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.
the crepe fell apart in the pan and just didn't work
My batter came very thin. I followed recipe. I used King Arthur All purpose flour gluten free no xantham gum. I did put baking powder too. I let the batter rest for 15 minutes too. I noticed when i was scooping out most of flour sat at bottom of the batter mix bowl .
Same not sure why
I tried them, and used a mix that only had almond and coconut flours. They turned out beautifully. I am excited to try more of your recipes!
Thanks for the recipe!
Thank you so much fort his recipe.
Do you know if the batter keeps in the fridge? Traditional crepe batter gets better after being left overnight in the fridge.
I don't really know about gluten-free batter - I never kept it refrigerated.
Made these last night with Birch Brothers Pancake and Waffle Mix, I had to add a lot more water to thin them out, but they were delicious!
Glad you liked the crepes!
I think that mix contains coconut flour, which soaks up TONS of liquid.
The ratio of water to Gluten free flour is way off: I had mortar when I was done, and had to add another cup liquid, and then another egg to make pourable. I don't mean to be harsh - just trying to save headaches for others.
Yeah I didn’t team the comments. The water ratio was WAY OFF. I added about another cup of water. I didn’t need to add any more eggs. The author of this blog should really update the recipe.
I had the same result and was really confused by it since many people in older comments seemed to have success and then I noticed that my flour mix had xanthan gum in it. That could be the problem, since the recipe specifies “gum-free” flour.
There are many types of gluten-free flour and gluten-free pancake mixes on the market. This recipe will work well with the gluten-free flour (or gluten-free pancake mix) that contains sweet rice flour and tapioca flour as main ingredients.
Do not use flour blends that have bean flours. All of this information is included under Recipe Notes in the recipe card.
If the only gf flour available in my area has xanthan gum, should I just add another cup of water like some of the people above (the ones who don't read all the instructions) ?
If the batter is too thick, yes, gradually add extra water.
I made crepes regularly for years when I was not aware that my illness was from celiac. These crepe turned out almost the same as their wheat countparts. The flavor is the same. I subbed out 1/2 cup of the flour for cassava as I have found doing so helps elasticity in gf things. I really appreciate your including vanilla, so often that is left out (I always add it though lol). These were easy and great my kids are enjoying them!
Thank you! So glad you tried this recipe and liked it!
Does the melted butter go in the mixture or is it the butter for melting on the pan? Thanks!
The melted butter goes into the pancake batter.
These are to die for!! Kids are taking bites before they hit the table!! We’ve been GF for years and to be honest Crêpes was one recipe I wanted to try but was a bit intimidated.. thanks for the instructional courage!! I appreciate your detailed approach and found it very useful to turn out a fantastic batch of crêpes for my family!! I used the Namaste brand Waffle & Pancake Mix and Coconut Oul instead of butter as we are also dairy free. Amazing!! Thank you
You are very welcome! I am so glad you found my recipe useful. Thank you for taking your time to leave such a kind and thoughtful comment.
Hello thank you I just made these . I Saw That the recipe however had called for one cup of cold water and then 2 tablespoons of cold water further down in the ingredientsz and I didn’t know if that was a mistake ? because the batter was very thick so I ended up just continually adding more water. Other than that and I may have missed read the directions but the taste was delicious. Thank you my son has celiac. So this recipe is Very welcome .
Thank you for your comment! I am glad you found my site and enjoyed this recipe. 1 cup of water + 2 tablespoons of water is not a mistake - that's what the recipe calls for. You mentioned that your crepe batter got very thick. It could be because of the kind of gluten-free flour you used.
There are many types of gluten-free flour and gluten-free pancake mixes on the market. This recipe will work well with the gluten-free and gum-free flour (or gluten-free and gum-free pancake mix) that contains sweet rice flour and tapioca flour as main ingredients.
Do not use flour blends that have bean flours. All of this information is included under Recipe Notes in the recipe card.
How would you make these without eggs? Thanks!
I made these to fill with a savory turkey filling for a gf house guest. I used a King Arthur gf flour and the 2nd recipe, and it was much too thick. I had thin it with water and never could get it to a consistency where it would roll around the pan in a manner similar to regular crepes. I had to use a spatula to spread it in the pan. The cooked texture is good.
Thank you, Rachel, for sharing your feedback! Adding savory turkey filling to the gluten-free crepe sounds delicious!
Julia,
I was happy to see your recipe, and the emphasis on gum-free flour use. So often, the GF recipes add xanthum or guar gum to make up for the lack of gluten.
I also use buckwheat flour for baking, especially savory dishes. It works very well and has a nice nuttiness to augment the dish. For a sweet crepe I just dust lightly with powdered sugar or use a bit of fruit juice in place of the water.
Here’s a recipe I’ve tried that works well.
https://www.sweetashoney.co/french-buckwheat-crepes-gluten-free-savory/
Thank you for sharing your thoughts and your tips!
Wow, this is the first time i have had GF crepes work! Thank you for your recipe. As some others have said the batter came out very thick. I only had half Xanthum Gum GF flour and half what you recommended on hand. I added more water and milk to get the correct consistency. I also like to add dried orange peel. It’s give it a little zest! This i now my GO TO CREPE RECIPE!
So happy to hear that you enjoyed this recipe! Thank you for sharing your tips! The addition of dried orange peel sounds delicious!
You said to use mixes/ flours that were gum free...see note below....but I could not find the note below. What will happen if there is xanthan gum in the mix?
You can see "Recipe Notes" right under the recipe instructions with more detailed descriptions of what type of gluten free flour or pancake mix I used. You can use the mix with the xanthan gum if you like, the recipe will still work - it's just not necessary to use gums in this recipe.