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How to make gluten free crepes

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How to make gluten free crepes, gluten free recipes, gluten free desserts, gluten free diet, dairy free diet

I am so excited to share this recipe for gluten free crepes that taste just like regular ones – you can trust me on that statement as I’ve made LOTS of regular (non gluten free crepes) in my lifetime. By the way, these are also dairy free and gum free.

How to make gluten free crepes

Why am I making gluten free crepes all of a sudden, while all other desserts on my site are pretty much full of gluten? Well, to my great shock, surprise, and disappointment, after a horrible infection and a course of antibiotics, I became gluten intolerant over the course of 2.5 months, and I’ve been gluten free for about a month now.

How to make gluten free crepes, gluten free diet, dairy free diet, gluten free recipes


Up to this point, I have made and published lots of non-gluten free desserts on this site, and with these gluten free crepes I am making my first foray into the world of gluten free desserts!

How to make gluten free crepes

They taste just like regular crepes, which makes me very happy because I do like to have my crepes on a regular basis.

How to make gluten free crepes

I’ve been reading up on the challenges of gluten free dessert making, but these were so easy to make and are so forgiving – I highly recommend them! So delicious and so easy to make!

How to make gluten free crepes

And here is a quick step-by-step photo tutorial.   Heat the frying pan until very hot.  Grease the pan with non-stick spray or just grease it with butter – do it only once, before the first crepe.  There is no need to grease the pan before each crepe, only before you pour the first one – just make sure the pan is heated well and continues to be very hot.  I like to use the good quality stainless steel skillet like you see on the photos.  You can also use non-stick pan.  Pour about 1/4 cup of the crepe batter into the very hot and greased only once frying pan:

How to make gluten free crepes

Roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter:

How to make gluten free crepes

Cook the crepe on one side until liquid evaporates. When you first pour the batter onto the frying pan, the crepe batter will be wet in the frying pan but gradually bubbles will form and batter will start to dry. When it’s all bubbles and no liquid batter – it’s time to flip!

To flip the crepe, use the spatula to pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan:

How to make gluten free crepes

And, now you’re cooking it on the other side. You can see how nice and toasted the first side looks. It takes only a minute or less to cook the crepe on the second side, especially if your pan is very hot:

How to make gluten free crepes

Using the spatula, pick up the crepe and transfer it onto the plate:

How to make gluten free crepes

How to make gluten free crepes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 10 crepes

How to make gluten free crepes


    Option 1. Make crepes using gluten-free and gum-free waffle and pancake mix
  • 1 cup cold water
  • 2 eggs
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1 and 1/2 cup gluten-free and gum-free pancake mix (see note below)
  • Option 2. Make crepes using your favorite gluten-free and gum-free flour blend:
  • 1 cup and 2 tablespoons cold water
  • 2 eggs
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1 and 1/2 cup gluten-free, gum-free multi-purpose flour (King Arthur brand) (see note below)
  • 1/2 teaspoon gluten free baking powder (or mix baking soda and cream of tartar in equal parts)
  • 1/2 teaspoon vanilla extract


  1. Mix all crepe ingredients in a large bowl and whisk the mixture until lumps dissolve. Let the mixture sit for about 15 minutes at room temperature. It will thicken after 15 minutes.
  2. Heat frying pan until very hot (on high heat on stove top), spray it with oil spray (or add melted butter) and, using a soup ladle or 1/4 measuring cup, pour small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter. Depending on the size of your soup ladle, you could use a whole ladle-ful, or less. It also depends on the diameter of your skillet. The key is to cover the bottom of the pan with just a slightly thick layer of batter, don’t coat it too thickly.
  3. Let this thin layer of crepe batter cook for 1,2 or 3 minutes, depending on your pan (the subsequent crepes will require much less time to cook than the first time as the pan heats up even more), then flip the crepe to the other side and let it cook for another minute on the other side. This way, you cook each crepe 1-2 minutes on each side. To flip the crepe, pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan. How to know when it’s time to flip the crepe? When you pour the batter, it will be wet in the frying pan but gradually bubbles will be forming and batter will start to dry. When it’s all bubbles and no liquid batter – it’s time to flip! You can see it on my photos below.
  4. There is no need to spray your pan with cooking spray or grease it with butter each time - only do it once, for the first crepe. If you're using a good stainless steel pan (I use All-Clad) or non-stick pan - spraying the pan once before the first crepe is enough.
  5. Your subsequent crepes might require much less time to cook, and the more of them you have to make, the faster you will have to flip the crepes, because the frying pan will get more and more heated up. When you cook crepes, your frying pan is always on high heat. This will minimize sticking.
  6. As each crepe gets done, transfer it to the plate and add each new crepe on top of previous crepe in the stack. Sometimes I like to brush each crepe with softened butter and then top it with the next one (but it's not necessary). Deliciousness!


*For waffle and pancake mix, use the one that contains sweet rice flour and tapioca flour as main ingredients. I successfully used Full Circle gluten free waffle & pancake mix.

*For gluten free flour blend, use the blend that contains sweet rice flour and tapioca starch as main ingredients. I successfully used King Arthur multi-purpose flour. You can buy it at King Arthur online store here, or cheaper at Walmart.

*Do not use flour blends that have bean flours.

Storage tips: Crepes keep refrigerated for a week. After being refrigerated, they would usually stick together - which is easily fixed by microwaving them quickly. You can also freeze crepes - make sure to wrap them air-tight.




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{ 49 comments… add one }
  • Denise [email protected] Brazil To You August 21, 2014, 3:49 pm

    Both GF crepe recipes look great but I’d choose the second one. I think crepes would be a bit fluffier than the first ones. Of course, the filling choices are endless.

  • Kevin | keviniscooking August 21, 2014, 4:11 pm

    Wow, Julia, sorry to read the news of your recent discovery of being gluten intolerant. That’s quite the challenging diet change. At least there is a solution for past discomfort, and now, new GF recipes like this beauty. They look amazing!

  • cheri August 21, 2014, 6:49 pm

    Hi Julia, these crepes are a thing of beauty, you would never know that they are gluten-free. Great recipe!

  • Juliana August 21, 2014, 7:53 pm

    Wow Julia, these crepes are made to perfection, I love the idea of gluten free…and the texture is just amazing.
    Thanks for the recipe…hope you are having a wonderful week 😀

  • Matt @ Runner Savvy August 21, 2014, 8:07 pm

    These look perfect!

  • ahu @ ahueats August 21, 2014, 8:17 pm

    This is great – sharing with my gluten intolerant colleague!

  • Liz August 21, 2014, 8:34 pm

    You GF crepes look spectacular! I’m sorry you have had to make such a drastic change in your diet, but if your crepes are any indication, you’ll be able to transform many more recipes to GF versions.

  • [email protected] August 22, 2014, 7:23 am

    These pancakes are truly beautiful! I like both recipes.

  • Shashi @ runninsrilankan August 22, 2014, 3:00 pm

    Ugh – so sorry Julia that you had to go through those 2.5 months of not feeling good…my daughter is slightly gluten sensitive so I tend to make a lot of gluten free dishes – I’ve been trying to perfect GF crepes and haven’t had much luck – so thank you so much for these – these look wonderful!

  • Laura Dembowski August 22, 2014, 3:53 pm

    I’m sorry to hear you’re having trouble with gluten. I would love to hear more about your journey. A secret? I don’t eat much gluten either, and most of the treats on my blog are made with Cup 4 Cup instead of flour. You’d never know the difference.

  • Consuelo | Honey & Figs August 22, 2014, 5:00 pm

    These look every bit as delish as the real deal – your pics are making me sooooooooo hungry! 😉

  • Lindsey @ American Heritage Cooking August 22, 2014, 11:56 pm

    If I trust anyone to make an excellent gluten free crepe it’s you! They sound delicious and I can’t wait to see what else you have up your gluten free sleeve. I just bough a bunch of different types of gluten free flours to experiment with so I look forward to trying your recipes too 🙂

  • Thalia @ butter and brioche August 23, 2014, 3:31 am

    these crepes look so delicious, love that they are gluten free too. i definitely will be making the recipe tomorrow morning for breakfast.

  • zerrin August 23, 2014, 7:51 am

    Julia, sorry to hear that you’ve discovered that you have a gluten intolerance. It might sound difficult to adapt a new type of a diet, but I’m quite sure that you will overcome it very soon and share amazing GF recipes with us. Well, you’ve already done that with these fantastic looking crepes!

  • ATasteOfMadness August 24, 2014, 1:01 pm

    I just made crepes a couple of days ago, but was always wondering what I would do if I have some of my friends over who can’t eat gluten. This looks like the perfect recipe!

  • Monica August 24, 2014, 5:18 pm

    I have been craving crepes so this is timely. I’m sorry to hear you have to deal with the challenge of going gluten-free but I’m glad you’re so resourceful and I know you’ll be able to share a lot of great recipes. These look incredible.

  • Kayle (The Cooking Actress) August 24, 2014, 10:30 pm

    I declare you the CREPE QUEEN! Not only are your regular crepes stunning but your gluten free ones look just as good!

  • Tash August 25, 2014, 6:28 pm

    Hi Julia,
    Oh no! My condolences on the gluten intolerance – that must be difficult, though I know that there have been leaps and bounds made in gluten free baking (as your scrummy crêpes demonstrate!). Apologies for the gluten-based email, too! :-/

    I’d be really interested to learn how the intolerance manifested itself and how you’re dealing with the transition etc.

    Best wishes to you 🙂

  • Jess @ whatjessicabakednext August 26, 2014, 8:16 am

    These gf crepes look amazing! Always looking for amazing recipes like this one for my gluten intolerant friends! Thanks for sharing Julia! 🙂

  • [email protected] Riffs August 27, 2014, 12:46 pm

    We are lucky enough to be able to eat gluten, but I feel for you — baking will become a bit of a challenge. But one I know you’re up to! And there are so many great ways t o get the flavor you’re looking for, these crepes being a perfect example. They’re wonderful! I never thought to make gluten-free crepes, but I will — we have a good friend who can’t tolerate gluten, and she’ll love these. Thanks so much.

  • Monica August 28, 2014, 4:42 pm

    Ooh the gluten-free version looks just as delicious as the original! I can’t believe your body decided to be gluten-intolerant just like that; in any case, best of luck with developing more gluten-free recipes in the future! I’m sure they’ll be amazing (:

  • Juliana Walters August 31, 2014, 10:09 am

    These crepes are just so beautiful!

  • Olya October 9, 2014, 12:11 am

    Julia those are awesome gluten free!!! Wow! My mom taught me a trick thought I’d share it with you! If you don’t want your crepes to have little holes all over just don’t over beat the batter! In another words mix lightly until well blended and stop. If it starts to foam up that’s what’s going to make your crepes have holes when frying them!

    • Julia October 9, 2014, 2:39 pm

      Olya, thank you so much! Since I became gluten intolerant, I’ve been so happy to make these gluten free crepes from time to time. I missed not eating regular crepes so much, that I just would eat these without anything, just plain. 🙂 Thank you for the tip – I did not know that! I always thought that the holes are from the baking powder – and I sort of like them. 🙂

  • Jennifer January 2, 2015, 12:50 pm

    Um, delicious! I made the gf crêpes using bob redmill gf flour mix and they turned out perfect. My husband who doesn’t care much for gf pastries, muffins, etch. Loved these as much as I did. I loved the apple pie filling too. Thanks for sharing your recipes. Delicious!!!!!

  • CathyM. January 8, 2015, 12:32 pm

    Do you think this recipe is sturdy enough to be used in place of a tortilla? I’ve tried to make GF tortillas many times but I can’t seem to get the hang of them. I need to make a soft tortilla that can fold around the meat filling and not break apart…

  • Judy and Ry January 9, 2015, 4:09 pm

    They worked!!! Ry is flipping them as I write this!

  • Mark January 11, 2015, 2:37 pm

    Thank you! I just made them using King Arthur general purpose GF flour. They were so light and fluffy and delicious! They weren’t thin and crispy, however. Rather, they were a little thick and fluffy. The batter was too thick to spread out in a thin layer. Any suggestions?

    • Lea February 18, 2015, 9:29 am

      I had the same issue. My batter was like very thick cake batter. I added an egg and water until it was a better consistency. Next time I will probably reduce flour to 1 cup.

      • Kris July 25, 2015, 2:00 pm

        Made these this morning. Had to double the amount of liquid to get the consistency of a crepe batter. Added 1 T. of vanilla and the flavor was great. Texture was thicker vs. my traditional crepe. I will keep testing.

  • Katrina March 16, 2015, 12:05 pm

    I’m not sure it is very accurate to state these are dairy free when you use butter in the ingredients.

    • Lily April 18, 2015, 6:21 pm

      Agreed… Butter is dairy! What do you think the best replacement might be?

  • Amy May 15, 2015, 6:33 am

    These look great, I can’t wait to try them! Although they aren’t actually dairy free as you mentioned in your comment. Your recipe calls for butter, although I imagine I can use my dairy free “buttery spread” instead. (boy do I miss dairy).

  • Blogger Girl October 31, 2015, 8:33 am

    Hi! I’m Blogger Girl and I have a blog about baking. Would you mind if I made this recipe then posted it on my blog? Thanks for sharing this recipe with us! I think I am going to make this! 🙂 ~Blogger Girl~

  • Emily November 20, 2015, 10:00 pm

    This looks amazing! I haven’t had crepes in years since I discovered my gluten allergy! I am always looking for alternative recipes, thank you for sharing.

  • Thomas Durant December 24, 2015, 4:18 pm

    Success x2! Thank you so much!
    I have allot of experience baking, which helped. I started out with the recipe as it is here. Then, I made the Vanilla crepes with GF flour. That’s where the experience came in. In the end, the only changes I had to make was to the milk/GF flour ratio: 1.5 cups flour, 1.5 cups(plus a little maybe) milk and agave nectar in place of sugar. I also use a skillet that is over 10 inches on the bottom! The crepes came out perfect; huge, crispy and tasty the first try! And no tears. Filled with a french omelet, goat cheese and spinach. I am calling this my french luncheon burrito recipe!

  • Sadie January 29, 2016, 1:30 pm

    Just made these and they were great just needed a lot of extra water to get them thin enough. As an identical twin who’s other half loves crepes and isn’t gluten free I can’t wait to make these for her when she comes for a visit you wouldn’t even know they don’t have gluten in them! Thanks for the recipe!

  • The Hoffmans February 13, 2016, 9:46 am

    We didn’t have any “gum free” flour, so I was able to get it to work with some tweaking. Here’s how I made it work:

    1.5 cups Krusteaz All-Purpose (1:1) GF flour (contains xanthan gum as last ingredient)
    3 eggs (mixed not beaten)
    3 tbsp butter (melted and cooled)
    2 cups *cold* water (warm seems to change the chemistry of the mix)
    1 shot bourbon or rye whiskey
    1/8 cup sugar
    1 tsp vanilla extract

    Mix wet and dry in separate bowls
    Pour wet into dry whisking constantly until smooth and thin (add water as needed – 1 tbsp at a time)
    Let sit for 15 minutes

    Cooking was a balance between keeping the pan hot enough to flash cook the crepes and not burning the butter. I used butter in the pan about every 3 crepes to keep the outside of the crepe crisp and light brown. Made about 12-14 – seven inch crepes.

  • John February 14, 2016, 4:18 pm

    I made the mistake of following this recipe without looking up others. This literally doesn’t work. The batter is way too thick, and impossible to spread thinly over a pan. I looked up a YouTube video after, and their batter was very runny. I ended up adding an extra egg, and more water. The instruction to have the pan really hot is also bogus, cause as soon as the batter hit the pan, it cooked and wouldn’t spread. I got them to work eventually by having the pan on low medium heat.

  • Carolyn April 2, 2016, 7:03 pm

    I am a very experienced crêpe maker and they always come out perfectly for me. I use a special crêpe griddle and French tools. However, with the GF recipe, the crêpes were a disaster (not taste wise) – I couldn’t spread the batter into a thin layer with my tool – just got a gooey mess, very unattractive. I tried a non-stick pan and the spreading the batter by moving the pan but no better. I wasted a whole batch of batter and got 1 passable crêpe. Very disappointed…

  • Sheleigh July 29, 2016, 7:06 pm

    PLEASE NOTE: in your introduction you stated, “By the way, these are also dairy free and ….” – these are *NOT* dairy free as your ingredients include BUTTER which is dairy and a BIG one for those with allergies and sensitivities.

  • Anita October 25, 2016, 11:04 pm

    I was so happy to find a GF AND dairy-free crepe recipe. Every batch of crepes I’ve made so far has been an experiment, and I’m soooo tired of calculating for substitutions. But oh Julia! I do not buy GF pancake mix because I don’t make pancakes, I make crepes. And I do not have on hand a gum-free flour blend that is also bean free and that also has sweet rice flour as “a primary ingredient.” Nor is such a blend among the 10 all-purpose commercial blends listed in the America’s Test Kitchen gluten free cookbook, volume 2. What I DO have is something like 40 kinds of starches and flours, and a digital scale, and measuring cups. Please, please provide suggested proportions for a do it yourself blend for your GF recipes.. Thank you for all the pleasure your recipes have given me over the years. I am your devoted fan, forever.

  • Sasha January 16, 2017, 5:52 pm

    Thanks for the great recipe and tips. My pancakes turned out beautifully even though I misread and only put 1c of gf flour in. The hot pan really makes a difference.

    • Julia January 31, 2017, 3:11 am

      Thank you, Sasha! Great to hear that the crepes turned out well for you! Yes, the hot pan makes a huge difference! 🙂

  • Christina February 27, 2017, 5:06 am

    I found this misleading. It’s says dairy free but then contains butter and once you have read it all you’re then using a prebought mix?

    • Julia March 11, 2017, 3:14 am

      This recipe has 2 options: 1) to make it with the pre bought gluten free waffle mix 2) make it with the any gluten free flour that you buy in the store or the gluten free flour that you make on your own.

  • Sasha November 17, 2017, 8:58 am

    Thank you so much for the recipe! I made my version with xanthan gum, milk, and stevia. Came out fantastic on first try, 3 out of 5 crepes came out well. Going to practice this recipe for holidays.

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