Erin’s Recipe Rundown
Texture: Thin and delicate with buttery crisp edges!
Taste: Lightly sweet if you’re making sweet crepes, but overall a neutral flavor to let your favorite fillings shine.
Ease: Easy blender recipe! So easy to mix together.
Top Tips: You’ll need to let the batter chill for at least an hour. I like to chill the batter overnight!
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Definitely! My family loves these crepes and they’re great for special occasions year round.
xoxo erin
These gluten-free crepes are incredibly thin, subtly sweet, and the perfect vehicle for sweet or savory toppings. I love them filled with Nutella, fruit, powdered sugar, or ham and cheese!
I worked hard to create a gluten-free crepes recipe that is tender, thin, moist, and won’t fall apart. We also love these buckwheat crepes.
Featured Comment
From Lisa: “We were invited to a crepe party at a friends house last night. Since I’m GF I brought my own batter. I used the King Arthur GF flour and followed your recipe exactly. They were amazing!! Loved them!!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Crepes
- Crepe Topping and Filling Ideas
- Storage, Freezing and Make-Ahead Instructions
- What are gluten-free crepes made of?
- How do I make sure my crepes don’t stick?
- Can I make these gluten-free crepes dairy-free?
- Why do I need to chill the batter?
- More Gluten-Free Breakfast Recipes
- Gluten-Free Crepes (Easy Blender Recipe!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free crepes. See the recipe card below for the exact measurements.
- Gluten-free flour: These gluten-free crepes turn out best when you use a high-quality gluten-free flour blend. Look for flour blends that contains xanthan gum for the best results. This is my favorite brand.
- Milk: I recommend using 2% or whole milk in this recipe. However, you can also make these crepes dairy-free by using your dairy-free unsweetened milk of choice.
- Sugar/Vanilla: A touch of granulated sugar helps sweeten the crepe batter (without making them too sweet). I also like to add vanilla for sweet crepes. Omit the sugar and vanilla for savory crepes.
- Baking powder: Crepes are typically made without leaveners like baking powder and baking soda, but I like to add a little baking powder to ensure a light and tender texture.
How to Make Gluten-Free Crepes
- Add the ingredients to the blender: I like to add the liquid ingredients first with the dry ingredients on top so they don’t get stuck to the bottom of the blender.
- Blend: Pulse the batter together until smooth and combined. Note that you definitely don’t want to overmix the batter!
- Refrigerate: You can put the whole blender container into the fridge, or pour the batter into a measuring cup to refrigerate. Chill for at least 1 hour or overnight.
- Cook: I like to cook these gluten-free crepes in my favorite crepe pan. Pour about 1/4 cup batter into the pan, immediately rotate the pan from side to side to form an even circle.
- Serve: Top with your favorite fillings and enjoy!
Crepe Topping and Filling Ideas
The possible fillings and toppings for crepes are endless! They’re truly a blank canvas for both sweet and savory fillings.
Here are some of my favorite ways to dress up gluten-free crepes:
- Add fruit compote! You might like these recipes for strawberry compote, blueberry compote, raspberry compote or apple compote.
- Lemon juice and white sugar
- Nutella and strawberries or bananas (Check out this post on is nutella gluten-free?)
- Dairy-Free Caramel Sauce
- Lemon curd and berries
- Ham and gruyere cheese
- Ricotta, chive & smoked salmon
- Scrambled eggs, ham and hollandaise sauce
- Fresh mozzarella, basil and tomatoes
- Pesto and sautéed vegetables
Storage, Freezing and Make-Ahead Instructions
To Make-Ahead: Since this crepe batter already requires a 1-hour or overnight chill time, it’s a great make-ahead recipe!
To Keep Warm: Keep cooked gluten-free crepes warm by placing them on a baking sheet in an oven set to 175F degrees.
To Store: Once the gluten-free crepes are cooled, stack them on a plate and wrap in plastic wrap or in an air-tight container. Store in the fridge for 3-5 days. Reheat individual crepes in the microwave, then enjoy as a snack or quick meal.
To Freeze: If you make them ahead, gluten-free crepes make a great quick breakfast for busy weekday mornings. Spread crepes on a baking tray (do not overlap) and place in the freezer. Once frozen, stack them and place in a freezer bag until ready to eat. They will last 1-2 months!
To Reheat: Place one crepe in the microwave for a few seconds, until warm. Or spread Nutella on, roll it up, and heat cold, if you prefer.
What are gluten-free crepes made of?
Gluten-free crepes are made by substituting all-purpose wheat flour for gluten-free flour. In this gluten-free crepe recipe, I use a high-quality gluten-free flour blend, eggs, milk, sugar, baking soda, salt, and vanilla.
How do I make sure my crepes don’t stick?
It’s best to butter the bottom of the pan in between each crepe. This will give you a crisp, buttery edge to each crepe, and prevent the crepes from sticking together. Just peel back a stick of butter and lightly run it over the skillet before adding the batter.
Can I make these gluten-free crepes dairy-free?
Yes! You can easily make these crepes dairy-free by using dairy-free butter and unsweetened dairy-free milk.
Why do I need to chill the batter?
Chilling the batter for at least one hour allows the gluten-free flour to fully absorb the liquid. It will result in much more tender crepes than if you cook them right away. Do not skip this step!
More Gluten-Free Breakfast Recipes
Gluten-Free Crepes (Easy Blender Recipe!)
Ingredients
- 2 cups milk
- 3 eggs
- 1 cup + 2 tablespoons gluten-free 1:1 baking flour 160 grams
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons melted butter
- ½ teaspoon vanilla extract
- Butter for cooking
Instructions
- Add all the ingredients for the crepe batter into a blender, with the liquid ingredients on the bottom so things blend smoothly. Blend until just smooth and combined, don’t overblend!
- Pour the batter into a measuring cup, cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- Heat a 6-inch or 8-inch skillet or crepe pan over medium heat. Lightly butter the pan then pour about 1/4 cup batter into the pan, immediately rotate the pan from side to side to form an even circle. Cook until light brown, about 1-2 minutes per side.
- Stack the crepes on a pan until ready to serve. Repeat with remaining batter.
- Serve with your favorite crepe fillings and enjoy!
These look so good, as do so many of your recipes. I was wondering if there’s a work around if you have to use gf flour without xantham gum? In my testing I’m not only Celiac but also react to the xantham gum. This removes so many gluten free items from my limited choices.
Hi Carol, this recipe has only been tested with gf flour that contains xanthan gum, but Erin also has this gluten-free buckwheat crepe recipe that doesn’t contain xanthan gum. We hope this helps!
Absolutely delicious and easy! My husband who is not gluten free loved them.
Yay! We’re so glad you both loved the crepes, Karen! Thank you for sharing your kind feedback with us!
Look forward to trying this recipe. I love to fill my crêpes with rotisserie chicken, quickly sautéed in garlic butter, then I add onion and chive cream cheese and fresh spinach. So good.
We were invited to a crepe party at a friends house last night. Since I’m GF I brought my own batter. I used the King Arthur GF flour and followed your recipe exactly. They were amazing!!
Loved them!!
Hooray! I’m so happy you were able to enjoy crepes alongside your friends. Glad they turned out for you!
My family loved them! Great easy recipe and you can’t even tell they’re gluten-free! Thank you for sharing this recipe
Erin!
“For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.”
John 3:16
I’m so glad you and your family enjoyed them!
I’m dairy and gluten free what can I use instead of milk and butter for the crepes?
I am new to this diet and get confused
Great question! You can use a dairy-free butter like Country Crock Plant Butter or Earth Balance buttery sticks. You can also easily use almond milk 🙂
I have a question about the amount of gf baking flour to use. You list 1 cup as 160 g, but the back of the King Arthur flour package lists 4 tablespoons as 31 g, which would be 124 per cup. I am new to gf baking and have not tried this recipe yet, but I noticed that it is very similar to the traditional crepe recipe I have been using for years that calls for 1 1/4 cups of flour, which would be closer to the weight of 160 g that you list. I like to weigh flour because it is so quick, but would like to confirm the amount before trying this recipe. Thanks!
Hi Molly! That’s a great question. I find gluten-free flour is quite a bit denser than regular flour. I you try measuring 1 cup of KAF GF flour and weighing it, you’ll find it’s WAY more than 125 grams. I think they should clarify that! I find 1 cup of gluten-free flour is closer to 150 grams. My old crepe recipe was 1 1/4 cups flour as well – so this works well adapted to gluten-free with just 1 cup of flour + 2 tablespoons. I hope this makes sense! I do it this was so the recipes will turn out for people who weigh it and measure it. You can always trust the weight measurements on my blog 🙂
These crepes remind me of being a kid. Thank you for sharing this Erin, I will definitely make this on repeat!
I’m so glad you enjoyed them! Thanks for the comment 🙂
These are so good! You’d never ever know they are gluten free. My kids loved them, I had to make a second batch!