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Gluten-Free Crepes

Easy gluten-free crepes recipe perfect for sharing with friends and family for breakfast, dessert, or dinner! Serve them with your choice of sweet or savory toppings and fillings for an unforgettable experience.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 10 Crepes
Calories: 97 kcal
Course: Breakfast
Cuisine: French

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 1 Tbsp sugar or pure maple syrup optional
  • ¾ cup milk or non-dairy milk of choice
  • ½ cup water
  • 2 Tbsp avocado oil or melted butter
  • 2 large eggs
  • 1 tsp pure vanilla extract

Instructions

    Cup of Yum
  1. Add all of the ingredients for the crepe batter to a high speed blender. Blend until completely smooth.
  2. Transfer the crepe batter to an airtight container or a bowl covered with plastic wrap. Refrigerate the batter for at least 20 minutes, ideally several hours (up to 24 hours). This may seem like a trivial step but letting the batter rest ensures you end up with the best crepes with perfect texture as it allows the air bubbles to dissipate.
  3. When you're ready to make crepes, bring the batter out of the refrigerator 15 minutes early if possible to bring it to room temperature.
  4. Add a pat of butter to the hot skillet and swirl it around. You want the butter to sizzle and bubble but not burn - this is how you know you’re cooking at a good temperature for crepes. 
  5. Measure out about 4 tablespoons of batter (I use a ⅓ measuring cup and then I don’t fill it all the way up with batter) and pour it onto the center of an 8-inch skillet (use more batter if using a larger skillet).
  6. As soon as the batter hits the skillet, it should make a slight sizzle sound - this is how you know you’re at the right temperature. Immediately swirl the batter in the skillet using a big circular motion with your wrist, creating a larger circle than the one you poured. This ensures you get a nice thin crepe that cooks evenly.
  7. Cook the first side for two to 3 minutes, or until the sides appear to have set up and are very lightly golden brown. Use a rubber spatula or a flexible spatula to gently flip the crepe.
  8. Continue cooking on the second side for another 1-2 minutes or so before transferring to a plate.
  9. Repeat the process for the remaining batter. Crepes are best when served immediately, but you can stack them on a plate with wax paper between to keep them from sticking together.
  10. Spread your favorite fillings over the crepes and either roll them or fold them into triangles.
  11. Both sweet and savory fillings or toppings work with these crepes! Serve and enjoy!

Notes

  • Leftover crepes can be stored in an air-tight container for up to 3 days.
  • Nutrition Facts for the crepes are calculated without toppings or fillings.

Nutrition Information

Serving 1Crepe Calories 97kcal (5%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 4g (6%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 10Crepes

Amount Per Serving

Calories 97

% Daily Value*

Serving 1Crepe
Calories 97kcal 5%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 4g 6%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.