Quick and easy gluten free crepes are a cinch to make! Whip a few simple ingredients in your blender, pour into a skillet, cook, flip, and repeat. They're fold-able, roll-able, filled with a tangy cheesecake filling and topped with fresh berries.
Growing up, we always had a big breakfast as a family on Saturday morning. I suppose that's where I got my love of all things breakfast 🙂
We changed it up every week: German pancakes, waffles, pancakes, scrambled eggs, and (of course) crepes.
I'm a HUGE fan of gluten free crepes because they are sooooo versatile! They're one of the only breakfast foods that you can legitimately eat for lunch or dinner, too because you can serve them with a sweet or savory filling.
(pssst! Have you tried this ridiculously easy Chocolate Crepes recipe yet??)
As a kid we even ate the leftovers as a snack by spreading melted butter on top and sprinkling with cinnamon sugar before rolling them.
If you haven't tried that last one, give it a whirl with these gluten free crepes - your kids will love you forever (and you'll be hooked).
One of the best things about this recipe, besides the fact that it's gluten free of course, is that it is so easy to make. It's so easy in fact, that you don't even need a bowl, a mixer, or even a spoon.
Say What?! Just grab your blender, a few simple ingredients out of your pantry and fridge, and you're set.
You can serve these gluten free crepes any way you like. Our kids always opt for the cream cheese filling with fresh berries on top, and I've included that recipe as well.
Don't be afraid to experiment though! My brother is still famous among the young members of our family for serving crepes with Nutella and bananas (are you a Nutella addict? You'll need to try these Nutella Stuffed Rice Krispie Treats!).
How to Make Really Good Gluten Free Crepes:
- Batter Should Be Thin and easily pour from the blender to the pan. If it seems to thick, add another tablespoon or two of liquid.
- Get a crepe pan. This was a game changer for me, it really makes the crepe experience so much more enjoyable! I got mine for less than $20 and don't have to grease it at all, plus it's super easy to spread the batter. Here's a link to the one I use.
- Watch the cooking time and temperature. Chances are, you'll be tempted to flip the crepes before they're ready. This is what causes the crepes to stick to the pan and/or tear...so if the crepe isn't holding together then WAIT! Even if the crepes are a little over-done, they'll soften as they sit.
- Crepes Cook Quickly. I keep my stovetop a bit below medium and flip within about 20 seconds.
- Last tip: as you're removing them from the pan, put a piece of parchment or wax paper between the crepes so they don't sweat or stick together.
Looking for more breakfast inspiration?? Try my secret-ingredient Gluten Free Cinnamon Rolls or epic Gluten Free Biscuits and Gravy!
Gluten Free Crepes
Light, thin, and bendable gluten-free crepes easily made in the blender. This is a quick and easy recipe the whole family will love!
Ingredients
CREPES
- 1 ¼ cup milk (we use 2%)
- ½ cup water
- 2 large eggs
- 2 T butter, melted
- ¼ teaspoon salt
- 1 ¼ cups gluten free flour blend (SEE NOTES)
- ½ tablespoon sugar
CHEESECAKE FILLING
- 8 oz cream cheese, softened
- ¼ cup sugar
- ¼ cup sour cream (full fat)
- ½ teaspoon gluten free vanilla extract
- ½ tablespoon lemon juice
Instructions
- Blend eggs, milk, water, melted butter, and salt on lowest speed in a blender just until smooth (5-10 seconds)
- Add flour, (please see notes!), xanthan gum, and sugar and blend on lowest speed until smooth, about 15 seconds.
- Heat a crepe pan or large non-stick skillet over medium heat.
- When skillet is preheated pour just enough crepe batter to thinly coat the pan and gently swirl until the crepe is thin and covering bottom of the pan.
- Cook until crepe is set. It is OK if the bottom begins to brown and the edges get a bit crispy, they will soften after you remove them from the heat. Flip and cook the other side. If the crepe tears as you are flipping it, it isn't ready to flip yet! Cook a bit longer and try again.
- The second side will probably only need to cook 20-30 seconds since the crepe is mostly done when you flip it.
- When done, remove the crepe to a serving plate and repeat this process with remaining batter. Put a piece of parchment or wax paper between the crepes as you remove them from the pan, so they won't stick together.
- Serve with your favorite topping/filling: Nutella and sliced banana, butter and cinnamon sugar, cream cheese filling with fresh berries, a savory filling, or even just a sprinkling of powdered sugar.
- CHEESECAKE FILLING: With a mixer on high speed, mix cream cheese with ¼-1/3 cup granulated sugar until creamy and smooth, 2-3 minutes. Mix in vanilla, lemon juice and sour cream. This filling is not very sweet because it's meant to be complimented with fresh berries. It tastes like a tart no-bake cheesecake filling.
Notes
Choose your flour wisely. We have tested this recipe with a variety of gluten free flours and have found that a blend with little to no added xanthan gum works best. This is because the eggs act as a binding agent so you don't need as much xanthan gum as most flour mixes contain. Our favorites are listed below:
- Bob's Red Mill 1:1
- King Arthur Measure for Measure
- King Arthur's Gluten Free Multipurpose blend. King Arthur's makes a few different varieties of gluten free flour, so be sure to get this one, which doesn't contain any xanthan gum.
WHEN MEASURING FLOUR: always use the following method:
- Stir the flour.
- Scoop the flour into your measuring cup using a spoon.
- Level off with the flat side of a knife.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 550Total Fat: 32gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 180mgSodium: 447mgCarbohydrates: 52gFiber: 1gSugar: 21gProtein: 14g
Rebecca @ Strength and Sunshine says
Crepes are so fun and so elegant!
thereislifeafterwheat@gmail.com says
I completely agree Rebecca!
Raia says
Crepes + cream cheese + strawberries. Yes please! These look delicious!
thereislifeafterwheat@gmail.com says
Definitely a winning combination, Raia!
Chrystal @ Gluten-Free Palate says
I love how simple this recipe is. Thank you!
Best,
Chrystal
thereislifeafterwheat@gmail.com says
Oh so do I Chrystal 😉 Thanks for stopping by!
Brianna H (@FlippinDelish) says
This recipe is GENIUS! I love crepes, but they have always seemed more complex. Making them in the blender sounds so easy. I think we'll have to have these for dinner this week with a savory filling!
thereislifeafterwheat@gmail.com says
Let me know what you use for savory filling Brianna, do you have a recipe you use already?
Emily @ Recipes to Nourish says
I love crepes! These look so delicious! Yum!
thereislifeafterwheat@gmail.com says
Me too Emily, thanks!
Sharon @ What The Fork Food Blog says
I can't believe how thin your crepes are! And that filling sounds so super delicious!
thereislifeafterwheat@gmail.com says
Thanks Sharon! Years of practice 😉
Pam says
Tried this recipe, let me start by saying the filling was SO GOOD! However, the crepe batter was way too thick, I had to add about 1/3 cup more water so my batter would spread and even then had to use a spoon to spread it in the frying pan. I used Domata Recipe Ready Gluten Free Flour which I used regularly with good results. Thanks for sharing this recipe, just wanted to share my results with using it.
thereislifeafterwheat@gmail.com says
Thanks for trying it and taking the time to come back and comment Pam! I'm not familiar with that flour, I appreciate you letting us know how it turned out. Gluten free flours vary so much in the way they work with different recipes! The key to crepes is a thin batter, maybe try using Mama's next time or try cutting the flour down if you use the same blend. Happy baking! ?Celeste
Carly says
Has anyone tried a coconut or almond milk instead? Crepes are my favorite and I've had a hard time finding a dairy/gluten free recipe!
thereislifeafterwheat@gmail.com says
I haven't tried that yet Carly, but it's on my list! I might get a chance over the next few days, if you try it before me come back and let me know how it worked out!
Lisa says
Any suggestions for going GF, DF, and Egg free? I LOVE crepes, but the egg allergy really gets in the way!
thereislifeafterwheat@gmail.com says
Hi Lisa, that's a tough one! I haven't tried either of those substitutions so I couldn't tell you how it would turn out. If I try it, I'll let you know, and if you give it a go, will you come back and tell us? Thanks! -Celeste
Sara Watson says
If I am going to use a 1 to 1 type all purpose gf flour, do I leave out the xanthum gum?
thereislifeafterwheat@gmail.com says
Yes you can omit the xanthan gum. Hope you enjoy the crepes, Sara!
Senaris says
This recipe worked really well for me both sweet and savory, thank you so much! First time making crepes and now I'm hooked on them! I've made these a few more times since the first time and I omit the sugar for savory crepes. I like to make breakfast pockets with them for savory (ham, cheese, egg with the sides folded in but the egg yolk still exposed. Then pop in the oven to crisp it up a bit and cook the egg) Again, thank you! These turned out so much better than I had expected! ^_^
thereislifeafterwheat@gmail.com says
So happy to hear this, thank you for the comment!
Shelly says
These were absolutely delicious. I used Tofutti Better than Sour Cream to cut out some of the milk product since we have some lactose sensitive friends over. Mashed some fresh strawberries for the topping...and yum! The crepes were delicious! Thank you for this recipe!
thereislifeafterwheat@gmail.com says
So glad you enjoyed them Shelly! Thanks for letting us know that the Tofutti worked well. -Celeste
RuthMae Johnson says
What do you suggest for a nut free flour blend? Thanks!
thereislifeafterwheat@gmail.com says
Grandpa's Kitchen, Bob's Red Mill 1:1, or Pamela's should all work.
Melody says
Oh my goodness! THIS RECIPE IS PERFECT! It makes the absolute best GF crepes. I've made them a handful of times in the last month and they come out perfectly! Today, with half the recipe left, I added baking powder on a whim and it made - THE BEST - GF pancakes, too! I'd say maybe a heaping tablespoon of baking powder would do the whole recipe for pancakes.
thereislifeafterwheat@gmail.com says
Wow, great idea Melody! Can't wait to give the pancakes a shot.
Brandi says
Do these freeze well? We plan to make them tonight and miss the days where grandma made big batches and froze for all the kiddos to have later in the week too....
thereislifeafterwheat@gmail.com says
I haven't tried freezing them but that's a great idea! I think they would freeze well. XO Celeste
Nathan says
Made these this morning using Bob's Red Mill gluten free 1 to 1 flour. It has the gum included so didn't use any. It worked awesome! My wife grew up on crepes and loves them but has recently been unable to eat gluten and has been missing them. This recipe worked great! We modified it a little to suit tastes. We typically mix a little nutmeg in as a seasoning. We also upped the sugar for a sweeter crepe.
thereislifeafterwheat@gmail.com says
Love the idea of adding nutmeg, thanks for sharing! So glad you enjoyed them. XO Celeste
Patty says
These crepes are hands down The BEST!! I used Bobs Red Mill 1 to 1 baking flour and followed the recipe exactly. Thank you, my kids and I are done experimenting with recipes, this will be our go to!!!
Lynette says
OMG! These were delish! Especially the cheesecake filling! I added blueberries that I had microwaved on top. Perfection!!