Light and airy, these gluten-free crepes are perfect for a special occasion, a casual weekend breakfast, or even dessert. Make them sweet or savory.
I first discovered crepes on a vacation. Our hotel had a crepes station for breakfast and my husband and daughter raved about them. Unfortunately, there was no gluten-free option. I decided then and there I needed to develop my own gluten-free crepes recipe. Now I make gluten-free crepes for my family for special occasions such as birthdays, or for my husband on Father's Day. My gluten-free crepes recipe can be made sweet or savory. We love both.
Why not treat mom this Mother's Day with gluten-free crepes for breakfast?
INGREDIENTS
Gluten-free flour blend - Try my recipe HERE. If you choose to use a premade blend, I recommend Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.
Xanthan gum - Omit this ingredient if you're using a flour blend that already contains this.
Salt - Just a pinch of salt for sweet crepes, or 1/2 teaspoon salt for savory crepes.
Granulated Sugar - Add 1 tablespoon of sugar for sweet crepes. Omit the sugar for savory crepes.
Dairy-free milk - Use your favorite dairy-free milk in this recipe. I use Planet Oat Extra Creamy Original Oat Milk.
Eggs - I have not tried making this gluten-free crepe recipe egg-free.
Vanilla
Butter - Use 1 tablespoon of dairy-free butter for coating the pan. I recommend Earth Balance dairy-free butter.
How to Make Gluten-Free Crepes
- In a large bowl mix all the ingredients together using a whisk, or process in a blender until well combined.
- Cover the batter with foil or a lid.
- Place the batter in the refrigerator to rest for 30 minutes to 1 hour.
- Using a paper towel, lightly coat a crepe pan or seasoned cast iron pan with 1 tablespoon of dairy-free butter.
- Heat your pan on medium heat for about 1-2 minutes.
- Whisk your batter again, then pour 1/4 cup of batter into the prepared pan. Use just enough batter to coat the bottom of the pan.
- Tilt the pan back and forth a few times to evenly coat the entire pan.
- Cook the crepe untouched for about 1 minute until the edges start to lightly brown.
- Gently turn the crepe and cook on the other side for about 30 seconds.
- Remove the crepe from the pan and place it on a wire rack.
- Cook the remaining crepes until all the batter is used. This recipe makes about 6-8 crepes.
- Place the desired amount of crepes on a large plate.
- Add your desired fillings and roll or fold them into triangles.
- Add your favorite toppings.
- Enjoy!
-
- 1
-
- 2
-
- 3
-
- 4
-
- 5
-
- 6
-
- 7
-
- 8
Pro Tips for the Best Gluten-Free Crepes
- Make the crepes as thin or as thick as you want. Cook one. If too thick, add 1/4 cup milk until the batter reaches your desired consistency.
- Let the batter rest covered in the refrigerator for up to 1 hour. Don't skip this step. It keeps your crepes from breaking up or tearing while cooking.
- Make them a day ahead. Mix up the batter and refrigerate up to a day before cooking, or cook the crepes a day ahead and refrigerate them.
- Use a crepe pan or seasoned cast iron pan.
- For savory crepes add 1/2 teaspoon of salt to this recipe, and omit the granulated sugar and vanilla.
- For dairy-free, substitute any dairy-free milk in this recipe.
- Alter the liquid. For extra flavor, substitute fruit juices (for sweet crepes) or beef, chicken, or vegetable stocks (for savory crepes) for the milk in this recipe.
How to Serve Crepes
Sweet Crepes
- Sprinkle with powdered sugar.
- Top with pure maple syrup, or flavored syrups such as blueberry or blackberry.
- Coat with a layer of honey.
- Drizzle with chocolate sauce.
- Lightly dust with cinnamon sugar.
- Top with fresh fruit (strawberries, sliced bananas, blueberries, raspberries).
- Spread peanut butter or Nutella then roll or fold.
- Top with whipped cream. Try my Dairy-Free Whipped Cream Recipe.
Savory Crepes
- Fill crepes with sausage or bacon and scrambled eggs.
- Make a ham and cheese crepe.
- Fill with vegetables (spinach, kale, peppers, onions, mushrooms).
- Make a steak and cheese crepe.
- Top with sauces. Try my Homemade Honey Mustard Sauce with a ham and cheese crepe.
How to Store Crepes
Stack your crepes and wrap them in plastic wrap or foil. Store them in the refrigerator for up to 2-3 days. To freeze, separate the crepes with wax paper or parchment paper then place them in an airtight container. Freeze your crepes for up to 2 months. Thaw them in the refrigerator, then bring them to room temperature before reheating.
How to Reheat Crepes
- Separate your crepes. Place them on a plate and microwave for 15-20 seconds.
- Separate the crepes then defrost them to room temperature. Heat them in a non-stick pan on low heat for 1 minute per side.
If you like this recipe try my Gluten-Free, Dairy-Free Pancakes.
Gluten-Free, Dairy-Free Crepes
Equipment
- 1 Crepe pan, or Cast iron pan
- 1 Large mixing bowl
- Measuring cups
- Measuring spoons
- 1 whisk Optional: Use a blender to mix.
- 1 Spatula
- 1 Cooling rack
- Foil, plastic wrap, or lid To cover batter before refrigeration
Ingredients
- 1 cup Gluten-free flour blend
- 1/4 tsp. Xanthan gum Omit this ingredient if you're using a flour blend that already contains this.
- 1 pinch Salt Just a pinch of salt for sweet crepes, or 1/2 teaspoon salt for savory crepes.
- 1 tbsp. Granulated Sugar Add 1 tablespoon of sugar for sweet crepes. Omit the sugar for savory crepes.
- 1 cup Dairy-free milk Use your favorite dairy-free milk in this recipe. I use Planet Oat Extra Creamy Original Oat Milk.
- 4 large Eggs
- 1/2 tsp. Vanilla Omit the vanilla for savory crepes.
- 1 tbsp. Dairy-free butter Use 1 tablespoon of dairy-free butter for coating the pan. I recommend Earth Balance dairy-free butter.
Instructions
- In a large bowl mix all the ingredients together using a whisk, or process in a blender until well combined.
- Cover the batter with foil, plastic wrap, or a lid.
- Place the batter in the refrigerator to rest for 30 minutes to 1 hour.
- Using a paper towel, lightly coat a crepe pan or seasoned cast iron pan with 1 tablespoon of dairy-free butter.
- Heat your pan on medium heat for about 1-2 minutes.
- Whisk your batter again, then pour 1/4 cup of batter into the prepared pan. Use just enough batter to coat the bottom of the pan.
- Tilt the pan back and forth a few times to evenly coat the entire pan.
- Cook the crepe untouched for about 1 minute until the edges start to lightly brown.
- Gently turn the crepe and cook on the other side for about 30 seconds.
- Remove the crepe from the pan and place it on a wire rack.
- Cook the remaining crepes until all the batter is used. This recipe makes about 6-8 crepes.
- Place your desired amount of crepes on a large plate.
- Add your desired fillings and roll or fold into triangles.
- Add your favorite toppings. Enjoy!
Notes
Did you make this recipe? Please give it a star rating below in the comments!
Blessings, Laura xo
