Gluten Free Crepes
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This Gluten Free Crepes recipe sets the store-bought flour blends aside and shows you how to make them completely from scratch! No weird flavors or gritty textures, these crepes are so good, so light and tender, you won’t even realize they’re gluten free! They’re made without xanthan gum and can also be made dairy-free.
I think I could eat crepes all day if I let myself. It’s a good thing I don’t! But it sure would be easy to. Have you ever had crepes filled with Nutella and and spread with some whipped cream? Or simply filled with strawberry jam and sprinkled with powdered sugar? Really, is there anything better?
I frequently cook and bake with gluten free grains and ingredients to give our systems a break from gluten. And I have to say, though nothing GF is “just like” its gluten counterpart, these gluten free crepes come pretty darn close. And I’m willing to bet that anyone who eats these wouldn’t guess they’re GF. They have a great flavor and light and tender texture. Filled with either or sweet or savory fillings, these gluten-free crepes are sure to be a hit!
Gluten Free Crepes Ingredients
- Brown rice flour – contributes a pleasant nutty and slightly sweet flavor.
- White rice flour – adds lightness to balance the brown rice flour.
- Potato starch – helps create a delicate crumb and rich mouth feel.
- Tapioca starch – adds lightness and a fine texture.
- Eggs – these create structure and contribute a tender texture, acting as a binder and leavener.
- Milk – fat makes the texture more tender so I recommend whole milk. For a dairy-free option use an alternative of choice, preferably one with some fat if possible.
- Butter – adds flavor, richness, and contributes to a tender texture. For a non-dairy alternative use oil.
- Vanilla extract – adds flavor and enhances sweetness. If making savory crepes omit this.
- Sugar – just a touch. If making savory crepes omit this.
- Salt – kosher or sea salt.
Pro Tips
- Be sure to let the batter rest in the fridge for at least an hour to give the flour time to fully hydrate. A fully hydrated batter will be more stable and resistant to tearing when it’s time to cook the crepes.
- The batter can be made up to 2 days in advance. Keep it in the fridge and stir thoroughly before using.
- Be sure to adequately pre-heat your crepe pan, non-stick skillet, or griddle. You’re looking for a steady medium heat so that the crepes cook quickly and turn golden without burning. Pour a little batter into the pan to test the temperature.
- Lightly grease the pan between each crepe, even if it’s non-stick. A quick spray of oil will do the trick.
Storage
The batter can be stored in the fridge for up to 2 days. Leftover gluten-free crepes can be covered with plastic wrap and refrigerated for a day and gently reheated in the microwave. They can also be frozen for up to 2 months: stack and place them in a ziplock freezer bag and laid flat in the freezer. Defrost them in the bag in the fridge overnight.
Serving Suggestions
Whether you’re serving these with sweet or savory fillings, these gluten-free crepes are destined to be a hit. Here some ideas:
Sweet Crepes
- Classic Sugar and Lemon: Sprinkle granulated sugar over the crepe and squeeze fresh lemon juice on top. Fold the crepe into quarters and serve.
- Nutella and Banana: Spread Nutella over the crepe, place sliced bananas on top, and fold or roll the crepe.
- Berry Compote or Jam: Spoon some warm berry compote or jam over the crepe and top with a dollop of whipped cream.
- Maple Syrup and Pecans: Drizzle maple syrup over the crepe and top with toasted pecans. You can add a bit of whipped cream or a pat of butter for extra indulgence.
- Chocolate and Strawberries: Drizzle some chocolate sauce over the crepe and add sliced fresh strawberries. Fold or roll, and dust with powdered sugar.
Savory Crepes
- Ham and Cheese: Place a slice of ham and a sprinkle of cheese (e.g. Swiss or cheddar) in the center of the crepe. Fold or roll it and heat it in a pan until the cheese melts.
- Spinach and Feta: Spread a mixture of sautéed spinach and crumbled feta cheese over the crepe.
- Mushroom and Gruyère: Sauté mushrooms and garlic, then spread them over the crepe with shredded Gruyère cheese.
- Smoked Salmon and Cream Cheese: Spread cream cheese over the crepe, add slices of smoked salmon, and garnish with capers and fresh dill.
- Egg and Bacon: Add a cooked egg or some scrambled eggs and crispy bacon. For added indulgence you can add some shredded cheese. Add a sprinkle of fresh chives.
Gluten Free Crepes Recipe
Let’s get started!
Combine the dry ingredients in a bowl.
Add the wet ingredients to it and whisk until combined and fairly smooth.
Add a little more milk if it’s too thick (you can test one crepe to determine if you want to add more milk to make a thinner crepe). Cover and let the batter rest in the fridge for at least an hour.
Heat a 10-inch skillet or crepe pan over medium heat and spray lightly with a bit of oil. Pour 1/3 cup of the batter into the pan and tip the pan in a circular motion to spread out the batter. Cook for 1-2 minutes until golden brown, then flip over and cook another 1-2 minutes. Repeat with remaining crepes, stacking them on top of each other on a plate.
Serve immediately with your choice of filling. See above for serving ideas.
Enjoy!
For more favorite gluten free recipes try my:
- Gluten Free Aebleskiver
- Gluten Free Treacle Tart
- Gluten Free Oat Waffles
- Gluten Free Zucchini Muffins
- Gluten Free Baked Donuts
- Gluten Free Carrot Cake
- Gluten Free Chocolate Chip Cookies
- Gluten Free Double Chocolate Chunk Cookies
- Gluten Free Pumpkin Waffles
Gluten Free Crepes
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup white rice flour
- 2 tablespoons potato starch
- 2 tablespoons tapioca starch
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup milk (whole milk recommended) (can substitute non-dairy alternative of choice)
- 2 tablespoons melted butter or oil (dairy-free: use oil)
- 1/2 teaspoon vanilla extract (omit if using savory fillings)
- 1 tablespoon cane sugar (omit if using savory fillings)
Instructions
- Combine the dry ingredients in a bowl. Add the wet ingredients and whisk to combine until fairly smooth. Add a little more milk if it's too thick (you can test one crepe to determine if you want to add more milk to make a thinner crepe). Cover and let the batter rest in the fridge for at least an hour to allow the flour to fully hydrate.
- Heat a 10-inch skillet or crepe pan over medium heat and spray lightly with a bit of oil. Pour 1/3 cup of the batter into the pan and tip the pan in a circular motion to spread out the batter. Cook for 1-2 minutes until golden brown, then flip over and cook another 1-2 minutes. Repeat with remaining crepes, stacking them on top of each other on a plate.Serve immediately with your choice of filling. See serving suggestions in blog post.
Nutrition
Originally published on The Daring Gourmet June 23, 2016
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
