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!
This post may contain affiliate links. Please read our Disclosure Policy.
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.
They are made with simple ingredients. You can fill these crepes with sweet or savory crepe fillings. Use jam, fresh fruit, Nutella, chicken, or anything you like!
You may also want to try some of Mr. Fearless Dining’s favorite pastry recipes, including Gluten Free Flaky Pastries and these Gluten Free French Apple Cakes.
I love crepes and missed them the last year of being gluten free. This recipe is very easy (I used a blender) and very tasty. I filled mine with homemade jam.”
Tifney, blog comment
Allergen Information:
This easy crepe recipe is gluten-free, dairy-free, soy-free, and nut-free.
You can enjoy crepes in so many ways, and my whole family loves this easy gluten free crepes recipe.
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, such as 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 1/8 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.
- 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
1. Use a nonstick pan to prevent your crepes from sticking to it. Grease your pan lightly with butter or oil for best results.
2. Use a whisk to whip the gluten free crepe batter. This will help eliminate any lumps.
Step-By-Step Photos and 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.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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, 1/4 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.
Frequently Asked Questions:
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 plain crepes 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 mixing bowl and spoon.
You can 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 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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
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
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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.
This post was updated from an October 2017 post with more recipe details.
How many crepes does this recipe make?
Hi Jerrie, it probably will depend on the size pan you use. It made 12 crepes for us.
I love crepes and missed them the last year of being gluten free. This recipe is very easy (I used a blender) and very tasty. I filled mine with homemade jam.
I am so glad you enjoyed the recipe. Thank you so much for coming back to let everyone know. I am glad to hear the blender worked well.
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. 🙂
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.
Am I missing something? I do not see a video in this post.
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.
We just finished the meal. Me and my family
love it. They kept thanking me. Thank you so much for the recipe.
I am so glad your family liked this Heidy. Thank you so much for letting me know.
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!!
My husband and kids LOVED them! Perfect with whipped cream and berries.
I am so glad they liked this crepe recipe. Thank you so much for stopping by to let me know 🙂
Gosh, I have to give these a try for my Mom! She is both GF and DF and rarely gets to enjoy such a delicious treat! I’m saving this one for sure!
I hope she likes these Beth…she can fill them with anything she likes 🙂