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 have a dairy free option.
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.
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.
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.
How to make gluten free crepes
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 best.
Blend until smooth. Heat a non-stick pan with oil over medium/low heat.
Take 1/4 cup of batter and add to the pan. Use the back of a spoon or tip the pan in circles to spread the batter out so it’s thin.
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.
Place the cooked crepes on a wire rack while you finish with the remaining batter.
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.
Serving and filling suggestions
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.
Savory. You can omit or decrease the sugar and serve with 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.
Do they keep?
Yes! Once prepared, these gluten free crepes will keep in the fridge for about 3 days.
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.
You can also freeze them! 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.
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Gluten Free Crepes
by: claire cary
Ingredients
- 1 cup gluten free all purpose flour
- 1 ¼ cups milk dairy or non-dairy
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons melted butter dairy or non-dairy
- 1 teaspoon vanilla extract
Instructions
- 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 best.
- Blend until smooth.
- Heat a non-stick pan with oil over medium/low heat.
- Take 1/4 cup of batter and add to the pan. Use the back of a spoon or tip the pan in circles to spread the batter out so it's thin.
- 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.
- Place the cooked crepes on a wire rack while you finish with the remaining batter.
- 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.
- Serve with berries, banana, nutella, whipped cream or maple syrup. Enjoy!
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