You can now stop searching for the perfect Gluten-free crepe. These seven-ingredient crepes look and taste just like classic crepes – thin, delicate, with crisp edges, and they fold without breaking. Also, they are dairy-free and naturally sweetened. And you can make them in just one bowl.
Fill your crepes with your favorite fillings, and you’ll have a delicious breakfast, brunch, or dessert. Make crepes like the French!
What Are Crepes
The crepe (also known as crepes) is a thin pancake that’s commonly made in France. It contains flour, eggs, and milk. Butter, salt, and sugar are also sometimes added. They are light because they do not include a leavening agent, and they cook quickly due to the fact that they have a very runny batter.
These are available in sweet or savory versions and can be filled with anything from fruits to vegetables, meats, and cheeses. This is our sweet version, which is as thin and crisp as the classics but without gluten or dairy!
How to make gluten-free crepes
The crepes are made with seven simple ingredients.
Milk without dairy: We used almond milk, but any milk with a neutral flavor will do.
Dairy-free butter – for a classic buttery taste! We enjoy Miyoko’s.
Maple Syrup for natural sweetness. Cane sugar also works!
Eggs- Create perfectly foldable crepes in a classic flavor. Try our Buckwheat Crepes if you are vegan!
Gluten-Free Flour Blend: We made this recipe with our DIY blend to make it accessible, but Ready-made Blend also works (add dairy-free milk more to thin the batter). Combinations from the store should also work!
Vanilla and sea salt both add depth to the sweetness.
It’s now time to cook. Grease your favorite nonstick or cast iron skillet with dairy-free, dairy-free butter. Pour the batter into the pan and swirl it around. The batter should reach the edges.
1 1/4 cups dairy-free milk unsweetened/plain // We used almond
Use Miyoko Salted butter for the greasing of pans.
2 Tbsp maple syrup (or sub cane sugar)
Two large eggs (organic and pasture-raised if possible).
1 1/2 tsp vanilla extract
Gluten-Free Blend * 1 cup
Half a teaspoon of sea salt
Add the dairy-free milk to a medium bowl. Then, add the melted dairy-free butter, maple syrup, and vanilla extract. Stir until well combined.
Add the gluten-free blend of flour and sea salt and whisk until smooth.
Heat a 10-12 inch cast iron skillet (or nonstick skillet) on medium heat. Grease the pan lightly with dairy-free, unsalted butter. After the pan has steamed, pour 1/4 cup of batter* in the center. Then, using an oven mitt, pick up the pan and tilt it so that the batter covers the entire surface. The crepes should be as thin and as wide as possible, reaching the edge of the pan. The crepes may have small holes if your pan is overheated. They will still taste great, though.
The edges of the crepe should be golden after a minute and easily lift off the pan. At this point, it is safe to flip. Loosen the edges using a butter knife or spatula to convert. Slide your spatula underneath the crepe and flip. You don’t have to land it perfectly. Continue to cook for another minute or until the sides are lightly browned.
Repeat the process with the rest of the batter. Keep the crepes that have already been cooked on a plate, covered with a kitchen towel, or placed in the oven in a warm setting.
Serve warm crepes with fresh fruit or Nutella. There are many options.
Crepes can be stored in an airtight container for up to 2-3 days in the fridge or a freezer container (separated with parchment paper or wax paper). Reheat crepes in the microwave or briefly on medium heat in a skillet.