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.
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.
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!
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:
Roll 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: