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.
How to make gluten free crepes
If you've never made crepes before, the truth is they are a lot like pancakes, and have most of the same simple ingredients.
This delicious, light, and crispy gluten free crepe recipe consists of:
- Gluten free flour (I love 1-1 four blends like King Arthur or Bob's Red Mill)
- Milk (dairy milk, almond milk, coconut milk, or whatever milk you would like)
- Oil or melted butter
If you 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 is saves me time in the morning so it's a win-win.
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 spatula to prevent sticking as you get used to working with the pan.
The key here is making sure the pan is nice and hot before you pour the crepe batter in. Grab a ¼ cup measuring cup, and pour it in the center of the pan when it is nice and hot. Tilt the pan slowly in a circle to cover the bottom of the pan.
Depending on your pan and the heat you've used, you're probably looking at 1-2 minutes or 1-3 minute before you flip it. After you flip, you'll only need another 30 seconds or so. Your crepe should be nice and golden brown after you flip it. If not, leave it a bit longer next time and don't worry, it will still be delicious?
Be sure to use sheets of wax paper to separate the crepes so they don't stick together.
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.
Can I make this gluten free crepe recipe dairy free too?
Absolutely! Just use whatever you 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:
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.
- Strawberry Jam
- Cream Cheese
- Ricotta Cheese
- Powdered Sugar
- Maple Syrup
- Chocolate Sauce
- Caramel Sauce
- Cashew Butter
- Mascarpone Cheese
- Ice Cream
- Peanut Brittle
- Toffee Bits
- Chopped Nuts
- Chocolate Chips
- Dried Fruit
- 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
Todays 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.
Again, 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.
If you're looking for an excellent crepe pan, here is my favorite crepe pan: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)
- ⅛ 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