These simple gluten free crepes are a game-changer for anyone who misses thin, tender pancakes. With just a few basic ingredients and a little practice, you can make perfect crepes that are indistinguishable from traditional ones. They’re versatile enough for a sweet breakfast with fruit and syrup or a savory dinner filled with cheese and veggies.
Why This Recipe Works
Gluten free flours behave differently than wheat flour. This recipe uses a good quality all-purpose gluten free blend (one that contains xanthan gum) to ensure the crepes are flexible and not brittle. Resting the batter is key—it allows the flour to fully hydrate, resulting in a smooth, pliable crepe that won’t tear when you flip it.
Tips for Perfect Gluten Free Crepes
- Use a non-stick pan: This is essential for easy flipping and preventing sticking.
- Medium heat is your friend: Too high, and the crepes will brown too quickly and become brittle. Too low, and they’ll be pale and rubbery.
- Swirl immediately: As soon as you pour the batter, tilt the pan in a circular motion to spread it into a thin, even layer. Work quickly!
- Don’t over-flip: Cook just until the edges lift and the bottom is set. One flip is all you need.
How to Serve Gluten Free Crepes
The possibilities are endless! For a classic French dessert, fill with lemon juice and sugar or Nutella and strawberries. For breakfast, top with fresh berries, whipped cream, and a drizzle of maple syrup. For a savory meal, fill with scrambled eggs, cheese, and ham, or sautéed mushrooms and spinach.
Make Ahead and Freezing
These crepes are excellent for meal prep. Make a batch, stack them with parchment paper between each crepe, and store in an airtight container in the fridge for up to 3 days. To freeze, place the stack in a freezer-safe bag and freeze for up to 2 months. Reheat directly from frozen in a dry skillet over medium heat for about 30 seconds per side.
Frequently Asked Questions
Can I make these crepes dairy free?
Yes, absolutely. Substitute the milk with any unsweetened non-dairy milk like almond, oat, or coconut milk. Use a neutral oil (like avocado or coconut oil) instead of butter.
Why are my gluten free crepes tearing?
Tearing can happen if the batter is too thin or the pan is too hot. Make sure to let the batter rest for 5-10 minutes so the flour hydrates. Also, use medium heat and ensure the crepe is fully set before flipping.
Can I use this batter for savory crepes?
Yes! Simply omit the sugar from the recipe. The batter works beautifully for savory fillings like ham, cheese, spinach, or mushrooms.
Simple Gluten Free Crepes
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the gluten free flour, sugar (if using), and salt.
- Make a well in the center and add the eggs. Whisk gently, slowly incorporating the flour from the edges.
- Gradually pour in the milk while whisking continuously until the batter is smooth and thin. Stir in the melted butter.
- Let the batter rest for 5-10 minutes at room temperature. This allows the flour to hydrate.
- Heat an 8-inch non-stick skillet over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle.
- Cook for 1-2 minutes, until the edges lift and the bottom is lightly golden. Flip carefully with a spatula and cook for another 30-60 seconds.
- Transfer to a plate. Repeat with remaining batter, stacking crepes with parchment paper between them if not serving immediately.
- Serve warm with your favorite fillings.