This is my family’s favorite gluten-free crepe recipe! The best part about these crepes is they are EASY-TO-MAKE and can be made right in your blender. They’re delicious for breakfast or dessert!
I’ve perfected these crepes so you get the perfect thin, chewy texture of traditional crepes! Wrap them up with your favorite sweet or savory fillings!
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! We also love these buckwheat crepes.
Crepes are so light and subtly sweet, they’re versatile enough for both sweet and savory toppings. The best crepes are ultra thin and tender, and sometimes gluten-free crepes can fall short of the traditional crepes texture.
But not this recipe! I worked hard to create a gluten-free crepes recipe that is tender, thin, moist, and won’t fall apart.
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For more gluten-free breakfast recipes, try these gluten-free waffles, banana pancakes, gluten-free buttermilk pancakes and gluten-free muffins.
You also might like this gluten-free banana bread and these gluten-free donuts!
Why You’ll Love this Recipe
- Tender and moist
- Ultra thin
- Buttery, crisp edges
- Made with simple ingredients
- Endless topping options
They pair great with fresh ingredients like strawberries and bananas, or more indulgent toppings like Nutella or powdered sugar. Check out this article on is nutella gluten-free?
If you’re making them for brunch of dinner, try a savory twist and load your gluten-free crepes with ham and Swiss cheese.
This gluten-free crepes recipe is ideal for a brunch with friends, birthday breakfast, or holiday!
Ingredients You’ll Need
Here are the ingredients that make this gluten-free crepes batter stand out from the others!
- 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.
- Sugar: A touch of granulated sugar helps sweeten the crepe batter (without making them too sweet). You can add more sweetness with your toppings, if desired.
- Vanilla: Vanilla is a key ingredient to help the gluten-free crepes really shine!
- Butter: Melted butter adds richness to the crepe batter, and additional butter is added to the skillet before cooking.
- Eggs: Eggs act as a binder for the crepe batter and enhance the flavor.
- Baking powder: Baking powder activates to give the crepes a slight rise and tender texture.
- Salt: Fine sea salt enhances the flavor of the eggs and vanilla—the perfect finishing touch!
How to Make Gluten-Free Crepes
- 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 over-blend!
- 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 low 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 golden brown, about 1-2 minutes per side. Stack the gluten-free crepes on a pan until ready to serve. Repeat with remaining batter.
- Serve 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.
Whether you like to go all out with fresh fruit, Nutella, and whipped cream, or keep it simple with sugar and lemon juice, you’re totally free to be creative.
I also like to make homemade fruit compote like this strawberry compote, blueberry compote, raspberry compote or apple compote for fillings.
Here are some of our favorite ways to dress up gluten-free crepes:
Sweet Crepes Fillings
- Lemon curd
- Fruit compote
- Whipped cream
- Nutella
- Peanut butter
- Caramel
- Bananas
- Berries
- Peaches
- Cooked apples
- Apple sauce
- Strawberry jam
- Cream cheese
- Maple syrup
- Buttermilk syrup
- Powdered sugar
- Granulated sugar
- Cinnamon and sugar
- Ice cream
- Hot fudge
- Marshmallow fluff
Savory Crepes Fillings
- Ham
- Turkey
- Prociutto
- Smoked salmon
- Ricotta
- Swiss cheese
- Mozzerella
- Chives
- Pesto
- Sauteed veggies
- Basil
- Tomato
- Arugula
- Spinach
- Mixed greens
- Chicken
- Hollandaise sauce
- Scrambled eggs
Storage and Freezing Instructions
To keep warm: Keep cooked gluten-free crepes warm by stacking them on a baking sheet in an oven set to 175 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.
FAQs
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.
Yes, traditional French crepes are made with wheat flour, which contains gluten. However, you can easily make gluten-free crepes at home using gluten-free flour.
No. Though pancake batter and crepe batter include many of the same ingredients, the texture and flavor are different. Pancakes are thick, fluffy, sweet, and cake-like, while crepes are thin, chewy, and less sweet.
Expert Tips and Tricks
- 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!
- Make ahead: These easy gluten free crepes are even better if you make them in advance! Make the batter the night before, then store in the fridge until you’re ready to cook.
- Butter the pan: 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.
- Lift and rotate the pan: Crepes are best when they’re ultra thin. Achieve this consistency by immediately lifting and twirling the pan after pouring the batter into the center. Allow the batter to stretch across the entire diameter of the pan to get thin crepes.
More Gluten-Free Recipes
I hope you love this easy recipe as much as we do! If you try these delicious gluten free crepes, be sure to leave me a comment/rating below. I’d love to hear from you!
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!
Notes
- 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!
- Make ahead: These easy gluten free crepes are even better if you make them in advance! Make the batter the night before, then store in the fridge until you’re ready to cook.
- Butter the pan: 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.
- Lift and rotate the pan: Crepes are best when they’re ultra thin. Achieve this consistency by immediately lifting and twirling the pan after pouring the batter into the center. Allow the batter to stretch across the entire diameter of the pan to get thin crepes.
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!