FREE, EGG-FREE CREPES?

Yes, you can make gluten-free vegan crepes with gluten-free flour, cornstarch, flax seeds (these work as a replacement for eggs), coconut milk, and a sweetener. 

ARE CREPES HEALTHIER THAN PANCAKES?

Crepes are moderately low in sugar and have less fat and calories than pancakes because they don’t have baking powder, which makes them less dense. To include more natural sugar in your diet, you can always choose healthier crepes fillings such as chopped fruits. 

SHOULD GLUTEN-FREE CREPES BE SERVED HOT OR COLD?

You can serve gluten-free crepes hot, at room temperature, or even cold, from the refrigerator. It all depends on how you like them!

CAN I USE PANCAKE BATTER TO MAKE GLUTEN-FREE CREPES?

No, you need this gluten-free crepes recipe to make the best gf crepes! Pancake batter has similar ingredients but in different proportions. 

WHEN SHOULD I FLIP MY GLUTEN-FREE CREPE?

You should cook each crepe on the first side over medium heat until the edges and underside are lightly golden brown. Use your spatula to peek under, but usually, the edges become golden brown first.

Looking for more gluten-free breakfast ideas? You might like my gluten free pancakes. My gluten free waffles are also a big hit. 

Did you make these gluten-free crepes? Please leave a comment below letting me know what you thought.