Made with just six simple ingredients and a blender, these perfectly tender dessert crepes can be ready in no time! This recipe uses my favorite gluten-free flour and can easily be adapted to be dairy-free. I also include some delicious crepe filling ideas for you to try, and tips for flipping and folding crepes too!
Crepes are wonderful – they can be savory or sweet or somewhere in between. They can be for breakfast, lunch, dinner or brunch. They can be kid-friendly or adult sophisticated. The possibilities are endless! I’ve provided a few different sweet crepe ideas here but use your imagination. Follow this link for my gluten-free crepe recipes including my mushroom crepes with gluten-free flour. For more breakfast recipes check out my gluten-free pancakes and my gluten-free waffles.
Ingredients
The ingredients for these crepes are super simple. Gluten-free flour, milk, eggs, flour, melted butter and salt. Plant-based and dairy-free options for the milk and butter work very well.
Gluten-free flour – For a ready-made, store bought gluten-free flour, I use King Arthur All Purpose Flour (not Measure for Measure). This is their blend without binders like xanthan gum and guar gum. The binders make crepe batter too thick and the batter needs to be thin so it can easily spread in the pan.
It is difficult to find a gluten-free flour without binders so the recipe includes a simple DIY gluten-free flour blend that works well for crepes. Mixing up your own gluten-free flour blend can be a great way to incorporate different gf grains into your diet (most gluten-free flours are rice based). See my post on the best gluten-free flour for baking for more info on DIY blends and store-bought blends.
Making the Gluten-Free Crepe Shells
I used to be so intimidated by the idea of making gluten-free crepes but this recipe changed my mind. The ingredients are very simple, just eggs, milk (dairy-free subs work well), melted butter and salt (and a little sugar if you like your crepe shell sweet). That’s it. Put the ingredients in the blender and push the button.
Can you Freeze Crepes?
Yes! These crepes do extremely well in the freezer (unfilled). So, make them ahead of time for a quick and easy dessert or breakfast later on. Store in the refrigerator for a week or for several months in the freezer. Wrap tightly in plastic wrap, then in tin foil (to prevent freezer burn) and then put into a zip top bag. They will stick together when cold, so either bring to room temperature on the counter or warm the stack briefly (in the microwave works well) to make separating them more easy.
Which Pan to Use for Cooking Crepes
I highly recommend using a non-stick skillet. It will make your life so much easier. As long as you treat the pan with care, no metal utensils and no harsh scrubbers, it is a wonderful tool. My favorite pan is the one I use for omelets. It is 8″ across and the flat part is 6″ so it makes perfect sized, small dessert gluten-free crepes. If you use a 10″ pan this recipe will yield 8 crepes and a 12″ pan will yield 6.
How to Cook Crepes
You’ll notice in my photos that my gluten-free crepes are not browned. This is intentional. With a high egg content, crepes can get tough if browned, so I choose to keep them pale. Feel free to let yours get a little color if you prefer.
In order to get the right amount of batter into the pan for each crepe, I use a 1/4 c liquid measuring cup which has markings for 4 tablespoons. Pour the right amount of batter in the measuring cup.
- For an 8″ pan use 2 Tbsps batter (2 tbsps is half of a 1/4 cup).
- For a 10″ pan use 3 Tbsps. batter.
- If you want large crepes, use a 12″ pan with 1/4 cup batter.
- The heat of the pan is key, so here’s how to know if it’s the right temperature:
Place the pan over a medium-high heat for 1-2 minutes. If your pan starts smoking, it’s too hot. Take it off the heat for a minute to let it cool down. Heavier pans may require more time. Splash a tiny bit of water on the pan. If it bubbles and evaporates right away, it’s ready to go. Turn the heat down to medium-low. - If your pan is not non-stick wipe on a very light coating of butter.
- Once the pan is hot and the batter is measured out, hold the pan in one hand and the measuring cup in the other. Pour the batter into the pan while also swirling the pan to spread the batter out evenly. If tiny air bubbles form right away, the pan is too hot. Take it off the heat to cool down and turn down the burner,
- Let the crepe cook for 1 minute or until the top is set and the edges start to pull away from the sides of the pan. Use a rubber spatula to gently lift the edge of the crepe and flip it supporting it with your fingers.
- Cook for 10 more seconds.
- Remove to a plate and cover. Continue this process and stack the crepes on the plate keeping covered.
Crepe Fillings
Here are some ideas for easy sweet crepe fillings:
Strawberry Balsamic Crepes
Place 1/2 c balsamic vinegar with 1 Tbsp maple syrup (or your favorite sweetener) in a pot and simmer for 15 minutes. Let it cool. It will thicken considerably as it cools. While it is cooling, dice 6 large strawberries. Saute them in a little bit of butter. Add a small spoonful of the balsamic reduction and cook for a minute.
Peach Blueberry Crepes
Saute 3 sliced peaches and 1/2 c fresh blueberries in 2 tbsps butter for 1 minute. Add 1 Tbsp sugar and 1/4 tsp cinnamon and shake to combine. Cook over medium low heat for 3 minutes or until a syrup forms.
Gluten-Free Nutella & Banana Crepes
Spread 1 Tbsp Nutella on the crepe and add sliced bananas.
Gluten-Free Banana Crepes with Orange-Brown Sugar Sauce
Easy Gluten-Free Blender Crepes
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Ingredients
- ½ c milk or milk substitute
- 2 eggs
- 1 tsp sugar
- ⅛ tsp salt
- ½ c gluten-free flour-blend, without xanthan gum, guar gum or inulin
- 2 Tbsps unsalted butter or butter substitute*
Instructions
- Melt the butter and set aside to cool a little bit.
- Place the milk, eggs, salt and sugar in the pitcher of your blender.* Blend for 5 seconds.
- Add the flour and blend for 10 seconds. Scrape down the sides of the pitcher and blend another 5 seconds.
- Add the melted butter and blend another 5 seconds.
- You’ll notice in my photos that my gluten-free crepes are not browned. This is intentional. With a high egg content, crepes can get tough and if browned so I choose to keep them pale. Feel free to let yours get a little color if you prefer.
- In order to get the right amount of batter into the pan for each crepe, I use a 1/4 c liquid measuring cup which has markings for 4 tablespoons. Pour the right amount of batter in the measuring cup. For an 8" pan use 2 Tbsps batter (2 tbsps is half of a 1/4 cup). For a 10" pan use 3 Tbsps., and for a 12" pan use 1/4 cup.
- The heat of the pan is key, so here’s how to know if it’s the right temperature.
- Heat the pan over a medium-high heat for 1-2 minutes. If your pan starts smoking, it’s too hot. Take it off the heat for a minute to let it cool down. Heavier pans may require more time. Splash a tiny bit of water on the pan. If it bubbles and evaporates right away it’s ready to go. Turn the heat down to medium low.
- If your pan is not non-stick wipe on a very light coating of butter.
- Once the pan is hot and the batter is measured out, hold the pan in one hand and the measuring cup in the other. Pour the batter into the pan while also swirling the pan to spread the batter out evenly.
- Let it cook for 1 minute or until the top is set and the edges start to pull away from the sides of the pan. Use a rubber spatula to gently lift the crepe and flip it supporting it with your fingers.
- Cook for 10 more seconds.
- Remove to a plate and cover. Continue this process and stack the crepes on the plate keeping covered.
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