These gluten-free crepes are so easy to prepare and are good for breakfast or dessert. They can have a sweet or savory flavor with the usual alternative of dairy free. These are absolutely delicious and will be liked by kids as well as adults.

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I am so excited to share this recipe gluten-free crepes with you. It is almost incredible how simple it is. All you need is a blender, few basic ingredients and about five minutes to make the batter.

Regular crepes use all-purpose flour containing gluten, but this one without gluten in it also tastes great! They’re spongy, they’re easily made (in a blender!) and go perfectly with various toppings or fillings.

Why you’ll love this recipe

Easy to make
Pantry staple ingredients
Dairy free friendly

Key Ingredients

Flour: I used Bob’s Red Mill 1:1 Baking flour which I highly recommend. In case you decide to choose another type of blend, ensure that it has xanthan gum.

Milk: The best choice would be almond milk but any other kind works too whether it’s non-dairy or dairy type.

Eggs: Two large eggs are needed here for these crepes. Do not use flax eggs or applesauce as egg substitutes if you want the real texture and taste.

Butter: Use melted butter here considering dairy butter, non-dairy butter, refined coconut oil if desired but nothing beats plain old butter!

Sugar & Vanilla: Sugar and vanilla enhance the flavors. I used white sugar but any granulated sugar should work just fine. The crepes will turn out darker when you use coconut sugar. You can also try some refined sugar-free option.

Making Gluten-Free Crepes

Blend the Ingredients: Combine all ingredients in a blender or food processor. The blending is necessary so that clumps are prevented since the batter is thin.

Heat the Pan: Heat your non-stick pan with a little oil over medium/low heat.

Cook the Crepes: Pour 1/4 cup of batter into the pan. Spread it uniformly by using the back of a spoon or tilting the pan sideways. Leave for about one minute up to when bubbles rise on top, then flip and cook for another thirty seconds. Don’t burn them much; they need to be soft.

Finish and Serve: Place cooked crepes on a cooling rack while waiting for others to finish cooking. They can be served rolled up or folded in quarters with an optional addition of strawberry jam before folding/rolling.

Serving and Filling Suggestions

Berries & Whipped Cream: My favorite! Also, try using coconut whipped cream, strawberry jam and drizzle some chocolate sauce over it.

Banana & Nutella: Fresh banana and Nutella are always a great combination that goes well with these crepes.

Savory: Skip sugar or reduce it and serve with egg, avocado, parsley, cilantro and red pepper flakes.
Maple Syrup: Just a few drops of fresh maple syrup and pinch of cinnamon.

FAQs

Storing and Freezing

In the Fridge:

These gluten-free crepes have a life span of up to three days in the refrigerator after being prepared; put them into an airtight container for freshness.

Freezing:

For freezing, place each crepe between parchment papers then into a freeze-safe bag. They can stay frozen for up to two months. To reheat, thaw them in a refrigerator and warm them up on low heat on a pan.