Allergen Information:

These gluten free crepes are naturally gluten free, dairy-free, and easily made nut-free depending on the milk you choose. They contain eggs, which help with structure and flexibility. This recipe is safe for those avoiding gluten and dairy, but always double-check your flour blend.

Ingredient Notes:

These simple crepes use just a few ingredients and come together in minutes.

• Gluten-Free 1:1 Flour:
  Any high-quality gluten-free flour blend with xanthan gum works best. Bob’s Red Mill 1:1 and King Arthur Measure for Measure both perform well.
• Milk or Dairy-Free Milk:
  Regular milk, almond milk, oat milk, or coconut milk all work. Thicker milks create richer crepes.
• Eggs:
  Essential for structure and flexibility.
• Oil or Melted Butter:
  Helps prevent cracking and brings smoothness to the batter.
• Sugar & Vanilla (optional):
  Add if making sweet crepes.

Substitutions:

• Egg-Free: Use ¼ cup blended silken tofu per egg. (Texture slightly softer.)
• Sugar-Free: Omit the sugar or swap with maple syrup.
• Corn-Free: Make sure your flour blend is corn-free.
• Low-Fat: Use almond milk instead of coconut milk.

Tips For Success

• Let your batter rest 10 minutes so the flour hydrates.
• Use a non-stick skillet or crepe pan for best results.
• Keep heat medium-low to avoid browning too fast.
• Swirl the pan quickly right after pouring the batter to get thin, even crepes.
• If a crepe cracks, it usually means the heat is too high or the batter is too thick—add 1–2 tbsp milk.

Step-By-Step Photos and Directions:

Step 1:
Add the gluten-free flour to a mixing bowl and whisk to combine. For best results, measure the flour by scooping it gently into the measuring cup—do not pack it down. Level off the top with a knife to remove any excess flour.

Step 2:
In a separate smaller bowl, whisk together the wet ingredients until smooth. Pour the wet mixture into the dry ingredients and whisk until the batter is fully blended. This gluten-free crepe batter is naturally dairy-free, but you can easily use regular milk if you prefer. The finished batter should have a thin, pourable consistency similar to heavy cream.

Step 3:
Heat a nonstick skillet over medium heat. A 10-inch pan works perfectly, but any size will do. Using a ladle, pour a small amount of batter into the center of the pan. Quickly tilt and rotate the pan in a circular motion so the batter spreads evenly across the bottom in a thin layer.

Step 4:
Cook the crepe for 2–3 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip carefully with a spatula and cook the second side for another 2 minutes. Allow the crepes to crisp slightly for the best texture. Continue cooking the remaining batter in the same way.

Step 5:
When all the crepes are cooked, add your favorite filling to the center of each crepe and fold or roll as desired. You can also keep it simple with a dusting of powdered sugar and enjoy this.

Sweet Crepe Fillings:

• Nutella or dairy-free chocolate spread
• Fresh berries + whipped cream
• Lemon + powdered sugar
• Caramelized bananas
• Sweetened cream cheese filling

Savory Crepe Fillings:

• Spinach + mushroom + dairy-free cheese
• Smoked chicken + pesto
• Roasted vegetables + hummus
• Eggs + turkey bacon
• Garlic sautéed shrimp

Homemade Fruit Jam Filling:

Mix 1 cup fresh berries + 1 tbsp lemon juice + 2 tbsp sugar in a saucepan. Simmer until thick and glossy. Cool before filling crepes.

Storage:

• Fridge: Stack crepes with parchment between them. Store up to 3 days.
• Freezer: Freeze up to 2 months. Thaw and warm in the microwave or skillet.
• Reheat: 10–15 seconds in the microwave makes them flexible again.

Frequently Asked Questions:

Why are my crepes cracking?
Heat is too high or batter is too thick—add a splash of milk.

Can I make these egg-free?
Yes, use silken tofu or a liquid egg replacer. Texture will be softer.

Why are my crepes gummy?
Too much flour or not enough cooking time. Cook 20–30 seconds longer.

Can I make the batter the night before?
Yes! Keep covered in the fridge.

Love This Recipe?

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How To Make Gluten Free Crepes

Ingredients – 1x 2x 3x

• 1 cup gluten-free 1:1 flour
• 1 ½ cups milk (or dairy-free milk)
• 2 large eggs
• 2 tbsp oil or melted dairy-free butter
• 1 tbsp sugar (optional)
• 1 tsp vanilla (optional)
• Pinch of salt

Instructions

1. Whisk the flour, salt, eggs, milk, oil, and optional sugar/vanilla until smooth.
2. Let batter rest 5–10 minutes.
3. Heat a non-stick skillet over medium-low.
4. Lightly grease the pan.
5. Pour ¼ cup batter and swirl to coat the pan thinly.
6. Cook 1–2 minutes until the edges lift.
7. Flip and cook 10–15 seconds more.
8. Repeat until all batter is used.
9. Fill with your desired fillings and enjoy warm.

Notes

• If batter feels thick, add 1–2 tablespoons milk.
• If batter feels thin, add 1 tablespoon flour.
• Cooking slowly gives flexible, soft crepes.

SPECIAL NOTE

Crepe texture depends heavily on your gluten-free flour blend. If you switch blends, you may need to adjust liquid slightly.

Nutrition

Estimated per crepe:
Calories: 78
Carbs: 11g
Fat: 2g
Protein: 3g

Nutrition Disclaimer

Nutrition values are approximate and vary based on brands used.