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Gluten Free Crepes

Delicious and versatile gluten-free crepes that can be enjoyed for breakfast, lunch, or dessert, easily customizable with your favorite fillings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, French
Calories: 100
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 1 cup gluten free flour blend Use a good quality blend for best results.
  • ⅛ tsp salt
  • 3 pieces eggs
  • 2 cups milk Can substitute with non-dairy milk.
  • 1 tbsp oil or melted butter
  • 1 tbsp sugar Optional for sweet crepes.
  • 1 tsp vanilla extract Optional for sweet crepes.

Method
 

Preparation
  1. In a mixing bowl, combine the gluten-free flour, salt, and eggs.
  2. Slowly add in the milk while whisking until the mixture is smooth and free of lumps.
  3. If preferred, add the sugar and vanilla for sweet crepes and mix well.
  4. Let the batter rest for 30 minutes or overnight in the refrigerator.
Cooking
  1. Heat a 10-inch pan over medium-high heat.
  2. Pour ¼ cup of batter into the pan, tilting to spread evenly.
  3. Cook for 1-3 minutes until set, then flip and cook for another 10-30 seconds.
  4. Repeat until all batter is used.
Serving
  1. Serve warm with various toppings or fillings.

Notes

Store leftover crepes in the refrigerator for 2-3 days, or freeze with parchment paper between each crepe for up to a month. For variations, try cocoa powder for chocolate crepes or almond flour for a nuttier taste.