Gluten-Free Crepe Recipe (Dairy-Free Option, Sweet & Savory Options)
Easy recipe for the best gluten-free crepes that are every bit as delicate and delicious as gluten-full, traditional French crepes.
Ingredients
- 4 large eggs
- 2 cups whole milk (use almond milk for dairy-free option)
- 1 cup gluten-free flour blend (I recommend King Arthur Measure for Measure Gluten-Free Flour or another 1:1 replacement flour that contains xanthan gum. Add ¼ tsp xanthan gum, if your flour does not already contain it.)
- 4 tbsp unsalted butter, melted (use 3 tbsp olive oil for dairy-free option)
- ½ tsp salt
- 2 tbsp granulated sugar (omit for savory crepes)
- 1 tsp vanilla extract (omit for savory crepes)
- cooking spray or oil to lightly coat crepe pans
Instructions
- Combine all ingredients in a blender and mix for about 30 seconds.
- Let the crepe batter rest in the refrigerator for at least one hour.
- Heat the crepe pan on the stove until it is medium-hot. Lightly coat the hot pan with oil or cooking spray.
- Pour 1/3 cup batter into the crepe pan, turning the pan until the bottom is coated with the crepe batter.
- Cook each crepe for approximately two minutes on one side, using a spatula to help release it. It will slide easily around the pan when ready to flip. Flip the crepe over and cook for another 1-2 minutes.
- Serve immediately with your favorite fillings or store in the fridge with wax paper between each crepe.
Notes
Dairy-Free Option: Replace whole milk with almond milk. Replace melted butter with 3 tablespoons of olive oil.
Savory Crepe Option: Omit sugar and vanilla.
Recommended Sweet Crepe Fillings & Toppings: berries, bananas, peaches, lemon curd, fruit jelly, cranberry sauce, whipped cream, ice cream, crème fraîche, ricotta, lemon juice & sugar, honey, Nutella, and powdered sugar.
Recommended Savory Crepe Fillings: ham & cheese, ratatouille, chicken & spinach, bacon & eggs, roasted vegetables, salmon, and turkey pesto.
Tried this recipe?Let us know how it was!