There are two types of people in this world: those who gracefully flip crêpes into the air like a French chef... and those who end up accidentally flopping them into their waiting dog's face. But here’s the good news—these gluten-free crêpes are so good, you will still eat them even if they do land on the floor. They’re light, buttery, and perfect for rolling, folding, or stuffing with sweet or savory fillings. And since they’re gluten-free, everyone can enjoy them without the usual flour-fueled regret.
If you have been making our delicious Caputo Flour Gluten Free Sourdough Bread and have a scoop of discard to use up, feel free to pop it into the batter. Now they are sourdough crepes. Look at you fancy-pants! Need to add some protein to your brekkie? Serve this Veggie Fritatta alongside your crepes. Or simply do what Alice does and flip pancakes with one hand while forking them into your face with the other.
Can these Easy Gluten Free Crêpes really be that Easy?
Listen, I know making crepes sounds fancy and possibly life-threatening (hot pan, runny batter, potential for pancake-related injuries), but I promise—you got this. These Easy Gluten Free Crêpes are light, flexible, and so foolproof that even if your first one looks like a crime scene, the rest will turn out magnifique. Whether you're stuffing them with chocolate and berries or going full brunch royalty with ham and cheese, they’ll hold up like champs. So grab that whisk, take a deep breath, and prepare to impress yourself. You’re about to make crepes, and you’re going to crush it!
Yield: 12 crêpes (serves 4)
Prep Time: 5 minutes
Cook Time: 20 minutes (depending on your flipping skills and/or dog interruptions)
Ingredients
1 cup (120 g) gluten-free all-purpose flour (with xanthan gum)
2 large eggs
1 ¼ cups (300 ml) milk of choice (dairy or non-dairy)
1 tbsp (14 g) melted butter or neutral oil (plus extra for the pan)
1 tsp vanilla extract (optional, but delicious for sweet crêpes)
½ tsp salt
1 tbsp (12 g) sugar (only if making sweet crêpes)
Instructions
Blend, Baby, Blend: Throw all the ingredients into a blender and blitz until smooth. (Or whisk vigorously by hand if you enjoy unnecessary arm workouts.) Let the batter rest for 10–15 minutes so the flour hydrates and chills out.
Heat & Grease: Set a non-stick skillet over medium heat and lightly grease it with butter or oil. Pro tip: The first crêpe is always a disaster. Accept it. Move on.
Pour & Swirl: Pour about ¼ cup of batter into the pan, swirling to coat the bottom in a thin layer. Cook for about 1–2 minutes until the edges start to lift and the bottom is lightly golden.
The Flip or the Flop: Use a spatula (or your bravado) to flip the crêpe. If it lands in the pan, congratulations! If it lands on the stove, brush it off. If it lands on the dog, well… you know what to do.
Stack & Devour: Repeat with the rest of the batter, stacking the crêpes on a plate. Stuff them with Nutella, jam, lemon and sugar, or go savory with ham and cheese.
Storage Instructions
Fridge: Keep crêpes in an airtight container for up to 3 days. Reheat in a pan or microwave.
Freezer: Stack with parchment paper in between, wrap tightly, and freeze for up to a month. Thaw overnight and reheat as needed.
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