Gluten Free Crepes

These gluten free crepes are so easy to make and perfect for a quick breakfast or dessert. You can make them sweet or savory and I have included a dairy free option. They’re fun to make and great for kids and adults!

Gluten free crepes! I’m so excited to share this recipe and can’t believe how easy these are to make. All you need is a few simple, pantry staple ingredients, a blender and a few minutes to prep the batter.

Traditional crepes use regular all purpose flour and therefore do contain gluten, but this gluten free crepe recipe is just as delicious! They’re soft, so easy to make (made in a blender!), and perfect with a variety of toppings and fillings.

Crepe batter is very similar to pancake batter, but it is much thinner in texture, because crepes are much thinner than pancakes. They store well in the fridge, so you can prep them in advance and have breakfast ready to go! If you love this recipe, try my gluten free protein donuts next!

Before we get started!

• I used gluten free all purpose baking flour from Bob’s Red Mill. You can use another blend if you prefer, but make sure it has xanthan gum in the mix to ensure all the ingredients can bind together.
• I do not recommend subbing the all purpose flour for a different flour like almond, oat or buckwheat. Those flours absorb wet ingredients differently, so it will change the whole recipe.
• Be sure to spoon and level the flour, don’t scoop it right from the bag or you will end up with more flour than you really need and the crepes will be thick and dry. The batter should be thin, this will prevent the crepes from being rubbery.

How to make gluten free crepes

Step 1. Add all ingredient to a blender or food processor. Because the batter is thin, if you just whisk it up, it can get a bit clumpy, so I find blending works really well to ensure there are no clumps in the final crepe.

Step 2. Blend until smooth. Heat a non-stick pan with oil over medium/low heat. Make sure the pan is warm before adding the batter. If you splash a bit of water on top, it should sizzle.

Step 3. Take 1/4 cup of batter and add to the pan once warm. Use the back of a spoon or tip the pan in circles to spread the batter out so it’s thin.

Step 4. Cook for about 1 minute or until bubbles form on the top, then flip and cook an additional 30 or so seconds. Avoid cooking for too long or they can get crispy. You want them to remain soft.

Step 5. Place the cooked crepes on a wire rack while you finish with the remaining batter – this will prevent them from getting soggy like they would on a plate.

Step 6. Either roll up to serve or fold into quarters. I like to add some strawberry jam to the center before folding/rolling, but this is totally optional.

Key Ingredients

Flour. I used the Bob’s Red Mill 1:1 Baking flour which I recommend for this recipe. If you use a different blend, that should be fine, just make sure it has xanthan gum in the mix.

Milk. I used almond milk but any kind of milk will work, either dairy or non-dairy. I usually use unsweetened vanilla almond milk.

Eggs. You need two large eggs for these gluten free crepes. I do not recommend substituting with a vegan option like flax eggs or apple sauce. The actual eggs are key for the final texture and flavor of the crepes.

Butter. You need melted butter here, and either dairy or non-dairy will work. You can sub for refined coconut oil, but the flavor is best with butter.

Sugar & vanilla. Sugar and vanilla help round out the flavors. I used white sugar, but any granulated sugar should be ok. The color will be darker if you use something like coconut sugar, but if you want a refined sugar free option, that will work.

Filling ideas

Berries & whipped cream. My personal favorite! I love using some strawberry jam with coconut whipped cream and a drizzle of chocolate sauce.

Banana & nutella. Fresh banana and nutella are a classic and pair so well with these gluten free crepes. The nutella also pairs well with berries.

Savory. You can omit or decrease the sugar and serve with a scrambled or fried egg, avocado, fresh herbs like parsley and cilantro, and red pepper flakes.

Maple syrup. Keep things simple! You can definitely serve crepes in a pancake style with just some maple syrup and a sprinkle of cinnamon.

How to store and freeze

In the fridge: Once prepared, these gluten free crepes will keep in the fridge for about 3 days. You can reheat them in the microwave, or just serve them cold! Either works well.

In the freezer: As always, let them cool completely, then store in a freezer safe bag or container for up to 1 month. Thaw at room temperature before pulling apart and reheating. You can also place parchment paper between each crepe before freezing so they can more easily separate before thawing.

To reheat: You can reheat them on the stove or in the microwave. I recommend storing them without any toppings or fillings and keeping them in an air tight container.

Try these breakfast recipes next!

• Gluten Free Bagels
• Chocolate Chip Pancakes
• How To Make Oatmeal
• Cinnamon Sugar Donuts

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