These light gluten free crepes are a delicious treat your whole family will love. This easy gluten free crepe recipe is perfect for making sweet and savory crepes. I also share lots of sweet and savory easy fillings so you can enjoy these crepes in many ways!
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Ooh-la-la, these gluten free crepes take me back to a trip to France, way before I knew we needed to be gluten-free. Mr. Fearless Dining and I would sit at a cafe and enjoy real French crepes with a cup of espresso. It was romantic and just fun to sit and people-watch.
You are in for a treat today. These delicious, light crepes are not only gluten free, but they are also dairy-free. Crepes are an extra special treat for my family, and everyone loves to help make them! These crepes are perfect for anyone with food allergies because they are soy-free, nut-free, peanut-free, and sesame-free.
You may also want to try a couple of Mr. Fearless Dining's favorite pastry recipes, including Gluten Free Flaky Pastries and these Gluten Free French Apple Cakes.
This post was updated from an October 2017 post with more recipe details.
My husband and kids LOVED them! Perfect with whipped cream and berries."
Amanda H.
Why This Gluten Free Crepe Recipe Is Great:
- This easy crepe recipe is so versatile that you can adapt the crepe batter recipe to whatever recipe you need it for.
- They are made with simple ingredients.
- This beginner-level recipe is hard to beat if you love a good crepe.
- You can fill these crepes with sweet or savory crepe fillings. Use jam, fresh fruit, Nutella, chicken, or anything you like!
You can enjoy crepes in so many ways, and my whole family loves this easy gluten free crepes recipe. You can make this savory gluten free crepe recipe to try too!
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient Notes:
This homemade gluten free crepes recipe uses simple ingredients that you can find at your grocery store.
- Gluten Free Flour Blend - I have tested this recipe with many gluten-free flours like King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work. I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Coconut Oil - You can use this if you are dairy-free. Butter is also fine to use.
- Almond Milk - I used almond milk, but you can use regular or dairy-free milk in this recipe.
- Eggs - Use size large.
Substitutions:
- Add ⅛ teaspoon salt and remove the vanilla to make a savory crepe batter.
- If you don't need this recipe to be dairy-free, substitute coconut oil for butter.
- Feel free to use real vanilla bean instead of vanilla extract.
- If you don't need the crepes to be dairy-free, feel free to use regular milk.
Did you know?
If you are gum-free, meaning you can't eat xanthan or guar gum, use my DIY Gluten Free Flour Blend to make these crepes.
Tips For Success:
- To prevent your crepes from sticking to the pan, be sure to use a non-stick pan. For best results, also grease your pan lightly with butter or oil.
- Use a whisk to whip the gluten free crepe batter. This will help eliminate any lumps.
GF Crepe Step-By-Step Directions:
Step 1: Add the flour to the bowl and whisk to blend. The best way to measure flour is to put the measuring scoop into the flour and fill it. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Step 2: Add the wet ingredients to a smaller bowl. Whisk to blend. Pour the wet ingredients into the dry ingredients and mix. This gf crepe recipe is made dairy-free, but you can use regular dairy milk if you can eat dairy, and it will work beautifully. The batter will have the consistency of heavy cream.
Step 3: Heat a nonstick skillet over medium heat. I like to use a 10-inch skillet, but you can use any size.
Use a ladle to pour some batter into the middle of your pan. Tilt the pan and rotate it in a circular motion to move the batter all along the bottom of the pan.
Step 4: Cook the crepe over medium heat for 2-3 minutes, then flip it over with a spatula. Cook the second side for an additional 2 minutes on the other side. You want to be sure to cook it enough time so that it gets a little crisp. Continue to make crepes with the remaining batter.
Step 5: Once the crepes are finished cooking, choose your favorite filling and spread it into the middle of the crepe. You can also dust them with a little powdered sugar and enjoy them plain.
Serve these crepes with a sweet or savory filling. Here are some of my favorite filling ideas for gluten free crepes:
Sweet Crepe Fillings:
- Nutella is delicious spread on crepes.
- Vanilla custard from this tart recipe.
- Your favorite fruit jam and then top with fresh whipped cream.
- Strawberries and other fresh fruits
- Top your gluten free crepes with this delicious homemade vanilla cream sauce.
Savory Crepe Fillings:
- Chicken or sautéd vegetables topped with this easy creamy alfredo sauce.
- Broccoli and cheese crepes are a great way to get your kids to have some veggies!
- Breakfast crepes are a big hit. Fill your crepe with eggs and top with a cheese sauce.
- Layer the crepe with ham and cheese, then fold them over.
Homemade Fruit Jam Filling:
If you love jam in your crepes, you can use a store-bought jam or make a homemade jam to fill your crepes.
I like to make a quick jam that will keep in the refrigerator for a week (if it lasts that long!!) Take 3 cups of fruit, ¼ cup sugar, and 2 tablespoons of lemon juice and simmer them on the stove. I let it cook on low heat for a long time to blend the flavors.
Storage:
Store these crepes in an airtight container in the refrigerator for up to 3 days. You can also freeze the crepes. Place wax paper between each crepe and put them into a freezer bag.
Recipe FAQ:
Crepes are thin pancake that is very thin and light. Crepes can be enjoyed by themselves with powdered sugar, but more often, they are filled with a sweet or savory filling and rolled. They are very common in France, although there are many variations all around Europe.
You may not have put enough batter into the pan, making the crepes to thin.
You may have used too much batter, and your crepes are too thick to fold.
You need to whisk your crepe batter a lot to ensure you get all the flour clumps out. You can also use an electric mixer to do this.
Not at all! You can also enjoy your crepes plain without filling and sprinkle powdered sugar on top. Mr. Fearless Dining likes to drizzle a little honey on his crepes :-).
You can easily mix up this gluten-free crepe batter with a blender. Many people don't have a blender, so I wrote this recipe so people can make it using a
You can definitely make this crepe batter ahead of time. The crepe batter can be stored in the refrigerator and used within 2 days.
To reheat the crepes, heat up a skillet over medium heat. Add a crepe to the pan and cook for 30-45 seconds per side.
More Gluten Free European Desserts to Try:
- Gluten Free Cream Puffs
- Gluten Free Vanillekipferl Cookies
- Gluten Free Pfeffernusse Cookies
- Gluten Free Flaky Pastries
📖 Recipe
How To Make Gluten Free Crepes
Ingredients
- 1 cup gluten free flour blend * see note
- 1 tablespoon sugar
- dash of salt
- 2 ¼ cups almond milk or any non-dairy or regular milk
- 2 large eggs large
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
Instructions
- Add the flour to the bowl and whisk to blend. The best way to measure flour is to put the measuring scoop into the flour and fill it. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
- Stir in the milk, eggs, oil, and vanilla. Whisk to blend. This gf crepe recipe is made dairy-free, but you can use regular dairy milk if you can eat dairy and it will work beautifully. The batter will have the consistency of heavy cream.
- *Note you can also make this in a blender by adding the wet then dry ingredients to a blender and pulsing until the mixture is smooth.
- Heat a 10-inch non-stick skillet over medium-low heat.
- When the pan is hot, use a ladle to pour some batter into the middle of your pan. Tilt the pan and rotate in a circular motion to move the batter all along the bottom of the pan.
- When you see tiny bubbles, flip the crepe onto the other side.
- Cook the crepe over medium heat for 2-3 minutes then flip it over with a spatula. Cook the second side for an additional 2 minutes on the other side. You want to be sure to cook it enough time so that it gets a little crisp. Continue to make crepes with the remaining batter.
- Fill with jam or your favorite filling. Dust with powdered sugar.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- I used almond milk but other dairy-free kinds of milk will work.
- You can make the batter ahead and store it in the refrigerator in an air-tight container for 2 days
- The cooked crepes will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Jenny
Can I use any kind of oil? I can’t use coconut oil because a friend is allergic to coconut!
This recipe looks super easy and perfect for what I need. Thanks. 🙂
Sandi Gaertner
Hi Jenny, You can easily use any oil. I also like avocado oil. I feel olive oil is okay as well, but depending on which you use can leave a little aftertaste.
Missy
Am I missing something? I do not see a video in this post.
Sandi Gaertner
Hi Missy, it is the 3rd paragraph down. There is an ad that plays over it first. I apologize for that. The revenue from ads helps me pay for ingredients, the website, hosting and a number of expenses I incur to keep this blog going. I hope you can understand, the video is worth it, I promise.
Heidy
We just finished the meal. Me and my family
love it. They kept thanking me. Thank you so much for the recipe.
Sandi Gaertner
I am so glad your family liked this Heidy. Thank you so much for letting me know.
Heidy
I was happy to find your recipe because it had
few ingredients and it was easy to make.
We just finished eating them and my family
and I love them!! They kept thanking me for it.
Thank you very much Sandi for your
delicious recipe!!