Gluten-Free Crepe Recipe

Light, thin, and perfectly foldable, these gluten-free crepes are ideal for sweet or savory fillings. Made with simple ingredients, they’re just as delicious and versatile as classic French crepes—without the gluten!

Ingredients

• 1 cup gluten-free all-purpose flour blend (with xanthan gum)
• 2 large eggs
• 1 ¼ cups milk (dairy or dairy-free)
• 1 tbsp melted butter or oil (plus more for the pan)
• 1 tsp vanilla extract (optional, for sweet crepes)
• Pinch of salt

Directions

1. Mix Batter:
2. In a blender or mixing bowl, combine all ingredients. Blend or whisk until smooth. Let the batter rest for 10–15 minutes (helps with texture).
3. Heat Pan:
4. Lightly grease a non-stick skillet or crepe pan and heat over medium.
5. Cook Crepes:
6. Pour about ¼ cup of batter into the pan and swirl to coat the bottom thinly. Cook for 1–2 minutes until edges lift, then flip and cook the other side for another 30 seconds.
7. Repeat:
8. Continue with the remaining batter, stacking cooked crepes on a plate and covering them to keep warm.
9. Serve:
10. Fill with sweet toppings like fruit, jam, chocolate, or savory options like cheese, spinach, or ham.