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.
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. They’re not just for breakfast, let me assure you, friends!
(Here’s my savory crêpes recipe!).
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.
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 gluten free 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 while chatting with Professor Graham that he assured me 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!).
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 gluten free protein powder and drinks in recipes like homemade vegan yogurt, gluten free Overnight Oats Waffles as well as gluten free Belgian 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 the right gluten-free 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 gluten-free protein 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).
My friend Chrystal at GlutenFreePalate has even used 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!
(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 Crêpes Recipe (Sweet)
Paper thin, soft and light gluten free crepes to wrap around any filling you like -- savory or sweet!
Ingredients
Crêpes
- 2 Tbs. gfJules Gluten Free All Purpose Flour
- 3 large eggs
- 3 Tbs. milk of any kind OR OWYN protein drink
- 1/2 tsp. salt
- butter or non-dairy alternative for the pan (Earth Balance® Buttery Sticks)
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.
Pin it to try later!
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!
They were stuffed with cottage cheese seasoned with cinnamon and nutmeg and thinly sliced pears, drizzled with fruit compote containing cherries, blueberries, and raspberries, and also drizzled with homemade vanilla yogurt. The only things I did different were use almond milk for the milk, and buzz the ingredients in the blender to mix (really easy and quick!).
Thank you once again for a great flour!
Is it possible to use an egg subustiate in this recipe?
Hi Jacquie, there are several new egg substitutes out now that claim to work in recipes like this. I would consult with the listing I’ve compiled in my egg substitutes article and choose one (or if you have one you already love!) and give it a go!
~jules
Hi Jules! Loyal customer here. I made the crepes but couldn’t get rid of the lumps, so I threw it all in the blender for a few seconds. It worked perfectly!
BRILLIANT!!!!!!!
~jules
Have you tried using plant-based “Just Egg” to substitute for the eggs? Haave used it to make scrambled eggs, and it is GREAT. I can’t eat regular eggs (ana), so was really surprised to see this.
Hi Connie – I have tried that product for scrambled eggs, but not in baking yet. Have you used it in recipes? So far what I’ve seen from it is that they recommend it as a substitute for scrambled eggs, but I hadn’t seen it used for baking yet. Would love to hear if you have had any experience with it in recipes!
~jules
No, I haven’t used it except for scrambling eggs and an omelet. Will try it in pancakes in the morning and let you know.
OK, I used the Just Egg in my pancakes this morning, and when I poured that batter onto the griddle, it sizzled and got a crisp crust right away. Was hard to turn (fell apart slightly). My second pancake, I let the griddle
cool down a bit then poured the batter on, then raised the temp. Much better. I now have a blueberry loaf in the oven in which I used Just Egg. According to the Just Egg printout, you should be able to use this product in Banana Bread, cookies, Waffles, Pancakes, Bread Pudding, Shakshuka, Quiche, Frittata, Tacos, Fried rice and of course to make scrambled egg.
Good intel, Connie! I can’t wait to hear more! Keep me posted and enjoy the taste testing along the way!!!!
~jules
Can this be made egg free somehow?
Hi SW, tough question, as the primary ingredient in this recipe is egg. You could give it a try with aquafaba and see how it goes. That’s where I would start. Here’s a link to my gluten free egg replacements article for other ideas you could mull over, as well. Good luck!
~jules
Just tasted like an omelette unfortunately
Now I can use the Crepe pan I’ve had for years; thanks
Wonderful news!!! ENJOY!
~jules