Gluten-Free Crepes Recipe (With Step-by-Step Images)

Prep Time:

40 mins

Total Time:

1 hr 10 mins

Yield:

16

Good news: you can still enjoy crepes if you follow a gluten-free diet. Ours is a foolproof recipe that produces tender, thin crepes that look and taste just like traditional crepes. The process for making and cooking them is much the same as for our Simple Crepes: We always make the batter in a blender to ensure there are no lumps. And you won't need a special crepe pan, since we find that a nonstick skillet is perfect for cooking crepes.

Enjoy these crepes for breakfast, lunch, or dinner filled with savory or sweet fillings. Bonus: You can also freeze them to enjoy another day.

4 Tips for Making Great Crepes

There are a few secrets to making great crepes, whether or not they are gluten-free:

Make the batter in a blender: No mixing bowl needed, use the blender to get a really smooth crepe batter and make sure there are no lumps.
Rest the batter: Let the batter rest for at least for 30 minutes and as long as one day before making the crepes. This is vital to allow the flour to absorb more of the liquid. You may see that the batter is thicker after resting than it was when first mixed.
Use the right pan: Crepes are thin and delicate and liable to stick. That doesn't mean you need to buy a special crepe pan, we recommend using a nonstick skillet.
Keep the cooked crepes covered: Make sure you stack and cover the crepes as you cook the rest of the batter. Crepes can dry out, and stacking and covering them helps them to remain pliable.

Directions

Ingredients for gluten free crepes, butter, eggs, flower, salt — Jason Donnelly

Blend ingredients:

Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.

Jason Donnelly
Pour batter for one crepe into pan:

Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency.

Jason Donnelly
Cook crepe:

Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.

Jason Donnelly
Flip crepe:

Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute.

Jason Donnelly

Jason Donnelly
Cook remaining crepes:

Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.

Jason Donnelly

Storing Crepes

If not using the cooked crepes immediately, you can store them in the refrigerator or freezer:

Refrigerator: Stack cooked, cooled crepes with wax paper, wrap in plastic wrap and refrigerate up to three days.
Freezer: Wrap crepes in plastic wrap and freeze for up to one month.

How to Use Gluten-Free Crepes

Use these gluten-free crepes just as you would use traditional crepes. They work well with savory fillings or with sweet. Here are some ideas:

Savory

Leftover chicken in a creamy sauce
Sautéed or roasted vegetables and goat cheese
Sauteed mixed mushrooms
Ham and brie
Ham and a fried egg
Ratatouille

Sweet

Sprinkle with granulated sugar and squeeze fresh orange juice over, then roll the crepe up
Fold around sliced strawberries and whipped cream
Fill with sautéed apples (or applesauce)
Spread with Nutella and roll up (sliced bananas are an optional extra here)
Make a PBJ crepe

Frequently Asked Questions

What is the best gluten-free flour to use for crepes?

The flour we use for our gluten-free crepes is an easy-to-find gluten-free flour blend. We prefer using a flour blend over using a single gluten-free flour type, such as tapioca flour or cassava flour.
Are buckwheat crepes gluten-free?

Yes, buckwheat crepes that are made with just buckwheat flour are gluten-free. Crepes that are made with both buckwheat and all-purpose flour are not gluten free.