These Gluten-Free Crepes Are Tender and Delicious—and Easy to Make With Our Foolproof Recipe (2024)

Good news: you can still enjoy crepes if you follow a gluten-free diet. Ours is a foolproof recipe that produces tender, thin crepes that look and taste just like traditional crepes. The process for making and cooking them is much the same as for our Simple Crepes: We always make the batter in a blender to ensure there are no lumps. And you won't need a special crepe pan, since we find that a nonstick skillet is perfect for cooking crepes.

Enjoy these crepes for breakfast, lunch, or dinner filled with savory or sweet fillings. Bonus: You can also freeze them to enjoy another day.

4 Tips for Making Great Crepes

There are a few secrets to making great crepes, whether or not they are gluten-free:

• Make the batter in a blender: No mixing bowl needed, use the blender to get a really smooth crepe batter and make sure there are no lumps.
• Rest the batter: Let the batter rest for at least for 30 minutes and as long as one day before making the crepes. This is vital to allow the flour to absorb more of the liquid. You may see that the batter is thicker after resting than it was when first mixed.
• Use the right pan: Crepes are thin and delicate and liable to stick. That doesn't mean you need to buy a special crepe pan, we recommend using a nonstick skillet.
• Keep the cooked crepes covered: Make sure you stack and cover the crepes as you cook the rest of the batter. Crepes can dry out, and stacking and covering them helps them to remain pliable.

1. Blend ingredients:

   Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.

   

2. Pour batter for one crepe into pan:

   Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency.

   

   See Also

   10 Gluten Free Pancake Recipes

3. Cook crepe:

   Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.

   

4. Flip crepe:

   Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute.

   

   

5. Cook remaining crepes:

   Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.

   

Storing Crepes

If not using the cooked crepes immediately, you can store them in the refrigerator or freezer:

• Refrigerator: Stack cooked, cooled crepes with wax paper, wrap in plastic wrap and refrigerate up to three days.
• Freezer: Wrap crepes in plastic wrap and freeze for up to one month.
  

How to Use Gluten-Free Crepes

Use these gluten-free crepes just as you would use traditional crepes. They work well with savory fillings or with sweet. Here are some ideas:

Savory

• Leftover chicken in a creamy sauce
• Sautéed or roasted vegetables and goat cheese
• Sauteed mixed mushrooms
• Ham and brie
• Ham and a fried egg
• Ratatouille

Sweet

• Sprinkle with granulated sugar and squeeze fresh orange juice over, then roll the crepe up
• Fold around sliced strawberries and whipped cream
• Fill with sautéed apples (or applesauce)
• Spread with Nutella and roll up (sliced bananas are an optional extra here)
• Make a PBJ crepe