Gluten free Crepes have become my go-to for breakfast during the week. I get up at 5:30 with Mr. Everything most mornings. While he showers I cook us breakfast (the trade off is he cooks breakfast on the weekends!). The crepes are easy to make and can be filled and/or topped with anything we want. Which makes crepes never a boring breakfast.
I also love the fact that when I make a full batch it will feed us for 2-3 breakfasts, making my job in the morning that much easier. They reheat wonderfully and can even be frozen, thawed and reheated. Making them great candidates for meal planning and prep.
I like to make the batter up the night before. This allows the batter plently of time to rest and lets the flour absorb the liquid properly. Plus is saves me time in the morning so it’s a win-win.
These crepes are a little delecate while cooking but are nice and palable when they are done. They are perfect for rolling up and folding in all sorts of goodies.
Are you team sweet or team savory?
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 possablilties are endless.
Todays recipe is simply for the gluten free crepes, with the option to make them sweet. That way you can decide how crazy you want to go with the toppings.
I’ve linked a few goodies in my amazon picks below but I wanted point out that you don’t need a special crepe pan to make 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.Print
Gluten Free Crepes
Thin and delicate crepes are perfect for sweet or savory breakfasts or desserts. Easy to make and wonderful reheated, makes these crepes perfect for meal planning and prep.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 38 minutes
- Yield: 5 1x
- Category: Appetizer, Breakfast, Dessert, Snack
- Cuisine: American, French
- 1 cup Bob's Red Mill gluten free 1 to 1 flour blend (or preferred gluten free blend)
- 1/8 tsp Salt
- 3 Eggs
- 2 cups Milk
- 1 TBS Oil or melted butter
- 1 TBS Sugar
- 1 tsp Vanilla extract
- 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.
- Let the batter rest for 30 minutes or even overnight.
- Heat a 10" pan or crepe pan over a med-high burner.
- Once the pan is hot, take a ¼ measuring cup and scoop out batter. Pour the batter into the center of the pan and tilt the pan in slowly in a half circle to spread out the batter. Cook for 1-3 minutes, till the top it set and the bottom had browned. Carefully flip the crepe and cook for another 10-30 seconds to brown the other side.
- Remove the crepe from the pan and repeat the process till all the batter has been used.
- Serve crepes warm with your choice of toppings and fillings.
- Any leftovers can be refrigerated for up to a week or frozen for up to 3 months.
Keywords: Crepe, Crepes, Gluten free, savory, Sweet potato