These light gluten free crepes are a delicious treat your whole family will love. This easy recipe is perfect for making both sweet crepes or savory. I also share lots of easy fillings, both sweet and savory so you can enjoy these crepes many ways!
Ooh-la-la these gluten free crepes take me back to a trip we took 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.
Why you must try this recipe:
- This easy crepe recipe is so versatile, you can adapt the crepe batter recipe to whatever recipe you need it for.
- They are made with simple ingredients and you can fill these with either sweet or savory fillings.
- If you love a good crepe, this beginner-level recipe is hard to beat.
You can enjoy crepes in so many ways and my whole family loves this easy gluten free crepes recipe. You can make savory gluten free crepe recipe to try too!Check out this fun gluten free crepes web story too.
What you need to make this recipe:
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 a lot of 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.
- Almond milk - I used almond milk, but you can use any regular milk or dairy-free milk in this recipe.
- To make a savory crepe batter, add ⅛ teaspoon salt and remove the vanilla.
- 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.
How to make gluten free crepes:
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.
This gf crepe recipe is created dairy-free, but you can use regular dairy milk if you can eat dairy and it will work beautifully.
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 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.
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.
Make a homemade fruit jam:
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 a really low heat for a long time to really blend the flavors.
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
Expert Tips and Recipe FAQ:
Make sure to use a non-stick pan or special crepe pan so that your crepe batter doesn't stick to the pan!
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.
Are you using a non-stick pan? If not, make sure to lightly grease your pan.
You need to whisk your crepe batter a lot to make sure you get all of 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 just sprinkle powdered sugar on top. Mr. Fearless Dining likes to drizzle a little honey on his crepes :-).
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 can easily use a blender to mix up this gluten free crepe batter. Many people don't have a blender so I wrote this recipe so people can make it using a mixing bowl and spoon.
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, you can heat up a skillet over medium heat. Add a crepe to the pan and cook 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
Learning how to eat gluten free is easy and delicious when you have recipes like this one to make.
How To Make Gluten Free Crepes
- 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
- 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.
- 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.
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.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon desserts e-cookbook!)
(*This post was updated from an 10/17 post.)