Gluten-free Crepes

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This easy, homemade Gluten-free Crepe Recipe makes the best crepes! They are light, fluffy, and delicious, perfect for any occasion!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, brunch, Dessert

Cuisine: French

Keyword: crepes, gluten-free crepes

Servings: servings

Author: Lama

Ingredients

1¼ cups Gluten -free flour
1 tablespoon granulated sugar or honey
⅛ teaspoon salt skip if using salted butter
1¼ cups whole milk use almond milk for dairy free crepes
2 eggs large
¼ cup water
½ teaspoon vanilla extract gluten-free
2 tablespoons unsalted butter melted and cooled

Instructions

Whisk the eggs in a large mixing bowl with a hand mixer or stand mixer.
Mix in the remaining ingredients for 1 minute on medium, or until all of the ingredients are fully combined and the batter is smooth.
Coat a nonstick skillet with gluten-free cooking spray.
Place ¼ cup of the batter in the center of a greased pan. Remove the pan from the heat and swirl it to evenly spread the batter into a circle.
Cook for 30-45 seconds over medium heat, or until the bottom is browned. Cook for about 30 seconds more, or until the crepe is brown on the other side.
Repeat with the rest of the batter.

Notes

I don't recommend using cast iron because it's difficult to swirl the batter and the crepes stick to it. If you have a crepe pan, you can also use it!

Preheat the pan to ensure consistent, even heat, allowing the crepes to brown evenly.

It takes practice to swirl the batter into the pan! The more crepes you make, the easier it will become. And don't worry if they're not perfectly round—they'll still taste great.

Before flipping the crepe, use a thin spatula, such as a fish spatula or an off-set spatula, to loosen it from the pan.

The sugar adds flavor and helps the crepes brown (even if you're making savory crepes). We usually use 1 tablespoon of sugar and sweeten the crepes with toppings or a dusting of sugar.

Use almond milk or soy milk and dairy-free butter to make a dairy-free version.

Blending the batter ensures that it is ultra smooth and free of lumps, which is essential for thin crepes.

Allow the batter to rest for at least 30 minutes (or up to 1 day) before cooking the crepes. This allows the flour in the batter to absorb the liquid, resulting in a smoother consistency. Before you start cooking, whisk or blend the batter.

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