I have used this gluten-free crepes recipe for so many dishes. It’s easy and always a winner! I have used the crepes for several mini tart recipes so finally now a traditional crepe dish. These crepes can easily be made dairy-free and are a perfect base for so many fillings.
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.
Ingredients
The ingredients for these crepes are super simple. Gluten-free flour, milk, eggs, flour, melted butter and salt. Plant-based 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 Gluten-Free Measure for Measure. It works well in so many of my recipes and is available in most grocery stores.
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.
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 omelettes. 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 the 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 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. 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 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.
Make Ahead
Make these crepes ahead of time for a quick and easy dessert or breakfast later on. They do very well in the refrigerator for a week or for several months in the freezer. Wrap tightly in plastic wrap and then put into a zip top bag. They will stick together when cold, so warm the stack briefly (in the microwave works well) to make separating them more easy.
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
Gluten-Free Crepes (Sweet)
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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 preferably without xanthan gum
- 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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