By Wendy Stoltz / Last Modified On April 30, 2023
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.
Looking for delicious gluten-free recipes for breakfast that are easy to make and packed with flavor? Look no further than these amazing recipes. From these protein-packed grain-free crepes to fluffy gluten-free pancakes and gluten-free waffles, there's something for everyone to enjoy. And if you're dairy-free, don't worry - there's a gluten-free dairy-free recipe here for you too! Whether you're hosting a weekend brunch or just looking for a satisfying weekday breakfast, these recipes will impress you. So grab your apron and get ready to start cooking!
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Gluten-Free Crepes 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 so many ways you can use those ingredients, but I've included tips on making the best gluten-free crepes every time.
Not every gluten-free 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.
Why You’re Going to Love These Gluten-Free Crepes
Customize them to your taste - Customize them to suit your taste preferences by adding different fillings or toppings, such as fruit, Nutella, or whipped cream.
Easy to make - They are relatively easy to make at home with a few simple ingredients and a non-stick skillet or crepe pan.
Great for a special occasion - They are a popular French dish and can add elegance to any brunch or breakfast spread.
Can be made ahead of time - They can be made ahead of time and stored in the fridge or freezer, making them a convenient option for busy mornings or meal planning.
Ingredients in Gluten-Free Crepes
Gluten-Free Flour Blend- Builds structure and is the base for making crepes. Make sure your blend has xanthan gum in it. Xantham gum is a thickening agent that helps to bind and emulsify ingredients, giving the batter a more elastic and cohesive texture similar to gluten. I have not used almond flour, only this flour blend.
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 combine the ingredients and gives crepes a 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.
Equipment Needed for This Gluten-Free Crepes
Mixing bowl - used to mix the dry ingredients for the crepes.
Whisk - used to whisk together the wet ingredients for the pancake and waffle mixes.
Non-stick frying pan - used to cook the crepes.
Spatula - used to flip the crepes as they cook. You can use a crepe pan, but it is not necessary.
If you have any questions about making Gluten-Free Crepes, please leave a comment, and we will get back to you as soon as possible.
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 combined and smooth.
- Place the crepe batter into the refrigerator for 30 minutes to allow the gluten-free flour to build a structure with the other ingredients.
- When you’re ready to make your crepes heat a medium-sized 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 or crepe 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. In order to make thin crepes.
- 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 - Use a mix of water and milk (or dairy-free milk and water).
Let the batter rest - 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.
Use a nonstick pan - Nonstick pans work best. I don’t recommend using a cast-iron skillet as they are heavy, and swirling the crepe batter around the pan is harder. They make crepe pans, but you can use a regular skillet.
Troubleshooting GF Crepes
Lumpy mixture - If the crepe mixture is lumpy, try blending it longer in the blender to ensure all ingredients are fully combined.
Crepes rubbery - If the crepes are rubbery, it's possible the batter is too thick. Add more liquid (such as milk or water) to thin the batter before cooking the crepes.
Crepes are sticking to the pan - Make sure the pan is well-greased with butter or oil before cooking each crepe. If the crepes stick, add a bit more fat to the pan or use a non-stick pan.
Crepes are not cooking evenly - If the crepes are cooking unevenly or burning in spots, ensure the pan's heat is evenly distributed. You can also try adjusting the heat or rotating the pan while cooking to ensure even cooking.
Crepes are dry - If the crepes turn out dry or tough, add more liquid to the batter or reduce the cooking time. Overcooking the crepes can cause them to dry out and become tough.
Frequently Asked Questions
What Is Gluten-Free Crepe Batter Like?
Gluten-free crepe batter is similar to regular crepe batter but may have a slightly thicker consistency due to the use of alternative flours. It should be smooth and pourable, without any lumps or clumps. The batter should be able to spread easily in the pan to create a thin, delicate crepe.
HOW DO I MAKE A DAIRY-FREE OPTION FOR THESE GF CREPES?
We use almond milk and dairy-free butter to make these gluten-free crepes dairy-free. Other dairy-free alternatives include cashew and coconut milk. Besides plant-based milk options, you can also bake with coconut oil, Earth Balance, or Smart Balance butter, besides plant-based milk options.
HOW DO I WORK 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 DO YOU MAKE GLUTEN-FREE CREPES WITHOUT MILK?
It is possible to make dairy-free crepes. Substitute the milk in gluten-free crepes with water. However, the taste and texture of the crepes 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.
HOW TO SERVE SAVORY GLUTEN-FREE CREPES
- Fill with scrambled eggs and bacon
- Add smoked salmon and chives
- Fill them with cream cheese
Can You Make This Gluten-Free 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 Do I Store Gluten-Free 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 cooked 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 DO YOU 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?
A flourless version of crepes includes an egg, a tablespoon of nonfat milk, 1 teaspoon of 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. You can always choose healthier crepe fillings, such as chopped fruits, to include more natural sugar in your diet.
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.
HOW DO YOU SERVE SWEET GLUTEN-FREE CREPES?
- Serve with fresh fruit and whipped cream
- Serve with Nutella and sliced bananas
- Dust with powdered sugar
- Melted butter on top and dust with cinnamon sugar
- Chocolate sauce and whipped cream
- Ham and cheese
- Scrambled eggs and cheese
- Serve it with maple syrup
HOW DO I MAKE 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 spices like ¼ teaspoon garlic powder or onion powder if you like, but it's unnecessary.
Looking for more gluten-free breakfast ideas? You might like my gluten-free pancakes. My gluten-free waffles are also a big hit.
Should GF Crepes Be Served Hot Or Cold?
Gluten-free crepes are best served hot or warm, straight from the frying pan. They can also be kept warm in the oven until ready to serve these sweet crepes. Cold crepes can become dry and lose their delicate texture, so serving them immediately after cooking is recommended.
An easy recipe for gluten free crepes. You can make sweet or savory crepes, the choice is yours.
- 1 cup gluten-free flour (I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
- 1 tablespoon granulated sugar (or honey)
- ⅛ teaspoon salt (omit if using salted butter)
- 1 cup milk
- ¼ cup water
- 2 eggs
- 2 tablespoons unsalted butter, melted and cooled (or oil)
- ½ teaspoon gluten-free vanilla extract
- 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.
- 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 while rolling 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.
- Gently remove the cooked crepe to a plate. I like to roll it up in the pan and then transfer it to a plate.
- Top with your favorite toppings. Some of our favorites are whipped cream and berries, Nutella and bananas, and peanut butter and bananas.
- 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.
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.
Did you make these gluten-free crepes? Please leave a comment below letting me know what you thought.
Easy recipe and yielded great crepes.
I am so glad you liked them. Thank you for letting me know.
I tried making these and the batter was so thick. They made crepe pancakes instead.
The batter should have been thin. Can you tell me what flour blend you used and how you measured your flour?
Easy and delicious- win/win! Thank you!
Needed to find a recipe for gluten free crepes for friend visiting and brunch we were holding. I had no idea where to start and can’t say I’ve made many crepes in my past gluten free or otherwise. These worked AMAZINGLY. The whole plate disappeared. I made one batch of sweet and one batch of savory. Served with ham and cheese (for savory) and strawberries, banana and Nutella options for sweet. Thank you!
Thanks so much for coming back to let us know how much you loved the recipe! Your sweet and savory options sound amazing.
Can you make it the night before and leave it in the fridge overnight?
Yes, you can make the batter the night before and refrigerate it.
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!!!!
That makes me so happy. Thank you for letting me know. I am so glad you loved them both.
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
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.
Your crepe recipe was great! I’ve been making non-gluten-free crepes for years but decided to try making these since I’m visiting with family who need gluten-free.
I did, however, need to add more water than in your recipe for the batter to spread out in the (properly heated) pan. Other than that, I followed your recipe exactly, other than my use of King Arthur “Measure for Measure Gluten Free Flour”. Perhaps that’s why.
Thanks Robin, so nice of you to go the extra mile for your guests!
Can I use regular gf flower instead of a blend
Yes, you can use regular flour.
Tried your recipe this morning...powdered them with icing sugar rolled them up and topped with purée strawberries. Practice round. Tomorrow going to make them into strudel recipe that my husbands mother used to make. This was my first try at crepes and they turned out awesome. I’m celiac and haven’t had the strudel for many years as didn’t think gluten free flour would make a very good crepe.
Perfect crepes! Made for Valentine’s breakfast.
This was great, they came out perfectly. Thank you so much.
Can you freeze the batter. I made them, and they were great but I have batter left over.
I haven't tried freezing the batter but you can refrigerate it. You can also make the crepes and freeze them, after they've cooled.
I made these today and they were delicious. I’ll be making them Easter Sunday for some of our gluten free guests with sautéed apples.
I love the idea of filling these crepes with sautéed apples. I am so glad you like them. Thank you for sharing.
Made these for breakfast, filled with fresh sliced strawberries and Greek yogurt. So delicious!
I made these today for Mother’s Day brunch. Worked out beautifully. Honestly, as good as any non gluten free crepe I’ve ever had. Couldn’t find Bob’s Red Mill, so I ended up using Western Family (Save-On Foods cheapo brand), brand 1-1gluten free flour. Worked great. Thx
I am so glad you liked them. Thank you for sharing what flour blend you used.
Can I make these with buckwheat flour instead?
I haven't tested these with buckwheat flour yet.
Can I use all purpose gf flour instead of the 1-1 blend? I cannot find it where I live and it is used in most of your recipes.
I don't typically recommend the all purpose for my recipes. Very few readers have good results with it. Sorry!
So easy to make and tastes exactly like regular crepes, not even sure how that's possible... so happy with this recipe!
Wondering if I can use they crepes for manicotti.
You can use crepes for the shells for manicotti, just note that they will be a little on the softer side and probably absorb more of the sauce.
If I wanted to make these savoury, could I just omit the sugar and vanilla? Or would that change the recipe too much?
I have not tried it but give it a try. I don't see why it wouldn't work.
these were absolutely lovely - they turned out perfectly! Thank you so much
You're very welcome, Tarrah! I'm thrilled to hear that the recipe turned out perfectly and that you enjoyed the results. It's always a joy to hear about successful cooking experiences. If you ever need more recipes or assistance in the future, don't hesitate to ask. Happy cooking and enjoy your delicious treats!