Quick Gluten-Free Crepes (Thin with Crisp Edges)

Follow this easy recipe at home to make great gluten-free crepes, just as good as the originals! These skillet crepes are the perfect base for any sweet or savory toppings! As a seasoned gluten-free baker, I’ve perfected my method for preparing the best ultra-thin, crispy edged gluten-free crepes at home. It comes down to two important recipe adjustments — let me explain.

Prep Time 10

Cook Time 15

Total Time 25

Servings

Author Melissa Erdelac

Ingredients

1 ¼ cups all purpose gluten-free flour see recipe notes for recommended flour
3 tablespoons granulated sugar
¼ teaspoon salt
1 ⅓ - ½ cups whole or 2% milk (depends on GF flour, see recipe notes)
2 large eggs
2 tablespoons unsalted butter melted and cooled
oil for greasing pan

Instructions

In a medium bowl whisk together the gluten-free flour, sugar, and salt. In a separate bowl whisk together the eggs with the milk.
1 ¼ cups all purpose gluten-free flour, 3 tablespoons granulated sugar, ¼ teaspoon salt, 1 ⅓ - ½ cups whole or 2% milk, 2 large eggs, 2 tablespoons unsalted butter
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.
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.
Use a pastry brush to brush on a thin smudge of oil in the skillet. Otherwise, drizzle on a bit and wipe with a paper towel so the pan has a thin film of oil. Whisk the batter again and then pour 1/4 cup batter into the pan. If the batter is a little thicker, use a rubber spatula to evenly cover the bottom of the pan with batter. Otherwise, tilt the pan around to make about a 8-inch circle. Cook, without moving, until the top surface is opaque and dry, about 20-30 seconds.

Cup4Cup flour will result in a slightly thicker batter that will have to be spread slightly. King Arthur GF flour is thinner and spreads around more easily.

Gently release the edges with a rubber spatula and flip to cook the other side until both sides are lightly browned, about 20 seconds longer. Slide onto a wire cooling rack and repeat the oil / cooking process with the remaining batter. Makes 8-10 crepes.
To serve, place the crepe on a plate, laying flat. Top with desired fillings and roll or fold into a triangle.

Notes

Gluten Free Flour

Originally I made this recipe with Cup4Cup gluten-free flour, which results in a slightly thicker batter, but still cooks into tasty, flexible crepes. If using C4C, use 1 ½ milk (no more or they will be gummy), and spread the batter in the pan until it's an 8-inch circle.

King Arthur Measure-For-Measure, and other GF flours without cornstarch, will make a thinner batter and only 1 ⅓ cup milk is needed. The batter will move more freely and can be tilted around on the pan to make a 8-inch circle.

Pro Tips To Remember

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.
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.
To keep the crepes warm while cooking them, stack with sheets wax paper in between.

Dairy-Free Modifications

To make dairy-free crepes, substitute your favorite dairy-free substitute, such as almond milk or coconut milk. For the butter, use vegan butter or melted coconut oil.

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.

Recipe adapted from America's Test Kitchen

Nutrition