Gluten Free Crepes

Gluten Free Crepes are simple to make, even if you've never made a crepe before in your life.  Crepes are a light, crispy, and delicious treat with many applications.  Sweet or savory, this is going to be your new favorite recipe.  Personally, I say you are about to meet your new favorite breakfast food with this gluten free crepe recipe.

The best part of this gluten free crepe recipe is that these crepes keep well for use over the next few days.  They reheat wonderfully and can even be frozen, thawed and reheated. Making them great candidates for meal planning and prep.

If you've never made crepes before, the truth is they are a lot like pancakes, and have most of the same simple ingredients.

Why You'll Love This Recipe

• They're made with pantry staple ingredients (similar to pancake ingredients)
• Relatively quick - a batch can be ready in under 40 minutes
• You can double or triple this recipe to make more for meal prepping
• Kids and adults all love crepes
• They're so versatile. Keep reading for allll the flavor ideas we have to share with you when making your favorite gluten free crepes.

Ingredients Needed

Get more info on these ingredients for the best crepes in the recipe card below.

• Gluten free flour (I love 1-1 four blends like King Arthur or Bob's Red Mill)
• Large eggs
• Milk (dairy milk, almond milk, coconut milk, or whatever milk you would like)
• Salt
• Oil or melted butter

HOW TO MAKE GLUTEN FREE CREPES

1. Combine the gluten free flour, salt and eggs. Slowly add in milk and whisk to remove any lumps that try to form, until all the milk has been added. If making sweet crepes add in the sugar and vanilla and mix in.
2. Let the batter rest for 30 minutes or even overnight.
3. Heat a 10" nonstick pan or crepe pan over a med-high burner.
4. Once the 10-inch skillet is hot, take a ¼ measuring cup and scoop out the batter. Pour the batter into the center of the pan and tilt the pan slowly in a half circle to spread out the batter over the bottom of the pan. Cook for 1-3 minutes, until the top is set and the bottom has turned a beautiful golden brown. Carefully flip the crepe and cook for another 10-30 seconds to brown the other side.
5. Remove the crepe from the pan and repeat the process till all of the remaining batter has been used.
6. The best way to serve crepes is warm with your choice of toppings and favorite fillings.

Storage

Leftover crepes should be stored in an airtight container or zip top bag with wax paper or parchment paper in between layers so they don't stick together. I like to wait until the crepes have cooled down to room temperature before I store them. You can keep them in the refrigerator for up to a week.

Keep them longer, in the freezer in a freezer safe container for up to 3 months. Having these gluten-free crepes already made and ready to thaw in the freezer is really helpful when you need quick meals!

Tips and Variations

• If you are aiming for a sweet crepe, you can add a tablespoon of sugar and a teaspoon of vanilla extract to your crepe batter.
• The big difference between this and pancake batter is this consistency. Crepe batter is a much thinner consistency than pancake batter. You also want your crepe batter to be super smooth.
• The key here is whisking the ingredients together, using an electric beater, or even a blender to get the right consistency and make sure everything is incorporated.
• I like to make the batter up the night before. This allows the batter plently of time to rest and lets the gluten free flour absorb the liquid properly. Plus it saves me time in the morning so it's a win-win.
• Always check to see if your gluten-free flour blend has xanthan gum. If it does not, then you'll need to add it.
• When it is time to cook your crepes, a crepe pan is nice to have, but not completely necessary. You'll want a 10" pan that is non stick if you don't have a crepe pan. You will also want a rubber spatula to prevent sticking as you get used to working with the pan.
• Always make sure the pan is nice and hot before you pour the crepe batter in. 
• Be sure to use sheets of wax paper to separate the crepes so they don't stick together.
• These crepes are a little delicate while cooking but are nice and palable when they are done. They are perfect for rolling up and folding in all sorts of goodies and adding your favorite sweet and savory fillings to.

CAN I MAKE THIS GLUTEN FREE CREPE RECIPE DAIRY FREE TOO?

Absolutely! Just use whatever your favorite dairy free milk is. Crepes are super forgiving when it comes to switching out the type of milk you use,

SWEET OR SAVORY GLUTEN FREE CREPES?

One of our favorite ways to enjoy crepes is with sweetened cream cheese and jam (also known as a blintz) but I've also gotten super fancy and filled them with bacon, scrambled eggs and spinach and topped it off with hollandaise sauce. The topping and filling possibilities are endless whether you are in the mood of sweet or savory crepes.

Here are some of my favorite toppings and fillings for these homemade crepes:

Gluten Free Blintzes aka Sweet Crepes

Gluten Free Savory Crepes with Spinach, Bacon, and Cheese

And if you're looking for something slightly different, check out these gluten free and Paleo Crepes

More Gluten Free Crepe Filling ideas

I've mentioned some of my favorites, but here are even more ideas of things to eat with your delicious gluten free crepes.

• Nutella
• Strawberry Jam
• Bananas
• Blueberries
• Strawberries
• Bananas
• Raspberries
• Blackberries
• Cream Cheese
• Ricotta Cheese
• Powdered Sugar
• Maple Syrup
• Chocolate Sauce
• Caramel Sauce
• Cashew Butter
• Mascarpone Cheese
• Yogurt
• Ice Cream
• Peanut Brittle
• Toffee Bits
• Chopped Nuts
• Sprinkles
• Chocolate Chips
• Dried Fruit
• Marshmallows
• Almond butter and honey 
• Raspberry and white chocolate 
• Chocolate and hazelnut spread crepes
• Cherry and dark chocolate 
• Apple and cinnamon crepes
• Meyer lemon and poppyseed crepes
• Dulce de leche crepes
• Salted caramel crepes
• Brown sugar and bacon crepes
• Smoked salmon and dill crepes
• Goat cheese and thyme crepes
• Ricotta, honey, and lavender crepes
• Pesto and mozzarella crepes
• Caramelized onion and Gruyere crepes
• Pumpkin spice crepes

Today's recipe is simply for gluten free crepes, with the option to make them sweet. That way you can decide how crazy you want to go with the toppings.

Do I have to use a crepe pan to make crepes?

You don't need a special crepe pan to make perfect crepes.

My large non-stick pan works just fine for me, but I'm sure it's easier to make big crepes in an actual crepe pan.

If you find yourself making them often it might be worth getting a special crepe pan, but don't let it hold you back from making crepes in the first place.

If you're looking for an excellent crepe pan, here is my favorite crepe pan:

Why did my gluten free crepes tear?

Sometimes this happens if you didn't let your gluten-free crepes recipe sit in the refrigerator long enough. I like to make the batter the night before so it has plenty of time to set up. The batter will last up to 2 days in the refrigerator, so don't hesitate to make your batter earlier. It really is an easy recipe to make ahead.

More breakfast recipes

If breakfast is your favorite meal you might want to check out my recipes for Toad in a hole, Buttermilk Pancakes, and Baked French toast.

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