Gluten-Free Crepes

Make the best gluten-free crepes with this easy, homemade recipe! Learn how to make dessert or savory crepes in minutes using only a handful of simple ingredients. No expertise or special equipment is required!

gluten-free crepe recipe 

Gluten-free crepes were adapted from one of my favorite cookbooks (before my own gluten-free cookbook was published, of course!). America’s Test Kitchen’s How Can It Be Gluten-Free Cookbook inspired not only this crepe recipe, but some of the website’s most popular posts, such as gluten-free pie crust and gluten-free biscuits.

Traditionally, French crepes are made with buckwheat flour, similar to banana buckwheat pancakes, making them naturally gluten-free, like French financiers or socca flatbread. However, sweet crepes are typically made with white wheat flour, which means they are not gluten-free.

A gluten-free flour blend must be used to adapt the recipe for gluten-free diets. Unfortunately simply swapping gluten-free flour in a traditional recipe will result in a gummy, rubbery texture.

To make great gluten-free crepes, just as good as the originals, the amount of liquid needs to be reduced since gluten-free flour doesn’t absorb liquids as well. Lowering the heat and cooking for a slightly extended time also allows enough time for moisture to evaporate.

Ingredients notes 

Only a handful of simple ingredients, readily available in your kitchen, are required to make a gluten-free crepe recipe.

• Gluten-free flour – I use and recommend Cup4Cup gluten-free flour for gluten-free baking and cooking. For more preferred GF flour blends and how they compare, refer to my best gluten-free flour post.
• Milk – For a richer, buttery taste use whole milk, or at least 2%. To make dairy-free crepes, substitute your favorite dairy-free substitute, such as almond milk or coconut milk.
• Butter – If using salted butter, omit the salt from the recipe. For a dairy-free adaptation use plant-based butter sticks, such as Earth Balance vegan butter sticks.
• Sugar – The amount of sugar may be adjusted or left out completely if making savory crepes.

How To Make gluten-free crepes

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. In a medium bowl whisk together the dry ingredients – gluten-free flour, sugar, and salt. In a separate bowl whisk together the eggs with the milk.
2. Add three-fourths of the milk / egg mixture to the flour and whisk until smooth. Add the remaining wet ingredients and melted butter, then whisk again until well combined.
3. Let the mixture sit while your crepe pan preheats. This allows time for the gluten-free starches to relax and hydrate. Heat a 10-inch nonstick skillet over medium low heat for 5 minutes.
4. Drizzle about 1/2 teaspoon vegetable oil in the skillet and then wipe with a paper towel so the pan has a thin film of oil.
5. Whisk the batter again and then pour 1/4 cup batter into the pan. Using a rubber spatula, evenly cover the bottom of the pan with batter. Cook, without moving, until the top surface is opaque and dry.
6. Gently release the edges with a rubber spatula and flip to cook the other side until both sides are lightly browned. Slide onto a wire cooling rack and repeat the oil / cooking process with the remaining batter.

equipment options for making crepes

Although there are many kitchen gadgets available for making homemade crepes, dedicated speciality equipment is not required. In fact, I used a standard nonstick skillet to make the gluten-free crepes pictured.

There is an ideal size pan size for making crepes, though. An 8-inch skillet will produce slightly thicker crepes, which are still tasty but have a firmer texture. Ideally, use a quality 10-inch skillet for even cooking temperature and a superior nonstick surface.

Below are some more commercial kitchen tools and appliances commonly used to make crepes.

1. 10-inch crepe pan – These have shallower sides for easier flipping and are very affordable. There are more heavy-duty cast iron pans as well, but I don’t find the jump in price makes that much of difference.
2. Electric Crepe Griddle – A plug-in unit with a controllable temperature dial also has no sides for easier flipping. However, they could be a bit cumbersome to store.
3. Crepe Spreader – Used to evenly distribute batter in a pan. I don’t find them necessary for homemade crepes, but could come in handy if making several batches at one time.

crepe fillings and serving suggestions

Now that you have the best gluten-free crepe recipe, the options are endless! Enjoy sweet dessert crepes, an indulgent gluten-free breakfast, blintzes, or savory crepes with veggies and cheese.

• Nutella and powder sugar
• Whipped cream and fresh fruit or jam
• Spinach and feta
• Peanut butter, bananas, and topped with maple syrup
• Scrambled eggs with bacon, ham, or sauce
• Sautéed veggies, eggs, and cheese
• Blintz filling and topped with a fruit syrup, such as blueberry syrup
• Cream cheese with fruit
• Yogurt and granola
• Caramel sauce, bananas, and candied pecans
• Dinner leftovers, such as chicken and spinach, steak and cheese

storing, freezing, and reheating

Storing: Once cooled, store in an airtight container, refrigerated up to 3 days. To easily release the crepes from each other, I suggest placing square wax paper sheets in between.

Freezing: Once cooled, stack the crepes with sheets of wax paper in between. Transfer to a ziplock freezer bag and freeze up to 3 months. Thaw overnight in the refrigerator and reheat when ready to serve.

Reheating: Remove the wax paper and reheat in the microwave for 15-20 seconds before filling. To reheat a batch at one time, I used my microwave tortilla pouch, which duly serves as a warmer for serving.

pro tips for making the best gluten-free crepes

1. Let the batter sit while the pan preheats, at least 5-10 minutes. This allows time for the gluten-free starches to relax and hydrate.
2. Test the pan’s temperature before cooking by making a tiny “mini-crepe” first. The bottom of the crepe should become golden in about 20-30 seconds if the pan is heated properly.
3. Between each crepe, grease the pan with a little vegetable and wipe excess oil with a dry paper towel so a thin film is left.
4. To keep the crepes warm while cooking them, stack with sheets wax paper in between. Alternatively, use a microwave tortilla pouch to hold the crepes before serving.

frequently asked questions

Click here to see the step-by-step web story instructions for this recipe!

More gluten-free breakfast Recipes 

• Almond Flour Pancakes
• Oat Flour Muffins
• Mexican Frittata
• Baked Chocolate Oatmeal

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