{"id":32451,"date":"2023-02-07T12:51:19","date_gmt":"2023-02-07T17:51:19","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=32451"},"modified":"2025-04-04T09:16:48","modified_gmt":"2025-04-04T13:16:48","slug":"gluten-free-crepes","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-crepes\/","title":{"rendered":"Gluten Free Crepes"},"content":{"rendered":"

This delicious gluten free crepes recipe is easy to make, turning out thin crepes that have the perfect texture. Use them for sweet or savoury crepes - You can even try my seafood crepes!\t<\/p>\n

Originally posted March 11, 2022, updated on 2\/7\/2023.<\/i>\t\t<\/p>\n

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In my \u201cbefore gluten intolerance\u201d days, I used to love traditional crepes. <\/p>\n

I\u2019d get proper French crepes during Folklorama and at local, whether as regular crepes - as most people know them - or different takes on them from other foreign cultures - Russian blini, polish cheese-filled crepes, even Swedish inspired ones with lingonberry sauce.<\/p>\n

Giving up wheat to go on a gluten-free diet was one thing, I wasn\u2019t about to give up the occasional really good crepe.<\/p>\n

Obviously, I needed to come up with a recipe for the best gluten free cr\u00eapes ... but an easy gluten free crepe recipe. <\/p>\n

I wanted thin gluten free pancakes, but with as few ingredients and as little effort as possible... and here we are!\t\t<\/p>\n

This gluten-free crepe recipe can be made either sweet or savoury, and is perfect vehicle for pretty much pretty much anything you can think of.<\/p><\/div>\n

\n

Making Homemade Crepes<\/h4>\n

While you CAN make crepes on the stove top.. well, I have a confession to make: I am monumentally bad at making pancakes.<\/p>\n

I mean, I can make any of the fanciest pastries you can think of, but literally have to have my husband actually cook American-style pancakes for me. (I make the batter, though!). <\/p>\n

When it came to making crepes at home, I was terrified of the idea of making GIANT, really thin pancakes... so I wussed out and bought a crepe maker.<\/p>\n

Definitely recommend that strategy. It's just a plug in, round cook top that you can use on the counter, and really makes the cooking process less scary.. <\/p>\n

My cr\u00eape pan has a slight lip to prevent the batter from pouring out everywhere, but it's not so high that it makes flipping them problematic. It's uniform heat, so they cook up beautifully.<\/p>\n

More on equipment in a bit, though...<\/p><\/div>\n

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Ingredients<\/h2>\n

Like all of my recipes that would normally require wheat flour, I use my own flour blend for this original recipe, using gluten free flours that have the flavors and properties that will work best for this recipe.<\/p>\n

I don\u2019t recommend using a premade \u201call purpose\u201d gluten free flour mix, as the gf flours and their proportions could be wildly different for each brand of all purpose flour, and not as suited to what you want for the best crepes: <\/p>\n

Flexible enough to wrap around your ingredients, strong enough to not rip when doing to, great flavour and texture.<\/p>\n

Gluten-Free Flour Blend<\/h4>\n

The gf flours \/ starches I use in this recipe are:<\/p>\n

Sorghum Flour<\/a>
\nWhite Rice Flour<\/a>
\nTapioca Starch<\/a> \/ Tapioca Flour<\/a><\/p>\n

Note: I don\u2019t tend to use Xanthan Gum<\/a> in this recipe, as I don\u2019t find I need to... when eating this fresh. If you anticipate serving it cold or reheating, you can add \u00bd teaspoon of it to the dry mix.<\/i> <\/div>\n

\n

Supporting Ingredients<\/h4>\n

Aside from the flours, you\u2019ll need a few simple ingredients to round out this easy recipe:<\/p>\n

Milk (Use coconut milk or almond milk for dairy-free option)
\nMelted butter (Substitute coconut oil for a dairy free option)
\nLarge eggs
\nWater
\nSalt
\nPan spray<\/p><\/div>\n

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Equipment<\/h4>\n

There\u2019s a good chance you have a pan that can make crepes at home, but if not - and if you really love your crepes - you may want to invest in a crepe pan, or a crepe machine. <\/p>\n

Here are some thoughts on your options:<\/p>\n

Normal Nonstick Frying Pan<\/h4>\n

If it\u2019s your first time making crepes and you\u2019re not ready to commit to a speciality piece of kitchen equipment, you can make this recipe in a nonstick skillet.<\/p>\n

Ideally, you\u2019ll want to use a 10-inch skillet or bigger. An 8-inch skillet is about the smallest I\u2019d go, but I\u2019d recommend avoiding a smaller pan like this, if possible. (Or do smaller crepes!).<\/p>\n

The main difficulty with these pans - when it comes to crepes - is that the centers of the pan bottom don\u2019t tend to be perfectly flat, and that can be a bit of an issue when it comes to both swirling the pancake batter around, and also when it comes to even cooking.<\/p><\/div>\n

\n

Crepe Pan<\/h4>\n

A Crepe Pan<\/a> is a specialty type of nonstick pan, with a shallow depth and very flat bottom of the pan.<\/p>\n

They\u2019re usually 10\" or bigger in diameter, plenty of room for making the best gluten-free crepes - or dosas! <\/p>\n

These are built to not only be flat, but ensure even heat distribution throughout the bottom of the pan surface.<\/p>\n

Crepe Maker<\/h4>\n

Finally, there are crepe makers \/ crepe machines, which are a round, speciality kind of griddle.<\/p>\n

These aren\u2019t a common item to find at a grocery store, but you may be able to find them in a department store. I bought mine on Amazon - 12\" Griddle & Crepe Maker<\/a>.<\/p>\n

These machines are available from several different manufacturers, and are great for providing the flat surface, even cooking, and temperature regulation to make great crepes. <\/p>\n

I love mine, highly recommend it. It came with a little wooden (bamboo?) T-shaped tool for spreading the batter, which I find much better than just swirling it. Give it a bit of a soak before using it, and you\u2019re golden!<\/p>\n

IMHO, this is the best way to make gf crepes.<\/p><\/div>\n

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How to Make the Perfect Crepes - Gluten Free!<\/h2>\n

The full recipe follows at the end of this post, this is an informational walk-through with additional tips<\/i><\/p>\n

Batter<\/h4>\n

In a large mixing bowl, whisk together all dry ingredients until well combined.<\/p>\n

In a separate, small mixing bowl, whisk together milk, water, eggs, and melted butter. <\/p>\n

Pour the wet ingredients into the dry ingredients, whisk until smooth and well combined, with no lumps. <\/p>\n

Cover the bowl with plastic wrap and let the crepe batter rest for 5 minutes before using.<\/p><\/div>\n

\n

Making Crepes<\/h4>\n

Over medium heat, heat a small non-stick pan, nonstick skillet, special crepe pan, or griddle. (If you are feeling gutsy, you can go closer to medium-high heat, just be careful not to burn it!)<\/p>\n

Note: You may want to use low heat after your first crepe, depending on your heat. I find that sometimes it can get too hot and stay there - be prepared to adjust!<\/i><\/p>\n

Spray the pan with cooking spray, pour about \u00bc cup of the batter onto the center of the pan, swirling the pan in a circular motion to spread the batter into a large, VERY thin, even circle.<\/p>\n

Don\u2019t use too much batter - \u00bc cup batter is fine - you want these to be paper thin!<\/p>\n

Cook for a minute or two on the first side, until bottom of crepe starts to turn golden brown. <\/p>\n

Carefully flip, cook on the second side for 1 more minute. <\/p>\n

Remove from the heat, spray the pan with a little more non-stick spray, and continue until all of the remaining batter is used up.<\/p>\n

As the crepes are cooked, I like to transfer them to a large plate or baking sheet lined with parchment paper.<\/p>\n

Once all the crepes are cooked, fill and serve.<\/p>\n

If you have leftovers, allow them to cool to room temperature before transferring to an airtight container. They\u2019ll keep in the fridge for a few days, just reheat before serving.<\/p><\/div>\n

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Serving Gluten-Free Crepes<\/h2>\n

This recipe provides a great base for both your favorite fillings and favorite toppings, whether sweet or savory. Here are some ideas and a couple of recipes for your:<\/p>\n

Sweet Crepes<\/h3>\n

If you\u2019re looking to use a sweet filling for your cooked crepes, start by adding 2 tablespoon granulated sugar to the dry ingredients, and 1 teaspoon of vanilla extract to the wet ingredients.<\/p>\n

Beyond that, sweet crepes can be served for breakfast, as a sweet snack, or as a fancy dessert. Here are a few ideas for sweet fillings:<\/p>\n

1 - Spread crepe with Nutella or peanut butter, sprinkle with banana and\/or strawberry slices, and roll up. Dust a little powdered sugar on top of the crepe to finish it off!<\/p>\n

2 - Fill with fresh berries, a squeeze of lemon juice, and a bit of lemon zest or orange zest, top with whipped cream.<\/p>\n

3 - Your favourite jam, marmalade, or preserves, maybe with some cream cheese added, and\/or whipped cream on top. <\/p>\n

4 - Just sweet crepes on their own (or stuffed with fresh fruit), topped with a drizzle of maple syrup or coconut sugar and some toasted walnuts.<\/p><\/div>\n

\n

Make a Crepe Cake<\/h4>\n

This easy gluten free crepe recipe works beautifully in any recipe for crepe cake - a \u201cCake\u201d made by layering crepes with a creamy filling.<\/p>\n

You may need to double the recipe or adjust the size of your crepes, though.<\/p>\n

Curds<\/h4>\n

Lemon Curd<\/a> is a traditional filling for crepes (sprinkled with powdered sugar!), but don't stop there - there are all kinds of fruit curds that are super tasty and easy to make!<\/p>\n

Try Blackcurrant Curd<\/a>, Kiwi Curd<\/a>, Raspberry Curd<\/a>... even Passionfruit Curd<\/a> (which might be my favourite thing EVER!)<\/p>\n

See my How to Make Fruit Curd<\/a> post over on Celebration Generation for links to all of my unique fruit curd recipes!<\/div>\n

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Savory Crepes<\/h3>\n

Using the base recipe as-is, fill with one (or more!) of the following savory fillings:<\/p>\n

- Add finely chopped fresh herbs to the dry ingredients, fill prepared crepes with cheeses - goat, ricotta, a mixture, maybe some shredded cheese. They\u2019re a great platform for fresh ingredients!<\/p>\n

- Spread with some softened\/melted cream cheese, fill with smoked salmon, top with finely chopped chives.<\/p>\n

- Saute something green - spinach, finely chopped broccoli - with some onions. Fill the crepe, top with cheese.<\/p>\n

- Roll together with sliced deli meats and cheeses, for a fancy sandwich roll.<\/p>\n

- Scramble some eggs with some chopped up cooked breakfast meats - bacon, sausage, ham - and whatever else you\u2019d like, fill the crepes with it. Top with Hollandaise sauce, if you\u2019d like.<\/p>\n

... really, you can fill these with any kind of sauteed vegetable, pulled \/ chopped meat, and\/or cheese. Shredded chicken, pulled pork, sliced steak, chopped up leftover ham - have fun with it!<\/p>\n

Also, I have two savory crepe recipes:<\/p><\/div>\n

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Gluten Free Mushroom Asparagus Crepes with Swiss Cheese Sauce<\/h4>\n

Mushroom Asparagus Filling:<\/h5>\n

1 lb Mushrooms, sliced
\n\u00bd Small onion, chopped
\n2 Garlic cloves, pressed or minced
\n1 tablespoon Olive oil 1
\n1 lb Asparagus spears, trimmed
\nSalt and pepper<\/p>\n

In a large frying pan or wok, saute the mushrooms, onion, and garlic in olive oil until tender. Add asparagus, continue cooking just until heated through.<\/p>\n

Season with salt and pepper, to taste. Stuff inside crepes, top with Swiss Cream Sauce:<\/p><\/div>\n

\n
Gluten-Free Swiss Cheese Cream Sauce<\/h5>\n

\u00bc cup Butter
\n\u00bc cup White rice flour
\n1 cup White wine
\n2 cups Shredded Swiss cheese
\n2 cup Milk
\nSalt and pepper<\/p>\n

In a medium saucepan, melt butter. Whisk in rice flour, cook over medium heat for two minutes.<\/p>\n

Slowly add white wine, whisking as you pour. Simmer for 1 minute.<\/p>\n

Once liquid is fully incorporated and smooth, add Swiss cheese and milk, stirring until everything is melted and well combined. <\/p>\n

Season with salt and pepper, to taste.<\/p><\/div>\n

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Gluten-Free Seafood Crepes<\/h4>\n

When I was in my young teens, a local breakfast restaurant offered seafood crepes on the menu.<\/p>\n

It wasn't anything fancy or refined - I think it actually used those fake crab sticks - but I loved it. <\/p>\n

As an adult, I decided that I should make a more elegant version as a supper option - better seafood, some white wine... oh, it's delicious.
\nWhen preparing the crepes to use in this recipe, I like to substitute dry white wine for the water in the crepes recipe.<\/p>\n

Makes 4 servings<\/p>\n

Ingredients<\/h5>\n

6 oz Crab claw meat
\n1 lb Shrimp, peeled and deveined
\n1 lb Bay scallops, raw
\n1 tablespoon Olive oil
\n\u00bd Small onion, chopped
\n1-2 Garlic cloves, crushed
\n8 oz Cream cheese, softened
\n\u00bd cup Dry white wine
\n\u00bd cup Heavy cream
\n1 cup Shredded Parmesan cheese
\n1 prepared batch basic crepes
\n\u00bd cup Thinly sliced green onion, optional<\/p><\/div>\n

\n
Method<\/h5>\n

Strain any excess liquid off crab meat, if applicable. Pick through meat to remove shells, discard any found. <\/p>\n

Combine crab meat, shrimp, and scallops in a large bowl, set aside.<\/p>\n

In a large nonstick pan, saute onion and garlic in oil, cooking over medium-high heat until onions are tender and translucent. Add cream cheese, whisk until smooth. <\/p>\n

Add wine, heavy cream, and Parmesan, stir til smooth. Add seafood, cook just until seafood is cooked through.<\/p>\n

Fill crepes with hot seafood mixture, allowing two crepes per person. <\/p>\n

Garnish with additional shredded Parmesan cheese, or with sliced green onions. Serve hot.<\/p><\/div>\n

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More Gluten-Free Breakfast & Brunch Recipes<\/h2>\n

Looking for more breakfast food recipes for the whole family? Here are some easy recipes to try:<\/p>\n

Gluten-Free Apple Pancakes with Caramel Apple Topping<\/a>
\nGluten Free Bagels<\/a>
\nGluten-Free Banana Bread<\/a>
\nGluten-Free Banana Muffins<\/a>
\nGluten Free Banana Nutella Ebelskivers<\/a>
\nGluten-Free Blackberry Muffins<\/a>
\nGluten Free Blueberry Banana Bread<\/a>
\nGluten-Free Blueberry Muffins<\/a>
\nBreakfast Meatloaf<\/a>
\nGluten Free Cranberry Orange Bread<\/a>
\nGluten Free Cranberry Walnut Muffins<\/a>
\nGluten Free Eggless Banana Bread<\/a>
\nGluten Free French Onion Soup Tart<\/a>
\nGluten-Free Lemon Drizzle Cake<\/a>
\nGluten-Free Lemon Mascarpone Ebelskivers<\/a>
\nGluten Free Mushroom Soup & Eggs on Toast<\/a>
\nGluten-Free Paska [Easter Bread]<\/a>
\nGluten Free Pop-Tarts<\/a>
\nGluten-Free Pumpkin Bread<\/a>
\nGluten Free Pumpkin Muffins<\/a>
\nGluten Free Sourdough Waffles<\/a>
\nGluten-Free Zucchini Bread<\/a>\n<\/div>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Gluten Free Crepes<\/h2>\n
<\/div>\n
These gluten free crepes are delicious & have the perfect texture. Use them for sweet or savoury crepes - You can even try my seafood crepes!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Resting time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Bread, Breakfast, brunch<\/span><\/div>
Cuisine: <\/span>French<\/span><\/div>
Diet: <\/span>Gluten Free<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span> Crepes<\/span><\/span><\/div>\n
Calories: <\/span>143<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>