Stack of gluten free crepes folded and rolled with sweet and savory fillings on a white counter.

Gluten Free Crepes Recipes

Soft, flexible, and easy to make gluten-free crepes that fold without tearing. Perfect for sweet or savory fillings, these crepes are naturally wheat-free, tender, and delicious. Ideal for breakfast, brunch, or dessert.

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Course: Breakfast, Brunch

Cuisine: French, Gluten-Free

Prep Time: 5

Cook Time: 20

Batter Rest: 30

Total Time: 55

Servings: crepes

Calories: 110kcal

Cost: $4

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition