Go Back Email Link
–+ servings
A closeup of two gluten-free crepes filled with nutella, sliced strawberries, and banana slices.
5 from 3 votes

Gluten-Free Crepes

These gluten-free crepes are thin, tender, and slightly sweet, made with a simple GF flour blend, eggs, milk, and butter. The batter rests for 30 minutes so the crepes are pliable enough to fold without tearing. Fill them sweet with Nutella and fruit, or savory with ham and cheese. They make such a great weekend breakfast or brunch.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings 8 crepes
Metric - US Customary

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

**Use the toggle button above to turn the instruction photos on and off!

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.
    A glass mixing bowl with gluten-free flour in it.
  • 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.
    Gluten-free crepe batter being whisked in a large mixing bowl.
  • 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).
    Gluten-free crepe batter in a non-stick skillet.
  • Cook for 1-2 minutes, until the edges look dry and pull away from the pan.
    A thin crepe cooking in a black nonstick skillet, with small bubbles on the surface, resting on a light pink countertop next to a gray-striped cloth.
  • Flip carefully with a thin spatula and cook for 1 more minute on the second side.
    A gluten-free crepe cooking in a non-stick skillet.
  • Transfer to a plate and cover with a clean towel to keep the crepes warm. Repeat with the remaining batter.
    A stack of thin, golden crepes sits on a white plate, with a gray-striped cloth on the side and a single strawberry partially visible in the corner on a light pink surface.
  • 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.
    A platter with three gluten-free crepes filled with nutella, banana slices, and sliced strawberries with a few forks.

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. 

Nutrition

Calories: 168kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 110mg | Potassium: 71mg | Fiber: 2g | Sugar: 5g | Vitamin A: 316IU | Calcium: 62mg | Iron: 1mg
QR Code linking back to recipe