Super easy gluten-free crepes are one of my F A V O R I T E things to make! (The bonus is that they happen to be super easy as well as delicious!) Whether it’s for a weekend brunch or a quick weeknight meal, we love any excuse to bring this French cuisine to our table. 🙂
I’ve tried several recipes for gluten-free crepes and this one is my favorite!
Super Easy Gluten Free Crepes!
- 2 Eggs
- 1 ¼ Cup Almond Milk or your choice of milk
- ½ Cup Flour We used Gluten-Free All Purpose Flour, Namaste, or Bob's Red Mill, or King Arthur brands
- ½ tsp Salt
- 1 Tbsp Melted Butter or Coconut Oil
- ½ - 1 tsp Vanilla optional (add for sweet crepes, omit for savory crepes)
- 1-2 Tbsp Sugar optional (for sweeter crepes)
- Whisk eggs in medium bowl, add melted butter and almond milk, continuing to whisk.
- Add flour a little at a time, whisking until smooth after each addition.
- Add salt and remaining ingredients (vanilla and sugar if sweeter crepe is desired).
- Batter should resemble heavy cream or a thin pancake batter and spread easily.
- Cooking: Use a very lightly greased skillet, unless using nonstick. The crepe will conform to the size of your skillet, so choose the size that suites your preference. We use a 10-12" pan in order to make a large enough crepe to fold into quadrants.
In pre-heated skillet over medium heat, pour just enough batter into the pan so that when you swivel the pan the batter will spread out to the edges in a very thin layer. This takes practice! In order to achieve the perfect crepe texture, you want to use as little batter as necessary, but have enough to spread a thin layer all the way around the pan without leaving "gaps" or wholes in the crepe (about 1/4 cup batter for a large skillet).
- Cook until golden on each side and edges begin to release from the pan, usually 1-2 minutes in pre-heated skillet. When attempting to flip from the first side, make sure that the crepe appears less "wet" across the surface and edges are cooked. Gently run a rubber spatula around the edges to release. You can either use a spatula to swiftly flip (because the crepe will be somewhat delicate) or you can use the technique of flipping mid-air in the skillet. If you prefer flipping your crepe mid-air, make sure that the crepe can slide around in the skillet easily before attempting to flip it with a quick front-to-back motion. When you flip the crepe it should be slightly golden and very light. Store cooked crepes on a plate underneath a clean towel or lid to protect softness until ready to fill and serve!
The art of cooking crepes is truly in the spreading of the batter and the flipping! However, after a little practice, the results can be quite rewarding and takes very little time or effort! 🙂
We love to enjoy our gluten-free crepes as a savory main-dish, often filling them with thin slices of meat and cheese, sometimes adding a fried egg on top! You can also create impressive dessert crepes with options such as these:
- Nuttella or other Chocolate Nut Spreads
- Peanut Butter or Cookie Butter
- Sliced Fruit (Strawberries and Bananas are also good!)
- Coconut flakes
- Whipped Cream