Gluten-Free Crepes

You won't believe how simple these crepes are to make at home. All you need are a few simple ingredients! These gluten-free crepes have a light and airy texture, with a delicate, slightly sweet flavor. They can be eaten plain or filled with many different ingredients, such as nutella, jam, fresh berries, bananas, or even savory ingredients. They make such a great weekend breakfast or brunch.

5 from 2 votes

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Course: Breakfast

Cuisine: American, French

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 20

Resting Time: 30

Total Time: 55

Servings: crepes

Calories: 168kcal

Author: Megan

Ingredients

▢ 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

Instructions

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.

Notes

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.

Nutrition

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