Crepes were one of the first things I figured out how to make after going gluten-free, because I missed them more than I expected. These are thin, tender, and slightly sweet, made with a simple gluten-free flour blend and pantry staples you probably already have. The batter comes together in about 5 minutes, rests for 30, and cooks one crepe at a time in a regular nonstick skillet.
Fill them with Nutella and fresh fruit for breakfast, or go savory with ham, cheese, and spinach for a quick dinner. Either way, you get about 8 crepes from one batch, and they’re easy to make ahead and reheat all week.
If you’ve got leftover crepes and need a quick topping, try my macerated strawberries with sugar. They come together in 10 minutes and taste incredible spooned over a warm crepe.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Gluten-Free Flour Blend – Use Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. Both already contain xanthan gum. I haven’t tested other blends, so I can’t guarantee they’ll work the same.
- Eggs – You need 3 large eggs (about 150g total). If your eggs are a different size, crack them into a bowl, whisk, and weigh out 150g. Room temperature eggs blend more smoothly into the batter and won’t cause the melted butter to clump.
- Granulated Sugar – Two tablespoons adds a light sweetness without making the crepes taste like dessert. For savory crepes, swap the sugar for 2 tablespoons of finely grated parmesan.
- Milk – Whole milk gives the best flavor, but any milk works, including almond milk if you need dairy-free. The milk makes the crepes tender.
- Water – A mix of milk and water thins the batter to the right consistency so the crepes come out delicate instead of thick.
- Unsalted butter – Melt it and let it cool for a few minutes before adding. Unsalted lets you control the salt in the batter.
Let the Batter Rest. It Makes a Difference.
After you mix the batter, cover the bowl and let it sit for 30 minutes at room temperature. This gives the flour time to fully hydrate, which is what makes the crepes pliable enough to fold and fill without tearing. Skip this step and they’ll be brittle and tear easily.
Recipe FAQs
Yes, traditionally crepes do contain gluten in the form of wheat flour or all-purpose flour. To make these crepes gluten-free, I’ve used a gluten-free flour blend that is meant to be swapped with all-purpose flour in a 1-to-1 ratio.
Yes. The batter keeps in the refrigerator for up to 24 hours. Give it a stir before using. It may thicken slightly overnight.
Crepe batter should be rather thin, not at all as thick as pancake batter. It should be a little bit thinner than heavy cream in consistency.
Expert Tips
Storage Instructions
- Refrigerator: Store leftover crepes in a stack and covered with foil or plastic wrap in the refrigerator for up to 2-3 days. Filled crepes do not keep well, so only fill the crepes you plan on eating right away.
- Freezer Option: Place a piece of parchment paper or wax paper in between each crepe and stack. Wrap in a freezer bag or plastic wrap and freeze for up to 2 months.
- Reheat: You can defrost frozen crepes at room temperature for an hour or overnight in the refrigerator. Then either microwave for 30 seconds or heat in a skillet for a few minutes to warm up. Then, fill with your favorite toppings.
Serving Suggestions
For lighter fillings like jam or lemon juice and sugar, roll the crepe into a cylinder. For bulkier fillings like bananas and berries or ham and cheese, fold into a triangle since it’s easier to hold together.
These are great for a lazy weekend breakfast with Nutella, sliced bananas, and strawberries. Just slather, top, and fold. For something a little more elevated, drizzle warm Nutella ganache over the top instead of spreading it straight from the jar. Fresh berries and whipped cream are another favorite, and if you want saucier berries, spoon some strawberry coulis over the filling before you fold.
If you want to make it more of a brunch spread, serve these alongside gluten-free cottage cheese breakfast biscuits for something savory on the side. For a dinner crepe, fill with leftover rotisserie chicken, spinach, and whatever cheese you have. Gruyere and cheddar both work well.
Gluten-Free Crepes
Ingredients
- 1¼ cups (175 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), see notes
- 2 tablespoons (25 g) granulated sugar
- ¼ teaspoon salt
- 1 cup (240 g) whole milk - at room temperature
- ¾ cups (175 g) water
- 3 (150 g) large eggs - at room temperature
- ¼ cup (67 g) unsalted butter - melted and cooled slightly
- 1 teaspoon vanilla extract
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Instructions
- Whisk the 1¼ cups (175 g) gluten-free flour blend, 2 tablespoons (25 g) granulated sugar, and ¼ teaspoon salt together in a large mixing bowl.
- Make a well in the center and add 1 cup (240 g) whole milk, ¾ cups (175 g) water, 3 (150 g) large eggs, melted ¼ cup (67 g) unsalted butter, and 1 teaspoon vanilla extract. Mix until smooth and combined.
- Cover the bowl and let the batter rest for 30 minutes at room temperature.
- Heat a 10-inch nonstick skillet over medium heat. Lightly grease with butter and wipe away the excess with a paper towel. Sometimes the first crepe will have some irregular browning due to the butter, but I find the subsequent crepes all cook more consistently.
- Pour 1/4 cup of batter into the skillet and immediately swirl the pan so the batter spreads into a thin, even circle (about 8 inches).
- Cook for 1-2 minutes, until the edges look dry and pull away from the pan.
- Flip carefully with a thin spatula and cook for 1 more minute on the second side.
- Transfer to a plate and cover with a clean towel to keep the crepes warm. Repeat with the remaining batter.
- Fill each crepe with your choice of sweet or savory fillings. Roll into cylinders for lighter fillings (jam, lemon and sugar), or fold into triangles for bulkier fillings (Nutella and fruit, ham and cheese). Serve immediately.
Notes
- Nutrition: Nutrition information given is for crepes that have not been filled with toppings and are an estimate.
- Gluten-Free Flour: I tested this recipe with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Baking Measure for Measure Gluten-Free Flour. Both of these blends already contain xanthan gum in them. I cannot guarantee other gluten-free flour blends will work in this recipe as I have not tested them.
Loved these! Great tips on the first crepe being a little rough but to keep going. We made these savory with eggs, ham, cheese, spinach and aioli sauce. I made these non-gluten free with whole wheat flour 1:1.