Gluten Free Crêpes Recipe

Gluten Free Crêpes Recipe

While gluten free crepes are not typical American fare, they’re so versatile and delightful that I felt I had to share the recipe I’ve been making for my family for years. It’s so easy that I guess I didn’t think it was worth sharing as a full recipe post, until I realized so many folks were having trouble making gluten free crepes when using other flours.

Once you try this recipe, you’ll never look back! Quick breakfasts, savory dinners, lunch wraps … all made possible and impressive with one simple recipe for gluten free crepes.

gluten free crepes with berries

Think of them as the perfect conduit for anything from Nutella® , fruit, ice cream, or liqueur (think Crêpes Suzettes) to savory fillings like ham and cheese or anything from sauteed vegetables to fresh lemon juice and crab (here’s my savory crêpes recipe!).

gluten free crepes

Gluten free crêpes can be savory or sweet, depending on what you choose as your fillings.

Jules Italian gluten free crepe

Score! A gluten-free crêperie in Italy, serving monster-sized crêpes!

 

If the thought of yummy crêpes served smeared with chocolate and layered with banana slices … or just about any other filling you can dream of … entices you too, I urge you to try this recipe.

I remember hunting down these (gluten-filled) delicacies while in France so many years ago, and then thinking they were a lost treasure from my pre-celiac past. But my passion for them was reignited as I somehow stumbled upon a gluten-free crêperie in Umbria! HEAVEN! How wonderful that now I can make them any time I like (and so can you!).

I must note, however, that the ingredients you use do make all the difference. Having heard from so many people eager to have yummy crêpes again, only to have (tragically) failed at making them with any ol’ gluten-free flour blend (and by that I mean just about every GF flour blend), I know this to be true.

gluten free crepes on plate

Look how thin and delicate these gluten free crepes can be when made with my gfJules Flour! But they’re still easily wrapped around any of your favorite fillings without cracking or breaking. Crepe magic!

 

Rather than feather-light delicious pockets of sweet fillings, these folks wound up with gritty papers that either crumbled to bits when flipped or were so thick and heavy they couldn’t be called crêpes in mixed company. So I caution you, dear reader, to choose your ingredients wisely, lest you wind up with disappointment. It’s not hard to make gluten free crêpes at all — you just have to have the right ingredients.

A perfect example of GF crêpe-making gone awry is found in professor Paul Graham’s memoir, In Memory of Bread. My early celiac life was filled with similar painful memories of trying to re-create favorite foods with gluten free ingredients, only to have my hopes dashed in the kitchen. Perhaps you’ve had these experiences, as well? Graham writes of his particular efforts to make gluten-free crêpes:

 “I can’t remember which GF flour blend I was using, either. Maybe Pamela’s, King Arthur, or even Bob’s Red Mill. I tried so many products in those days, just spraying and praying and hoping to hit the target, as a soldier I know puts it.

When the first crêpe ripped as I tried to flip it, I thought my technique was rusty. Then another one ripped, and another, because without gluten, the batter was as anemic as I was. I burned my fingers trying to flip the next ones because it seemed that if I tried to use a spatula, I shoveled them into a mess.

Cooking was officially no longer fun.

The last crêpe was basically a pancake — I poured it thicker, thinking why the hell not — and when I tried it, instead of experiencing the savory, glutinous chew I anticipated, I tasted blandness and grit. That was enough for me to pull the ejection handle. The evening ended with no crêpes, burnt fingers, piles of ruined dough on the counter, hot metal flung into the sink, expletives, and my wife leaving the kitchen ….”

I’m happy to say that Professor Graham recently assured me that he’s now “conquered the crêpe … largely thanks to your awesome blend!” So take heart all you would-be crêpe makers: you too can conquer the crêpe, you just need my gfJules™ Flour.

And lest you pine away for a the iconic Banana-Nutella Crêpe of your past, I have another treat for you! I discovered an organic hazelnut and cocoa spread that’s vegan/dairy-free and gluten free and even made in Italy, because we all know things are better when they’re made in Italy (see the pic of me, above). Hop here for more information on this deliciousness – it’s called Nocciolata. Or you can just call it yummy. (I also found it on Amazon if you want to order some and see for yourself!).

gfJules gluten free crepes and Nocciolata vegan hazelnut spread

And just to be even more smug about the amazingness of this easy recipe, in place of milk, choose a delicious, healthy protein drink like OWYN* vegan protein. I have already used OWYN protein powder and drinks in recipes like homemade vegan yogurt, gluten free Overnight Oats Waffles, gluten free Pistachio Matcha Muffins, and even gluten free Black Bottom Cupcakes, so I figured, why not?

It turned out to be a stroke of genius because now we can envelop all our favorite fillings in guilt-free, high protein wraps! I promise you, they are delicious because with OWYN products — as with my gfJules Flour — there’s no grittiness or funky aftertaste, so they pair perfectly in this light, clean recipe.

It was a happy accident that I discovered this option one day when I’d already promised to make crêpes for my family before realizing that we were totally out of milk. Not one to give up on a recipe, I simply used OWYN Vanilla Protein Drink and these were some of the best gluten free crêpes yet! (Of course I didn’t tell my kids their crêpes were super duper healthy, and they were none the wiser because they tasted so good).

Gluten Free crepes rolled with OWYN

My friend Chrystal at GlutenFreePalate has even used OWYN protein powder to make gluten free, grain-free protein crêpes  (check out her recipe here). So many options! Let your imagination be your guide and make cooking fun again! Bon appétit, mes amies!

gluten free crepes

(If all this talk of crêpes has you craving all things French, you must try my homemade gluten-free baguettes. Your life will never be the same.)

gluten free crepes

Gluten Free Crêpes Recipe (Sweet)

Yield: 6 crepes
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes

Paper thin, soft and light gluten free crepes to wrap around any filling you like -- savory or sweet!

Ingredients

Crêpes

Instructions

Prepare a small frying pan by heating it to medium-low heat and then adding 1/2 - 1 teaspoon butter or non-dairy alternative.

Whisk crêpe ingredients in a small bowl, mixing until there are no lumps, approximately 1-2 minutes (sometimes it helps to sift the gfJules Flour into the liquid ingredients to prevent lumps).

When the butter has melted, pour a thin layer of batter into the pan (approximately 2 tablespoons of batter spreads to create a 6 inch crêpe). Pick up the pan and move it around until all the batter spreads out thinly and begins to set. Cook for only about 1 minute, or until the batter is completely set on the bottom

Flip the crêpe over gently and cook for only 30 seconds on the other side. The edges will begin to curl when the crêpe is done.

Set the crêpe aside, cover and repeat until all the batter is used. Refresh the butter in the pan as needed to prevent them from sticking to the pan.

Recipe makes approximately six, 6-inch crêpes. Double the recipe, as needed. Refrigerate any leftovers by layering with wax paper and sealing in a zip-top bag.

Serve with hazelnut spread, fresh fruit or preserves, or even savory fillings like my lemony crab recipe.

I hope you love this recipe as much as we do!

Pin it to try later!

This gluten free crêpes recipe is so easy and so versatile and so delicious, you must have it at your fingertips any time you crave wafer-thin pancakes!

This gluten free crêpe recipe is so easy and so versatile and so delicious, you must have it at your fingertips any time you crave wafer-thin pancakes!
gfJules EASY gluten free crepes are perfect for a quick breakfast, lunch or dinner. Treat them like thin pancakes or wraps for your favorite filling!

As with any of my posts, some links may lead to affiliate sites or codes. Purchasing anything through those links will not cost you any more, but some meager percentage of the sale may come back to help fund this site. You can read my full disclosure policy here. *I’ve also partnered with OWYN (Only What You Need) to use their products in order to increase the nutrition in many popular gluten-free recipes. As always, all opinions are my own. See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you’ll learn about some of the safe gluten free products I choose for my family. Thanks so much for your support!

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47 thoughts on “Gluten Free Crêpes Recipe

    • Hi Amanda, I wouldn’t recommend this recipe for egg substitutes since the proportion of egg is so high. Sorry!
      ~jules

  1. Hi Jules! I made the Crepes Gluten Free by just substituting my recipe with your flour and let sit overnight, stirred in the morning and added just a bit of water. They came out great, except for the first one, which is always the case for me, that’s OK its a good time to taste test it!! I Love your Flour, I just ordered the Everything Package, cant wait to try them all out. Going for the BIG Cookie this weekend for my brothers 45 Birthday!

    • That’s fantastic, Dawnzie! Crepes are so fun – I’m glad you tried them with my flour! Your brother is going to be so psyched to get a giant GF cookie “cake” for his bday – I love doing those for my friends! Hope you have a great time trying out all the new mixes!

  2. Just decided this morning totally last minute to make these….and they came out perfect. Better than before we went GF. The kids loved them and they were so easy. Couldn’t believe how easy. Thanks Jules!!!

    • So glad you tried the recipe, Peris! It is amazing how easy it is to make beautiful crepes, and I agree – better than the gluten ones! :)

  3. I make Crepes for Mothers Day every year for my Mom and Mother in Law. Only within the last year have I found out that Gluten is not my friend! I love your Flour and was questioning weather or not I could just substitute the GF Flour for what was called for in my original recipe? I’m going to try yours and mine. mine rests overnight, gonna do that with yours too! Thanks for the recipe !!!

    • I’d love to hear the results of your test, Dawnzie! Crepes are much easier than they might seem and they have always worked with my flour, no matter what recipe I’ve tried. I hope you have success, too! Mother’s Day is right around the corner! :)

    • Yay, Ashlyn! So glad you got to enjoy the yummy fun of crepes!! They’re awesome – you can put nearly anything in them! Hope you get to make them again soon!!! :)

  4. Hi Jules, I see that you answered a no egg question above. My husband and daughter are allergic to egg yolk only, can I make these with egg whites only or egg beaters?
    Thanks!
    Laura

  5. Wow!! We just found out my second son is allergic to gluten last week… Have been trying different things and so far so good. But I was wondering what to do about baking; I’m French, and I love to bake. My neighbor recommended your flour; so here I am, doing a little research…
    And I was just thinking about crepes; all my kids love them; my mom is coming to visit next week and she always makes crepes with them. I guess I won’t stress about it! Will just go grab a bag of Jules’ Flour at Mom’s…
    One little comment on your recipe: in France, we always let the crepe batter rest overnight (or at least a couple of hours), then we stir it and add a little water before making the crepes if the batter has thickened too much…
    I can already taste them…

    • Catherine- what a great tip regarding crepes! I’m going to have to try that next time! Thanks so much for sharing! By the way, thank your neighbor for me, on the recommendation! ;)

  6. I love crepes and they’re a delicious way to pack in a lot of fruit after a hard workout or long run! I’ll have to share mention this recipe on my blog, thanks for sharing.

    Lacey (TheGlutenFreeNutritionist.blogspot.com)

  7. This is wonderful! I have trying to make crepes, but somehow they were lacking! My granddaughter and I are going to make these with the Nutella and bananas as you pictured! Thanks!

  8. These look great. I will be making this weekend! You don’t have a ‘cream cheese’ recipe for the inside do you? Thank you for all of your delicious recipes!

    • Great, Jennifer! So glad you’re going to be trying them! I don’t have a recipe for cream cheese filling, but I’m sure it wouldn’t be hard to find one on the internet that is already GF. Enjoy!

    • Hi Suzanne – yes! It is really mostly egg, but note that this recipe makes only six 6-inch crepes. Often folks will want more so you will need to double or triple the recipe. Enjoy!

  9. This is perfect timing! A friend invited us to come over for crepes this Sunday, so now I can make some GF ones to bring along for DS!

  10. Taking our house gluten-free meant temporarily losing one of our favorite recipes of Cherry crepes made with Kirsch and cream chs. I first made it for a large group of ladies at a party after moving into my first apartment and it was a huge hit. It became a treat for our special occasions and was determined and happy to resurrect it in GF fashion. That said, it has been much too long and your post has enthused me to make them for our anniversary this weekend. I’m excited to use your recipe this time!

    Thank you, Jules! You are ‘living the life’!!
    Carrie

    • Ah, Carrie, that is so sweet! I am thrilled that this recipe will inspire you to bring back a favorite (which sounds wonderful, by the way!). Enjoy your anniversary in a tasty way!!!

  11. Thank you so much!! I love crepes, and have an old standby recipe for chicken crepes baked on a bed of broccoli that I make (or made) for the holidays every year – until my diagnosis, that is. But now I can make them again!!

  12. Wow I can’t believe how easy that is! I thought making crepes was difficult, but now that I see it’s not I’m going to make these crepes all the time!

    • Yes, Lauren! The first one is always hardest because you have to get the temp just right, but if it sticks or doesn’t look perfect, just eat it right then and there, and start making all the rest, and making them pretty! It’s really quite simple when you get the hang of it. As they say, “It’s all in the wrist!” :)