Detailed recipe for how to make gluten free crepes using 2 easy options. First option is to use gluten-free and gum-free waffle and pancake mix. Second option is to use gluten-free and gum-free flour blend.
I am so excited to share this recipe for gluten free crepes that taste just like regular crepes - you can trust me on that statement as I've made LOTS of regular (non gluten free crepes) in my lifetime.
Tips for making gluten free crepes
- You can use either gluten free waffle and pancake mix or use gluten free flour blend.
- If you use 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.
- If you use gluten free flour blend, use the blend that contains sweet rice flour and tapioca starch as main ingredients. Do not use flour blends that have bean flours. I successfully used King Arthur gluten free multi-purpose flour. You can buy it at King Arthur online store, or at Walmart online.
- 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.
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, I have recently made a decision to become gluten free, and I've been gluten free for about a month now.
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!
They taste just like regular crepes, which makes me very happy because I do like to have my crepes on a regular basis.
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 from scratch
And here is a quick step-by-step photo tutorial.
First, 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 ¼ cup of the crepe batter into the very hot and greased only once frying pan:
Foll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter:
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:
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:
Using the spatula, pick up the crepe and transfer it onto the plate:
Fillings for gluten free crepes
I have made lots of regular (non gluten free) crepes with various fillings and published the recipes on my site. Here are some of these recipes - all you need to do is to use this recipe for gluten free crepes and then use just the crepe filling recipe from the recipes below:
Peanut butter Nutella crepes topped with strawberries in syrup
Stuffed crepes with Ricotta cheese and Blueberry filling
Apple Cinnamon Crepes (or apple pie in a crepe)
Crepes with Ricotta cheese filling and honey roasted pears
How to make gluten free crepes
Ingredients
Option 1. Make crepes using gluten-free and gum-free waffle and pancake mix
Option 2. Make crepes using your favorite gluten-free and gum-free flour blend:
- 2.5 cups cold water
- 2 eggs
- 2 tablespoons butter , melted
- 2 tablespoons sugar
- 1 ½ cups gluten-free flour (gum-free multi-purpose flour such as King Arthur brand, or 1 for 1 gluten-free flour - see note below)
- ½ teaspoon gluten free baking powder or mix baking soda and cream of tartar in equal parts
- ½ teaspoon vanilla extract
Instructions
- 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.
- 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 ¼ 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.
- 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.
- 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.
- 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.
- 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!
Notes
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Made these for a holiday breakfast. I used Krusteaz gf pancake and waffle mix. I am at high altitude (I never know if that affects recipes). I did need to triple the amount of water called for as the batter was way too thick it roll in the skillet. The recipe turned out great! The texture of the crepes was more like thin pancakes, but they held up to rolling and stuffing! My gluten full eaters didn’t realize they were eating gluten free!!!! A holiday win!
Chrys, thank you so much for such helpful and detailed feedback - I appreciate it! It will be useful to me and other readers.
This is my go-to recipe -- I have now made it at least 50 times. My husband can't even tell it's gluten-free. It is exceptional and always works very well. I usually use Bob's Red Mill 1-to-1 GF flour blend and it works fantastically. Thanks so much for this gem.
Vanessa, thank you so much for such a positive comment - I really appreciate it! Glad you love this recipe and thank you for the feedback regarding using the Bob's Red Mill 1-to-1 GF flour blend - very helpful!
Worked beautifully but doubled the water. Great taste, browned up nicely.
Joan, I am glad you like the crepes! Thank you for the feedback!
Should have taken all the other comments about the liquid ratios more seriously before attempting this recipe. It was so thick and lumpy. Finally gave up on adding more and more cold water and added almond milk instead which helped a lot. These aren’t really like crepes though, more a quick imitation and needs a lot of tweaking. They are also very sweet, too sweet for me.
Wish I'd read the comments first. Water measurment is wrong for King Arthur gf flour. Rice is hygroscopic therefore you need at least double if not more as it absorbs it all. Given all the other comments saying the same thing I think it's high time to update the recipe.
Great recipe but SUPER thick. I had to add about 1 cup extra of water to make it spread thinly. I used the cup for cup GF flour. We use a mix of sliced bananas and berries and homemade whipped cream. Had some leftover and had one with peanut butter banana and honey and was amazing!!
Agree, liquid is way too low. Had to use 2.5 cups of water , can even use 3 cups for thin crepes. Sugar level is too much 1 tbs would be fine. Unless these are to be desert crepes.
I made these using casava flour after reading about what to make with this four, the were supper yummie, a tiny sweet like you want them much better than pancake mix or Bobs Red Mill flour, the batter was more like wheat than any other gf flour Ive tried
This recipe needs 3x the amount of water listed. Batter should be thin enough that it drips from the whisk in individual drops
For gluten-free crepes, the amount of water depends on what kind of gluten-free flour you use. What kind of gluten-free flour did you use?
The water amount is way off. 1 cup. 2 tb,s of cold water. What’s the 2 Tbs are for?
No matter what type of flour ( I used King Arthur), multipurpose 1 cup of liquid to 1.5 cups of flour will result in a thick paste not a liquid crepe batter. Also 3 tbs of sugar is too much. Crepes are too sweet.
While the flavor is ok, this was incredibly thick. Inedible really. We had to abandon ship even after doubling wet ingredients. Also not sure why this didn’t use milk like most traditional crepe recipes. Too bad.
I was reading the recipe, preparing to make these gluten-free crepes. I notice in the recipe that uses my favorite gluten-free flour blend that are two listings for cold water: 1 cup cold water and next is 2 Tablespoons cold water. I don't see any reference in the recipe to adding water in two different steps so I wonder what you mean. Would you please clarify this? Thank you very much.
Same problem.. what did you end up doing?
I’ve wrote two other comments, great recipe but batter was very thick so I ended up adding about an other half to a full cup of water.
I love this recipe other gluten free crepe recipe strum into gloop. It’s hard to find gluten free recipes that are good but this is great!!!
I use Bob’s Redmill gluten free flour not King Arthur but it work, it was great.