Gluten-Free Crepes (Simple & Delicious)
Gluten-free crepes don’t have to be intimidating. In fact, this recipe only requires simple GF ingredients, and there’s no need for fancy crepe utensils. Your trusty frying pan, and something to flip them, is more than up to the task.
Gluten-Free Crepes
Gluten-free crepes are thin, delicate pancakes with a French flair, made without any leavening (rising) agents. When prepared well, they have light crisp, buttery edges.
Crepes make great desserts, but they are also perfect for lazy weekend breakfasts too. In fact, they can be enjoyed at any time of day, whether you’re craving something sweet or savory.
This basic recipe for gluten-free crepes includes a gluten-free plain/all purpose flour blend, milk, butter, vanilla extract, eggs, sugar, and a pinch of salt. While professional chefs often use a specialized crepe pan, a standard skillet/frying pan, that you already own, works perfectly well.
What Makes Crepes So Good?
Crepes are just so versatile! And the right amount of ‘sweet’.
Whether rolled up or folded, they’re a blank canvas for endless filling and topping combinations. Nutella, whipped cream, and berries for a sweet treat or savory options like cheese and veggies for a savory meal. They’re easy to customize and fun to experiment with.
Even better, they don’t require perfection! If you don’t get yours perfectly flipped over without tearing, it truly doesn’t matter. As crepes are served with toppings and fillings, they are also folded or rolled, and therefore it covers up any mis-shapes or broken crepes. Plus, as I tell the kids…it still tastes just as good!
Ingredients For Gluten-Free Crepes
The full list of gluten-free ingredients is included below in the recipe, however to give you an overview of what you will need on hand, you will need:
- Gluten-free all purpose/plain flour (check your blend includes xanthan gum, if not, you will need to add 1/4 teaspoon to your flour),
- Milk, of choice,
- Eggs,
- While granulated sugar,
- Vanilla extract,
- Butter,
- Salt
Plus, any toppings or fillings of choice, for example: cream, Nutella, berries, etc
How To Make Gluten-Free Crepes – Step by Step Instructions
Step 1: Melt the butter in the microwave (or stove). Allow it to cool for a few minutes before adding to the remaining ingredients so it doesn’t scramble the eggs.
Step 2: In a blender or electric mixer, add the gluten-free plain (all-purpose) flour, milk, eggs, vanilla extract, sugar, salt and the above melted butter. Mix together until it’s just smooth. You could use a whisk to do this, however, I find that a blender or electric mixer allows for a nice, smooth batter.
Step 3: Heat your pan to a medium heat, and ensure it is greased with the extra butter (yes, even if your pan is non-stick!), add 1/4 to 1/2 cup of crepe batter (depending on the size of your pan) into the center, and immediately swirl it around to ensure the batter has stretched thinly around the full base of the pan. You want to create a very, very thin crepe, so don’t use too much batter. This allows for the best thin and crispy crepe texture, as we don’t want to end up with a pancake, or even tortilla texture here. Cook for 1-2 minutes, before flipping and cooking quickly on the other side too.
Step 4: Cook crepes one at a time, ‘re-buttering’ the pan between each.
Step 5: Serve with toppings or fillings of choice. Crepes can be eaten warm, or cold.
Gluten-Free Crepes
Ingredients
- 1¼ cups Milk, of choice
- 1 cup Gluten-Free Plain (all-purpose) Flour (check it includes xanthan gum in the blend)
- 2 Eggs
- 2 tbsp Butter, melted (plus extra for the pan)
- 1 tbsp Vanilla extract
- ½ tbsp Sugar, white granulated
- ¼ tsp Salt
Instructions
- Melt 2 tbsp Butter, meltedand allow to cool slightly (so it doesn't scramble the eggs).
- In a blender or electric mixer, add 1 cup Gluten-Free Plain (all-purpose) Flour, 1¼ cups Milk, of choice 2 Eggs, 1 tbsp Vanilla extract, ½ tbsp Sugar, white granulated, ¼ tsp Salt and the melted butter and mix together until it's just smooth.
- Heat your pan to a medium heat, and ensure it is greased with the extra butter (yes, even if your pan is non-stick!).
- Add ½ cup of crepe batter into the center of the pan, and immediately swirl it around to ensure the batter has stretched thinly around the full base of the pan.
- Cook for only 1-2 minutes, and then flip and cook on the other side for maximum of 1 minute. If you leave any longer, you will likely get a very rubbery crepe – still edible, just not as good!
- Transfer each crepe to a plate, re-butter your pan (yes, each time!) and keep going until you have approximately 6 crepes.
- Fill the crepes, add toppings, fold, or roll – the options are endless!
Notes
- Unlike normal ‘gluten’ crepe recipes, I don’t recommend letting your batter sit, or ‘chill’ before using. Instead, as soon as it’s been blended, it’s ready to use!
- Savory crepes can be made with this recipe too, however, I would recommend leaving out the vanilla extract.
- Gluten-free crepes are best served immediately, however, my kids often eat them cold hours after I have made them, and they can also be gently warmed in a microwave if you would like to ‘freshen’ them up and serve warm.
- If your crepes have turned out a little ‘rubbery’, it’s likely that too much batter has been used and the crepe is too thick. Keep your crepe as thin as possible to create the best crepe texture. Do this by only using 1/4 to 1/2 cup of crepe batter per crepe – this will of course depend on the size of the fry pan/skillet that you are using.
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