After perfecting gluten-free baking techniques for over two decades, I'm excited to share my ultimate gluten free crepes recipe. These delicate, paper-thin pancakes are surprisingly easy to make without gluten and can be enjoyed with both sweet and savory fillings. Whether you're living with celiac disease, have a gluten sensitivity, or simply prefer gluten-free options, these crepes will satisfy your cravings without compromising on taste or texture.
What Are Gluten Free Crepes?
Gluten free crepes are thin, delicate pancakes made without wheat flour, making them safe for those with celiac disease or gluten sensitivity. Traditional French crepes are made with wheat flour, but with the right alternative flours and techniques, you can create gluten-free versions that are just as delicious and versatile as the original.
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Gluten Free Crepes Recipe Ingredients
- Gluten-free flour blend (store-bought or homemade)
- Eggs
- Milk (dairy or plant-based)
- Salt
- Butter or oil (for cooking)
- Vanilla extract (for sweet crepes)
See recipe card for quantities.
How to Make Gluten Free Crepes
Prepare the Batter
Mix all ingredients in a blender until smooth. Let the batter rest for at least 30 minutes or overnight in the refrigerator. This resting time is crucial for hydrating the flour and creating a more elastic batter.
Cook the Crepes
Heat a non-stick pan over medium heat. Lightly grease with butter or oil. Pour a small amount of batter into the center of the pan, then immediately tilt and swirl to coat the bottom evenly with a thin layer. Cook until the edges begin to lift and the bottom is lightly golden, then carefully flip and cook briefly on the other side.
Stack and Keep Warm
Place cooked crepes on a plate, separating each with a piece of parchment paper if needed. Cover with a clean kitchen towel to keep warm while cooking the remaining batter.
Fill and Serve
Add your favorite fillings, fold or roll as desired, and serve immediately.
Why Are My Gluten Free Crepes Rubbery?
If your gluten free crepes turn out rubbery, here are some common issues and fixes:
Not enough fat: Adding a tablespoon of oil or melted butter to the batter helps create a more tender texture.t.
Too much starch: Reduce the amount of tapioca or corn starch in your blend.
Overbeating the batter: Mix just until ingredients are combined.
Cooking too long: Crepes should cook quickly, just until set and lightly golden.
Too thick: Add a little more liquid for thinner, more delicate crepes.
Gluten Free Crepes Variations
Savory Gluten Free Crepes
Omit any sweetener and vanilla, and add herbs or spices to the batter. Fill with savory ingredients like cheese, ham, mushrooms, or spinach.
Vegan Gluten Free Crepes
Replace eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk. Add a little extra binder like tapioca starch to help hold them together.
Keto Gluten Free Crepes
Use almond flour or coconut flour instead of a gluten-free blend. Increase the number of eggs for better structure, and use a low-carb milk alternative.
Chocolate Gluten-Free Crepes
Add 2 tablespoons of unsweetened cocoa powder to the batter for chocolate crepes that pair wonderfully with sweet fillings.
Oat Flour Gluten Free Crepes
Use certified gluten-free oat flour for heartier, more nutritious crepes. (Be sure to verify your oats are processed in a gluten-free facility.)
Equipment
- 8-inch non-stick skillet or crepe pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Ladle or ¼ cup measuring cup
- Thin spatula for flipping
- Blender (optional but recommended for smoother batter)
Storage
Refrigerator Storage
Store unfilled crepes in an airtight container with parchment paper between each crepe. They'll keep for 2-3 days in the refrigerator. Reheat briefly in a pan or microwave before filling and serving.
Freezer Storage
For longer storage, place parchment paper between each crepe, stack them, and wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Batter Storage
The crepe batter can be stored in an airtight container in the refrigerator for up to 2 days. Stir well before using.
Reheating Tips
To reheat, warm crepes individually in a pan over low heat for about 20 seconds per side, or place in the microwave covered with a damp paper towel for 10-15 seconds.
Tips for Perfect Gluten-Free Crepes
First crepe is a test: The first crepe often doesn't turn out perfect—consider it a test for pan temperature and batter consistency.
Let the batter rest: This hydrates the flour, creating a smoother, more elastic batter that's less likely to tear.
Use a blender: Blending the batter thoroughly helps eliminate lumps and creates a more uniform texture.
Keep the pan temperature consistent: Too hot, and crepes will cook unevenly; too cool, and they'll stick.
Use a properly sized pan: An 8-inch non-stick skillet or crepe pan works best for standard-sized crepes.
Final Thoughts on Gluten-Free Crepes
Gluten free crepes prove that dietary restrictions can spark culinary creativity rather than limitations. These versatile pancakes serve as a canvas for countless meals from breakfast to dinner to dessert. For variety, try making a mini pancake recipe with the same batter for kid-friendly treats, or experiment with fluffy Japanese pancakes using whipped egg whites for height. The mini batbout recipe; a Moroccan flatbread, works wonderfully with gluten-free blends containing protein-rich flours like chickpea for stuffable pocket breads. With each crepe you make, you'll perfect your technique and timing, soon creating delicate, paper-thin gluten-free crepes that everyone will enjoy regardless of their dietary needs.
FAQs
Can crepes be gluten free?
Yes, crepes can absolutely be made gluten-free! While traditional French crepes use wheat flour, you can create delicious gluten-free crepes using alternative flours like rice flour blends, buckwheat flour (which is naturally gluten-free despite its name), or even simple starches like tapioca or cornstarch. The thin nature of crepes actually makes them easier to adapt to gluten-free diets than many other baked goods.
What is a good substitute for flour in crepes?
Several excellent substitutes work well for gluten free crepes. Buckwheat flour creates authentic Breton-style galettes with a nutty flavor. Almond flour produces rich, protein-packed crepes with a slightly sweet taste. Rice flour blends offer neutral-tasting crepes similar to traditional ones. For the simplest version, cornstarch or tapioca starch works remarkably well, especially when paired with eggs for structure. Each alternative creates slightly different textures and flavors, so you can choose based on your preference.
What are the three ingredients in gluten free pancakes?
The simplest gluten-free pancakes (including thin pancakes like crepes) can be made with just three essential ingredients: eggs, milk (or a dairy-free alternative), and a starch like tapioca or cornstarch. This minimalist approach creates surprisingly good results, especially for crepes. The eggs provide structure and protein, the milk adds moisture and flavor, and the starch replaces wheat flour as the binding agent. While additional ingredients like salt, vanilla, or a bit of oil can enhance the flavor and texture, these three core ingredients are all you need for basic gluten-free pancakes.
Are IHOP gluten free pancakes really gluten free?
IHOP offers gluten-friendly (not certified gluten-free) pancakes made with rice flour, but they cannot guarantee against cross-contamination in their kitchens. While the pancake batter itself contains no gluten ingredients, IHOP prepares these pancakes in the same kitchen space as their regular wheat-based items. For those with celiac disease or severe gluten sensitivity, this presents a significant risk.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Gluten free crepes recipe:
Gluten Free Crepes Recipes
Equipment
- Non-stick skillet Preferably 8-inch or a dedicated crepe pan
- Mixing bowl For prepping ingredients if not using blender
- Whisk Optional if not blending batter
- Measuring set Cups and spoons
- Blender Recommended for smooth batter
- Spatula Thin and flexible for flipping crepes
- Ladle Or use ¼ cup measuring cup for pouring batter
Ingredients
- 1 cup gluten-free flour Use a 1:1 blend with xanthan gum or similar
- 2 eggs Room temperature preferred
- 1.5 cups milk Dairy or plant-based (e.g., almond or oat)
- 0.25 teaspoon salt Fine sea salt works best
- 2 tablespoon melted butter Or neutral oil
- 1 teaspoon vanilla extract Optional, for sweet crepes
- extra oil/butter For greasing pan
Instructions
- Add all ingredients to a blender and blend until smooth.
- Let batter rest for at least 30 minutes (or overnight in fridge).
- Heat an 8-inch non-stick pan over medium and lightly grease with butter.
- Pour a small amount of batter into pan, swirl to coat in thin layer.
- Cook until edges lift and bottom is golden, then flip and cook briefly.
- Stack cooked crepes with parchment paper between each to keep from sticking.
- Fill with desired sweet or savory ingredients and serve warm.
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