These Gluten-Free Crepes are one of my favorite things to enjoy for breakfast or brunch. They seem so fancy, but they are a really super easy recipe to make. The best part about it is that you can't even tell that they are gluten-free!
Making crepes is so much easier than you think. The fancy name should not intimidate you to learn this super easy recipe.
No store-bought crepes can beat a fresh, warm, with a crispy edge, that just came off the skillet crepe made in the comfort of your home!
Continue reading to learn how to make the most delicious gluten-free crepes!
Table of Contents
What are Gluten-Free Crepes?
Crepes are thin, delicate pancakes made from a batter containing flour (like all-purpose, gluten-free flour blend, wheat, or buckwheat), eggs, melted butter, salt, milk, and sometimes sugar and flavorings.
They can be filled with a sweet or savory filling. The crepes are typically rolled or folded in various forms and filled with a variety of fillings from jam, cheese (like farmer's cheese), or Nutella and served and enjoyed for breakfast, dinner, brunch, dessert, or as a snack.
What you Need to Make Gluten-Free Crepes
- Eggs
- Milk
- Butter
- Vanilla
- Sea salt
- Gluten-free flour blend
How to Make Gluten-Free Crepes
It takes only a couple of minutes to make the batter and it a super-fast for them to cook. Just follow the simple steps below to get started:
If you’re using a blender to make crepe batter then what you need to do is to place all the ingredients into the blender and blend for 30 seconds or so until well incorporated (this kind of batter needs refrigerating time for the air bubbles to dissolve or settle down).
I prefer to hand mix my crepe better that way the batter has fewer bubbles and is ready for cooking.
Start by whisking room-temperature eggs with only 1 cup of milk until well combined and pale yellow in color.
Add melted butter vanilla and salt. Using a hand whisker mix everything well until combined.
Finally, add dry ingredients flour and salt, and mix well until the are no clumps are visible and the batter is smooth in texture. The batter will be very thick.
Now, thin the crepe mixture by adding the rest of the milk half cup at a time. Mix the milk into the batter before adding an additional amount of milk into the batter. Add as much milk into the batter as needed to thin the batter to your liking.
How to Cook Gluten-Free Crepes
Heat an 8 or 9-inch skillet over medium-high heat until hot.
You may grease a pan lightly with butter to cook the first crepe, but I find it necessary since the butter in the batter will do the job for you (for a non-stick skillet only).
Pour ¼ to ⅓ cup crepe batter into the pan immediately tilting the pan in a circular motion to form an even circle until the batter covers the bottom of the skillet.
Cook over medium-low heat for about 45 seconds to a minute, or until the edges start to dry and the center is set.
Flip the crepe onto the other side and cook an additional 30 seconds, or until the crepe is lightly golden brown in color.
Stack or spread cooked crepes on a large cutting board to cool completely.
How to Store Leftovers
Stack leftover crepes in an airtight container or Ziplock bag and keep them in the fridge for up to a week.
Can I Freeze Gluten-Free Crepes?
Yes, you can freeze fully cooked crepes for up to two months. I do not recommend freezing the crepe batter.
To reheat crepes, thaw crepes in the fridge first for a few hours or overnight.
Reheat them in the skillet for 5 to 10 seconds per side.
Toppings and Filling Ideas for Crepes
Whipped cream and strawberries – a classic choice and very delicate and delicious especially when drizzled with my favorite strawberry sauce recipe.
Farmer’s cheese and cream with strawberries – my favorite way of serving and enjoying them.
Jam - raspberry, strawberry, blueberry, or apricot are a few of my favorites.
Nutella with strawberries – is another way to serve crepes and is my kids’ favorite.
Dulce de Leche – is another one of my favorites.
More Gluten-Free Recipes You'll Love
- Gluten-Free Banana Muffins
- The Perfect Gluten-Free Oatmeal Raisin Cookies
- Gluten-Free Double Chocolate Brownies
See all gluten-free recipes.
Printable Card
These Gluten-Free Crepes are one of my favorite things to enjoy for breakfast or brunch. They seem so fancy, but they are a really super easy recipe to make.
- 5 – large eggs
- 4 tbsp. – melted unsalted butter
- ¼ cup – raw honey
- ½ tsp. – sea salt
- 4 cups – organic whole milk
- 1 tsp. – pure vanilla extract
- 1 ½ cups – gluten-free flour blend
-
It takes only a couple of minutes to make the batter and it a super-fast for them to cook. Just follow the simple steps below to get started:
-
If you’re using a blender to make crepe batter, then what you need to do is to place all the ingredients into the blender and blend for 30 seconds or so until well incorporated (this kind of batter needs refrigerating time for the air bubbles to dissolve or settle down).
-
I prefer to hand mix my crepe better that way the batter has fewer bubbles and is ready for cooking.
-
Start by whisking room-temperature eggs with only 1 cup of milk until well combined and pale yellow in color.
-
Add melted butter vanilla and salt. Using a hand whisker mix everything well until combined.
-
Finally, add dry ingredients flour and salt, and mix well until the are no clumps are visible and the batter is smooth in texture. The batter will be very thick.
-
Now, thin the crepe mixture by adding the rest of the milk half cup at a time. Mix the milk into the batter before adding an additional amount of milk into the batter. Add as much milk into the batter as needed to thin the batter to your liking.
-
Heat an 8 or 9-inch skillet over medium-high heat until hot.
-
You may grease a pan lightly with butter to cook the first crepe, but I find it necessary since the butter in the batter will do the job for you (for a non-stick skillet only).
-
Pour ¼ to ⅓ cup crepe batter into the pan immediately tilting the pan in a circular motion to form an even circle until the batter covers the bottom of the skillet.
-
Cook over medium-low heat for about 45 seconds to a minute, or until the edges start to dry and the center is set.
-
Flip the crepe onto the other side and cook an additional 30 seconds, or until the crepe is lightly golden brown in color.
-
Stack or spread cooked crepes on a large cutting board to cool completely.
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