Breakfast
Gluten-Free Crepes
Thin gluten-free pancakes made with flour, milk and eggs.
- Prep
- 15 min
- Cook
- 40 min
- Rest
- 10 min
- Total
- 1 hr 5 min
Times are estimates.
Let’s Get Cooking
Ingredients
Ingredients for One Batch
You’ll Need
- Crepe pan or 8- to 10-inch nonstick skillet
- Large bowl
- Medium bowl
- Whisk
- 1/4-cup measure
- Thin spatula
- Aluminum foil
Method
Gather Your Tools
Set out a non-stick crepe pan or 8-inch skillet and a 1/4-cup measure. You will heat the pan once the batter has rested.
Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, sugar (if using), and salt. This ensures even distribution of ingredients.
Combine Wet Ingredients
In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract if using. Whisk until smooth.
Make the Batter
Gradually pour the wet ingredients into the dry mix while whisking continuously. The batter should be thin and pourable—almost like heavy cream. If it’s too thick, add a splash more milk.
Rest the Batter
Let the batter rest for at least 10 minutes at room temperature. This helps hydrate the flour and improves texture.
Cook Your Crepes
Heat the pan over medium heat and grease it lightly with butter or oil. Pour about 1/4 cup of batter into the hot pan and immediately swirl it to cover the surface thinly and evenly. Cook for about 1-2 minutes until the edges lift and the bottom is lightly golden, then flip and cook another 30 seconds.
Keep Warm and Repeat
Transfer cooked crepes to a warm plate and cover loosely with foil. Repeat with remaining batter, adding butter to the pan as needed.
Serve
Fill with your favorite sweet or savory fillings and enjoy right away!
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Allow at least ten minutes for the batter to rest, plus time for multiple batches. The number of crepes depends on pan size and batter per crepe. Fillings and toppings require separate quantities.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Handling Ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate leftover crepes, stacked and wrapped, within 2 hours and use within 3 to 4 days. Reheat in a skillet until hot (165°F); add fillings after reheating.
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