Breakfast

Gluten Free Crepes

Name: Gluten Free Crepes
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 1/2 cups (190g) rice flour; 1/2 cup (60g) tapioca starch; 1/4 cup (30g) potato starch; 3 large eggs; 1 1/2 cups (360ml) milk; 1/4 teaspoon xanthan gum; 1/4 teaspoon salt; 2 tablespoons (30g) unsalted butter, melted; 1 teaspoon vanilla extract; 1/4 cup (60g) granulated sugar

By Wesley Kingsley · June 19, 2026 · Breakfast

Prep20 min

Cook10 min

Total40 min

Serves8

I still remember the first time I had crepes in a small French café. The delicate, thin pancakes were filled with sweet and savory fillings, and I was hooked. After being diagnosed with celiac disease, I thought I had to give up on crepes, but I was determined to find a way to make them gluten-free. With some trial and error, I developed a recipe that yields tender, delicious crepes that are perfect for breakfast or brunch.

The key to making great gluten-free crepes is to use a combination of gluten-free flours and to not overmix the batter. I also found that resting the batter for a period of time allows the flours to absorb the liquid and results in a more tender crepe. In this recipe, I will guide you through the process of making gluten-free crepes from scratch, and I hope you will enjoy them as much as I do.

These crepes are perfect for anyone who is looking for a gluten-free breakfast or brunch option. They can be filled with sweet or savory fillings, such as fruit, whipped cream, or ham and cheese. They are also a great option for a special occasion, such as a birthday or holiday brunch.

In this recipe, I will share with you my tips and tricks for making the perfect gluten-free crepes. I will also provide you with a variety of filling options, so you can choose the one that suits your taste. Whether you are a gluten-free beginner or an experienced cook, I hope you will find this recipe helpful and enjoyable.

So, let's get started and make some delicious gluten-free crepes! With a little practice, you will be making crepes like a pro, and you will be able to enjoy them whenever you want.

Why You’ll Love This Recipe

These gluten-free crepes are easy to make and require minimal ingredients.
They are perfect for breakfast or brunch and can be filled with a variety of sweet or savory fillings.
The recipe is flexible and can be adjusted to suit your taste preferences.
The crepes are delicate and tender, with a delicious flavor and texture.
They are a great option for a special occasion, such as a birthday or holiday brunch.
The recipe is gluten-free, making it perfect for those with gluten intolerance or sensitivity.

Why This Recipe Works

The success of this recipe lies in the combination of gluten-free flours used and the resting time of the batter. The gluten-free flours absorb the liquid during the resting time, resulting in a more tender crepe. The xanthan gum helps to improve the texture and structure of the crepe, while the eggs provide moisture and richness.

The technique of cooking the crepes is also important. The heat should be medium-high, and the crepe should be cooked for about 2 minutes on the first side, until the edges start to curl and the surface is dry. The crepe should then be flipped and cooked for another minute, until it is golden brown.

The resting time of the batter is crucial, as it allows the flours to absorb the liquid and the xanthan gum to do its job. This results in a more tender and delicate crepe. The type of pan used is also important, as it should be a non-stick pan to prevent the crepe from sticking and to make it easier to flip.

Ingredients You’ll Need

To make these delicious gluten-free crepes, you will need a combination of gluten-free flours, eggs, milk, and xanthan gum. The gluten-free flours used in this recipe are rice flour, tapioca starch, and potato starch. The eggs provide moisture and richness, while the xanthan gum helps to improve the texture and structure of the crepe.

When shopping for the ingredients, make sure to choose high-quality gluten-free flours that are fresh and have not been contaminated with gluten. Also, choose eggs that are fresh and have not been pasteurized, as this can affect the texture of the crepe.

1 1/2 cups (190g) rice flourRice flour is a light and delicate flour that is perfect for making crepes. It is also gluten-free, making it a great option for those with gluten intolerance or sensitivity.
1/2 cup (60g) tapioca starchTapioca starch is a starchy flour that helps to add structure and texture to the crepe. It is also gluten-free and is a great option for those with gluten intolerance or sensitivity.
1/4 cup (30g) potato starchPotato starch is a starchy flour that helps to add texture and structure to the crepe. It is also gluten-free and is a great option for those with gluten intolerance or sensitivity.
3 large eggsEggs provide moisture and richness to the crepe, and are a crucial ingredient in this recipe. Make sure to choose fresh eggs that have not been pasteurized, as this can affect the texture of the crepe.
1 1/2 cups (360ml) milkMilk provides moisture and helps to create a delicate and tender crepe. You can use any type of milk you prefer, such as cow's milk, almond milk, or soy milk.
1/4 teaspoon xanthan gumXanthan gum is a natural thickening agent that helps to improve the texture and structure of the crepe. It is also gluten-free and is a great option for those with gluten intolerance or sensitivity.
1/4 teaspoon saltSalt helps to bring out the flavor of the crepe and is a crucial ingredient in this recipe. Make sure to choose a high-quality salt that is fresh and has not been contaminated with gluten.
2 tablespoons (30g) unsalted butter, meltedMelted butter helps to add flavor and moisture to the crepe, and is a crucial ingredient in this recipe. Make sure to choose a high-quality butter that is fresh and has not been contaminated with gluten.
1 teaspoon vanilla extractVanilla extract helps to add flavor and aroma to the crepe, and is a great option for those who want to add a bit of sweetness to their crepe.
1/4 cup (60g) granulated sugarGranulated sugar helps to add sweetness and flavor to the crepe, and is a great option for those who want to add a bit of sweetness to their crepe.

Equipment You’ll Need

Large non-stick skillet or crepe panMedium bowlWhiskMeasuring cups and spoonsElectric mixerInstant-read thermometer

How to Make Gluten Free Crepes

1
In a medium bowl, whisk together the rice flour, tapioca starch, potato starch, and xanthan gum.
2
In a separate bowl, whisk together the eggs, milk, and melted butter.
3
Add the wet ingredients to the dry ingredients and whisk until smooth. The batter should be thin and free of lumps.
4
Add the vanilla extract and granulated sugar to the batter and whisk until combined.
5
Let the batter rest for 20-30 minutes to allow the flours to absorb the liquid and the xanthan gum to do its job.
6
Heat a large non-stick skillet or crepe pan over medium-high heat. The pan should be hot, but not smoking.
7
Pour a small amount of batter into the pan and tilt the pan to evenly coat the bottom. The batter should be thin and should cover the entire surface of the pan.
8
Cook the crepe for 2 minutes on the first side, until the edges start to curl and the surface is dry. The crepe should be lightly browned and should have a delicate texture.
9
Flip the crepe and cook for another minute, until it is golden brown. The crepe should be cooked through and should have a delicate texture.
10
Repeat the process until all of the batter is used up. You should be able to make about 8-10 crepes.
11
Fill the crepes with your favorite filling, such as fruit, whipped cream, or ham and cheese.
12
Serve the crepes hot, garnished with fresh fruit or whipped cream.

Expert Tips

Make sure to choose high-quality gluten-free flours that are fresh and have not been contaminated with gluten.
Use a non-stick pan to prevent the crepe from sticking and to make it easier to flip.
Don't overmix the batter, as this can result in a tough and dense crepe.
Let the batter rest for 20-30 minutes to allow the flours to absorb the liquid and the xanthan gum to do its job.
Cook the crepe over medium-high heat, and make sure the pan is hot before adding the batter.
Don't overfill the crepe, as this can result in a crepe that is difficult to fold and serve.
Experiment with different fillings and toppings to find your favorite.

Common Mistakes to Avoid

Using low-quality gluten-free flours that are stale or contaminated with gluten.
Overmixing the batter, resulting in a tough and dense crepe.
Not letting the batter rest for 20-30 minutes, resulting in a crepe that is not tender and delicate.
Cooking the crepe over low heat, resulting in a crepe that is not crispy and golden brown.
Overfilling the crepe, resulting in a crepe that is difficult to fold and serve.
Not using a non-stick pan, resulting in a crepe that sticks to the pan and is difficult to flip.

Variations and Substitutions

Add a teaspoon of cinnamon or nutmeg to the batter for a warm and spicy flavor.
Use different types of milk, such as almond milk or soy milk, for a non-dairy crepe.
Add a tablespoon of honey or maple syrup to the batter for a sweet and indulgent crepe.
Use different types of flour, such as coconut flour or almond flour, for a unique and delicious crepe.
Add a handful of chopped nuts or chocolate chips to the batter for a fun and playful crepe.
Use a flavored extract, such as almond or coconut, for a unique and delicious crepe.

What to Serve With Gluten Free Crepes

These gluten-free crepes are perfect for serving with a variety of sweet and savory fillings. Some ideas include fruit, whipped cream, ham and cheese, or Nutella. You can also serve them with a side of hash browns or roasted vegetables for a filling and delicious breakfast or brunch.

For a special occasion, you can fill the crepes with a sweet or savory filling and top them with fresh fruit or whipped cream. You can also serve them with a side of champagne or mimosas for a fun and celebratory brunch.

Serve with fresh fruit and whipped creamFill with ham and cheese for a savory breakfastTop with Nutella and sliced bananas for a sweet treatServe with a side of hash browns or roasted vegetables for a filling breakfastFill with scrambled eggs and sausage for a hearty brunchTop with powdered sugar and fresh fruit for a delicious dessert

Make-Ahead, Storage, Freezing and Reheating

These gluten-free crepes can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months and thaw them as needed. To freeze, simply place the crepes in a single layer on a baking sheet and put them in the freezer. Once frozen, you can transfer them to a freezer-safe bag or container and store them in the freezer.

To reheat, simply place the crepe in a non-stick pan over medium heat and cook for about 30 seconds on each side, until warm and pliable. You can also reheat them in the microwave for about 10-15 seconds, until warm and pliable.

It's also important to note that gluten-free crepes are more delicate than traditional crepes, so they should be handled with care. If you are not planning to use them immediately, it's best to store them in an airtight container in the refrigerator or freezer to keep them fresh.

Frequently Asked Questions

What type of flour is best for making gluten-free crepes?

A combination of rice flour, tapioca starch, and potato starch is a good option for making gluten-free crepes. You can also experiment with different types of flour, such as coconut flour or almond flour, to find the one that works best for you.

How do I prevent the crepe from sticking to the pan?

Using a non-stick pan and making sure it is hot before adding the batter can help prevent the crepe from sticking. You can also use a small amount of oil or butter to grease the pan before adding the batter.

Can I make gluten-free crepes ahead of time?

Yes, you can make gluten-free crepes ahead of time and store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. Simply reheat them as needed before serving.

What type of filling is best for gluten-free crepes?

The type of filling you use will depend on your personal preferences. Some ideas include fruit, whipped cream, ham and cheese, or Nutella. You can also experiment with different fillings to find the one that works best for you.

Can I use a different type of milk in the recipe?

Yes, you can use a different type of milk in the recipe, such as almond milk or soy milk, if you prefer. Simply substitute the milk called for in the recipe with the milk of your choice.

How do I know when the crepe is cooked?

The crepe is cooked when it is lightly browned and has a delicate texture. You can also check for doneness by lifting the edge of the crepe with a spatula and checking if it is cooked through.

Can I make gluten-free crepes in a regular pan?

Yes, you can make gluten-free crepes in a regular pan, but it may be more difficult to flip and cook them evenly. A non-stick pan or crepe pan is recommended for making gluten-free crepes.

How do I store leftover gluten-free crepes?

Leftover gluten-free crepes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Simply reheat them as needed before serving.

The Full Recipe

Recipe Card