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
- Mix all dry ingredients in a large mixing bowl until no lumps remain.
- Add wet ingredients and mix until combine and smooth.
- Place the crepe batter into the refrigerator for 30 minutes to allow the gluten-free flour to build structure with the other ingredients.
- 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.
- Measure out a ¼ cup of batter and add it to the frying pan.
- 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.
- 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.
An easy recipe for gluten free crepes. You can make sweet or savory crepes, the choice is yours. 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.Gluten Free Crepes
Ingredients
Instructions
Notes
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
Balaji Ramakrishnan
Easy recipe and yielded great crepes.
chrystal
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Allison
I tried making these and the batter was so thick. They made crepe pancakes instead.
chrystal
Hi Allison,
The batter should have been thin. Can you tell me what flour blend you used and how you measured your flour?
Best,
Chrystal
Kathy
Easy and delicious- win/win! Thank you!
Emily
Can you make it the night before and leave it in the fridge overnight?
chrystal
Hi Emily,
Yes, you can make the batter the night before and refrigerate it.
Best,
Chrystal
areti
well done!!!!! the best crepes i have ever made GF . My kids also loved them . Our only recipe from now on. Thank you very much . I also made the kiwi smoothie . Incredible!!!!
chrystal
That makes me so happy. Thank you for letting me know. I am so glad you loved them both.
Best,
Chrystal
Marianna Eros
I use my mom’s Hungarian Crepe Recipe with the Thrive Gluten Free Flour and do not add Butter, Vanilla or water. If it gets too thick I just add more milk. We add 1.5 tsp baking powder, or club soda to lighten it. I’ve tried crepe pans and they are too thin so I use a coated skillet and get about 8 – 10 crepes from about 2 cups of mix. I was surprised by your tip not to dip into the flour with the measuring cup. What is the reasoning behind that?? Thank you
chrystal
Gluten Free Flour absorbs liquid differently than regular wheat flour. When you dip it into the measuring cup, instead of spooning it, you risk adding too much flour as it packs it down.
Best,
Chrystal