Gluten-free Crepes

Two golden folded crepes on a white plate with blueberry jam and whipped cream.

5 from 1 vote

The classic thin French pancakes called crepes, made gluten-free (or with all purpose wheat flour). Delicious for a sweet dessert or for a more savory breakfast, lunch or dinner. Easy and fun to make, crepes freeze so you can make them ahead to use anytime.

Prep Time5

Cook Time18

Total Time23

Course: Breakfast, Dessert, Dinner

Cuisine: French

Servings: to 5, 8-10 crepes, 2 per person

Calories: 189kcal

Author: Sally Cameron

Equipment

10" non-stick crepe pan or non-stick fry pan
blender
Sifter or fine sieve
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. Note: for savory crepes, omit the sugar and vanilla.

Refrigerate batter

Pour the crepe batter into an airtight container and refrigerate for 30 minutes to hydrate flour. Can be made ahead up to 2 days.

Make the crepes

Remove the batter from the refrigerator. Whisk crepe batter 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 a scant ⅓ 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.

To serve

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 calculation was done with standard sugar. If you make them with monk fruit (as I do), it is only 3 grams of sugar per crepe (and 21 carbs for 2). Numbers are included for the crepes only, not for any topping or fillings you might enjoy.

If crepes are frozen, they are fragile until completely thawed so handle them carefully so they don't break. Thaw in the refrigerator overnight for best results. Separating them is easy if you've layered between parchment paper.

Nutrition