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Gluten-Free Crepes

Gluten-Free Crepes (No Blender Required)

These light, tender, and gluten-free crepes are a nostalgic yet modern take on a breakfast favorite. Perfect for sweet or savory fillings, they’re quick to make, customizable, and can easily be made dairy-free. Whether it’s a lazy weekend or a make-ahead weekday breakfast, these crepes offer the comfort of tradition with the flexibility of dietary needs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Breakfast
Cuisine: French
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • ¾ cup milk use almond, coconut, or cashew milk for dairy-free
  • ½ cup water
  • 1 cup gluten-free all-purpose flour with xanthan gum, e.g., Pillsbury GF blend
  • 1 tbsp granulated sugar omit for savory crepes
  • 1 tsp pure vanilla extract omit for savory crepes
  • 2 tbsp unsalted butter melted (use Smart Balance or dairy-free butter if needed)

Equipment

  • Mixing bowl
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Non-stick skillet or crepe pan
  • Ladle or ¼-cup measuring cup
  • Spatula
  • Optional: cooling rack, parchment paper for storage

Method
 

  1. Prepare the Batter
  2. In a large bowl, whisk eggs until smooth.
  3. Add milk, water, flour, sugar, vanilla, and melted butter.
  4. Mix using a whisk or hand mixer until the batter is smooth and thin.
  5. Optional: Let batter rest for 30–60 minutes in the fridge for improved texture.
  6. Heat the Pan
  7. Preheat a non-stick skillet or crepe pan over medium heat.
  8. Lightly grease with butter or non-stick spray.
  9. Cook the Crepes
  10. Pour about ¼ cup of batter into the hot pan.
  11. Quickly swirl the pan to form a thin, even layer.
  12. Cook for 1–2 minutes until the edges lift slightly and bottom is golden.
  13. Flip carefully and cook for another 30 seconds.
  14. Stack and Serve
  15. Transfer cooked crepes to a plate and stack them.
  16. Keep warm with a towel while cooking remaining crepes.

Notes

For savory crepes: Omit sugar and vanilla; add ¼ tsp salt and optional herbs like thyme or parsley.
Avoid lumpy batter: Use room-temperature ingredients to prevent butter from solidifying.
Rubbery crepes? Thin the batter slightly and make sure the pan is fully preheated.
Make-ahead tip: Crepes keep well in the fridge for up to 5 days or can be frozen for 2 months with parchment between layers.