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Gluten free crepe filled with strawberry jam, whipped cream and sliced strawberries.
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Gluten Free Crepes (Sweet or Savory!)

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!
Prep Time10 mins
Cook Time20 mins
Resting Time30 mins
Total Time1 hr
Course: Breakfast
Cuisine: French
Keyword: easy crepes recipe, gluten free crepes, gluten free crepes recipe
Servings: 9 -10 crepes

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!