Breakfast

Gluten Free Blender Crepes with Cheesecake Filling

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, and perfect with any filling!

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, muffins, waffles, pancakes, omelets, French toastscrambled eggs, the occasional cold slice of pizza, and (of course) crepes.

I’m a HUGE fan of 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. Geez, 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, you need to make these stat and give it a whirl-your kids will love you forever (and you’ll be hooked).

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, and perfect with any filling!

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 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 these bad boys with Nutella and bananas (are you a Nutella addict? You’ll need to try these Nutella Stuffed Rice Krispie Treats!). And while I’ve tried savory crepes at restaurants, I’ve never actually made them at home but belieeeeeve me, that’s about to change. I’ll let you know when that recipe is nailed down 😉

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, and perfect with any filling!

In the meantime, find one or a dozen ways to enjoy these gluten free crepes. A few tips before you get started:

  1. I’ve been making crepes for decades. Literally. And the trick to a good crepe is to use part milk, part water for the liquid. I know, I know, it sounds weird and maybe even a little bit gross. But trust me on this one! You’ll get the perfect texture by following this rule.
  2. Another tip: watch the cooking time and temperature. If your skillet is too hot, the crepes will cook too quickly and become more crispy and less bendy. Likewise, if you wait too long to flip them or let them cook too much, you’ll get the same result. Low and slow is what you need to remember. On the flipside (did you catch what I did there?) if you try to flip the crepe too soon, it will tear so be sure they’re sufficiently set up before you flip.
  3. Don’t go to far while they’re cooking. I am usually breaking up fights, entering kindle passwords, listening to timed readings, and checking times tables while I’m cooking dinner, so I promise they won’t be ruined if you have to step away every now and again. But try to watch them fairly closely :)
  4. Last tip: as you’re removing them from the pan, put a piece of wax paper between the crepes so they don’t sweat or stick together.

NOTES: I used Mama’s Almond Blend Flour in this recipe because it’s a high quality, light blend that isn’t high on starch (too much starch in crepes=gummy texture). Also, using a high quality, non-stick pan will help with flipping the crepes.

Cream Cheese Filling:

With a mixer on high speed, mix 8 oz cream cheese with 1/4-1/3 cup sugar until creamy and smooth, 2-3 minutes. Mix in 1/2 tsp vanilla, 1/2 T lemon juice and 1/4 cup 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.

 

Gluten Free Blender Crepes with Cheesecake Filling

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 10-12 Crepes

Gluten Free Blender Crepes with Cheesecake Filling

Ingredients

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 2 T butter, melted
  • 1/4 tsp salt
  • 1 1/4 cups high quality gluten free flour (I used Mama's Almond Blend)
  • 1/4 tsp xanthan gum
  • 1/2 T sugar

Instructions

  1. Blend eggs, milk, water, and melted butter in a blender until smooth.
  2. Add remaining ingredients, pulse a few times, and blend on lowest speed just until smooth, stopping to scrape sides of blender with a spatula if needed.
  3. Heat a large skillet over medium-low heat.
  4. When skillet is preheated, coat bottom of pan with a little butter or oil (butter tastes best for flavor, but a neutral tasting oil would work, too)
  5. Pour about 1/3 cup crepe batter into center of pan, pick up the pan, and gently swirl until the crepe is thin and covering bottom of the pan.
  6. Cook until crepe appears to be mostly set but the top is still a bit wet. Carefully flip and cook the other side. This side will probably only need to cook about 30 seconds since the crepe is mostly done when you flip it.
  7. When done, remove the crepe to a serving plate and repeat this process with remaining batter. Put a piece of waxed paper between the crepes as you remove them from the pan, so they won't stick together.
  8. 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.
https://thereislifeafterwheat.com/2016/04/gluten-free-blender-crepes/

This recipe has been shared on Gluten Free Fridays and Allergy Free Wednesday

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, and perfect with any filling!

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16 Comments

  • Reply
    Rebecca @ Strength and Sunshine
    April 18, 2016 at 7:49 am

    Crepes are so fun and so elegant!

    • Reply
      thereislifeafterwheat@gmail.com
      April 18, 2016 at 2:36 pm

      I completely agree Rebecca!

  • Reply
    Raia
    April 18, 2016 at 8:02 am

    Crepes + cream cheese + strawberries. Yes please! These look delicious!

    • Reply
      thereislifeafterwheat@gmail.com
      April 18, 2016 at 2:35 pm

      Definitely a winning combination, Raia!

  • Reply
    Chrystal @ Gluten-Free Palate
    April 18, 2016 at 8:33 am

    I love how simple this recipe is. Thank you!

    Best,
    Chrystal

    • Reply
      thereislifeafterwheat@gmail.com
      April 18, 2016 at 2:35 pm

      Oh so do I Chrystal 😉 Thanks for stopping by!

  • Reply
    Brianna H (@FlippinDelish)
    April 18, 2016 at 9:09 am

    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!

    • Reply
      thereislifeafterwheat@gmail.com
      April 18, 2016 at 2:32 pm

      Let me know what you use for savory filling Brianna, do you have a recipe you use already?

  • Reply
    Emily @ Recipes to Nourish
    April 18, 2016 at 9:39 am

    I love crepes! These look so delicious! Yum!

    • Reply
      thereislifeafterwheat@gmail.com
      April 18, 2016 at 2:29 pm

      Me too Emily, thanks!

  • Reply
    Sharon @ What The Fork Food Blog
    April 18, 2016 at 1:06 pm

    I can’t believe how thin your crepes are! And that filling sounds so super delicious!

    • Reply
      thereislifeafterwheat@gmail.com
      April 18, 2016 at 2:27 pm

      Thanks Sharon! Years of practice 😉

  • Reply
    Pam
    June 5, 2016 at 7:31 pm

    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.

    • Reply
      thereislifeafterwheat@gmail.com
      June 5, 2016 at 8:18 pm

      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

  • Reply
    Carly
    June 7, 2016 at 7:47 pm

    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!

    • Reply
      thereislifeafterwheat@gmail.com
      June 8, 2016 at 9:53 am

      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!

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