Gluten-Free Mixed Berry Crepes
By the Gluten Free Recipes team ·
Delicate, tender gluten-free crepes are infused with sweet vanilla and perfectly complement a vibrant medley of mixed berries. These light and airy crepes offer a delightful breakfast or brunch experience with a satisfyingly soft texture.
At a glance: This medium breakfast recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 8 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 Mixed Berry Crepes: When preparing this breakfast recipe, 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 Mixed Berry Crepes: This recipe is gluten-free, utilizing a certified gluten-free all-purpose flour blend. It avoids all gluten-containing grains.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend (with xanthan gum)
- 1 tsp certified gluten-free baking powder
- 2 large eggs
- 1.5 cups milk (dairy or non-dairy)
- 2 tbsp melted unsalted butter or neutral oil
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup mixed berries (fresh or frozen)
Instructions
- 1
In a large bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt until well combined and no lumps remain. This ensures an even distribution of leavening and seasoning throughout the batter.
- 2
In a separate medium bowl, whisk the two large eggs until lightly beaten. Then, gradually whisk in the milk, melted butter (or oil), and pure vanilla extract until the wet ingredients are fully incorporated and smooth.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined, being careful not to overmix; a few small lumps are perfectly fine. The batter should have a thin, pourable consistency, similar to heavy cream. Let the batter rest for about 5-10 minutes to allow the gluten-free flour to hydrate.
- 4
Heat a lightly oiled non-stick crepe pan or skillet over medium heat until a drop of water sizzles and evaporates quickly. Ladle about 1/4 cup of batter into the hot pan, tilting and swirling the pan immediately to spread the batter into a thin, even circle. Cook for about 1-2 minutes, or until the edges begin to lift and the surface appears set and slightly dry.
- 5
Carefully flip the crepe using a thin spatula and cook for another 30-60 seconds on the second side, 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 the warm crepes immediately, topped with mixed berries and your favorite accompaniments.
Nutrition (per serving)
Tips & Notes
- Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
- Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
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