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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
- 2.5 cups cold water
- 2 eggs
- 2 tablespoons butter , melted
- 2 tablespoons sugar
- 1 ½ cups gluten-free pancake mix (gum free, see note below)
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.
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!
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!
these crepes look so delicious, love that they are gluten free too. i definitely will be making the recipe tomorrow morning for breakfast.
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 🙂
These look every bit as delish as the real deal - your pics are making me sooooooooo hungry! 😉
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.
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!
These pancakes are truly beautiful! I like both recipes.
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.
This is great - sharing with my gluten intolerant colleague!
These look perfect!
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 😀
Hi Julia, these crepes are a thing of beauty, you would never know that they are gluten-free. Great recipe!
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!
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.