Gluten Free Crepes Recipe Card
Light, Flexible, and Perfect for Any FillingThis gluten free crepes recipe makes soft, thin crepes that won’t tear and work beautifully with sweet or savory fillings. They’re quick to prepare, freezer-friendly, and easily customizable for dairy-free and egg-free diets.
Ingredients
- 1 cup gluten-free all-purpose flour
- 2 large eggs
- ¾ cup milk (dairy or plant-based like almond, oat, or coconut)
- ½ cup water
- 1 tbsp melted butter or neutral oil
- 1 tsp vanilla extract (optional – for sweet crepes)
- 1–2 tsp sugar (optional – for sweet crepes)
- Pinch of salt (optional – omit for sweet crepes)
Instructions
- In a large bowl or blender, combine all ingredients. Whisk or blend until smooth and lump-free.
- Let the batter rest at room temperature for 15–30 minutes.
- Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with oil or butter.
- Pour ¼ cup batter into the pan and quickly swirl to coat the surface evenly.
- Cook for 60–90 seconds, until edges lift and bottom is lightly golden. Flip carefully and cook the second side for 30–45 seconds.
- Transfer to a plate. Stack with parchment paper between crepes. Repeat until all batter is used.
Notes
Tips & Variations:
- Savory crepes? Skip the vanilla and sugar, and add herbs or garlic powder.
- Egg-free version: Use 1 tbsp flaxseed meal + 3 tbsp water (let sit 5 min).
- Dairy-free version: Almond, oat, or coconut milk all work well.
- Freezer tips: Cool crepes completely, stack with parchment, freeze for up to 2 months.
- Reheat: In skillet (30 sec), microwave (15–20 sec), or oven (300°F, 5–7 min).