Gluten-Free Crepe Recipe (Sweet or Savory) Recipe
This gluten free crepe recipe offers a versatile base for both sweet and savory fillings, made with a smooth batter that cooks up thin and tender. Using gluten free flour ensures those with gluten sensitivities can enjoy delicate, golden crepes perfect for breakfast, brunch, or a light meal. The batter is easily blended and rested, then cooked on the stovetop in a nonstick skillet for a quick and easy preparation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (including chilling time)
- Yield: 9 crepes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Ingredients
Crepe Batter
- 1 cup (148g) gluten free or all-purpose flour
- 1-2 tablespoons sugar, to taste (1 tablespoon for savory, 2 tablespoons for sweet crepes)
- 1/4 teaspoon fine sea salt
- 1 1/2 cups whole milk
- 4 large eggs
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vegetable oil (for cooking)
Instructions
- Blend the batter: In a blender, combine the flour, sugar, salt, milk, and eggs. Blend until smooth, scraping the sides as needed. Add the melted butter and blend again until fully incorporated. Refrigerate the batter for at least 30 minutes or overnight for best results.
- Preheat the pan: Pour the vegetable oil into a 10-inch nonstick skillet and heat over low heat for 5 minutes to ensure even browning.
- Prepare for cooking: Remove the batter from the fridge and whisk or briefly re-blend it. Increase the skillet heat to medium. Use a paper towel to spread the oil evenly across the bottom of the pan, wiping away any excess.
- Cook the first side: Pour 1/3 cup of batter into the center of the pan and immediately swirl it around to coat the bottom evenly. Cook until the crepe edges brown and the bottom turns golden, about 30 to 60 seconds.
- Flip and cook the second side: Loosen the crepe edge with a spatula, then flip it over carefully. Cook the second side for about 15 seconds until golden.
- Cool and stack: Transfer the cooked crepe to a wire rack. Repeat the process with the remaining batter, stacking the crepes as they finish. Add oil between batches if crepes start to stick. Let cool completely before serving or filling.
Notes
- For sweet crepes, use 2 tablespoons of sugar; for savory, 1 tablespoon or none.
- Refrigerating the batter for at least 30 minutes helps improve texture and flavor.
- A nonstick skillet is essential to prevent sticking and ensure easy flipping.
- Feel free to substitute whole milk with any milk alternative if desired.
- Crepes can be made ahead, stacked with parchment between layers, and refrigerated for up to 2 days.