These Gluten Free Crepes are delicate, delicious, and perfect for sweet or savory fillings. Easy to make and great for brunch or dessert.
A CLASSIC BUT GLUTEN AND DAIRY FREE
Light, airy, and perfectly tender, these Gluten Free Crepes are a simple recipe that everyone can enjoy.
Made with a few pantry staples and no gluten or dairy, they’re ideal for brunches, desserts, or even savory meals. Whether rolled, folded, or stacked, these crepes are a blank canvas for your favorite fillings and toppings.
If you’ve missed the delicate texture of a classic crepe due to dietary restrictions, this recipe is for you. These gluten free crepes cook up beautifully thin and flexible, without tearing or tasting grainy.
FREQUENTLY ASKED QUESTIONS:
Yes! In fact, letting it chill for a few hours or overnight helps the flour hydrate and gives a better texture.
A nonstick skillet or a dedicated crepe pan (affiliate link) works best. A well-heated, buttered (dairy free) surface will help the crepes cook evenly and flip easily.
Yes. Let your crepes cool completely, then layer with parchment paper and store in an airtight container or freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight.
Blending in a blender ensures a silky smooth batter. If mixing by hand, sift the flour first and mix slowly to avoid lumps.
At room temperature: Up to 2 hours (just long enough to cool before storing).
In the refrigerator: 3–4 days in an airtight container or zip-top bag.
In the freezer: Up to 2 months if well wrapped and protected from freezer burn.
Refrigerator:
Let crepes cool completely on a wire rack.
Stack them with a small piece of parchment or wax paper between each crepe to prevent sticking.
Place the stack in an airtight container or resealable freezer bag.
Refrigerate for up to 4 days.
To reheat: Warm one at a time in a nonstick skillet over low heat (10-15 seconds per side) or in the microwave for about 10-15 seconds.
If your gluten-free crepes feel a little drier after storing, brush lightly with melted butter or oil when reheating to restore softness.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
Get all the measurements in the recipe card below.
- dairy free milk- you can use whatever dairy free milk you prefer. Soy milk, coconut milk, almond milk are all options that should work.
- eggs
- gluten free baking flour- We tested this recipe with Bob’s Red Mill 1:1 Gluten Free Baking Flour. Please note that some gluten free flour tends to work better with baking than others. We would guess that Pillsbury Multipurpose Gluten Free Flour would be our other option for a gluten free flour choice to make crepes with.
- granulated sugar
- baking powder- when choosing your baking powder, there are some brands that include aluminum in them. We prefer aluminum free baking powder, not just for health reasons, but because it can make things taste "chemical-ly", like you can taste a metallic flavor. This bothers many people (like us), but some people don't ever notice it.
- salt
- melted dairy free butter- we prefer Earth's Balance Buttery Sticks that are gluten free, dairy free, soy free, and more. They're easy to work with and work well in this recipe. But other brands like Country Crock Plant Butter may work if you're okay with soy.
- pure vanilla extract- using pure vanilla boosts the flavor. Imitation vanilla just doesn't compare in this kind of recipe.
HOW TO MAKE GLUTEN FREE CREPES
Add all ingredients to a blender in order as they are listed. Blend until smooth, scrape down sides and quickly blend again to make sure everything is evenly blended.
Pour into a large glass bowl and cover with plastic wrap. Refrigerate for a minimum of 1 hour or overnight if making ahead.
Once crepe batter is chilled heat a nonstick pan or crepe skillet over medium heat, brush lightly with butter and pour in ¼ cup of batter into the center of the pan.
Tilt the pan in circular motion to thin out the edges. Cook for 1-2 minutes and flip and cook for an additional 1-2 minutes on the other side until light brown.
Repeat until all the batter is used, brushing with butter for each crepe. You should be able to get 12-14 crepes about 7 to 8 inches in diameter.
Keep warm in oven set at 175°F until ready to serve, top with favorite toppings and enjoy!
Tips and Variations
- Use a digital scale – For best results with gluten free flour, measure by weight using a digital scale. It ensures consistency and avoids dense crepes.
- Add extra flavor – A pinch of cinnamon or a splash of almond extract adds warmth and complexity to sweet crepes.
- Make them savory – Omit the sugar and vanilla, then fill with ham, eggs, or sautéed veggies for a savory twist.
- Keep them warm – Stack cooked crepes on a baking sheet in a 175°F oven while finishing the batch.
- Top it your way – Enjoy with berries and dairy free whipped cream, banana and peanut butter, Nutella (if you aren't dairy free) and strawberries, or even dairy free ice cream.
- Gather your tools- Grab all your tools like your measuring cups and spoons before starting to make this easier to make in the end.
Want more deliciousness?
Gluten Free Crepes
Ingredients
- 2 cups dairy free milk
- 3 eggs
- 1 ¼ cup 1-1 gluten free baking flour 160 g - I used Bob’s Red Mill
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon dairy free butter melted
- ½ teaspoon pure vanilla extract
Instructions
- Add all ingredients to a blender in order as they are listed. Blend until smooth, scrape down sides and quickly blend again to make sure everything is evenly blended.
- Pour into a large glass bowl and cover with plastic wrap. Refrigerate for a minimum of 1 hour or overnight if making ahead.
- Once crepe batter is chilled heat a nonstick pan or crepe skillet over medium heat, brush lightly with butter and pour in ¼ cup of batter into the center of the pan. Tilt the pan in circular motion to thin out the edges. Cook for 1-2 minutes and flip and cook for an additional 1-2 minutes on the other side until light brown.
- Repeat until all the batter is used, brushing with butter for each crepe. You should be able to get 12-14 crepes about 7 to 8 inches in diameter.
- Keep warm in oven set at 175°F until ready to serve, top with favorite toppings and enjoy!
- Notes
- You can make these ahead, chilling batter overnight in refrigerator.
- Measuring gluten free flour on a scale is best for this recipe.
- This recipe is best served immediately after cooking
Notes
- Check the post for all of the helpful tips, tricks, and answers to some of the commonly asked questions about this recipe.
- This recipe makes between 12-14 crepes depending on how you big you make them.
Nutrition
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.