Monday, April 6, 2015

No Fail Gluten Free Crepe Recipe

Crepes are one of those foods that everyone loves, but no one ever makes at home. Why? Who knows. Maybe it's because when we see the street vendors do it or the people at the creperies they have that special flat cooking surface, and that funny looking spatula that makes it look so technically difficult to get right.

Never mind all that. Crepes are seriously easy to make. Easier than pancakes even because you don't have to worry about under cooking them and ending up with an uncooked center. They batter doesn't need to rise, so there's no messing around with baking powder or other leavening agents. I don't even bother to let my batter sit. I mix it up, drop it into the pan, and cook.

There are special crepe pans available, but I just use a non-stick frying pan about the size I want my crepes. I either tilt the pan to get the batter to spread, or spread it using the back of a spoon. You can cook the crepes in some melted butter if you want, or simply cook them on the dry pan if it's non-stick.

Gluten Free Crepes
Yield: Approximately 16


1 cup all purpose gluten free flour
2 cups milk or dairy free substitute (if the batter needs thinning, add more milk or water)
2 eggs
1 tablespoon sugar (optional)
2 tablespoons melted butter or alternative


1- In a mixing bowl, combine all ingredients. Whisk or stir until batter is thin and doesn't have any lumps. Some flours are denser than others, so if the batter is too thick, add more liquid. It should be thinner than a pancake batter and more like a cake batter, but it will still work if the mixture is a bit thick.

2- Heat a non-stick frying pan over medium heat. Add butter to the pan for frying if you prefer, or simply cook dry. Add about 2 tablespoons of batter in the center of the pan. Tilt the pan to allow the batter to spread all the way around, leaving a thin, even layer in the pan. You could also use the back of a spoon to smooth the batter.

3- Cook for about 1-2 minutes before flipping with a spatula. When both sides are cooked through and starting to brown, slide off pan and onto a plate. Continue with the remaining batter, stacking the crepes on a plate to keep warm.

4- Serve with your choice of topping. Chocolate spreads like Nutella, fresh fruit, honey, maple syrup, and whipped cream are all common toppings. Either roll or fold your crepe with the filling inside. for savory crepes, omit the sugar in the batter and fill with cooked ham, shredded cheese, or other savory fillings.

**Crepes can be kept covered in the fridge for a few days, and make an easy snack food. Simply make sure they are covered airtight before refrigeration.


  1. Just made these. they were quite simple to make and tasty. I did the savoury version and added a bit of salt to the batter.

  2. Just made these and they are great:)