Why this recipe works
Crepes have been a breakfast favorite of mine ever since my childhood. Once I was diagnosed with celiac disease and started a gluten-free diet, I thought I wouldn’t be able to have my beloved crepes again. I’m happy to say this gluten-free crepes recipe is the real deal. They taste exactly like I remember them, just without the gluten!
Crepes are French-style pancakes that are very thin and delicate. They can be filled with sweet or savory fillings and are so versatile.
With just a few simple ingredients, you can make your own gluten-free crepes at home worthy of a restaurant!
You’ll love this recipe because:
- Gluten-free flour blend – This gluten-free crepe recipe can be made with either Bob’s Red Mill 1-to-1 Gluten Free Baking Flour or King Arthur Flour Measure for Measure Gluten Free Baking Flour. Both of these brands already contain xanthan gum, so you shouldn’t need to add it yourself if using these two flour blends that I recommend. I cannot guarantee that other gluten-free flour blends would work in this recipe as I have not tested them.
- Eggs – This recipe calls for 3 large eggs. Large eggs are about 50 grams each, so if you end up using medium or jumbo or extra-large eggs instead, you’ll want to adjust the amount of egg to equal 150g of eggs. Put them in a bowl and whisk until the yolks and whites combine and then measure out 150g. Also be sure to have your eggs at room temperature. This will help them become more quickly absorbed into the batter and prevent clumps from forming on contact with the melted butter later.
- Granulated sugar – For my sweet crepes, I like to add 2 tablespoons of granulated sugar. The crepes are not very sweet but just have a little touch of sweetness from the sugar. If you are making savory crepes, you can omit the sugar and add in your favorite herbs and spices. Two tablespoons of finely grated parmesan cheese can also be used in place of the granulated sugar for savory crepes.
- Milk – Whole milk will give you the best flavor for these crepes, but you can really use any type of milk in this recipe, even almond milk. Milk makes these gluten-free crepes very tender and adds flavor.
- Water – I like to use a combination of milk and water in my crepes. Water helps thin the water to the right consistency, making the crepes thin and delicate.
- Unsalted butter – I like to use unsalted butter instead of salted butter because the amount of salt can vary in salted butter. This way, you can salt the batter yourself. You’ll want to gently melt the butter and then let it briefly cool before using it for a few minutes.
Make sure your eggs, water and milk are at room temperature so that they can blend into the crepe batter with the melted butter. If your eggs and liquids are cold, they will create clumps of butter when mixed with the warm melted butter.
It’s so easy to make gluten-free crepes at home with just a few simple ingredients. The steps and matching photos are below are meant to help you see the recipe at various stages so that you can make these crepes perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
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, you can let this crepe batter sit in the refrigerator for up to 24 hours. Just be sure to give the crepe batter a stir before using.
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.
Yes, use almond milk and vegan butter (I like the Earth Balance in a tub) in this recipe to make your crepes dairy-free.
hints & tips
- Storage: 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.
There are two main ways that I like to serve my crepes: Either by rolling the crepe into a cylinder or by folding it into a triangle. If I’m serving a crepe that has minimal fillings, like jam or just lemon juice and sugar, then I’ll go with a rolled crepe. If I have larger fillings, like bananas and berries, or ham and cheese, then I’ll go with a triangle shape since that’s not as easy to roll.
Here are some filling ideas to get you started with eating your gluten-free crepes:
- One of my favorite fillings is so simple, but light and delicious: lemon juice and sugar. All you need is a squeeze of a lemon wedge on your crepe and a quick sprinkle of granulated sugar.
- Try out the nutella, strawberry and banana combination I made in the photos. Just slather the crepe with nutella and top with some sliced strawberries and bananas. Fold it into quarters or roll it up.
- Fresh berries and homemade whipped cream make a fantastic topping. A combination of raspberries, blackberries and blueberries are so delicious together! If you prefer saucier berries, try using my macerated strawberries recipe.
- Looking for something savory for brunch? Try a combination of prosciutto and gruyere or maybe even ham and cheddar! This is also a fantastic way to use leftovers from dinner. If you have a rotisserie chicken or leftover roasted chicken, pair it some spinach and your favorite cheese for a quick breakfast.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
- 1 1/4 cups gluten-free flour (175g)
- 2 tablespoons granulated sugar (25g)
- 1/4 teaspoon salt
- 1 cup milk or almond milk (at room temperature (240g, 236 mL, 8 fl oz))
- 3/4 cups water (180g, 175mL, 6 fl oz)
- 3 large eggs (at room temperature (150g))
- 1/4 cup unsalted butter (melted and cooled slightly (56.6g))
- 1 teaspoon vanilla extract
- Add the gluten-free flour, granulated sugar, and salt to a large mixing bowl.
- Make a well in the center and add the milk, water, eggs, melted butter, and vanilla extract. Mix until combined.
- Cover and let the batter rest for 30 minutes to thicken slightly.
- Preheat a large non-stick skillet or crepe pan over medium heat.
- Grease the skillet with butter in a thin layer. Wipe away any excess so your crepes brown evenly. 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 crepe batter in the preheated pan and swirl the pan quickly to spread the batter around so it’s even and thin. It should be about 8-inches in diameter.
- Cook for 1-2 minutes, until the edges are set. Then flip the crepe with a rubber spatula being careful not to break the crepe. Cook for an additional minute on the second side.
- Remove and place on a plate in a stack covered with a towel to keep the crepes warm. Repeat with the remaining batter.
- Fill the crepes with your favorite fillings and either roll the crepes up into cylinders or fold them in half and then half again for a triangle shape. Serve immediately.
- Nutrition information given is for crepes that have not been filled with toppings and are an estimate.
- If you have celiac disease or are on a gluten-free diet, always be sure to double check your ingredients to ensure they are gluten free. Manufacturing practices and ingredients can change from time to time.
- 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. If your blend does not contain xanthan gum, you will need to add it. I recommend starting with ¼ teaspoon of xanthan gum.
- You can make dairy-free crepes by using almond milk and dairy-free butter.
- Be sure that your eggs and milk are at room temperature so that they mix into the batter well with the melted butter and you don’t end up with clumps of melted butter in the batter.