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? It’s really hard to stop eating one after the other…after the other.
No one in our family has issues with gluten intolerance but I frequently cook and bake with gluten free grains and ingredients to give our systems an occasional break from gluten. Gluten free crepes is one of my latest experiments. And I have to say, though nothing GF is just like the real thing, these come pretty darn close. And I’m willing to bet that anyone who ate these wouldn’t be able to guess they’re GF. They have a great flavor and texture.
Crepes are super versatile – they can be stuffed with any kind of filling you can conjure up. In fact, we went to a restaurant in Tacoma, Savor Creperie, that features all kinds of imaginative crepes on their menu. These crepes can be used for both sweet and savory fillings, simply omit the tablespoon of sugar if you’re making the latter.
Ready to make some gluten free crepes?
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). Let sit for at least 15 minutes.
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.
Enjoy!
Best 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 ,at room temperature
- 1 cup milk ,at room temperature
- 2 tablespoons melted butter or oil
- 1/2 teaspoon vanilla extract
- 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). Let sit for at least 15 minutes.
- 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 (eg, jam and sprinkled with powdered sugar).
Tamara Hill says
I love crepes! I can not have gluten so, I’ll be trying this recipe!
We live in Switzerland right now, hard to find GF crepes here, hope I can find all the ingredients too!
Will let you know, am looking forward to these!
Kimberly @ The Daring Gourmet says
I hope you’re able to find the ingredients, too, Tamara! Gluten-free really isn’t a “thing” in most countries outside the U.S. so it can be difficult to find a good selection of gluten-free flours. Depending on how long you’re going to be in Switzerland, and depending on how much gluten-free baking you do, you may even want to consider getting a good grain mill so you can grind your own flours. Here’s the one I use and love: https://www.daringgourmet.com/komo-classic-grain-mill-review/
Ann says
Just made these crepes and while they taste great,they become hard instantly. I don’t even have time to add the filling,and they are very stiff with hard edges.I did not change the recipe at all.I even tried to put them in a tortilla holder,but same thing happened. What could be the problem?
Eggs and milk were room temperature, and butter was melted,but not super hot.
Kimberly @ The Daring Gourmet says
Hi Ann, I’ve had them get hard if I let them sit out for a while and don’t keep them properly wrapped (leftovers) but have never encountered the problem of instant hardening. I haven’t had anyone else report that problem but perhaps one of readers will chime in if they too have experienced this.
Becca says
I have gluten free flour can I use that instead of all the different flours?
Kimberly @ The Daring Gourmet says
Hi Becca, yes you can, just know that it will have a different flavor and texture than this particular ratio and combo of individual flours.
Melissa says
Can I use coconut milk ?
Kimberly @ The Daring Gourmet says
Yes, you can.
Terry says
Wonderful flavour and so easy to make. Thank-you! BTW,when my crepes are hard, I find it’s because I cooked them too long. So now I do not wait for the batter in the centre to be dry before I flip. As soon as the edges are dry and coming away from the pan, flip the crepe. Give it just enough time to get a few golden spots on the second side and pull it out. The other part of the secret is getting your pan to exactly the right temp. That might take some experimenting.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, Terry, and appreciate the tips, thank you!