Gluten-Free Crepes
Light, thin, and flexible crepes made with a gluten-free flour blend. Perfect for sweet or savory fillings. Easy to prepare, blend, and cook in minutes.
Equipment
- Blender or mixing bowl + whisk
- Non-stick skillet (8-inch recommended)
- Spatula
- Brush or paper towel for oil/butter
Ingredients
- 1 cup gluten-free 1:1 flour blend
- 2 large eggs
- 1 cup milk or plant milk
- 1/2 cup water
- 2 tbsp melted butter or oil
- 1 tsp baking powder
- Pinch of salt
- 1 tsp vanilla optional
Instructions
- In a blender, add eggs, milk, water, melted butter, gluten-free flour, baking powder, salt, and vanilla.
- Blend until completely smooth.
- Let the batter rest for 10–30 minutes (recommended for better texture).
- Heat a non-stick skillet over medium-low heat. Lightly grease the pan.
- Pour about 2 tablespoons of batter into the center and quickly swirl the pan to spread it thin.
- Cook for 2–3 minutes until the edges lift and the bottom is lightly golden.
- Flip and cook the other side for 1–2 minutes.
- Repeat with remaining batter, lightly greasing as needed.
- Serve warm with your favorite sweet or savory fillings.
Notes
Batter can be stored in the fridge for 1–2 days.
Cooked crepes freeze well with parchment between each layer.
If using coconut flour blends, let the batter rest longer (10+ minutes) to thicken.
If crepes tear, add 1–2 tbsp extra flour to slightly thicken the batter.