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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?
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 (paid Amazon link).
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.
Butter - Use 1 tablespoon of dairy-free butter for coating the pan. I recommend Earth Balance dairy-free butter.
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.
If you like this recipe try my Gluten-Free, Dairy-Free Pancakes.
Did you make this recipe? Please give it a star rating below in the comments!
Blessings, Laura xo