Easy Gluten Free Crepes

With a little practise these become easy gluten free crepes, even kids can learn to make them. Crepes can be rolled, folded, stacked or stuffed and there's no end to the many ways you can serve them. Vary the filling, have no filling at all, or build an impressive Crepe Cake. Don't wait for a special occasion, make crepes instead of pancakes this weekend.

Almost every European country has a version of crepes. Palatschinken is the crepe made in Germany and Austria, Ukrainian people make nalysnyky, blintzes come from Russia and in Czech they eat palačinky. The list goes on and the recipes vary, but the main message is that if all these people can make crepes, you can make them gluten free.

🥣 Ingredients

Typical North American pancakes are made with a leavening agent like baking powder which makes them thicker than crepes. When you're making crepes, thin is in! Make them for breakfast, lunch or dinner.

• milk (2% or whole milk)
• eggs
• butter
• EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
• oil for cooking

See recipe card for exact amounts.

🍳 Instructions for Making Perfect Crepes

I hadn't made crepes for years and after only a few tries I mastered the technique in my well used non-stick pan. Here are my tips for success.

• The pan should be quite hot before you start.
• Use a tiny amount of oil and wipe the pan with a paper towel before you cook each crepe. This evenly greases the pan plus picks up any flecks of batter from the last crepe.
• Use a measuring cup to pour the same amount of batter in the pan each time. You'll save a few seconds when you know you're pouring it all in the pan and that's the time it takes for the next step.
• Quickly swirl the pan so the batter covers the entire bottom.
• Use the thinnest flipper you have to easily flip the crepes without tearing them.

🥣 Substitutions

Gluten Free Flour Blend - The gluten free secret for this crepe recipe is simply having a flour blend you like. Everyone wants to know if they can substitute a different flour blend in every recipe. Only you can figure that out in your own kitchen with your own tasters.

I used my everyday EGFG flour blend and; like my pancakes, muffins and 100 other recipes, they don't taste gluten free. That's the kind of blend you're looking for if you're new to gluten free. No blend will work in every recipe but when you have one that works in most of your recipes it's a game changer!

Rice Free - I haven't found the right combination of flour for the perfect rice free crepe, yet! These buckwheat crepes are best with a savoury filling but if you're looking for a rice-free crepe for a sweet filling just keep trying. Use the flours you can tolerate, learn as you go, and ask me any questions you have.

Dairy Free - Yes, you can substitute a dairy free milk for the cow's milk.

📖 Variations for Gluten Free Crepes

Just like pancakes the amount of sugar varies among crepe recipes but using a different filling will make the most significant difference in your dish. Mix it up!

• Fold crepes in four and sprinkle with white sugar or icing sugar. Top with fresh fruit if you like.
• Spread each crepe with your favourite jam or even Nutella then fold in four or roll them up.
• Fill with freshly whipped cream, with or without fruit, then roll or fold as desired. Mine were made for dessert so I filled them with whipped cream and drizzled strawberry sauce over them.
• Pastry Cream or vanilla cream would be a fancy filling for a fancy dessert.
• Make an impressive crepe cake by spreading any filling on each crepe and stacking as many as you want for the desired size of cake. You'll find my tips for that in this post, Crepe Cake.
• Traditional French savoury crepes are made with buckwheat flour but a crepe is a bank canvas. Fill any crepe with anything you want!

One recipe, endless variations. That's what gluten free cooks love!

🥣 Equipment

A crepe pan isn’t necessary but they do have some features for easy cooking. If your family loves crepes or you're buying a gift for someone, here are a few choices.

• Cuisinart’s Classic non-stick 10-inch crepe pan.
• This high-end 10-inch Ceramic Nonstick Crepe Pan with a larger edge on one end.
• An electric crepe maker with batter spreader and wooden spatula.
• A heavy Le Creuset Enameled Cast-Iron Crepe Pan.

💭 Top Tip

Pay attention to the setting on your stove so you can repeat what works. You can enlist some help, use two pans on different elements and learn more about your stove and your pans. I made my crepes with two regular non-stick pans. I had them both on the stove at the same time and was able to work efficiently, stay focused and figure out the tips I shared above.

Easy Gluten Free Crepes

Master crepe making on your first try! Then you can make sweet or savoury crepes with endless options for fillings. Then you'll be ready to make a gorgeous layered crepe cake for the next special occasion that must have cake.

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: French

Keyword: gluten free crepes

Cook Time: 20 minutes minutes

Servings: 10 crepes

Calories: 114kcal

Author: Cinde Little

Ingredients

• ▢ 1½ cups milk (2% or whole milk)
• ▢ 2 eggs
• ▢ 2 tablespoon melted butter
• ▢ 1¼ cups EGFG gluten free flour blend*
• ▢ 2 tablespoon sugar (or 2 teaspoon for less sweet crepes)
• ▢ ¼ teaspoon salt
• ▢ vegetable oil for cooking

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Instructions

• Whisk together milk and eggs. Add melted butter, stir and set aside.
• In a large bowl mix flour, sugar and salt.
• Add egg mixture to the flour and whisk until evenly mixed.
• Heat 10-inch non-stick pan(s) over medium-high heat.
• Pour about ¼ cup batter into the hot pan. Immediately tilt and swirl the pan so the batter coats the entire surface. Cook until lightly browned, about 1 minute.
• Flip crepe, cook for another 1½-2 minutes. Transfer to a plate.
• Put pan back on heat, add more oil if needed. Use a folded paper towel to wipe away excess oil and any flecks of crepe left behind.
• Continue cooking until all the batter is used.

Notes

*EGFG gluten free flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour. Makes ~ 8 cups.

SERVING SUGGESTIONS:

• Fill with whipped cream and strawberries. Roll up and serve for dessert.
• Sprinkle with sugar or maple syrup. Fold and serve.
• Spread with jam and roll or fold. Top with whipped cream or sprinkle with icing sugar.
• Spread with Nutella and top with banana slices. Fold and serve.

Nutrition

Nutrition Facts

Easy Gluten Free Crepes

Serving Size

 

1 crepe

Amount per Serving

Calories

114

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

1

g

Cholesterol

 

43

mg

14

%

Sodium

 

103

mg

4

%

Potassium

 

68

mg

2

%

Carbohydrates

 

15

g

5

%

Fiber

 

2

g

8

%

Sugar

 

5

g

6

%

Protein

 

4

g

8

%

Vitamin A

 

177

IU

4

%

Calcium

 

61

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.