An easy recipe for gluten free crepes. You can make sweet or savory crepes; the choice is yours. This recipe uses minimal ingredients and included 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 stay away from any gluten free flour blends that have 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.

These gluten free crepes are perfect in every way. They are tender, sweet, and they have the best texture. You can top your crepes with your favorite toppings. Here are a few of ours:

How to serve 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 1/4 teaspoon garlic powder or onion powder if you like, but it’s not necessary.

How to make gluten free crepes

1. Mix all dry ingredients in a large mixing bowl until no lumps remain.
2. Add wet ingredients and mix until combine and smooth.
3. Place the crepe batter into the refrigerator for 30 minutes to allow the gluten-free flour to build 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.

If you have any questions, please leave a comment below and I will get back to you.

Dairy-Free Option

We use almond milk and dairy-free butter to make these gluten-free crepes dairy-free.

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.

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.

Yield: 12

Gluten Free Crepes

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An easy recipe for gluten free crepes. You can make sweet or savory crepes, the choice is yours.

Prep Time 10 minutes

Cook Time 3 minutes

Additional Time 30 minutes

Total Time 43 minutes

Ingredients

• 1 cup gluten-free flour (I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
• 1 tablespoon granulated sugar (or honey)
• 1/8 teaspoon salt (omit if using salted butter)
• 1 cup milk
• 1/4 cup water
• 2 eggs
• 2 tablespoons unsalted butter, melted and cooled (or oil)
• 1/2 teaspoon gluten-free vanilla extract

Instructions

1. Mix all ingredients in a large mixing bowl until no lumps remain. Place the crepe batter into the refrigerator for 30 minutes to allow the gluten-free flour to build structure with the other ingredients.
2. 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.
3. Measure out a ¼ cup of batter and add it to the frying pan while rolling the pan from side to side to cover the bottom of the pan evenly with a thin layer of crepe batter.
4. 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.
5. Gently remove the cooked crepe to a plate. I like to roll it up in the pan and then transfer it to a plate.
6. Top with your favorite toppings. Some of our favorites are whipped cream and berries, Nutella and bananas, and peanut butter and bananas.

Notes

• It’s best to let the batter rest for at least 30 minutes in the refrigerator.
• 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.
• Measuring Flour: spoon the flour into the measuring cup and then level it.
• Dairy-free Option: use almond milk and dairy-free butter to make these gluten-free crepes dairy-free.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 82Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 38mgSodium: 44mgCarbohydrates: 10gFiber: 0gSugar: 1gProtein: 3g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.