Gluten-Free Crepes

Delicious thin pancakes that can be filled with a variety of sweet or savory options. These gluten-free crepes are easy to make and perfect for any meal of the day.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 8 crepes

Course: Breakfast, Brunch, Dessert

Cuisine: American, Gluten-Free

Calories: 150

Ingredients Method Notes

Ingredients

Crepe Batter

1 cup Bob's Red Mill gluten-free 1-to-1 flour blend (or your preferred gluten-free blend)
⅛ tsp salt
3 large eggs
2 cups milk (dairy or non-dairy alternatives)
1 tbsp oil or melted butter
1 tbsp sugar (optional, for sweet crepes)
1 tsp vanilla extract (for sweet crepes)

Method

Preparation

In a large mixing bowl, combine the gluten-free flour blend with the salt. Mix well.
Crack the eggs into the bowl and whisk everything together until fully incorporated.
Slowly add the milk to the mixture while whisking continuously until the batter is smooth.
If making sweet crepes, add the sugar and vanilla extract at this stage and mix until combined.
Allow the batter to rest for 30 minutes or refrigerate overnight for optimal results.

Cooking

Heat a 10-inch crepe pan or non-stick skillet over medium-high heat.
Using a ¼ cup measuring cup, scoop out the batter and pour it into the center of the heated pan, then tilt and swirl the pan to spread the batter evenly.
Allow the crepe to cook for 1-3 minutes, or until the top appears set and the bottom turns golden brown.
Use a spatula to flip the crepe and cook for another 10-30 seconds.
Remove the crepe from the pan and repeat the process with the remaining batter.

Serving

Serve the crepes warm with your choice of toppings and fillings.

Notes

For best texture, do not skip the resting time. Adjust consistency with milk if the batter is too thick. Ensure the pan is at the right temperature to avoid tearing when cooking.