Our gluten free crepes recipe produces crepes that are light, tender, and easy to make at home. Perfect for sweet or savory fillings, this simple recipe brings the classic French recipe to your breakfast or brunch table-without the gluten. You'll mix this easy to make recipe up in your blender which guarantees a perfectly smooth batter. Made with only 7 simple ingredients, you can have a fresh batch of decadent gluten free crepes on the table in no time at all.
You can make this recipe using any gluten free flour blend. I have always had good luck using Bob's Redmill Gluten Free 1 to 1 Baking Flour or King Arthur's Measure for Measure. If you are looking for other gluten free breakfast or brunch recipes, be sure to check out our fan favorite Gluten Free Waffles recipe or our light and fluffy Gluten Free Pancakes.
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Why You'll Love This Recipe
- Mix this batter up using your blender and pour the batter directly onto the frying pan
- This gluten free crepe recipe can be filled with sweet or savory fillings - berries and Nutella is the most popular combo in our house!
- These gluten free crepes have a light, fluffy texture and no one will ever guess that they are gluten free
- This batter keeps well in the refrigerator so you can easily double the batch and have gluten free crepes for breakfast all weekend long!
Ingredient Notes
- gluten free flour - for this recipe you want to choose a gluten flour mix that you know and trust. I tested this recipe extensively using Bob's Red Mill Gluten Free 1 to 1 Baking Flour. I've also had good luck with King Arthur Measure for Measure. You can experiment with other gluten free flour blends knowing that you may not get the same results.
- butter - I used unsalted butter for this recipe - if you only have salted butter, use ¼ teaspoon salt instead of ½ teaspoon of salt
- vanilla - not every crepe recipe has vanilla in it - I really like how the vanilla develops the flavor of this fairly simple recipe. If you are are making a savory batch of crepes, you can omit the vanilla.
Serving Suggestions and Filling Ideas
Sweet Fillings
- Nutella and fruit - try adding sliced bananas or berries with Nutella and topped with homemade whipped cream
- cinnamon and sugar - brush the finished crepes with melted butter and sprinkle with cinnamon and sugar
- peanut butter and jelly
- jam and fresh fruit
Savory Fillings
- crispy bacon and cheddar
- scrambled eggs and sautéed spinach
- mushrooms and goat cheese
Substitutions
milk - I tested this recipe using 2% milk. If you would like to use a dairy free milk you can use coconut milk, almond milk or any other dairy free milk
gluten free flour - it's easy to make this recipe with all purpose flour - simply swap the flour cup for cup
Instructions
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.
Add milk, water and vanilla to butter. Whisk to combine.
In your blender, combine dry ingredients, liquid ingredients and eggs. Mix to combine.
Heat butter in frying pan over medium heat.
Pour batter into pan. Flip once the crepe is golding brown.
Serve finished crepes with your favorite fillings and toppings.
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.
Storage and Make-Ahead Instructions
Make Ahead - This crepe batter actually gets better with a little bit of time to chill in the refrigerator. Store gluten free crepe batter in an airtight container in the refrigerator for 1-2 days.
Crepes - Store finished crepes flat and in the refrigerator - you can store them either on a plate covered with plastic wrap or in a ziplock bag.
Amanda's Top Tips
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 non stick pan.
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. If you brush the butter onto the sides of the pan, your crepes will easily come out of the pan. You can use a pastry brush or a paper towel with butter or oil to prep your pan.
Swirl Your Pan to Spread the Batter - After pouring the batter into the pan, pick the pan up while swirling the batter around to spread the batter into a nice, thin layer.
Chill Crepe Batter - It's good to refrigerate the batter for at least an hour before making your crepes. It's not absolutely necessary but it does improve batter consistency and the texture of the finished crepes.
⭐️ Recipe 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.
More Gluten Free Breakfast Recipes
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Gluten Free Crepes
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!