Gluten-Free Crepes
By the Gluten Free Recipes team ·
Delicate and tender, these gluten-free crepes offer a wonderfully light texture perfect for any topping. Their subtle sweetness and soft mouthfeel make them an ideal base for both sweet and savory fillings.
At a glance: This medium breakfast recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, certified gluten-free baking powder, eggs — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Crepes: When preparing this breakfast recipe, to prevent cross-contamination with gluten, always use clean utensils and cooking surfaces. Thoroughly wash all equipment and ensure that all packaged ingredients, especially flour blends and baking powder, are certified gluten-free and have not come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Crepes: This recipe is gluten-free, relying on a certified gluten-free all-purpose flour blend. Ensure all added ingredients are also free from gluten-containing grains.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend
- 1 tsp certified gluten-free baking powder
- 2 large eggs
- 1.5 cups milk (dairy or non-dairy)
- 2 tbsp olive oil or melted butter
- 1 tsp pure vanilla extract
- 0.5 tsp salt
Instructions
- 1
In a large bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt until thoroughly combined. This ensures even distribution of leavening and seasoning throughout the batter.
- 2
In a separate medium bowl, whisk the large eggs until lightly beaten, then stir in the milk, olive oil or melted butter, and pure vanilla extract until smooth. This creates a well-emulsified liquid base for the crepes.
- 3
Gradually pour the wet ingredients into the dry ingredients while whisking continuously. Continue to whisk until a smooth, lump-free batter forms, resembling thin pancake batter. Let the batter rest for about 5-10 minutes to allow the gluten-free flour blend to hydrate properly, which will improve the texture.
- 4
Heat a lightly oiled non-stick skillet or crepe pan over medium heat until a drop of water sizzles and evaporates quickly. Pour about 1/4 cup of batter into the hot pan and swirl it immediately to coat the bottom in a thin, even layer. Cook for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden brown.
- 5
Carefully flip the crepe using a spatula and cook the other side for another 30-60 seconds, until lightly golden. Transfer the cooked crepe to a plate and repeat with the remaining batter, adding a tiny bit more oil to the pan between crepes if needed. Serve warm with your favorite sweet or savory toppings.
Nutrition (per serving)
Tips & Notes
- Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
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