These gluten free crepes are light and flexible, a fantastic choice for filling with either sweet or savory ingredients. Made primarily with almond flour, they offer a satisfying texture that can adapt well to various toppings.
This recipe addresses the challenges of creating tender, flavorful crepes without gluten or grains, providing a satisfying and adaptable meal option.
I remember trying to make traditional crepes and struggling with the batter, which often came out too thick or too easy to tear apart. With this recipe, I’ve solved those pesky issues, creating a reliable option that stays intact and tastes wonderful.
What’s great about this recipe is how simple it is, requiring just 10 minutes of prep and 6 minutes of cooking per batch. You’ll have delicious crepes ready in no time, making them a perfect choice for both busy mornings and unexpected guests.
If you enjoy exploring different flavors, check out my broccolini frittata. It pairs beautifully with these crepes for a complete meal!
Table of contents
Why You Will Love This Recipe
- Delicate Texture , The almond flour gives these crepes a soft, tender bite that’s lighter than traditional versions. You’ll enjoy the subtle nutty notes that enhance every filling and topping.
- Quick to Prepare , With just 10 minutes of prep and a quick cook time, making these crepes is a time-saver. You’ll have a delicious breakfast or snack ready in almost no time at all!
- Customizable Options , These crepes are a blank canvas for creativity. Whether you’re in the mood for sweet treats or savory meals, you can easily adapt them with your favorite fillings.
- Long-Lasting Freshness , Refrigerate or freeze any leftover crepes for later use. They hold up remarkably well, making them easy to reheat for quick meals without sacrificing quality.
Gluten Free Crepes
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 8 crepes 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Gluten Free
Description
Delicious grain-free almond flour crepes that are gluten-free and easy to make. Perfect for sweet or savory fillings!
Ingredients
- 2 large eggs
- ¾ cup (180 ml) milk, whole or unsweetened almond milk for dairy-free option
- ½ cup (120 ml) water
- 1 cup (128 g) gluten-free all-purpose flour with xanthan gum
- ¼ tsp xanthan gum (omit if your flour blend already contains it)
- 2 tbsp (25 g) granulated sugar, omit for savory crepes
- 1 tsp pure vanilla extract, omit for savory crepes
- 3 tbsp (42 g) unsalted butter, melted (use dairy-free alternative if needed)
Instructions
- Step 1: In a medium bowl, whisk the eggs until combined. Add milk, water, gluten-free flour, xanthan gum, granulated sugar, vanilla extract, and melted butter. Whisk thoroughly until the batter is completely smooth with no lumps. If the batter seems too thick, add 1 tablespoon of water to reach a smooth, fluid consistency.
- Step 2: Heat a non-stick pan over medium heat for about 5 minutes until hot. Test the temperature by flicking a droplet of water onto the surface; it should sizzle immediately. Lightly grease the pan with a small amount of butter.
- Step 3: Pour a small amount of batter into the center of the pan. Immediately tilt and swirl the pan to evenly spread the batter in a thin, delicate layer covering the bottom. This ensures even cooking without heavy spots.
- Step 4: Let the crepe cook undisturbed for about 2-3 minutes until the edges appear golden brown and slightly crisp. The center should appear set but still slightly soft to the touch.
- Step 5: Using a thin spatula, gently flip the crepe. Cook for an additional 1 minute on the second side. The crepe should puff slightly and maintain flexibility without tearing.
- Step 6: Transfer cooked crepes to a plate, stacking them and keeping warm. Serve immediately with your choice of sweet or savory fillings, or allow crepes to cool completely for storage.
Notes
- Room Temperature: Place crepes in a stack within an airtight container. Store at room temperature and consume within 2 days to maintain softness.
- Refrigeration: Lay crepes flat separated by parchment paper in an airtight container. Refrigerate for up to 4 days. Warm gently before serving.
- Freezing: Wrap each crepe individually in plastic wrap and store in a freezer bag. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Use room temperature eggs and liquids to prevent lumps and promote smooth batter.
- If crepes stick, ensure your non-stick pan is properly preheated (about 5 minutes on medium) and lightly greased.
- When flipping, wait until edges turn golden and the crepe’s center is mostly set (about 2 minutes) for easier handling without tearing.
- To avoid rubbery crepes, keep cooking times between 1-3 minutes per side depending on heat.
- Swirl the batter immediately after pouring to distribute it evenly and prevent uneven cooking.
Nutrition
- Serving Size: 1 crepe
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Gluten-free flour: Go for a quality gluten-free measure-for-measure flour with xanthan gum. This helps keep the crepes together and adds a nice texture!
- Milk: Use whole milk for a rich flavor and smooth batter. If you’re dairy-free, unsweetened almond milk works well too.
- Egg: One large egg at room temperature is needed to bind the batter together and create a soft, pliable texture for the crepes.
- Butter: I recommend unsalted butter for a balanced flavor. Make sure to melt it gently to avoid burning, as this keeps the crepes from becoming too greasy.
- Vanilla extract: A splash of pure vanilla extract adds a lovely aromatic note. Avoid imitation versions for the best flavor.
- Honey or sugar: Use honey for a natural sweetness, but granulated sugar is a fine substitute if you prefer the classic method. Both enhance the flavor of the crepes.
- Gluten-free flour: Go for a quality gluten-free measure-for-measure flour with xanthan gum. This helps keep the crepes together and adds a nice texture!
- Milk: Use whole milk for a rich flavor and smooth batter. If you’re dairy-free, unsweetened almond milk works well too.
- Egg: One large egg at room temperature is needed to bind the batter together and create a soft, pliable texture for the crepes.
- Butter: I recommend unsalted butter for a balanced flavor. Make sure to melt it gently to avoid burning, as this keeps the crepes from becoming too greasy.
- Vanilla extract: A splash of pure vanilla extract adds a lovely aromatic note. Avoid imitation versions for the best flavor.
- Honey or sugar: Use honey for a natural sweetness, but granulated sugar is a fine substitute if you prefer the classic method. Both enhance the flavor of the crepes.
Recipe Tips
- If the batter is too thick, add 1 tablespoon of water until smooth consistency is reached before cooking.
- For crepes that stick, preheat your non-stick pan on medium heat for about 5 minutes and lightly grease it with butter.
- When crepes tear while flipping, make sure to let them cook for about 1-2 minutes on the first side until the edges begin to brown.
- If crepes turn out rubbery, reduce cooking time to 1-2 minutes per side to achieve a softer texture.
- For uneven cooking, swirl the batter in the pan immediately after pouring to ensure uniform distribution before the batter sets.
Serving Suggestions
Serve gluten free crepes with fresh fruit, such as strawberries or blueberries, and a drizzle of honey. Add a side of whipped coconut cream or yogurt for a creamy complement.
Use gluten free crepes to make dessert rolls by filling them with chocolate hazelnut spread or almond butter. Add to savory dishes like enchiladas with a cheesy filling for a satisfying meal.
Top with maple syrup, chocolate sauce, or a berry compote for an extra layer of flavor. You can also sprinkle with powdered sugar or add a dash of cinnamon for garnish.
Recipe variations
- You can use almond flour exclusively for a grain-free crepe batter or choose a gluten-free flour blend with xanthan gum for similar texture and structure.
- Add 2 tablespoons of granulated sugar for sweet crepes or omit the sugar and vanilla extract when making savory versions to adjust sweetness and flavor.
- Either dairy milk or almond or coconut milk works well in the batter, allowing dairy-free adaptations without sacrificing the crepe’s tender consistency.
- If doubling the recipe for more crepes, increase eggs to 4 large, milk to 1 ½ cups, water to 1 cup, and butter to 6 tablespoons for best results.
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How to Store?
To keep your gluten free crepes fresh and delicious, follow these storage tips:
Room Temperature: Place crepes in a stack within an airtight container. Store at room temperature and consume within 2 days to maintain softness.
Refrigeration: Lay crepes flat, separated by parchment paper in an airtight container. Refrigerate up to 4 days and warm before serving.
Freezing: Wrap crepes individually in plastic wrap, then store in a freezer bag. Freeze up to 2 months. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
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