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.
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!).
In the meantime, find one or a dozen ways to enjoy these gluten free crepes. A few tips before you get started:
- 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.
- 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.
- 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 🙂
- 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.
- 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). I would also recommend Bob’s Red Mill 1:1 or Grandpa’s Kitchen.
- 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
Yield 10 Crepes
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.
- 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 (omit if your flour mix already contains xanthan)
- 1/2 T sugar
FOR CHEESECAKE FILLING:
- 8 oz cream cheese
- 1/4-1/3 cup sugar
- 1/2 tsp vanilla
- 1/2 T lemon juice
- 1/4 cup sour cream
- Blend eggs, milk, water, and melted butter in a blender until smooth.
- 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.
- Heat a large skillet over medium-low heat.
- 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)
- 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.
- 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.
- 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.
- 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.
- To make CHEESECAKE FILLING: With a mixer on high speed, mix cream cheese with 1/4-1/3 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.
I used Gluten Free Mama's Almond blend for this recipe. If using another blend, I would recommend Bob's Red Mill 1:1 (not the bean based variety) or Grandpa's Kitchen.