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Gluten-Free Crepes

Gluten free crepes

Gluten-Free Crepes

Crepes are not only delicious and versatile, making gluten-free crepes is also fast and easy.  I love crepes for their versatility — they can elevate almost anything to become an elegant meal.  Crepes can also be used to make sweet and savory blintzes, as well as savory Italian Cannelloni.

Crepes are one of my earliest food memories from when I was a small child living in Rockland County, New York, in the 1970s. The Paramus Mall was about 1o minutes from where we lived, and they had a crepe restaurant there. On occasion, my parents would take us there. I can still remember my favorites were the ham and cheese crepes for dinner, and, for dessert, they had crepes that were filled with a long solid block of vanilla ice cream and topped with fresh strawberries. I was in heaven.

Gluten-Free Crepe Cooking Tips

Cooking gluten-free crepes is really no different than cooking ‘regular’ crepes.  You can use a special crepe pan or any nonstick eight to 10-inch sauté pan or frying pan.  The trick is to heat your pan slowly and evenly, lightly coat with butter, and cook until the crepe is set and the edges are just starting to brown. You will know it’s ready to flip when there is no more sheen on the top, and you can pick it up to flip. You barely need to cook the second side; in fact, some chefs don’t.

As with all of my recipes, this recipe will work with any 1:1 gluten free flour blend, such as King Arthur Measure for Measure, Better Batter, Cup4Cup, Bob’s Red Mill, Presidents Choice, Doves Farm or either of my copycat 1:1 flour blend recipes.



Savory Crepe Ideas:

Ham & cheese

Mushrooms in cream sauce

Spinach & cheese

Tomato basil & cheese

Thanksgiving leftovers

Smoked salmon, cream cheese and capers

Braised short rib

Sweet Crepe Ideas:


Sugar & butter

Nutella & banana

Peanut butter and anything

Sauteed fruit

Ice cream topped with fruit

Greek yogurt & fruit

Cinnamon sugar

Lemon juice & confectioners’ sugar

Lemon curd

Whipped mascarpone

Pie filling


Gluten free crepes

Gluten-Free Crepes

Course: Breakfast, brunch, Dessert, Main Course
Cuisine: American, French, gluten free
Keyword: crepes, Gluten Free
Prep Time: 10 minutes
Cook Time: 8 minutes
Resting Time: 30 minutes
Total Time: 48 minutes
Servings: 8 crepes
Calories: 100 kcal
Author: Alina Eisenhauer


  • 200 grams eggs (4 large)
  • 240 grams milk (or plant milk)
  • 120 grams 1:1 gluten-free flour blend
  • Butter as needed for the pan
  • pinch salt*
  • 1 tablespoon sugar* (if making sweet crepes, optional)
  • ½ teaspoon vanilla* (if making sweet crepes, optional)


  1. Combine the eggs, milk and flour, and whisk until everything is uniformly combined with no lumps. You can also do this in the blender if you prefer.

  2. Let the batter rest for half an hour, uncovered, at room temperature (or up to one day, covered and refrigerated).

  3. Depending on which flour you use, the batter may thicken. If it thickens so much that you cannot easily swirl in the pan, you can thin it with a little milk.

  4. Heat your pan over medium-low heat. Add a little butter, enough to cover the pan with a thin coat. Pour in just enough batter to coat the bottom as you tip and tilt the pan (about ⅓ cup). Alternately you can use a crepe spreader if you have one.

  5. Allow the crepe to cook for a minute or so, untouched, until it's set. Then gently turn it, and briefly cook the other side. It only needs 10 seconds or so. If, after cooking the first crepe, you would like them to be thinner, add a little milk to the batter until you have the consistency you like.

  6. Turn them out onto a plate, and hold at room temperature, covered, for up to several hours.

  7. Fill, and serve as desired.

Recipe Notes

* If you're going savory, you can add ½ teaspoon of salt (and you can replace the milk with chicken stock or water, if you wish). If you're making sweet crepes, add one tablespoon of sugar and ½ teaspoon of vanilla (or any other extract you like).

Nutrition Facts
Gluten-Free Crepes
Amount Per Serving (1 g)
Calories 100 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 85mg28%
Sodium 43mg2%
Potassium 76mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 4g4%
Protein 5g10%
Vitamin A 167IU3%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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