Gluten-Free Crepes Recipe
These easy gluten-free crepes are thin, delicate, and flexible, making them perfect for folding, rolling, and filling. Inspired by classic French-style crepes, they’re made with simple ingredients and can be enjoyed with both sweet and savory fillings.
Jump to Recipe
What Makes These Gluten-Free Thin Pancakes So Good
Gluten-Free Crepes are super easy to make and a staple in your kitchen because they are so versatile. Crepes are thin, pancake-like treats that can be topped or filled with either sweet or savory ingredients. Unlike traditional pancakes, crepes are thin and flexible, making them ideal for folding, rolling, and filling with everything from fresh fruit and whipped cream to cheese and vegetables.
Serve these gluten-free crepes for breakfast, brunch, dessert, or a light meal. Fill them with fresh berries and whipped cream, dulce de leche, chocolate or hazelnut spread, strawberry sauce, or savory fillings like cheese, vegetables, and ham.
Bonus: they are Make-ahead friendly, too! Cooked crepes can be refrigerated or frozen, making them a convenient option for busy mornings, brunches, or whenever you want to get a head start.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour blend.
- Sugar: optional. Keep it in for lightly sweet crepes, or leave it out if you plan to use savory fillings.
- Milk: whole milk gives the crepes the best flavor and consistency.
- Eggs: room-temperature eggs are better.
- Oil: natural oil, like sunflower oil.
- Salt: enhances flavors.
How to make the Best Gluten-Free Crepes
In a large bowl, whisk eggs, milk, oil, and sugar.
Sift the gluten-free all-purpose flour, baking powder, and salt. Whisk until smooth, with no lumps remaining.
Heat a nonstick frying pan over medium heat and lightly grease it.
Pour about ¼ cup batter into the center, and immediately swirl the pan so the batter spreads into a thin layer.
Flip when bubbles start to appear on the surface, and the bottom has turned light brown.
Cook the other side for about 30 seconds to 1 minute.
Transfer to a plate and cover while you cook the remaining crepes.
Storing
Let the crepes cool completely, and store them in an airtight container or covered in the refrigerator for up to 3 days.
Can I freeze crepes? Yes, stack the cooled crepes with parchment paper between them and place them in a freezer bag or container.
To reheat: warm the crepes gently in a nonstick skillet over medium-low heat. You can also microwave them briefly until warmed through.
Good to know: baking tips
- Use a nonstick pan. It’s much easier to spread the batter and flip the delicate gluten-free crepes.
- Keep the batter thin and pourable. If your batter seems too thick, add a small amount of milk until it reaches the right consistency.
- Use medium heat rather than high heat. If the pan is too hot, the edges can brown before you have time to spread the batter evenly.
- Swirl the batter immediately after pouring. Lift and tilt the pan in a circular motion so the batter spreads into a thin, even layer.
- Wait until the edges are set before flipping. Bubbles should appear on the surface of the crepe.
- Don’t worry if the first crepe isn’t perfect. The first one is often a test crepe while you adjust the pan temperature and the amount of batter.
Make it your own: serving options
These crepes are incredibly versatile. Use them as a base for breakfast, brunch, dessert, lunch, or dinner.
Sweet Crepe ideas:
- Fresh strawberries and whipped cream
- Mixed berries and powdered sugar
- Dulce de leche and sliced bananas
- Chocolate or hazelnut spread with strawberries
- Caramelized apples and cinnamon
- Ice cream with chocolate sauce
- Greek yogurt and fresh berries
- Jam and whipped cream
Savory Crepe ideas (For savory crepes, simply omit the sugar from the batter)
- Ham and cheese
- Sautéed mushrooms and cheese
- Spinach and ricotta
- Scrambled eggs
- Roasted vegetables and goat cheese
- Chicken and creamy sauce
- Smoked salmon and cream cheese
You might wonder: FAQ
Can I make savory gluten-free crepes? Yes. Omit the sugar from the batter and fill the crepes with savory ingredients such as cheese, vegetables, mushrooms, eggs, or ham.
Do I need a special crepe pan? No. A good nonstick skillet works very well for making crepes.
Why do my gluten-free crepes break? The batter may be too thin, or the crepe may not be cooked enough before flipping. Let the crepe cook until the edges are set and the bottom is lightly golden before flipping. There should be bubbles on the crepe surface before flipping.
Is your crepe batter too thick? If the batter doesn’t spread easily when you swirl the pan, whisk in a little more milk until it becomes thin and pourable.
Why do my crepes stick to the pan? Make sure you’re using a nonstick skillet, and that it is properly heated before adding the batter. Lightly grease the pan between crepes as needed.
For more classic desserts
Gluten-Free Basic Crepes Recipe
Ingredients
- 1 cup milk
- 2 eggs, room temperature
- 2 tablespoons oil
- 1 tablespoon sugar, optional
- 1 cup gluten-free all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
Instructions
- In a large bowl, whisk the eggs, milk, oil, and sugar.
- Sift the gluten-free all-purpose flour, baking powder, and salt. Whisk until smooth, with no lumps remaining.
- Heat a nonstick frying pan over medium heat and lightly grease it.
- Pour about ¼ cup batter into the center, and immediately swirl the pan so the batter spreads into a thin layer.
- Flip when bubbles start to appear on the surface and the bottom has turned light brown.
- Cook the other side for about 30 seconds to 1 minute.
- Transfer to a plate and cover while you cook the remaining crepes.
Notes
New recipes, straight to your inbox
Gluten-free baking that actually works. No spam, unsubscribe anytime.