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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 (here’s my savory crêpes recipe!).
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 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!).
And just to be even more smug about the amazingness of this easy recipe, use a delicious, healthy protein drink like OWYN* vegan protein instead of milk. 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).
(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.)
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!
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!