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Crepes on a plate, filled with Nutella and strawberries
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Meaningful Eats

Gluten-Free Crepes (Easy Blender Recipe!)

14 crepes
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!
Note: This batter needs to rest/chill for at least 1 hour. I recommend making the batter the night before if you're serving them for breakfast!
Course Breakfast
Cuisine French
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes

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

RECIPE 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.

Nutrition

Calories: 87kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 124mg | Potassium: 112mg | Fiber: 1g | Sugar: 3g | Vitamin A: 157IU | Calcium: 60mg | Iron: 1mg