Crepes are one of those recipes that seem intimidating but are actually very easy to make - and making them gluten free is easier than you might expect. The trick is using a complete gluten free flour blend (not a single flour like almond or coconut), blending the batter until completely smooth, and giving the batter a few minutes to rest before it hits the pan. Do these three things and you'll have light, tender gluten free crepes with lacy golden edges every single time. Serve these crepes with our fan-favorite Gluten Free Pancakes or our crispy Gluten Free Waffles for a delicious gluten free breakfast .
I've tested this recipe extensively using both Bob's Red Mill Gluten Free 1 to 1 Baking Flour and King Arthur Measure for Measure. Both work beautifully and produce crepes that no one will guess are gluten free. With just 7 ingredients and a blender, the batter comes together in just a few minutes and keeps well in the refrigerator for up to 2 days, making it easy to have fresh crepes ready in no time at all. Fill them with chocolatey Nutella and fresh berries or go savory with eggs and cheese - this is a gluten free crepe recipe that works for any occasion.
Quick Look: Gluten Free Crepes
- Ready In: 15 minutes
- Serves: 4 people
- Calories: 226 kcal per serving
- Add to Your Shopping List: a complete gluten free flour blend
- Dietary Info: gluten free, contains eggs and dairy
- Baker's Note: Make the batter ahead and store it in the refrigerator for up to 2 days - it actually gets better with a little rest. Having it ready to go means fresh crepes are just minutes away any morning of the week.
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Key Ingredients
gluten free flour - use a complete gluten free flour blend, not a single flour like almond or coconut flour. The blends are designed to be an easy swap for all purpose flour in gluten free baking.
unsalted butter - I use unsalted butter in this recipe. If you only have salted butter, reduce the added salt to ¼ teaspoon.
vanilla - vanilla adds a subtle warmth and depth to an otherwise simple batter. If you are making a savory batch of crepes you can leave it out.
How To Make Gluten Free Crepes
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Melt two tablespoons of butter in a glass dish or measuring cup for 45-60 seconds.
Add the milk, water and vanilla to the butter. Whisk to combine.
In your blender, combine dry ingredients, liquid ingredients and eggs. Mix on low for 10-15 seconds, scrape the sides and mix for 10-15 more seconds.
Heat butter in frying pan over medium heat.
Pour ¼ cups of batter into pan and swirl it around until it is thin and even. Flip once the crepe looks set on the edges.
Serve finished crepes with your favorite sweet and savory fillings.
Hint: You can make the crepe batter ahead of time and store it in the refrigerator. This makes it easy to have fresh crepes on both busy school mornings or quiet weekend mornings.
Filling Ideas for This GF Crepe Recipe
One of my favorite things about this recipe is how versatile it is. The same batter works perfectly for both sweet and savory fillings, making it perfect for breakfast, brunch, or even a light dinner.
Sweet Fillings
Nutella and fruit (my go-to combo) - spread a layer of Nutella on a warm crepe and add sliced banana or fresh berries. Top with a dollop of whipped cream for something extra special.
Cinnamon and sugar - brush a warm crepe with melted butter and sprinkle with cinnamon and sugar for a classic combination.
Peanut butter and jelly - always a big hit, especially with the kids!
Jam and fresh fruit - use your favorite jam and whatever fruit is in season.
Savory Fillings
Crispy bacon and cheddar - cook the bacon until crispy and sprinkle crumbled bacon and shredded cheddar over a warm crepe. Roll or fold it right away so that the cheese melts inside.
Scrambled eggs and sautéed spinach - a simple, satisfying filling that makes a complete gluten free breakfast.
Mushrooms and goat cheese - sauté mushroom with a little garlic and fresh thyme, then pair with goat cheese for a delicious savory option.
Notes From My Test Kitchen
The first crepe is always a little snack for the baker. I tested this recipe more times than I can count and it's hard to get that first crepe perfect. The pan needs time to get to the right temperature and the first crepe helps get the pan just right. Consider is a baker's perk and enjoy with a little Nutella while you make the rest of the crepes.
The blender is a non-negotiable for me. I have tested this batter both by hand and in the blender and the blender wins every time. It produced a batter that is completely smooth and lump free in under a minute. I like to stop after the first mix and use a spatula to scrape any flour sticking to the sides, then blend again for another 10-15 seconds.
Tips for Making Perfect Gluten Free Crepes
Use a Nonstick Pan - Even though we are using butter to keep the crepes from sticking to the pan, I still recommend that you also use a nonstick pan for best results.
Brush Butter Up on the Edges of Your Pan - When you swirl the batter around in the pan, some of it has a tendency to stick to the edges of the pan. Brush butter onto the sides of the pan using a pastry brush or a paper towel - your crepes will slide right out.
Swirl Your Pan to Spread the Batter - After pouring the batter into the pan, pick it up and swirl the batter around to spread it into a nice, thin, even layer. Then return to the heat for cooking.
Know When to Flip - Flip the crepe just as the edges begin to look set but before they dry out and start to curl. This is the sweet spot for a tender crepe that is easy to roll or fold.
Storage
Make Ahead - This crepe batter actually gets better with a little bit of time to chill in the refrigerator. Store batter in an airtight container in the refrigerator for 1-2 days.
Crepes - Crepes are best enjoyed fresh, so I prefer to store the batter and make crepes when I need them. If you do have some leftover, store finished crepes flat either on a plate covered with plastic wrap or in a ziplock bag in the refrigerator.
Gluten Free Crepes FAQs
It's important to use a nonstick pan and butter to keep the crepes from sticking to the pan.
Yes! And I recommend you do so! You can make the batter ahead of time and store the finished batter in an airtight container in the refrigerator. The gluten free crepe batter can be kept for 1-2 days.
Most of the gluten free flour blends already contain xanthan gum. If your flour blend doesn't include it, you can add ¼ teaspoon of xanthan gum to your recipe.
Traditional crepes are not gluten free. Classic crepe batter uses all purpose flour which contains gluten. However, gluten free crepes are easy to make at home using a good gluten free flour blend in place of the flour. When made with a complete flour blend like Bob's Red Mill Gluten Free 1 to 1 Baking Flour or King Arthur Measure for Measure, the results are just as light and tender as the traditional recipe - and no one will ever know they are gluten free.
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Gluten Free Crepes Recipe
Ingredients
- 2 tablespoons unsalted butter melted
- ½ cup milk
- ½ cup water
- 2 eggs
- 1 teaspoon vanilla
- 1 cup gluten free flour choose your favorite blend
- 2 tablespoons sugar
- ½ teaspoon salt
Instructions
- In a glass measuring cup or bowl, melt two tablespoons of butter in the microwave for 30-45 seconds or until completely melted.2 tablespoons unsalted butter
- Add the milk, water and vanilla to the melted butter. Whisk until smooth. If there are still lumps of butter floating on the top of the milk, warm this mixture in the microwave for 15-30 seconds.½ cup milk, ½ cup water, 2 eggs, 1 teaspoon vanilla
- In the pitcher of your blender, combine the flour, sugar, salt, eggs and liquid ingredients .1 cup gluten free flour , 2 tablespoons sugar, ½ teaspoon salt
- Mix on low speed until the batter is smooth. Stop the blender scrape any flour from the sides of the pitcher and blend again on low for 10-15 seconds.
- If you have time, allow the crepe batter for rest for an hour or so in the refrigerator. If you don't have that time, proceed with cooking the crepes.
- Over medium heat, melt ½ tablespoon of butter in a medium non stick pan.
- Once the pan is warm and the butter is melted, pour ¼ cup of crepe batter onto the frying pan. Swirl the batter around in the pan so that you have a smooth, flat later of batter.
- Cook for 1-2 minutes or until golden brown. Flip the crepe and cook on the other side for an additional minute.
- Serve crepes with your favorite fillings and toppings.
Britt says
Easy and delicious, couldn’t tell they were gluten free. Using the blender for mixing was such a nice plus too!