Discover the magic of classic French crepes, now made gluten-free! These thin, delicate pancakes are easy to make. Whether you prefer sweet or savory fillings, gluten-free crepes deliver the same delicious taste and texture as traditional crepes. Plus, they freeze beautifully, making them ideal for quick desserts, special breakfasts, or light lunches. Not gluten-free? No problem, just use regular flour. A dairy-free option is available too.
While I fell in love with crepes at the street stands of Paris, I still remember my first Crepe Suzette at a tiny French restaurant in San Diego. I was instantly hooked. Now being on a gluten-free diet, I needed to update my recipe, and here it is. Crepes are easy and fun to make. You will be happily hooked too. Make gluten-free crepes with simple ingredients you probably have on hand.
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Why You'll Like This Recipe
- Make sweet crepes for dessert or savory crepes for breakfast, lunch, or dinner.
- Make gluten free crepes ahead and refrigerate or freeze.
- Not gluten-free? Use all purpose flour or white wheat flour.
- Make them dairy free.
For another gluten free recipes try these golden crisp waffles.
Recipe Ingredients
- Flour: Use a gluten-free flour blend but you can make them with all purpose flour (wheat flour) as well. The gluten-free ones are so good no one would know they are gluten-free crepes. Seriously.
- Milk: I use what I have in the fridge, usually low fat but whole milk is good too.
- Eggs: Large eggs, clean, un-cracked.
- Butter: I use unsalted butter for gluten-free crepes, especially sweet crepes.
- Sugar: To reduce sugar, I usually use monk fruit, but you can use regular or superfine sugar. Use sweetener only for sweet, dessert crepes. Omit for savory crepes.
- Flavorings: For dessert crepes, a little vanilla extract is nice. For savory crepes, omit.
- Xanthan gum: If you're gluten-free flour blend does not have it (optional).
Please see the recipe card for measurements and salt.
For another style of pancake, try these hearty buckwheat pancakes, entirely gluten-free.
Chef's notes on flours: I use King Arthur's GF flour blend but similar blends (like Bob's Red Mill) work as well. If the blend does not have xanthan gum, add ½ a teaspoon. I have not tested crepes with gluten free flours that are cornstarch-based (like Cup4Cup).
Substitutions and Variations
- For dessert crepes try almond extract instead of vanilla extract.
- Make lemon crepes with lemon zest and lemon juice or add a little orange flower water.
- Skip the sugar and use monk fruit for no sugar.
- For dairy-free crepes, use dairy-free milk like almond milk and plant-butter. I have not tried oat milk but it should work.
- For savory crepes, omit the vanilla and sugar.
Tools for Making Crepes
None of these tools for making crepes are expensive, plus they are versatile and good for many uses beyond crepes. This is what I use for making crepes, but I've listed alternatives.
- A crepe pan: The best pan is a 10" non-stick crepe pan (about $25). The good news is they are inexpensive, and not only usable for crepes but for eggs and other foods. The crêpe pan I use is light weight and allows you to handle and swirl the batter to cover the pan bottom to make a crepe. You can also use a 10" nonstick skillet instead of a special crepe pan. The benefit of a real crepe pan is the sides are low, so it's easier to turn the crepes.
- A mini off-set spatula: This cheap little tool is something I reach for often ($5), not just for crepes. It's so handy and not a big investment. If you don't want to bother, use a fork. You need something to gently life the edges of the crepe while it cooks to peak underneath, then grab the edges to flip it.Blender: While you can make gluten-free crepe batter by hand in a medium bowl with a whisk, a good blender does a better job. If making crepe batter by hand, whisk it very well until smooth and if needed, strain out any lumps.
- Fine sieve: A fine sieve ($15) is a basic tool everyone should have in the kitchen. Flour for crepes must be sifted to lighten and aerate the batter and remove any lumps. You can also use an old fashioned sifter ($20). If you like to bake, you'll love having a sifter. It's faster than using a sieve, but both work. Find them at kitchen stores, Walmart, online, etc.
- Parchment paper: I buy handy 9" parchment rounds ($11) to layer finished and cooled crepes when making them ahead. You can use parchment squares or wax paper as well and trim them to fit. The rounds fit perfect, and you can use them to line cake pans and springform pans. A package lasts forever.
How to Make Gluten-Free Crepes
Note: I've made gluten-free crepes with ¼ cup of batter for very thin crepes, and with ⅓ cup, for crepes that are just a little sturdier (and still delicious). That's only 1 tablespoon difference, both work.
Chef's tip: Why rest the batter? For better results. So the flour hydrates, any bubbles dissipate for a smoother batter, and for more delicate crepes. The flavor is also better. Rest 1 hour minimum. I've made batter up to 2 days in advance then whisked well to reincorporate. I also get it out of the refrigerate and let it stand to get the chill off, until the temperature is closer to room temperature.
When crepes are cool, wrap in plastic film then into a zip-stye bag. Refrigerate for 3-4 days or freeze up to 4 months (remember to label and date).
Chef's tip: Frozen crepes are fragile. Place as many gluten-free crepes as you need in the refrigerator overnight to thaw and handle with care so they don't break. Allow crepes to thaw completely before unwrapping and separating to prevent tearing. The parchment layers really help with handling.
Serving Suggestions
While the simple crêpe au sucre, a crepe with melted butter and sprinkled with granulated sugar, was named as French people's favorite crepe, right behind is crepes filled with Nutella. A simple way to serve crepes is topped with nice jam or fresh fruit and a little powdered sugar (or powdered monk fruit for a zero sugar option).
Sweet Crepe Ideas
Find your favorite filings. Fill them with lightly sweetened whipped cream with vanilla (chantilly cream), or whipped ricotta sweetened with honey. Another option is pureed cottage cheese (do it in the food processor), sweetened however you'd like. A drizzle of maple syrup is good at breakfast or even strawberry coulis.
I usually do jam, maybe a little whipped cream, or berries...or all of that if serving to friends for dessert. It's always good to finish off dinner with a bang.
For a topping that works for both breakfast and dessert, try this cinnamon apple compote.
Savory Crepe Ideas
Fill savory crepes for breakfast with softly scrambled eggs and cheese, or try them for dinner with a creamy chicken or mushroom filling. Creamed spinach is good too. A little French restaurant near our house serves buckwheat crepes filled with slices of ham and topped with a poached egg and cheese. Always a treat.
Savory vegetables are another good savory filling, like this roasted vegetable ratatouille (another terrific French-inspired dish).
Recipe FAQs
The best way to achieve lump free crepe batter is with a blender on low speed. Without a blender, whisk well in a bowl until smooth and if lumps persist, strain the batter through a fine sieve before using. Another tip, strain your flour before mixing.
After mixing, rest crepe batter in the refrigerator for 30-60 minutes so the flour has a chance to hydrate. This is especially important for gluten-free crepes.
While I've used carbon steel pans, a non-stick pan frying pan will do. Best is a non-stick crepe pan for making crepes. They are shallow, so the crepes are easy to turn, and not a heavy pan, so they are easy to swirl the batter and handle. The good thing is that non-stick crepe pans are inexpensive and worth buying if you love crepes. They make making crepes easy, so you can enjoy them more often.
You can definitely make crepes ahead of time. Cool crepes then stack them between pieces of parchment paper or wax paper and refrigerate until serving time.
To freeze, just wrap the stack in plastic film and then in a zip-style bag. To freeze, wrap the stack of crepe in layers of plastic wrap then into a freezer-safe bag. Label and date for up to two months. To thaw, place them in the refrigerator overnight. When thawed, gently remove the layers an fill as desire with sweet or savory options.
More Delicious Recipes
Top your crepes with this easy cinnamon apple compote for fall, or a drizzle of strawberry coulis in spring. These recipes works for both breakfast or dessert. For a side, pair crepes with a fresh fruit salad. For a more savory breakfast, fold crepes and top with poached eggs, and maybe softly folded prosciutto.
If you are looking for dessert recipes or breakfast recipes.
⭐️Did You Make This Recipe?
Let me know if you made these gluten-free crepes by adding a comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Gluten-free Crepes
Equipment
- 10" non-stick crepe pan or non-stick fry pan
- Mini off-set spatula or fork
- Small pastry brush optional but makes buttering the pan easier
Ingredients
- 1 cup gluten-free flour or regular all purpose flour (wheat)
- 2 cups low fat milk whole milk or plant milk
- 2 large eggs
- 2 tablespoons sugar or monk fruit for sweet crepes only
- ¾ teaspoon vanilla extract sweet crepes only
- 1 pinch salt
- 1 tablespoon unsalted butter or plant butter, melted
Instructions
Make crepe batter
- Sift the flour onto a piece of wax paper or parchment paper. Add the milk to the blender, then the sifted flour, eggs, sugar or monk fruit, vanilla, and pinch of salt. Blend on low speed for about 45 seconds, until blended. Don't use high speed.Pour the crepe batter into an airtight container and refrigerate for 1 hour or up to 2 days. This is to hydrate the flour. Note: for savory crepes, omit the sugar and vanilla.
Make the crepes
- If your crepe batter has been in the refrigerator for several hours or up to two days, whisk well to re-incorporate into a smooth batter.
- Melt the butter in a small bowl in the microwave. Place the pan over medium heat to get hot, then turn down to medium low. Brush a little melted butter over the pan surface, it should sizzle just a little. Pour in ⅓ of a cup of batter and immediately lift the pan and gently swirl so the batter evenly covers the bottom of the pan. Don't worry if the first one is not perfect looking. It will still taste great.
- Cook the first side of the crepe approximately 60 seconds. Lift an edge to see if it is lightly golden, the with your fingers (it's a little hot) pick up the crepe and turn it over. Shake the pan to re-center if needed. Cook approximately 30-45 seconds longer, the slide the crepe out of the pan onto a flat plate. Continue making crepes, brushing between each one with a very small amount of butter. Stack crepes as you go.
- When done, fold into quarters serve and top as preferred, or to refrigerate for another day. Stack them each between a layer of parchment of wax paper then wrap well in plastic film and refrigerate for 3-4 days. Alternatively, freeze crepes for up to two months. Be sure to label and date the package. Thaw in the refrigerator overnight.
Notes
Nutrition
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Porsche Guy says
My wife made these as I was a chicken, but they were really easy and delicious! We used them as a dessert with berries and whipped cream. We will see how the freezing works. Thanks for another great recipe.