Gluten Free Crepes and How to Serve Them

This gluten free crepe recipe is easy to make and results in perfect crepes that taste just like the original. I’ll guide you through the steps as well as share a slew of different ways that you can serve them for breakfast, lunch, dinner or dessert! [Don’t miss the step-by-step VIDEO below!]

GF crepes ingredients

Crepes are made from everyday pantry staples that you probably already have on hand!

• Gluten free flour: You’ll need an all-purpose gluten free flour blend that contains xanthan gum. For this recipe, I recommend using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
• Milk: I prefer whole milk, which creates a tender yet sturdy texture (low-fat milk results in a more fragile texture that tends to tear easier). For a dairy free version, use almond milk or soy milk (see below).
• Eggs: Eggs act as the binder, holding the crepes together. 
• Butter: Butter provides flavor and creates a tender texture (no gummy crepes here!). 
• Sugar: A touch of sugar adds flavor and helps the crepes to brown.
• Salt: Salt is key for balancing the flavors. 

Dairy free crepes

These crepes can easily be made dairy free by swapping out the milk for almond milk or soy milk, and by using a dairy free butter (such as Earth Balance).

How to make gluten free crepes

• In a blender combine gluten-free flour, sugar, salt, milk and eggs. Blend until smooth. Scrape the sides, then add melted butter. Blend again until fully incorporated.

• Preheat a 10-inch nonstick skillet over low heat with 1 teaspoon of vegetable oil for 5 minutes. Increase the heat to medium. Use a paper towel to wipe the oil over the pan, removing any excess. Pour in ⅓ cup of the batter and immediately swirl the pan to evenly coat the bottom. Let cook until the crepe is browned along the edges, about 30-60 seconds.

• Use a thin spatula to loosen the crepe from the pan, then use your fingers to flip the crepe over (the crepe will be hot so work quickly!). Cook until it's browned in spots on the other side, about 15 seconds longer. Transfer the crepe to a cooling rack and repeat with the remaining batter, stacking the crepes as they're cooked.

Can I make the crepes ahead? 

Yes! The crepe batter can be made up to 1 day before cooking. Once cooked, the cooled crepes can be refrigerated for up to 5 days or frozen for up to 2 months! They’re perfect for quick meals and easy desserts.

How should I store crepes?

Let the crepes cool, then store them in a large zip-top bag. If frozen, let the crepes thaw at room temperature until you can pull them apart. 

Serving suggestions

These gluten free crepes are incredibly versatile and can be served in a million different ways! Below are some of my favorite sweet and savory variations. To heat fillings (such as to melt chocolate or cheese), warm the crepes in 350-375˚F (175-190˚C) oven for 5-10 minutes. 

Sweet crepes

• Dot with butter and sprinkle with lemon juice and sugar 
• Sprinkle with chopped chocolate or chocolate chips then bake until warmed through
• Spread with Nutella or peanut butter
• Spread with jam and top with fresh fruit and whipped cream or ice cream
• Stuff with sliced bananas, drizzle with melted chocolate and top with whipped cream or ice cream
• Stack the crepes into a crepe cake.

Savory crepes

• Layer with ham and cheese and bake until the cheese melts 
• Top with a fried egg and cheese
• Stuff with sautéed spinach, mushrooms and goat cheese or ricotta
• Stuff with scrambled eggs and chives
• Top with smoked salmon, capers and chives, and drizzle with creme fraiche

FAQs

Tips for making gluten free crepes:

• You’ll need a 10-inch nonstick pan for this gluten free crepes recipe (I LOVE my ScanPan), although you can use a bigger or smaller pan for larger or smaller crepes (adjust the amount of batter you add to the pan). I don’t recommend using cast iron, as it’s hard to swirl the batter and the crepes tend to stick. You can also use a crepe pan if you have one!
• I recommend using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Gluten Free Measure for Measure Flour, both of which performed the best in my recipe testing. 
• The sugar is key for flavor (even if you're making savory crepes), and it helps the crepes brown. We usually go for 1 tablespoon and sweeten the crepes further with toppings or a dusting of sugar.
• For a dairy free version use almond milk or soy milk and a dairy free butter.  
• Blending the batter ensures it turns ultra smooth with no lumps, which is important for thin crepes. 
• It’s important to let the batter rest for at least 30 minutes (or for up to 1 day) before cooking the crepes. This allows the flour to absorb the liquid in the batter, resulting in a smoother consistency. Be sure to give the batter a whisk or blend before cooking. 
• Be sure to preheat the pan, as it will create consistent, even heat, allowing the crepes to evenly brown.
• Swirling the batter into the pan takes practice! The more you make crepes, the easier it will become. And don’t worry if they don’t look perfectly round—they will still taste delicious.
• Use a thin spatula, such as a fish spatula or an off-set spatula to loosen the crepe from the pan before flipping. 
• The crepes will be hot when you flip them with your fingers, so work quickly (or you can wear heat resistant gloves!).
• Transform these crepes into a STUNNING crepe cake!

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

Try the crepes in this crepe cake!

This crepe cake is a stunning but easy dessert for any special occasion meal. The crepes (which you can make ahead) are layered with an irresistible chocolate whipped cream and are topped with whipped cream, berries and chocolate for a show-stopping treat.

Other gluten free breakfasts to try:

• Cranberry Walnut Scones
• Banana Oat Blender Pancakes
• Blueberry Blender Muffins
• Pumpkin Breakfast Cookies
• Banana Chocolate Chip Breakfast Cookies
• Paleo Banana Bread
• Paleo Pumpkin Bread
• Blueberry Almond Scones

Watch the video!

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I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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Gluten Free Crepes (Sweet or Savory!)

By Nicki Sizemore

These easy gluten free crepes are perfectly thin and tender with crispy, lacy edges. Anybody can learn how to make them at home, and nobody will know that they’re gluten free! If you’re not gluten-free you can make this same recipe using regular all-purpose flour. The crepes can be served savory or sweet (don’t miss my serving suggestions above and check out this stunning CREPE CAKE!!). To melt chocolate or cheese in stuffed crepes, fold or roll the crepes over your filling, then bake the crepes in a 350-375˚F oven for 5-10 minutes. I prefer whole milk in this recipe, which creates a tender yet sturdy texture (low-fat milk results in a more fragile texture that tends to tear easier), but you can use a dairy-free milk instead. Finally, you can use either 1 or 2 tablespoons of sugar to taste. The sugar is key for flavor and browning (even if you’re making savory crepes). Be sure to read all of the tips below!

Servings: 9 -10 crepes

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Resting Time: 30 minutes mins

Total Time: 1 hour hr

Equipment

• 10 inch non-stick skillet

Ingredients

• 1 cup (148g) gluten free or all-purpose flour (I recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
• 1-2 tablespoons sugar, to taste
• ¼ teaspoon fine sea salt
• 1 ½ cups whole milk
• 4 large eggs
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon vegetable oil

Instructions

• In a blender, combine the flour, sugar (I suggest using 1 tablespoon for savory crepes and 2 tablespoons for sweet crepes), salt, milk and eggs. Blend until smooth. Scrape the sides and add the melted butter. Blend again until smooth, scraping the sides as needed to incorporate all the flour. Refrigerate the batter for 30 minutes, or overnight.
• Pour the vegetable oil into a 10-inch nonstick skillet over low heat. Let the pan preheat for 5 minutes (this will ensure that the crepes brown evenly). Take the crepe batter out of the fridge and give it a whisk (or you can re-blend it).
• Once the pan is preheated, increase the heat to medium. Using a paper towel, rub the oil over the bottom of the pan (wipe out any excess oil). Pour in ⅓ cup of the batter and immediately swirl the pan to evenly coat the bottom (check out the video above to see how it's done!).
• Cook the crepe until the edges are browned and the bottom is golden, about 30-60 seconds. Using a spatula, loosen the edge of the crêpe, then use your fingers to flip it over. Cook until golden on the other side, about 15 seconds.
• Transfer the crêpe to a wire rack. Repeat with rest of batter, stacking the crêpes on top of one other as they’re finished. If needed, rub the bottom of the pan with a bit more oil if the crepes start to stick—this will depend on the pan you use (I usually don’t need to add more oil). Let the crepes cool completely.

Notes

Do Ahead: The cooled crêpes can be transferred to a large zip-top freezer bag and refrigerated for up to 5 days or frozen for up to 2 months. Defrost the crêpes in the bag at room temperature.

Tips:

• You’ll need a 10-inch nonstick pan for this gluten free crepes recipe (I LOVE my ScanPan), although you can use a bigger or smaller pan for larger or smaller crepes (adjust the amount of batter you add to the pan). I don’t recommend using cast iron, as it’s hard to swirl batter and the crepes tend to stick. 
• I recommend using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Gluten Free Measure for Measure Flour, both of which performed the best in my recipe testing. 
• The sugar is key for flavor (even if you're making savory crepes), and it helps the crepes brown. We usually go for 1 tablespoon for savory crepes and 2 tablespoons for sweet crepes.
• For a dairy free version use almond milk or soy milk and a dairy free butter.  
• Blending the batter ensures it turns ultra smooth with no lumps, which is important for thin crepes. 
• It’s important to let the batter rest for at least 30 minutes (or for up to 1 day) before cooking the crepes. This allows the flour to absorb the liquid in the batter, resulting in a smoother consistency. Be sure to give the batter a whisk or blend before cooking. 
• Be sure to preheat the pan, as it will create consistent, even heat, allowing the crepes to evenly brown.
• Swirling the batter into the pan takes practice! The more you make crepes, the easier it will become. And don’t worry if they don’t look perfectly round—they will still taste delicious.
• Use a thin spatula, such as a fish spatula or an off-set spatula to loosen the crepe from the pan before flipping. 
• The crepes will be hot when you flip them with your fingers, so work quickly (or you can wear heat resistant gloves!).
• Transform these crepes into a STUNNING crepe cake!

Loved this recipe? Check out for @nickisizemore for more!

Course: Breakfast

Cuisine: French

Keyword: easy crepes recipe, gluten free crepes, gluten free crepes recipe